1 dash Bertolli Olive Oil

¾ pounds Jimmy Dean Breakfast Sausage

8 whole Sweet Potato Biscuits, Day Old Is Best

5 whole Eggland’s Best Eggs

¾ cups TruMoo Milk

1 dash Sriracha

1 pinch Morton Salt

1 pinch Cracked Black Pepper

4 slices Kraft Pepper Jack Cheese


Heat olive oil in a cast iron skillet over medium high heat. Cook sausage in it as you break it up until browned and cooked through completely. Take pan off heat and set aside to let the sausage cool. This is important so that it doesn’t scramble the eggs in the custard.

While sausage cools, spray an 8×8 baking pan liberally with cooking spray. Crumble all the biscuits into the baking pan in a coarse crumb and press them down into an even layer.

Whisk eggs, milk, Sriracha, salt and pepper together in a bowl to make the custard binder for the casserole.

Spread the cooled sausage out in an even layer on top of the biscuits and pour the custard over everything to coat it all. Press down gently to make sure everything gets coated in the custard evenly. Top the casserole with pepper jack cheese. Cover the baking dish with foil and let the casserole sit in the refrigerator overnight.

In the morning, preheat oven to 350ºF and uncover the casserole. Bake for 40 minutes or so to completely melt the cheese and set the custard. Take it out and let it cool for a few minutes, then cut into quarters and serve immediately!


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