This breakfast casserole with biscuits is easy to make with sausage, eggs, cheese and refrigerated biscuits. A hearty breakfast favorite for weekend brunch and holidays!
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 12
Ingredients
1(16.3-ounce) can refrigerated Grand biscuits, I prefer Pillsbury
1poundbreakfast sausage
8largeeggs
1 ¼cupsmilk, I use 2%
1teaspoonKosher salt, or 3/4 teaspoon table salt
¼teaspoongarlic powder
¼teaspoonground black pepper
1cupshredded cheddar cheese
½cupshredded monterey jack cheese, can sub for cheddar or mozzarella if preferred
Instructions
Preheat the oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
Unroll the biscuit dough and place in the bottom of the baking dish. Press the seams together and press the edges up the sides if excess. Bake for 5 minutes.
In a large skillet, cook and crumble the sausage with a spatula over medium heat. Once browned, transfer to a paper towel-lined plate to absorb extra grease.
In a large bowl, beat 8 eggs. Whisk in the milk, salt, garlic powder and pepper.
Sprinkle the sausage over the dough. Spread the cheese evenly over the sausage. Pour the egg over the top. Add more cheese if desired.
Bake 30 minutes, or until a toothpick inserted in the center comes clean. Let cool a few minutes before serving.
Notes
Variations:
For a different flavor, you can use Mozzarella or Gruyere cheese.
Swap the sausage for diced ham or bacon crumbles.
For a kick, add a few dashes of hot sauce and red pepper flakes in with the eggs.
Add in sauteed vegetable such as onions, bell peppers or mushrooms. Just add right on top of the dough with the meat (or in place of).
Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours.Storage: Store leftovers in a covered container in the refrigerator up to 3 days. Reheat in the microwave, a toaster oven, or the air fryer to make crispy.