Biscuit Breakfast Casserole Recipe
Biscuit breakfast casserole is a hearty baked breakfast dish made using biscuits, eggs, sausage and cheese. This casserole with biscuits is quick, easy to make, versatile and feeds a crowd. Make this comforting breakfast bake for a weekend treat or as special holiday breakfast or brunch.
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
- 1 mixing bowl
Ingredients
- 16.3 oz. Grand's Biscuits 8 ct.
- 8 - 12 oz. cooked sausage crumbles
- 2 cups shredded cheddar cheese
- 8 large eggs, room temperature
- 1 cup (240 ml) milk, room temperature
- salt and pepper to taste
Instructions
- Pre-heat the oven to 350 F (177 C) for 20 - 30 minutes. Grease a 9 x 13 oven safe casserole dish.
- Open a can of refrigerated biscuit dough. Pull the individual biscuits apart from one another. Firmly press the whole biscuits into the button of the prepared casserole dish to create one single layer of biscuits. If needed, cut the biscuits to fully fit across the bottom of the pan.16.3 oz. Grand's Biscuits
- Top the biscuit layer with the precooked sausage crumbles. Top the sausage crumbles with 1 cup of shredded cheddar cheese. This biscuit casserole uses precooked sausage crumbles. If you are using uncooked meat or veggies, prepare the meat or veggies and allow them to cool to warm before using in the recipe.8 - 12 oz. cooked sausage crumbles, 2 cups shredded cheddar cheese
- In a large mixing bowl, whisk the eggs to lightly beaten. Carefully whisk in the milk and salt and pepper. Pour the egg mixture on top of the biscuits, sausage and cheese layers. Top with the remainung cup of cheese.If baking later, tightly cover the dish and transfer to the fridge to chill for up to 24 hours.8 large eggs, room temperature, 1 cup (240 ml) milk, room temperature , salt and pepper to taste
- Transfer the dish to the oven to bake for 30 - 40 minutes or until the edges are set and the top is a beautiful golden brown. If the cheese is browning a little too much for your liking, top the casserole with foil and continue to bake until the center is set. The internal temperature should read 160 F on an instant read digital thermometer. Cool the gooey cheesy biscuit casserole for 5 - 10 minutes. If you would like to top with fresh herbs, gravy or your favorite condiment such as hot sauce.
Notes
Store: Fully cool the sausage, egg and cheesy biscuit casserole to room temperature. Cover the casserole with plastic wrap or store in an airtight container in the fridge for up to 3 - 4 days.
See the Varations section of the blog post to make this biscuit breakfast casserole with other meat, veggies, with gravy or with ranch seasoning.
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