QUICK SAUSAGE EGG CASSEROLE RECIPES

Steps:

• Cut biscuits into six pieces and place in a lightly greased 8x8 pan.
• Brown sausage on the stove top and drain. Spread over the cut up biscuits.
• Beat eggs and add milk, salt, and pepper to them and pour over sausage and biscuits.
• Sprinkle both shredded cheeses over the top.
• Bake in 8x8 pan at 425 for 25-30 minutes. Let sit 5 min.

Steps:

• Heat the oil in a large frying pan and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Turn the heat down to medium-high, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes.
• Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened.
• Put the spinach in a colander and pour over a kettleful of boiling water. Leave to cool for a few minutes. When cool enough to handle, squeeze the excess water from the spinach and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice. Sprinkle with parsley if you wish.