Savory bread puddings for any meal

[KenK]

This was so very good, maybe I've found a way to eat eggs!
Amounts are mostly just approximations:

1/2 pound breakfast sausage crumbled up and sauteed with a 1/4 cup of finely minced onion and a couple hot peppers.
Drain off any excess fat and let cool.

Mix with the following:
4-5 left over biscuits crumbled up
A couple handfuls of grated sharp cheddar and monterey jack.
Three eggs beaten with some milk, add more milk as you need it to get a bread pudding like consistency.

Pour in an 8x8 baking dish, top with a little extra cheese if wanted.
Bake at 350 for about 30 minutes and then turn the oven up to 400 for about another 10 minutes until the top is brown. A knife should come out clean.

 

[ChickiKat]

OMG, I have to make this!!!!

 

[ChickiKat]

this is in the oven now and smells wonderful!!!! thank you for the recipe.

 

[Rosaleen]

Guess what we're having for dinner tonight.

 

[erinchelsea]

Yummy!!!! *heading to freezer for a pound of pork sausage*

 

[A.T. Hagan]

That looks pretty good!

 

[JellyBeanCee]

That looks yummerific.

 

[2DogsFarm]

Ken:
you can make this with bacon too.
Either precook & drain the bacon or use the precooked kind.
Tear into pieces and sprinkle over the crumbled biscuits.

If you want a sweet version check the recipe index for Katy's Sticky Bun French Toast casserole
O
M
G
!!!

 

[ChickiKat]

I thought this would be good with bacon too, like a Mickey D's breakfast... and this gets even better the second and third day...

 

[KenK]

Yeah, we thought it would be good with ham or bacon or even ground beef or cooked chicken for that matter.
Been looking at Strata and Quiche recipes also. I've got four pullets that just started laying and three more that should start any day.

Keep in mind that I haven't eaten a "plain" cooked egg in 40 plus years. Would really like to come up with some savory recipes to use eggs that don't taste too eggy.