Introduction
This breakfast casserole is the ultimate crowd-pleaser, combining fluffy eggs, savory sausage, and melty cheese all baked into a golden biscuit crust. You’ll love how easily it comes together for a weekend brunch or holiday morning. It’s a complete, hearty meal in one dish, perfect for feeding a hungry group.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Ingredients
- 5 eggs
- 1/4 cup milk
- 16 oz Pillsbury biscuits
- 6 scallions (*chopped)
- 1 cup cheddar cheese (*shredded)
- 1 lb breakfast sausage (*cooked, can use bacon if desired)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Cut each biscuit from the 16 oz package into 4-6 small, bite-sized pieces. Scatter the biscuit pieces evenly in the bottom of the prepared baking dish.
- In a large bowl, whisk together the 5 eggs and 1/4 cup milk until well combined. Season with a pinch of salt and pepper.
- Stir the cooked 1 lb breakfast sausage, chopped 6 scallions, and shredded 1 cup cheddar cheese into the egg mixture.
- Pour the egg, sausage, and cheese mixture evenly over the biscuit pieces in the baking dish. Gently press down on any biscuit pieces that are not submerged.
- Bake for 25-30 minutes, or until the casserole is puffed, golden brown on top, and the center is completely set (a knife inserted should come out clean).
- Let the casserole cool for 5-10 minutes before slicing and serving.
Variations
- Make-Ahead: Assemble the entire casserole the night before, cover, and refrigerate. Let it sit at room temperature for 20 minutes before baking as directed.
- Individual Portions: Layer the ingredients into greased muffin tins for easy, grab-and-go breakfast muffins. Reduce baking time to 18-22 minutes.
- Crispy Top: For an extra crispy top layer, arrange a few extra biscuit pieces on the surface of the casserole before baking.
- Vegetable Boost: Sauté any moisture-heavy vegetables (like bell peppers or mushrooms) from your fridge along with the sausage to incorporate them without making the casserole soggy.
Tips for Success
- Ensure your cooked breakfast sausage is well-drained and patted dry to prevent excess grease from making the biscuits soggy.
- For easier serving, use a sharp knife to cut portions and a thin spatula for lifting slices out of the pan.
- Check for doneness a few minutes early, as oven temperatures can vary. The casserole will continue to set as it cools.
Storage & Reheating
Store leftover casserole, covered tightly, in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 60-90 seconds, or warm the entire dish, covered with foil, in a 300°F oven for 15-20 minutes until heated through.
FAQ
Can I use a different type of cheese?
Absolutely. While cheddar is classic, you can use the same quantity of any good melting cheese like Monterey Jack, Colby, or a Mexican blend.
Can I use turkey sausage or a meatless alternative?
Yes, you can substitute the 1 lb of pork sausage with an equal amount of turkey sausage or a plant-based ground sausage alternative. Just ensure it is cooked and crumbled before adding.
Why are my biscuit pieces soggy?
This is usually due to excess moisture. Ensure your cooked sausage is drained well, and avoid using ingredients with high water content (like raw tomatoes) unless they are pre-cooked to remove moisture.
Can I freeze this breakfast casserole?
Yes. Bake the casserole, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, in a 325°F oven until hot.
Do I need to thaw the biscuits first?
No, use the biscuits straight from the refrigerator. Cutting them while cold is actually easier.
What’s the best way to reheat it without drying it out?
Reheating in the oven covered with foil is best for maintaining texture. You can add a tiny splash of milk or broth over the top before reheating if you’re concerned about dryness.
