A hearty and satisfying casserole perfect for race day gatherings, combining traditional Southern flavors and ingredients.
Ingredients
Scale:
1 pound breakfast sausage (spicy or mild, based on preference)
1 cup chopped onion
1 cup chopped green bell pepper
1 can (8 oz) refrigerated biscuits, cut into quarters
8 large eggs
2 cups shredded cheddar cheese (preferably sharp)
1 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the breakfast sausage. Cook until browned and fully cooked, breaking it apart as it cooks. This should take about 5-7 minutes.
Add the chopped onion and green bell pepper to the skillet with the sausage. Sauté for an additional 3-4 minutes until the vegetables are tender. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
Stir the cooled sausage and vegetable mixture into the egg mixture. Gently fold in the biscuit pieces and half of the shredded cheddar cheese, ensuring everything is coated evenly.
Pour the mixture into a greased 9x13-inch baking dish. Spread it out evenly and sprinkle the remaining shredded cheddar cheese on top.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is set. You can check for doneness by inserting a knife in the center; it should come out clean.
Once baked, remove the casserole from the oven and let it sit for 5 minutes. Garnish with freshly chopped parsley before serving.
