Bundt Pan Breakfast Casserole

Cindy Berry Recipe

By Cindy Berry cindynaz

This recipe was posted on my facebook page with just sausage cheese and biscuits, so of course I had to spice it up a bit and this is what I came up with. Hope you like it.


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:
Cook Time:

Ingredients

1 lb
saugsage
2 can(s)
jumbo biscuits
2 c
frozen cubed hash browns with peppers and onion
2 c
cheddar cheese, shredded
8
eggs

Directions

1
Brown and drain sausage.
2
Slightly brown hash browns in a skillet with about a tbs of oil. I added just the tiniest bit of pepper and salt to them while they were cooking. I only cooked enough to barely brown and thaw them.
3
Grease and flour your bundt pan. open one can of biscuits. Flatten biscuits out into a large circle and place in bottom of bundt pan pushing them up the sides a little and over lapping them so they cover the bottom totally. This took about 6 biscuits.
4
Add sausage evenly over biscuits. On top of that add hash browns.
5
In a large bowl mix eggs and cheese until eggs are well scrambled. Pour evenly over hash browns.
6
Open second can of biscuits and flatten into large circles and place over top of egg mixture overlapping biscuits a bit.
7
Bake in 375 degree oven for 35 minutes or until a knife stuck in the center comes out clean and the top biscuits are golden brown.
8
IMPORTANT!!!
Allow to cool for at least 15 minute, until pan can be handled comfortably with bare hands. Run a knife around the outside edge of casserole to loosen from pan and then invert on a plate.
9
I like to serve with a little milk gravy poured over the top.