Breakfast Casserole with Biscuits Recipe

Introduction

You’ll love this breakfast casserole because it transforms classic morning ingredients into an effortless, crowd-pleasing dish. It’s the perfect make-ahead solution for busy weekends or holiday brunches, combining savory sausage, fluffy eggs, and buttery biscuits in one pan.

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

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Open the can of biscuits and cut each biscuit into 6-8 small, bite-sized pieces. Spread these pieces evenly across the bottom of the prepared baking dish.
3. Sprinkle the cooked breakfast sausage and chopped scallions evenly over the biscuit pieces.
4. In a medium bowl, whisk together the eggs and milk until well combined. Pour this mixture evenly over the ingredients in the baking dish.
5. Top the entire casserole with the shredded cheddar cheese.
6. Bake for 25-30 minutes, or until the eggs are fully set, the biscuits are golden brown, and the cheese is bubbly.
7. Let the casserole cool for 5 minutes before serving.

Variations

• Make-Ahead: Assemble the entire casserole (without baking) the night before, cover, and refrigerate. Bake as directed in the morning, adding a few extra minutes to the cook time.
• Spicy Twist: Use spicy breakfast sausage or mix a dash of hot sauce into the egg mixture before pouring.
• Individual Servings: Divide the ingredients among greased muffin tins to create perfectly portioned, portable breakfast cups. Reduce bake time to 18-22 minutes.
• Herb Infusion: Add dried herbs like chives, parsley, or a pinch of dried thyme to the egg mixture for an extra layer of flavor.

Tips for Success

• For easier slicing, use kitchen shears to cut the uncooked biscuits.
• Ensure your cooked sausage is well-drained and cooled slightly before adding to avoid making the biscuit pieces soggy.
• Let the casserole rest for 5-10 minutes after baking; this allows the eggs to set fully for cleaner slices.
• For a more golden top, you can broil the casserole for the final 1-2 minutes of cooking, watching carefully to prevent burning.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 60-90 seconds, or cover the whole casserole with foil and reheat in a 325°F oven until warmed through.

FAQ

Can I use frozen biscuits instead?

Yes, you can use frozen biscuits. Thaw them first according to package directions, then proceed with cutting and using as directed.

How do I know when the casserole is done baking?

The casserole is done when the center is set and no longer jiggles, the biscuit pieces are cooked through, and the cheese is melted and lightly browned.

Can I double this recipe?

Absolutely. Simply double all ingredients and bake in two separate 9×13-inch dishes. You may need to increase the bake time slightly.

What can I use if I don’t have scallions?

You can omit them, or substitute with a small amount of finely diced yellow or white onion for a different flavor profile.

Is it necessary to use milk in the egg mixture?

The milk helps to create a lighter, fluffier texture for the eggs. You can omit it if needed, but the eggs will be denser.

Can I assemble this the night before?

Yes, this is an excellent make-ahead dish. Follow the instructions through step 5, cover tightly with plastic wrap or foil, and refrigerate. Bake directly from the fridge, adding 5-10 minutes to the bake time.