Breakfast Biscuit Casserole Recipe
This satisfying breakfast casserole brings together buttery biscuits, fluffy eggs, savory sausage, and melted cheese for a rich and filling dish, ideal for serving a crowd in just half an hour.
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Ingredients
- 1 cup shredded cheddar cheese
- 1 16.3-ounce can Grands! Biscuits (8 count)
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1 8-ounce package precooked sausage crumbles (or 1 cup of cooked crumbled sausage)
- 8 large eggs beaten
- 1 cup milk at room temperature
Instructions
- Preheat the oven to 425°F. Generously grease a 9×13-inch baking dish and arrange the biscuit dough across the bottom, pressing the edges together to form a uniform crust. Evenly scatter the sausage crumbles and the two varieties of shredded cheese over the biscuit base. In a separate bowl, whisk together the eggs, milk, and a pinch each of salt and pepper until thoroughly combined. Pour the egg mixture over the assembled layers in the baking dish. Bake for 25 to 30 minutes, or until the eggs are fully set and the center remains firm when gently shaken. Allow to rest for 5 minutes before slicing into squares and serving warm.
Notes
Vegetable Addition: Incorporate sautéed vegetables such as chopped bell peppers, mushrooms, onions, or green onions to enhance flavor and reduce excess moisture.
Biscuit Dough Option: If using homemade dough, pre-bake slightly to ensure full doneness.
Advance Preparation: Complete steps up to pouring in the egg mixture, cover the dish with foil, and refrigerate overnight. Uncover before baking, adding a few extra minutes to the cook time.
Storage Tips: Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2 months.
Biscuit Dough Option: If using homemade dough, pre-bake slightly to ensure full doneness.
Advance Preparation: Complete steps up to pouring in the egg mixture, cover the dish with foil, and refrigerate overnight. Uncover before baking, adding a few extra minutes to the cook time.
Storage Tips: Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2 months.