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Breakfast Casserole With Biscuits

Biscuit Breakfast Casserole Recipe

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 lb ground breakfast sausage
  • 1 can (16.3 oz) refrigerated buttermilk biscuits, cut into quarters
  • 2 cups shredded sharp cheddar cheese
  • 8 large eggs
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Butter or nonstick spray, for the dish

Method
 

  1. Brown the sausage in a skillet over medium-high heat, breaking it apart, until no longer pink, about 6-8 minutes. Drain excess fat and set aside.
  2. Whisk together eggs, milk, Dijon, salt, and pepper until smooth.
  3. Butter a 9x13-inch baking dish. Scatter biscuit quarters across the bottom. Top with sausage and 1½ cups of cheddar. Pour egg mixture over everything, press down gently on any floating biscuits, and sprinkle remaining ½ cup cheddar on top. Cover and refrigerate at least 4 hours or overnight.
  4. Preheat oven to 350°F (175°C). Bake uncovered until golden, puffed, and set in the center, 45-55 minutes. Let cool 5 minutes before slicing and serving.

Notes

Refrigerating overnight is ideal but you can bake it after a shorter rest; just give it at least 15 minutes at room temperature for the biscuits to start soaking. The casserole holds well on a warm setting for up to an hour during brunch.