Breakfast Biscuit Bowls

9 Jun

As promised, here is the update on my next round of biscuit bowls!

Once again, I used 1 can of Grands biscuits.  This time, I sprayed the small Pyrex bowls on the outside, rolled together 2 Grands biscuits, and spread it over the outside of the bowl.  I lined a baking sheet with aluminum foil, placed the upside down bowls on the sheet, and baked in the oven at 350 F.  After 12 minutes, I started checking them, and mine were finished in 20 minutes.  Time may vary by oven and by what you bake them on.

Biscuit bowls after bakingThen, I worked on the filling.  You can see a peek of the skillet in the picture above.  I started by removing the casings from breakfast sausage and crumbling and cooking in a  large skillet over medium heat.  Once browned, I left the fat in and mixed in small cubes of red potatoes.  I let this cook for a while to let the potatoes soften.  Next, I added in some diced red onion, and cooked until the onions were translucent.  Then, I added in diced mushrooms and chopped fresh spinach.  Once the spinach wilted, I pushed it all up to one side, and on the empty side, added in 6 eggs that I had whisked with a couple of tablespoons of milk.  Once this cooked up and I stirred to scramble, I mixed the eggs in with the rest, giving me this delicious-ness:

Sausage, red potato, red onion, mushroom, spinach, and scrambled egg filling for biscuit bowls

 

Then, assembly time!  My older daughter added grated Parmesan to hers, I added crumbled feta to mine, and my younger daughter and my husband added shredded cheddar to theirs.  I had some filling leftover, so I made a few burritos using large flour tortillas that I had on hand.

Breakfast Biscuit Bowl with Parmesan cheese Breakfast Biscuit Bowl with crumbled feta

 

I was very pleased with how it all turned out, and we will be having this again, and soon!

 

 

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