Turn biscuits into breakfast pizza delights.
1 (11 ounce) package STOUFFER’S® Scalloped Potatoes, defrosted
1 (10 to 12 ounce) package refrigerated biscuits
4 large eggs, slightly beaten
1 cup shredded cheddar cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1 pound bulk breakfast sausage, fully cooked, drained and crumbl
Salsa for accompaniment (optional)
Press biscuits to 1/8 inch thickness in bottom of greased 9 x 13-inch pan to form bottom crust. Bake in preheated 400°F (205°C). oven for 6 to 7 minutes or until just set and lightly browned.
Combine potatoes, eggs, 1/2 cup cheese, onion powder and black pepper in medium bowl; spread over biscuits. Top with cooked sausage and remaining cheese.
Bake in preheated 400°F (205°C). oven for 25 to 30 minutes or until knife inserted in center comes out clean. Serve topped with salsa.
Makes 6 servings.
*Defrost Scalloped Potatoes in microwave on 50% power for 5 to 6 minutes.