Sausage and Egg Breakfast Biscuit Casserole

• 12 ounces breakfast sausage, cooked and crumbled
• 8 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (16.3 ounces) refrigerated biscuits
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, whisk together eggs, milk, salt, and pepper.
3. 3 Arrange biscuits in a greased 9x13-inch baking dish.
4. 4 Top biscuits with sausage crumbles and half the cheese.
5. 5 Pour egg mixture evenly over the top.
6. 6 Bake for 25-30 minutes, or until eggs are set and biscuits are golden.
7. 7 Drizzle melted butter over the top and sprinkle with remaining cheese.
8. 8 Bake for an additional 5 minutes, then let stand for 5 minutes before serving.

Equipment

• 9x13-inch baking dish
• Whisk
• Baking sheet (optional, for oven protection)

Variations

• Add sautéed bell peppers and onions for extra veggies.

Substitutions

• Use ground turkey or chicken sausage for a leaner option.

Pairings

• Fresh orange juice
• Strong coffee

Nutrition

Tips

• Prepare the casserole up to the egg-pouring step the night before and refrigerate until ready to bake.
• For a spicy kick, add diced jalapeños with the sausage.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered in foil at 350°F until heated through.

Serving Suggestions

• Serve with fresh fruit and a side of crispy bacon for a complete breakfast spread.

FAQ