cheesy breakfast casserole

Here’s the thing… there is no way to make it through a long day without a breakfast that really sticks to your bones.

It just so happens that this weekend is LSU’s first SEC road game of the season and it is a day game.

So in the spirit of fraternity-style kegs and eggs, here is an upgrade to your football breakfast: a dish that pairs well with a mimosa and will keep you going long into the afternoon…. just in time for the grilled duck and old fashioneds.

Yep.  We’re eating all the livelong day.

Here we go:
Quarter biscuits and place in a greased 9″x13″ dish. In a skillet, dice and sauté the onions until they are caramelized. Remove from pan and add spinach. Sauté until wilted. Remove the spinach from the pan and add the sausage. Use a spatula to break up the sausage and cook until it is completely browned.

Top the biscuits with the onions, spinach, sausage, Velveeta and cheddar. Whisk the eggs, milk, garlic powder, mustard powder, salt and pepper. Pour over the biscuits and other ingredients.
Bake at 350 degrees F for 40-50 minutes, until slightly browned. Let cool for 5-10 minutes before serving.

Cheesy Breakfast Casserole

1 lb sausage, cooked
1 large can biscuits (butter-flavored)
1 onion, diced and caramelized
8 oz. baby spinach, wilted
6 eggs
1 1/4 cup milk
8 oz Velveeta, cubed
1 c. sharp cheddar, grated
1/4 tsp. garlic powder
1/4 tsp. dry mustard
salt and pepper

Quarter biscuits and place in a greased 9″x13″ dish. In a skillet, dice and sauté the onions until they are caramelized. Remove from pan and add spinach. Sauté until wilted. Remove the spinach from the pan and add the sausage. Use a spatula to break up the sausage and cook until it is completely browned.

Top the biscuits with the onions, spinach, sausage, Velveeta and cheddar. Whisk the eggs, milk, garlic powder, mustard powder, salt and pepper. Pour over the biscuits and other ingredients.

Bake at 350 degrees F for 40-50 minutes, until slightly browned. Let cool for 5-10 minutes before serving.