To be honest, I can be lazy at times in the kitchen and my laziness shines when biscuits are needed for a recipe. I know making homemade biscuits is not the hardest or most time consuming thing in the world, but it is SO much easier to just crack open a can of buttery biscuits. Who's with me?!
A couple days ago, I made sausage gravy (my husband's secret recipe) and biscuits for breakfast. When I use canned biscuits, we always have leftovers because no person should eat eight of them in one sitting. When I made the gravy, I cooked the whole roll of sausage, but only used half, so I stored the other half in an airtight container, put the biscuits in zip lock baggies, and stored them in the refrigerator.
This morning I woke up an hour and a half before I had to be out the door and realized I had nothing to pack my husband for lunch, nor did I have anything to eat before he left for work. Luckily, my fridge was full of leftovers that could quickly be turned into an on-the-go breakfast.
Ingredients
- 5 eggs
- 1/2lb cooked regular pork country sausage
- 1/2c light sour cream
- 1/2c water
- 1c shredded cheddar cheese
- 2 biscuits, cut into cubes
- Salt & pepper to taste
Directions
1. Preheat oven to 375 degrees and spray an 8x8 pan with non-stick cooking spray. *If you did not cook the sausage or biscuits beforehand, now is a good time to now that. Bake biscuits according to package.
2. In a small bowl, whisk together sour cream and water (can use 1c of milk instead, I improvised because I did not have milk and it is just as delicious!)
3. Cut the biscuits into cubes
4. In a large bowl, whisk 5 eggs together for about 1 minute. Add the sour cream mixture and whisk until combined.
5. Add the sausage, salt, pepper and cheddar cheese to the egg mixture and combine
6. Pour egg mixture into prepared baking pan and place the in oven
7. Baked for 35 minutes and let cool for 5 minutes. Place leftovers in airtight container and store the the fridge for up to 3 days.
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