Sausage Egg and Biscuit Brunch Casserole

• 1 pound bulk breakfast sausage
• 12 eggs
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 1/2 cups shredded cheddar cheese
• 1 can (16.3 ounces) refrigerated biscuits
• 1/2 cup diced bell pepper (optional)
• 1/2 cup diced onion (optional)
• 1/4 cup chopped fresh parsley (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook sausage in a skillet over medium heat until browned; drain and set aside.
3. 3 In a large bowl, whisk together eggs, milk, salt, pepper, and thyme.
4. 4 Stir in cooked sausage, bell pepper, and onion if using.
5. 5 Arrange biscuits in a greased 9x13 inch baking dish.
6. 6 Pour egg mixture over biscuits.
7. 7 Sprinkle with cheddar cheese.
8. 8 Bake for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
9. 9 Garnish with fresh parsley before serving.

Equipment

• 9x13 inch baking dish
• skillet
• whisk
• baking sheet

Variations

• Add crumbled cooked bacon for extra flavor.
• Swap cheddar for pepper jack cheese for a spicy twist.

Substitutions

• Use turkey sausage for a leaner option.
• If you don't have refrigerated biscuits, use canned biscuits instead.

Pairings

• Fresh fruit salad
• Crispy hash browns
• Spicy Bloody Mary

Nutrition

Tips

• Prepare through step 7 the night before and refrigerate. Bake straight from the fridge in the morning.
• For extra veggies, add spinach or mushrooms to the egg mixture.

Storage

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

Freezing: This casserole freezes well. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh fruit salad and crispy hash browns for a complete brunch.
• Pair with a spicy Bloody Mary for a kick.

FAQ