Cookin' Outdoors with Johnny Nix                                
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Skillet Casserole

Skillet Casserole & Sausage Biscuits

1 lb Italian sausage, casing removed

½ sweet onion chopped

½ roasted red bell pepper

 

Fry sausage in cast iron skillet over medium heat.  When sausage is almost done add onion and bell pepper cook until sausage is done and vegetables are tender.  Divide mixture in half in two bowls.

 

Biscuits

 2 cups Bisquick mix

2 eggs

1 cup milk

1 tsp Basil

1 cup white sharp cheddar

 

Make biscuit mix as directed.  Add one half of sausage mixture and cheese mix.  Grease biscuit pan with shortening.   Fill drop biscuit pan cup about half full.  Place in Dutch Oven hang over medium high cook for 15 minutes then add top coals, at 375 degrees.  Bake for an additional 10 – 15 minutes after biscuits start to rise until firm to the touch.

 

Skillet Casserole

½ bag frozen cubed hash brown with onions and bell peppers

salt & black pepper to taste

roasted garlic to tast

Fry in skillet until tender and crispy

 

 4 eggs

3 tbsp of milk

1 tsp basil

salt and pepper to taste

Whisk all ingredients together

 

1 cup of shredded sharp cheddar cheese

 

In a skillet that hash browns were cooked in make a level bed with hash browns.  Add the other half of meat mixture, spread out.  Pour egg mixture over potatoes and meat.  Put lid on skillet (10” skillet with a 12” Dutch Oven works).  Cover with top coals over medium heat (350 degrees).  Cook until eggs are set about 20 minutes. 

Add cheese and allow to melt.