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