Make the night before for a an easy breakfast that is full of “Down on the Farm” flavor.
15 mins
60 mins
Serves 8
1 lb. | Owens Regular Roll Sausage |
1 pkg. | frozen biscuits, baked and cooled (7 biscuits) |
1/3 cup | chopped roasted red pepper |
1/2 cup | shredded cheddar cheese |
1/2 cup | shredded Parmesan cheese |
8 large | eggs |
1 1/2 cup | milk |
1/2 cup | frozen spinach, chopped, drained |
1 | In large skillet, cook and crumble sausage until browned. |
2 | Cut biscuits in half, then into quarters. Place half of biscuits into greased 9 x 13 baking pan. |
3 | Top with sausage, spinach, red pepper and both cheeses. |
4 | Top with remaining biscuits. |
5 | Whisk eggs and milk in large bowl until blended, pour over biscuits. |
6 | Cover; refrigerate 8 hours or overnight. |
7 | Preheat oven to 350F. |
8 | Bake 50 to 60 minutes or until knife inserted near center comes out clean. |
9 | Let stand 5 minutes before cutting into squares; serve hot. |
Calories | 520 |
Total Fat | 32 g |
Saturated Fat | 12 g |
Cholesterol | 230 mg |
Sodium | 1200 mg |
Total Carbs | 31 g |
Dietary Fiber | 2 g |
Protein | 32 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.