You can never predict what the weather will be like here in Kansas City, but you can predict what everyone will be doing when there is a break in the storms. Grilling.
I’m a midwestern girl, born and raised here in Kansas City, and grilling is something that is just expected here. We are a city known for many things, but one of the best things is our BBQ. Grilling is serious business!
March rolls around and everyone starts to get a little antsy. We get tired of crockpots and stews! The first hint of nice weather, you can step outside and smell the aroma of grills everywhere in the neighborhood. There is nothing greater!
Here at our house, we grill 2-3 times a week. But, as you can imagine, grilling that often means that we have to try a lot of new recipes in order to keep things from getting boring.
Some of the common things that we grill are chicken, hot dogs, pork chops, KC strip steaks and all kinds of vegetables in our vegetable basket. But, tonight we decided to kick things up a bit.
I’m excited to announce that we’ve partnered with ConAgra foods to create some delicious new meals from recipes that were made by Chef Billy Parisi.
Casseroles are popular in the Midwest, but I’ve never attempted to make one on the grill. For this recipe, I took inspiration from Chef Billy Parisi’s Egg, Sausage and Queso Breakfast Sandwich recipe and using the same ingredients, turned it into an amazing breakfast dish for our Saturday afternoon.
The secret ingredients for this casserole are RO*TEL Diced Tomatoes and Green Chilies and Odom’s Tennessee Pride Country Sausage. The aromas from grilling Odom’s sausage was amazing, you could smell it everywhere!
For this recipe you will need the following:
- 6-10 biscuits, depending on your cast iron skillet size. I was able to fit 8 biscuits in the skillet size that we used.
- 10 large eggs
- 1 pound of Odom’s Tennessee Pride Mild Country Sausage
- 2 pounds of pasteurized prepared cheese – cut into 1 inch squares
- 4 oz. of cream cheese
- 2 cans (10 oz. each) RO*TEL Original Diced Tomatoes and Green Chilies
- ½ cup of small diced sweet onion
- Sliced green onions
Prepare and cook your biscuits. Set aside.
Slice the sausage into patties and grill on high heat until grill marks are achieved and the meat has been cooked through. Set aside.
Spray a large cast iron skillet and line the bottom with your biscuits, filling in any holes with torn biscuits. Wisk the eggs until well mixed, then pour over the biscuits in your skillet.
Chop the grilled sausage into crumbles then spread over the eggs. Top your skillet with a sprinkle of green onions.
Place the cast iron skillet on your grill, on top of indirect heat, and cook on high for about 10-12 minutes. Turn your skillet around and cook for another 10-12 minutes. The eggs should be bubbling.
While the skillet is grilling. Prepare the Queso.
Add all of the cheese and RO*TEL into a medium size pot and cook on low heat until completely melted. Keep warm.
When your skillet is done grilling, spoon the Queso cheese sauce over the top of your casserole to your liking. Enjoy!