Breakfast Biscuit Strata
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Breakfast Biscuit Strata

Breakfast Biscuit Strata

Biscuit pieces are the base for the classic layered egg bake.

Servings: 32 servings
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Southern Style Frozen Dough Biscuit, 2.2 oz (06252)
1 lb 1.50 oz
8 each
Yellow cornmeal
1 oz
1/4 cup
Sundried tomatoes, diced
2 oz
1/4 cup
Sausage, cooked, diced
10 oz
1 1/2 cups
Pimientos, diced
2 oz
1/4 cup
Spinach, fresh, roughly chopped
3 oz
4 1/2 cups
Eggs, large
2 lb 4.00 oz
18 each
Sour cream
8 oz
1 cup
Milk
8 oz
1 cup
Old El Paso™ Taco Seasoning Mix (88051)
1 oz
2 tsp
Cheddar cheese, shredded
12 oz
3 cups
  1. Thaw biscuits at room temperature for approx. 10 minutes; cut each biscuit into quarters.
  2. Sprinkle cornmeal in bottom of greased 2-inch full steam table pan; spread biscuit quarters evenly.
  3. Add tomatoes, sausage, pimiento and spinach evenly.
  4. Beat in mixing bowl the eggs, sour cream, milk and seasoning; whisk until well combined.
  5. Pour egg mixture evenly into pan; sprinkle with cheese.
  6. Bake as directed below or until knife inserted in center comes out clean; serve warm.
BAKE:
TEMP
TIME
Convection Oven*
300°F
40-45 minutes
Standard Oven
350°F
45-50 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 20 minutes of baking.
  • Check out our recipe for Breakfast Biscuit Strata. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Serving
Calories
170
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
26%
Trans Fat
1g
Cholesterol
125mg
42%
Sodium
320mg
14%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
2g
Protein
8g
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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