Breakfast Casserole With Biscuits Recipe

I created my Breakfast Casserole With Biscuits featuring sausage, eggs, and cheese layered with one unexpected ingredient that makes it ideal for holiday spreads, brunch, or potlucks.

I never thought messing with refrigerated biscuits and breakfast sausage would cause such a commotion, but here we are. This Breakfast Casserole With Biscuits pretends to be simple, then sneaks out layers of salty, melty surprise that you weren’t expecting.

I’ve made loads of Egg And Cheese Casserole style dishes, but this one keeps getting asked for like it’s some kind of family heirloom. It’s not fancy, sometimes the edges get a little crisp and that’s the best part, you tear it open and suddenly everyone stops talking and starts eating.

You’ll want to try it, trust me.

Ingredients

• Flaky store bought biscuits give carbs and comfort, add softness and soak up flavors often.
• High in protein and fat, savory punch but can be salty and calorie dense often.
• Eggs: Protein rich, lots of vitamins D and B12, help bind casserole together, naturally.
• Whole milk adds creaminess and fat, gives calcium and some carbs from lactose, tender.
• Sharp cheddar is melty, strong flavor with protein and calcium, makes dish cheesy and satisfying, yum.
• Yellow onion adds sweetness and bite when cooked, small fiber and antioxidant boost too.
• Green bell pepper gives optional bright pepper notes, low calorie, vitamin C and subtle crunch, fresh.

Ingredient Quantities

• 8 large refrigerated biscuits (about an 8 to 10 count)
• 1 lb (450 g) bulk breakfast sausage
• 8 large eggs
• 1 1/2 cups (360 ml) whole milk
• 2 cups (about 8 oz or 225 g) shredded sharp cheddar cheese
• 1 small yellow onion, finely chopped
• 1/2 cup green bell pepper, diced (optional)
• 2 tbsp butter or vegetable oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Cooking spray or extra butter for greasing the pan

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or extra butter.

2. Heat 1 to 2 tbsp butter or oil in a large skillet over medium heat, add the chopped onion and diced green bell pepper if using and cook 3 to 4 minutes till softened.

3. Add the bulk breakfast sausage, break it up with a spoon and cook until no longer pink and starting to brown, about 6 to 8 minutes; drain off excess grease or blot with a paper towel.

4. While sausage cooks, cut the refrigerated biscuits into 1-inch pieces or just tear them up by hand and spread evenly in the prepared dish.

5. Scatter the cooked sausage and veggies evenly over the biscuit pieces and sprinkle about 1 cup of the cheddar over top.

6. In a bowl whisk together the 8 eggs, 1 1/2 cups whole milk, 1/2 tsp kosher salt and 1/4 tsp pepper until blended, then pour the egg mixture evenly over the biscuits, press gently so the biscuits soak up the liquid and let it sit 8 to 10 minutes.

7. Sprinkle the remaining cheddar over the casserole and dot with a little extra butter if you want a richer crust.

8. Bake at 350°F for 35 to 40 minutes until puffed, golden and a knife inserted in the center comes out mostly clean; if the top browns too fast tent loosely with foil.

9. Let rest 5 to 10 minutes before slicing so it sets, serve warm. Make-ahead hack keep covered in the fridge overnight after step 6 then bake straight from the fridge adding 5 to 10 extra minutes.

Equipment Needed

1. 9×13 inch baking dish, greased with spray or butter
2. Large skillet (10–12 inch) for browning the sausage and veggies
3. Mixing bowl for eggs and milk
4. Whisk to blend the egg mixture
5. Chef’s knife for chopping onion and pepper
6. Cutting board
7. Measuring cups and measuring spoons
8. Wooden spoon or spatula to break up sausage and stir
9. Paper towels for blotting excess grease
10. Oven mitts or potholders for safe handling

FAQ

Breakfast Casserole With Biscuits Recipe Substitutions and Variations

• Refrigerated biscuits: swap for 6 to 8 cups cubed day old French bread or 8 frozen crescent rolls stretched and pressed into the pan, they soak up the custard the same way so use about the same volume
• Bulk breakfast sausage: use 1 lb ground pork seasoned with a little sage and black pepper, or 1 lb turkey sausage for less fat, or try 1 lb diced ham for a milder, saltier flavor
• Whole milk: substitute with 1 1/4 cups milk plus 1/4 cup heavy cream for equal richness, or use 1 1/2 cups 2% milk or an unsweetened plant milk if you need dairy free
• Sharp cheddar cheese: swap with 2 cups Monterey Jack or Colby for similar melt, use pepper jack if you want spice, or do half cheddar half mozzarella for a creamier, stretchier bake

Pro Tips

1) Let the biscuit pieces really soak. After you pour the egg mix press them down and wait about eight to twelve minutes so the dough soaks up the custard. Dont worry if it looks a little doughy on top, it will bake through and be custardy inside.

2) Dont drown it in grease. Brown the sausage well for texture, then drain or blot most of the fat but save about a tablespoon for flavor. Too much grease makes the casserole soggy and oily.

3) Spread the cheese out for best melt and less burning. Stir about half the cheese into the egg mix so you get gooey pockets, and reserve the rest for the top. If you want extra stretch mix in a little mozzarella with the cheddar.

4) Make ahead tricks and bake tips. You can assemble and chill overnight, then bake straight from the fridge adding about five to ten extra minutes. Use a metal or cast iron pan if you want crisper edges, and if the top browns too fast cover loosely with foil. Let it rest about ten minutes before slicing so it sets up.