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FOUR SEASONS BREEZE | APRIL 2026 33 If you have any questions, call or text me at (951) 275-7081. Breakfast Casserole Here is a versatile all-in-one breakfast dish that can feed a crowd, and the ingredients can be changed to suit any taste. I decided to go with a Mexican vibe, but it can just as easily be Italian, Asian, Caribbean, or anything your heart desires by changing up the ingredients. Don't eat meat? Use a plant-based meat, tofu or vegetables. In short, try any combination of ingredients that suits your taste and style. Prep Time: 5 minutes; Cook Time: 20-25 minutes; Total Time: 25-30 minutes; Serves 12 • 1 (16.3 ounce) Grands Biscuits, 8 count • 8 ounces cooked, crumbled pork sausage — see notes • 2 cups Shredded Mexican-style cheese — see notes • 8 large eggs, beaten • 1 cup milk, room temperature — see notes • 2-3 drops hot sauce, optional • 1 teaspoon adobo or Mexican spice blend seasoning • Salt and pepper to taste • Optional toppings: sliced green onion, chopped tomatoes, red or green salsa, guacamole, sour cream INGREDIENTS DIRECTIONS 1. Preheat oven to 425 degrees. 2. Lightly grease a 9"x13" baking dish, then line the bottom with the biscuit dough, pressing firmly to spread it evenly across the bottom of the dish. Make sure the edges of the biscuits are sealed to make a bottom crust. 3. Sprinkle the sausage and cheese evenly over the crust. 4. In a medium (6-8 cup) bowl, whisk together the eggs, milk, hot sauce, seasoning, salt, and pepper until well blended. Pour over the sausage and cheese. 5. Bake for 20-25 minutes or until set and the middle does not jiggle. 6. Remove from oven and let sit for 5 minutes before cutting into squares. If desired, serve with your choice of optional toppings. Notes: Use any blend of melting cheeses you desire. The original recipe called for 1 cup mozzarella and 1 cup cheddar. Try smoked Gouda, Muenster, Swiss, or whatever combination you wish. Vegetables: Add any you desire; green or regular onions, chopped bell peppers, spinach, mushrooms, bite-size broccoli, pieces, etc. Sauté those that have excess moisture, such as spinach and mushrooms, until the excess moisture is removed.