Bundt Pan Breakfast Casserole

2
Cindy Berry

By
@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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
25 Min
Cook:
1 Hr

Ingredients

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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

How to Make Bundt Pan Breakfast Casserole

Step-by-Step

  • 1Brown and drain sausage.
  • 2Slightly 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.
  • 3Grease 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.
  • 4Add sausage evenly over biscuits. On top of that add hash browns.
  • 5In a large bowl mix eggs and cheese until eggs are well scrambled. Pour evenly over hash browns.
  • 6Open second can of biscuits and flatten into large circles and place over top of egg mixture overlapping biscuits a bit.
  • 7Bake 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.
  • 8IMPORTANT!!!
    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.
  • 9I like to serve with a little milk gravy poured over the top.

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About Bundt Pan Breakfast Casserole





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