Ingredients
- 18 eggs (can be made in smaller batches – I use this amount because I am making 18 bites)
- Milk or cream if you are feeling decadent – variable amount
- 2 pkgs shredded sharp cheddar cheese
- 12 oz pkg of sausage (more or less – I get Johnsonville maple flavored patties and break them up into crumbles while cooking. You could also use bacon or ham or leave it out for the vegetarians)
- 1 roll of Pillsbury Southwest style canned biscuits
- Cooking spray
Directions
- Turn oven onto 375 degrees.
- Lightly coat either a large rectangular baking dish or large muffin/popover tins with cooking spray.
- Open biscuits and cut them up into wedges (6-8 per biscuit).
- Cook sausage and break into crumbles if they are packaged as patties.
- Mix and scramble 18 eggs with enough milk to make about 4 cups of liquid.
- Fill the bottom of the baking dish with cut up biscuits. If making egg bites, place 3 or so wedges in the bottom of each tin, reserving the rest for later.
- Sprinkle cooked sausage over the biscuits.
- Sprinkle 1 package of cheese over the sausage/biscuit layers.
- Pour the egg/milk mixture over the cheese. I use about ¼ cup in each of the tins for the egg bites.
- If making egg bites, put the remainder of the biscuit wedges on top of the egg.
- Sprinkle with remaining cheese.
- Bake till done – I think my egg bites take about 20 minutes – but just check with toothpick or check the wobble. They dry out if overcooked so keep an eye on them.
The layering process is up to you. I just like to make sure I’ve got biscuits mixed in with the egg and sausage because they are the secret trick to this recipe.