Because it is summer we tend to want foods that are “lighter” in texture, but still full flavored and filling. Sausage casseroles tend to be a little heavy for summer liking, but when I found this one, because of the chopped apple (I tend to think that anything that has fruit in it makes it automatically healthier, never paying attention to the other ingredients. I just tell myself that, “well it has fruit in it, it must be healthy”), it just sounded like a summer casserole. Plus, it uses up those cans of biscuits in your fridge that are almost out of date.
2 pounds of Jimmy Dean mild sausage or sage flavored
2 tart apples, cored and siced
6 cups torn or cut baked biscuits in 1″ pieces
9 eggs, beaten
1/2 teas Dijon mustard
1 1/2 cups grated sharp cheddar cheese
3 cups milk
Salt & Pepper to taste
Fry the sausage in a skillet, breaking it up as it cooks. Drain, reserving the fat, and let sausage cool,
Saute the apples in the reserved fat; remove from pan and cool.
Move the biscuit pieces to a large resealable plastic bag. Whisk together the eggs, mustard, cheese and milk in a large bowl. Stir in cooled sausage and apples. season to taste with salt and pepper. Transfer the mixture to the plastic bag. Place the bag inside another resealable plastic bag with zipper facing opposite direction to prevent leaks. Refrigerate at least 2 hours, but preferably overnight or up to 2 days.
When ready to bake, preheat oven to 350. Pour mixture into a buttered 13×9 baking dish or divide between 2 (1 1/2 qt) casserole dishes, that have been greased.
Bake covered 30 minutes. Uncover and bake another 30 min or until eggs are set.