Biscuit Breakfast Casserole Recipe
User Reviews
5
Biscuit Breakfast Casserole Recipe
Description
The Biscuit Breakfast Casserole Recipe begins with cooking seasoned breakfast sausage and softened onions to create a flavorful, savory base. Refrigerated biscuit dough is arranged at the bottom of a sprayed baking dish, and the cooked meat and onions are layered on top. A mixture of eggs, half-and-half, and multiple seasonings is poured over, followed by a blend of shredded Colby and Monterey Jack cheeses. Baking at 400°F for about 25-30 minutes yields a golden crust with set eggs and melty cheese. The casserole offers a balance of tender biscuit texture and rich, savory filling.
This dish is suited for feeding families or groups at breakfast or brunch, especially when accommodating multiple appetites. Leftovers can be refrigerated or frozen, and the casserole reheats well in the oven or microwave, retaining its flavor and moistness.
Freezing the unbaked casserole is possible for up to three months; thaw thoroughly before baking. After baking, the dish can also be frozen and reheated later. When reheating, cover the casserole to maintain moisture and heat evenly.
Ingredients
- 1 lb. sausage or other variety of breakfast sausage, ground, maple flavored
- 1 medium yellow onion diced
- 7 large egg
- 2/3 cup half and half
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 16.3 oz can refrigerated biscuits or your favority variety, Pillsbury Southern Homestyle brand
- 3/4 cup colby cheese shredded
- 3/4 cup Monterey jack cheese shredded
Instructions
- Preheat oven to 400°F and lightly spray a 9x13" baking dish with cooking spray. Set aside.
- Heat a large skillet over MED HIGH heat. Once hot, add sausage and cook about 5 minutes, crumbling as you cook, until sausage is no longer pink. Remove to a plate with a wooden spoon, reserving the grease.
- Add onion to the skillet and cook about 3-4 minutes, stirring often, until onion is soft and starting to brown a bit at the edges. Add to the plate with the sausage.
- To a large mixing bowl, add eggs and half and half. Whisk to combine well. Whisk in paprika, salt, pepper, and garlic powder. Set aside for a bit.
- Add biscuits to the prepared baking dish. Mine fit in two rows of 4, but feel free to arrange yours however you'd like.
- Top with cooked sausage and onion. Sprinkle both cheeses over the top.
- Pour the egg mixture over the top, making sure to evenly disperse the liquid.
- Bake in preheated oven for 25-30 minutes, or until golden brown and eggs are set.
- Serve hot and enjoy.
Notes
- Store leftover casserole in an airtight container refrigerated for up to 3-4 days.
- Reheat large portions covered in the oven at 350°F for about 20 minutes, or microwave individual servings thoroughly.
- Freeze the unbaked casserole tightly wrapped for up to 3 months; thaw before baking as instructed.
- Cooked casserole can also be frozen fully cooked, to reheat at 350°F until hot and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 233mg | 78% |
| Sodium | 1398mg | 58% |
| Potassium | 411mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 247mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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