Breakfast Casserole With Biscuits Recipe

Breakfast Casserole With Biscuits Recipe: This is a breakfast casserole made with buttery biscuits, eggs, sausage, peppers, and cheese. Use your preferred cheese, herbs, and vegetables to change things up!
A biscuit casserole with sausage, eggs, and cheese is the epitome of comfort food. Similar to your preferred morning sandwich, but completely baked into a single dish!

We have been having the leftovers for dinner every night, so this is the breakfast that never gets old. This is the recipe that I’ll be sharing with you in today’s blog article, and we’re preparing it again for Christmas morning. Bonus: You can prepare it the previous evening!

Breakfast Casserole With Biscuits Recipe

• Set the oven temperature to 375°F (191°C). Grease a 9 x 13-inch baking pan generously.

• In the preheated pan, arrange the sausage, peppers, and cheese in layers. In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper. Over the cheese and meat, evenly pour. Put aside.

• Prepare the topping for the biscuits: In a large basin, whisk together flour, baking powder, and salt; alternatively, use a food processor. Add the six tablespoons of cubed butter, then pulse the mixture several times in the processor or cut it into the dry ingredients with a pastry cutter. Until coarse crumbs form, chop or pulse. After adding the milk, pulse or stir the dough until it comes together. The dough will be quite moist and unkempt. Add another Tablespoon of milk if it’s too dry. Form the biscuit dough into roughly 20 balls the size of a tablespoon using floured hands. Take a look at my photo above for an example—they don’t have to be tidy or flawless. Put in place above the eggs.

• If preferred, top the biscuits with additional cheese, extra parsley, and freshly ground pepper after brushing them with two Tablespoons of melted butter.

• Bake the biscuits for 45 to 50 minutes, or until the tops are golden brown. When ready to slice and serve, take out of the oven and let cool for five to ten minutes.

• Store leftover casserole in the refrigerator for up to a week, carefully covered.

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Notes

• Make Ahead Instructions: Assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. The biscuits won’t be as crisp on top after sitting in the egg mixture overnight, so you can always prepare the biscuit mixture, cover tightly in the refrigerator overnight, then place on top in the morning before baking. You can also freeze the assembled uncooked casserole.

• Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, preheat the oven, then continue with step 4. You can also freeze the baked and cooled casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw on the counter or at room temperature and reheat to your liking.

TIPS

Make Ahead Breakfast

• The entire biscuit breakfast casserole should be prepared and assembled the night before if you’re hosting guests or simply need a head start on breakfast the following day. Take out of the refrigerator while the oven is heating up, and bake for an additional one or two minutes. Refer to my guidelines.

• To round off the dinner, serve with a little fruit salad. If you’re short on oven space on a special day, consider adding some slow cooker cinnamon rolls to the spread. One of my favorite recipes for Easter brunch is this casserole that can be made in advance.