Prep 10 mins
Cook 30 mins
This recipe has evolved over the years and is our family favorite. Easy and very tasty. . .better yet, it all cooks in one dish! I have designed this to feed 3 (with a side of fruit salad), so you may need to double the recipe if you have a big family (or if you want leftovers which are devine).
- Preheat over to 350 degrees and grease a 1 quart dish.
- Brown your sausage and drain the grease.
- Mix sour cream, mustard and sausage. Place on bottom of baking dish.
- Put layer of cheese over top.
- Scramble the eggs and add onion flakes, salt and pepper. Pour over the cheese.
- Sprinkle with paprika.
- Bake 25 minutes (and make sure eggs are cooked).
- Remove from oven, increase temp to 375 degrees, place biscuits over top of the eggs, return to over and baken an additional 7 minutes or until biscuits are done to your liking.
I made this for Sunday breakfast. It was good and easy to make. I followed the recipe exactly as written other then I doubled it. We enjoyed it!
Very good recipe. I used Eggbeaters, turkey sausage, fat free cheese and fat free sour cream to make it a little healthier. For me, the baking time took twice as long, however. I used a 1 3/4 qt corning ware dish, which was probably deeper than the one in the recipe. I just kept checking at 5 minute intervals and then put in the microwave the last 2 minutes. This caused the egg to really poof up - made it real light and fluffy - which I thought was an added bonus. I then flattened out the biscuits slightly when placing on top of the egg. Next time I'll turn up the oven temperature to 400 since it took almost 15 minutes to get the biscuits browned. With the remaining biscuits from the can, I made mini cinnamon rolls and baked in the same oven. For me, this made 4 generous sized servings. This was made for Spring 2008 PAC and I will definitely be making again. Thanks, Jen, for a great recipe!