A recipe similar to this Cheesy Sausage Biscuit Skillet is pictured on my kitchen calendar. All month, fourth son has been staring at it and mentioning it as he walks by it. When I told him that I was actually going to be making it for dinner, he was a happy camper.
***ANNOUNCEMENT*** I have started a new blog that is called Just Me, Gluten Free. From now on, that is where all my gluten free recipes will live and where new ones will be published. Frugal Antics will be the home of any full gluten foods I make.Each year, around November, I start looking for free calendars for the upcoming year. Sometimes I score great food calendars and other times, I am stuck with public service announcement type calendars. Free is the optimal word. I have some clip magnets that hold the calendar to my refrigerator where everyone can see what’s going on. Usually I have other important reminders clipped to the top, hiding the actual calendar picture, so I am not picky about the pictures in my calendars (as long as they are G rated, of course).
This year, I lucked out and got a Pillsbury calendar. The gorgeous pictures have elicited all sorts of teasing from my kids, hoping that I will make the recipes. This month, when I sent out my usual, “What do you want me to put on the meal calendar?” My fourth son piped up with”That food on the fridge!” I took a closer look at the Cheesy Southwest Skillet and knew that I could do something like it without too much trouble. It just meant that I needed to have some gluten free backup plan for my meal.
Truth be told, when I actually got around to making this recipe, I didn’t do anything southwest at all. I skipped the hot sausage, red peppers and Jack cheese. Instead, I used mild sausage and Cheddar. I used green bell peppers so that no one would accuse me of trying to sneak tomatoes into their meal (ahem! like I would do that?!?)
The results were eaten with gusto. No leftovers. Three people had seconds. The original meal was meant to have 12 servings, but I cut it into 8.
- 1 16 oz tube refrigerated biscuits
- 16 oz bulk breakfast sausage
- 1 bell pepper, chopped
- 1 onion, chopped
- 10 eggs
- ¼ cup milk (I used skim)
- 2 cups shredded Cheddar cheese, divided
- 1 tsp salt
- ½ tsp ground black pepper
- Open the tube of biscuits, separate them and cut each one into six pieces.
- Set aside.
- In a large, oven-proof skillet, brown sausage.
- When it is almost done, add the bell pepper and onion.
- Cook until the meat is done and the vegetables are tender.
- Meanwhile, crack 10 eggs into a large bowl, add the milk and 1 cup of cheese.
- Remove the meat/vegetable mixture from the skillet with a slotted spoon and add it to the egg mixture.
- Season with salt and pepper.
- Drain all but 1 Tbsp of fat from the pan.
- Place the biscuit pieces all over the bottom of the skillet.
- Pour the sausage egg mixture evenly over the biscuits.
- Top with the remaining cup of cheese.
- Bake in a preheated 375 oven for 25-30 minutes or until the center eggs are cooked through.
This would also be great using ground beef or taco meat.