Breakfast is a big deal in our house, especially on the weekends and holidays. I love to make a big hearty breakfast. I guess it’s partly because I’m a southern gal. We really appreciate a big breakfast. So when I was contacted by Betty Crocker and Land O’Lakes (along with a few of my food blogging friends) to try their new all natural brown eggs, I couldn’t wait.
I honestly eat eggs almost every day of the week. They make a great breakfast that’s high in protein and very economical. I have ever since I was a little kid. When food was scarce when I came home hungry from school, I always knew I could count on a fresh egg from the chickens in the backyard.
After eating so many fresh eggs as a kid, I know that quality counts when it comes to eggs. And Land O’Lakes eggs are high very quality. They are as close to fresh farm eggs as you can get in the grocery store. Their eggs come from hens fed a premium, all vegetable, whole-grain diet, rich in corn and soy protein.
For a recipe to show off Land O’Lakes eggs, I wanted to make something really fun for the whole family. These pull aparts are fun for kids and adults alike, and the best part is you get to have your biscuits, eggs, cheese, bacon and sausage all in one dish. And did I mention you only dirty one casserole dish? That’s what I love, not making too much of a mess in the kitchen. I do love to cook, but never look forward to the clean-up part.
For more great recipes using Land O’Lakes eggs, check out my other food bloggers friend’s recipes here at Betty Crocker.
I also added a few chopped vegetables to these to make them colorful and even more tasty. I garnished them with a few spring onions, but you could even just cook them in the pull aparts, or leave them out all together if your family doesn’t like onions.
Yield: Serves 4
1/4 lb bulk pork sausage
2 slices bacon, chopped
1 can (16.3 oz) Pillsbury® Grands!® flaky layers refrigerated original biscuits
4 Land O Lakes® all-natural farm-fresh eggs
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
3 medium green onions, chopped (3 tablespoons)
1 cup shredded Cheddar cheese (4 oz)
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Heat 7-inch skillet; cook sausage and bacon over medium heat about 10 minutes, stirring frequently, until sausage is no longer pink; drain. Cool slightly; crumble sausage.
Meanwhile, separate dough into 8 biscuits; cut each into quarters. In large bowl, beat eggs with fork or wire whisk until well mixed. Add biscuit pieces to eggs; gently toss to coat evenly. Add cooled sausage mixture and all remaining ingredients except cheese; gently toss until blended. Spoon mixture into baking dish; arrange biscuit pieces in single layer. Top with cheese.
Bake 35 to 45 minutes or until center is set and biscuits are golden brown.
This post sponsored by General Mills and Land O’Lakes; all opinions 100% mine.
