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Biscuit Egg Casserole

Biscuit Egg Casserole

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Breakfast is one of the most important meals of the day, so make sure to start it off right with something scrumptious.

You will need:

Dough

3/4 cup whole milk

2 1/4 tsp instant yeast

1/4 cup unsalted butter, melted

2 tbs sugar{{more}}

1 egg, slightly beaten

1/2 tsp salt

3 cups all-purpose flour

Topping

1 cup or more cubed meat (sasauge, cooked minced meat, salami, ham etc)

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

8 eggs, beaten

1 cup milk

1/4 tsp salt

1/8 tsp black pepper

Method

Lightly heat milk, then stir in yeast packet and sugar and let it sit until the top becomes thick and frothy, about 3 minutes. Pour mixture into bowl of stand mixer and add melted butter, beaten egg and salt. Mix until combined. Add flour, half at a time and mix on low speed until the dough is sticky, but workable and doesn’t get stuck on your hands. Knead for an additional five minutes. If you don’t have a mixer, then form a well in the flour and add the ingredients and knead until well combined. Form a ball and place into a large greased bowl. Cover and set dough in a warm place until doubled in size, about 1 hour. Once doubled in size, roll the dough out on a lightly floured surface, so that it will fit exact into whatever greased and floured dish you are using. Place dough into your baking dish then sprinkle with cubed meat and cheese. Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over meat and cheese. Bake 25-30 minutes or until set and dough is cooked. Let stand for 5 minutes before cutting into squares; serve warm.

Tips – Feel free to add diced peppers and onions or whatever you wish.

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