Egg Breakfast Casserole with Biscuits
What if you could roll out of bed in the morning and get a hot breakfast on the table in practically no time at all? That dream can become a reality with this recipe for Egg Breakfast Casserole with Biscuits.
It only takes a few minutes to throw this breakfast casserole recipe together, and then you can relax while the casserole bakes in the oven. A layer of biscuits is topped with plenty of shredded cheese to form the base of this casserole while browned sausage is combined with eggs and milk to create the filling for the breakfast bake.
Unlike many breakfast casserole recipes, this Egg Breakfast Casserole with Biscuits does not need to be prepared ahead of time. That means that you can make this easy casserole on a whim in the morning. This hearty casserole would even make a great option if your family enjoys eating breakfast for dinner.
- 1 pound pork sausage, plain or sage-flavored
- 1 tube refrigerated "Grand"-style biscuits
- 2 cups shredded cheese (Cheddar, mozzarella, or a combination)
- 8 eggs, lightly beaten
- 1 cup milk (skim, 2%, or whole)
- 1/4 teaspoon salt
- 3/20 teaspoon fresh ground black pepper
This recipe for Egg Breakfast Casserole with Biscuits was inspired by the reader-favorite recipe for Biscuit Egg Casserole
Preheat the oven to 425 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray.
In a 10-inch skillet over medium heat, crumble the sausage and cook, stirring frequently, for about 8 minutes until lightly browned.
While the sausage cooks, place the biscuits on the bottom of the pan, pressing and pinching them to form a crust with no holes and slightly reaching up the sides of the pan.
Drain any accumulated fat from the cooked sausage and sprinkle it over the biscuits. Top with the cheese(s). In a medium bowl, beat the eggs and then add the milk and spices. Gently pour into the dish and bake about 30 minutes until browned around the edges and set in the center.
Let stand 5 minutes before cutting into squares to serve.
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