I know I haven’t been around much lately. I just haven’t really been doing much of anything and posting just for posting sake seems pointless.
Anyway, tried a new breakfast dish this morning. We’re getting tired of the usual Breakfast Burrito, Biscuits and Sausage Gravy, French Toast, basic eggs and bacon for breakfast so my son told me I should try out different dishes. I found this great looking breakfast casserole from Pillsbury. Yeah, it starts out with their canned biscuits. What can I say, they really do turn out better than mine. I truly am not that big of a food snob. I don’t mind starting with something prepackaged or pre-made once in a while.
I definitely did some adjusting and next time will need to do a little more adjusting. I added some potatoes and black pepper and a little extra cheese. We also added some salsa and sour cream after serving and it definitely helped bump up the flavor. But the results weren’t too bad and I would definitely make it again with only a few changes.
The original recipe called for flaky layer biscuits but all I had were the original Grands! Buttermilk biscuits. Using these biscuits definitely made it a bit too doughy, so I’ll either use the flaky biscuits next time and see if they work better or use a little less of the original buttermilk, maybe 3/4, of the biscuits. My son thought I should try to season the biscuits a bit. I’ll have to ponder on that one for a bit. I may layer the cheese instead of mixing it with the egg. Place a layer of biscuits and then a layer of cheese, and then add the egg mixture. Probably a little more red pepper flake because there wasn’t any heat to it like I was expecting. So here it is the Cheesy Southwest Egg Bake adapted from Pillsbury.
Cheesy Southwestern Egg Bake
1 package (12 oz) bulk chorizo or spicy pork sausage
2 medium red potatoes, peeled and cubed (or not peeled if you like rustic style potatoes)
1/2 cup chopped red onion
3/4 cup chopped red bell pepper (any color would work, but this is a southwestern dish)
1/4 cup whipping cream (I used milk)
2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
1 cup shredded cheddar cheese
1 teaspoon red pepper flakes
1 teaspoon fresh cracked black pepper, divided
1 can (16.3 oz) refrigerated biscuits
1 tablespoon vegetable oil
Salsa and sour cream (optional)
Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage until it is no longer pink. Drain and set aside. Melt 1-2 tablespoons butter and 1 tablespoon oil in skillet. Add cubed potatoes. Add 1/2 teaspoon black pepper and stir and cook over medium high heat for 5 minutes. Add onion and bell pepper stirring frequently, until vegetables are tender. Remove mixture from skillet; set aside.
In large bowl, beat eggs and cream. Mix the two cheeses together and then stir in 1 1/2 cups of the cheese, the pepper flakes, remaining black pepper and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Place in preheated oven and bake for 15 minutes. Top with remaining 1 1/2 cups cheese and return to oven and bake an additional 10 to 15 minutes until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
Serve with sour cream and salsa if desired. Makes 12 servings.