Prep time: 20 minutes
Total time: 50 minutes
- 1 package (12 oz) pork sausage
- ½ cup chopped onion
- ¾ cup chopped bell pepper (any color)
- 10 eggs
- ¼ cup milk
- 2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
- 1 teaspoon red pepper flakes
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 tablespoon vegetable oil
1 Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
2 In large bowl, beat eggs and milk. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
3 Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
4 Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
This was a “go to” meal for my mom when I was growing up and now for me too.
- 3 Chicken breasts cut into pieces
- Biscuit dough (refrigerator, bisquick, or homemade)
- 1 cup BBQ Sauce (the best is Bill Johnson J )
- 1/2 cup Cheddar Cheese
Take raw, cut up chicken breasts and cook them until they are almost done (either in the George Foreman grill or pressure cooker or however you want). Lightly season them with poultry seasoning or season salt.
While the chicken is starting to cook, preheat oven to 450 degrees.
Pour enough BBQ sauce in a glass baking dish. (Size depends on how much chicken you make!)
Either mix up some Bisquick biscuit dough as directed on the box OR even easier, pop open a can of refrigerator biscuits and put them in half of the baking dish.
When chicken is mostly cooked, arrange pieces in a single level in the pan.
Pour more BBQ sauce over the chicken (and a little over the biscuits if you’d like!)
Top the entire pan with shredded cheddar cheese.
Bake in oven at 450 until biscuits are done (chicken will finish cooking in this time too).