Sausage, Egg, and Cheese Biscuit Bake

• 1 pound bulk breakfast sausage
• 1 cup shredded cheddar cheese
• 8 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (16.3 oz) refrigerated biscuits
• 2 tablespoons butter, melted

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 bowl, whisk together eggs, milk, salt, and pepper.
4. 4 Press biscuits into the bottom of a greased 9x13 inch baking dish.
5. 5 Layer sausage and cheese over biscuits.
6. 6 Pour egg mixture over the top.
7. 7 Drizzle melted butter over the egg mixture.
8. 8 Bake for 30-35 minutes or until eggs are set and biscuits are golden.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add diced bell peppers or onions for extra veggies.
• Swap cheddar for your favorite cheese variety.

Substitutions

• Use breakfast links instead of bulk sausage, cooked and sliced.
• Substitute milk with almond milk for a dairy-free option.

Pairings

• Fresh fruit salad
• Hash browns

Nutrition

Tips

• For a kick, add some diced jalapeños with the sausage.
• Prepare ahead and refrigerate overnight; bake the next morning.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of fresh fruit or hash browns.
• Pair with a hot cup of coffee for a perfect morning treat.

FAQ