TURKEY, EGG, CHEESE, BISCUIT CASSEROLE (NO-PORK 'BACON/SAUSAGE,
This is a variation on the recipe "Bacon, Egg, Cheese Biscuit Casserole." My family doesn't eat pork, and I wanted to use what we had (and bring it closer to a cheeseburger pie). I made many small changes, all of which seem to address the issues others had with the original recipe. This recipe is no-fuss, easy, and delicious. It is designed to use whatever is on-hand and can easily be altered to suite different tastes. Try it with other luncheon meats, leftover chicken, steak, or add paprika or hot chili powder to the flour. When I made this, it came out perfect & delicious. Paired it with home-made creamed spinach; and gravy made from vegetable broth and mochiko flour. Share what variations have worked for you, and what went well with it.
Provided by Mokey
Categories Lunch/Snacks
Time 35m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425degrees.
- Cook luncheon meat with Bragg Liquid Amino Acids and Balsamic vinegar, in a dry pan over medium heat until dry & browning. Set aside.
- Combine dry ingredients in a large bowl. Cut-in butter, I used a REALLY big fork (you don't have to use a pastry cutter). It doesn't have to be perfect. Mix in milk until ALMOST completely moistened, but still some dry spots (can use the same huge fork to mix).
- DO NOT over mix!
- Press into a 9"x13" glass dish. It;s okay if there are some dry patches.
- Top biscuit dough evenly with prepared meat, tomato, green onion, cheese in that order.
- Pour egg over top.
- Bake until top is evenly cooked (possibly starting to brown in the middle, sides are "boiling"), bottom is evenly browned;.
- approximately 22 minutes.
Nutrition Facts : Calories 1061.1, Fat 54.6, SaturatedFat 31.7, Cholesterol 369.9, Sodium 1733.5, Carbohydrate 81.9, Fiber 3, Sugar 8.2, Protein 58.6
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