This is what I look like only in blue.
Anyway, I found this neat recipe in the September 09 issue of Semi-Homemade with Sandra Lee. I think it is something that my family will like and I plan to make it when they are all here in the next couple of weeks.
It is a Sausage, Egg and Cheese Casserole. While the recipe calls for heavy whipping cream, I am going to use Low-Fat Half and Half. I don't think it will compromise the flavor or consistency. And I am also going to use breskfast turkey sausage.
The photo in the magazine makes me want to dig right in and it is so easy to make. It would also be nice on a brunch table or for company, without spending a lot of time. The recipe calls for fresh thyme. I like the sage -iness of breakfast sausage so I might toss a touch of that in as well.
But, I wanted to share this with you, because I think it sounds like a hearty way to start a nice chilly fall day before getting out to rake the leaves! Just don't eat too much!
Sausage, Egg and Cheese Biscuit Casserole
1 (1 lb. pkg ) bulk breakfast sausage
1 cup shredded Italian 5-cheese blend
1 (8 oz) pkg cubed Velveeta cheese
4 large eggs
3/4 cup heavy whipping cream
1 Tbsp dried thyme
1 tsp garlic salt
1 tsp ground black pepper
1 (10.2 oz) can refrigerated buttermilk biscuits
Garnish with fresh thyme leaves
Preheat oven to 350 degrees. Spray a 9 x 9-in. square baking dish with PAM and set aside.
In a large nonstick skillet cook sausage over medium high heat, stirring occasionally, until sausage is browned and crumbly. Drain well on paper towels. Cool.
Sprinkle sausage and cheeses into prepared dish.
In a medium bowl, whisk together eggs, thyme, garlic salt and pepper; pour over sausage mixture.
Arrange biscuits evenly over top. Bake for 20 minutes or until biscuits are golden brown. Cover with aluminum foil, and bake 15 minutes longer.
Let stand for 15 minutes before serving. Garnish with fresh thyme if desired.