Every fall, I find myself reflecting on the joyous moments and the mouth-watering dishes that our family has shared. I don’t know if it’s the cozy atmosphere or the early evenings that make me a tad nostalgic, but there’s something about this season that reignites my love for cooking. However, with the hustle and bustle of our family of five, I often lean towards recipes that are both quick and nutritious. This particular evening was special. My husband had just had dental work, and I knew I had to whip up something gentle for him, yet delightful for our three kids.
It took me back to a recipe that has been a family favorite for ages: a baked egg dish. But this time, I decided to give it a healthier spin using Johnsonville’s Naturals Breakfast Sausage. “What’s so different about these sausages?” you might wonder. The answer is simple and close to my heart. Johnsonville Naturals are truly natural. They contain no artificial preservatives, flavors, or colors, and they’re made from pork raised without added hormones. As a mother, I want nothing but the best for my family, and knowing what goes into their food is crucial for me.
I vividly recall the kids’ excitement, their little faces lighting up, knowing their favorite breakfast dish was on the menu for dinner. The process started with browning the sausage. Once done, I let it cool, allowing our youngest to sneak in a bite, his eyes gleaming with mischief.
The next step was the heart of the dish: beating 10 eggs. As I prepped the 9×13 glass casserole dish, lining it with buttermilk biscuits, the aroma of the sausages filled our kitchen. I then scattered the sausage pieces over the biscuits. The flavorful spices from the sausage were undeniable. The excitement was palpable; our dinner was about to be a memorable one.
With the base ready, I mixed in chopped onions, peppers, and cheese with the eggs. Into the 350-degree oven it went, and in 30 minutes, our family’s cherished Sausage Egg Biscuit Bake was ready to be devoured.
The best part about this dish, apart from the joy it brings to our family, is its versatility. You can toss in any veggies and it still tastes divine. My husband, ever the light eater, appreciates its fluffy texture. I’m already planning the next rendition with reduced-fat croissants.