Breakfast Casserole with Biscuits
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Breakfast Casserole with Biscuits
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An easy overnight biscuit breakfast casserole with sausage, eggs, and cheese!
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Ingredients
- 1 (16.3 ounce) biscuit dough about 8 cups cubed, refrigerated canned, 8 biscuits total
- 1 lb. ground pork sausage ground Italian sausage will also work, breakfast
- 2 teaspoons sage or ½ teaspoon ground sage, chopped, fresh
- 1 cup cheddar cheese 4 ounces, grated, sharp
- 1 cup gruyere cheese grated; or gouda, fontina, or Swiss cheese; 4 ounces
- 8 large egg
- 3 cups whole milk or half-and-half
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- Pinch cayenne pepper or more if you like it spicy
- parsley optional garnish; chopped fresh
- chives
- thyme
- other herbs
Instructions
- Bake the biscuits according to package directions. Set aside to cool completely. Cut the biscuits into cubes. You can even do this a day or two in advance, since stale biscuits work well in this recipe.
- Meanwhile, grease a 9 x 13-inch baking dish with nonstick cooking spray. In a large skillet over medium-high heat, brown the sausage until no longer pink, using a wooden spoon to break up the meat, about 5-10 minutes. Fold in the sage. Set aside.
- Arrange the cubed biscuits in the prepared dish. Sprinkle the sausage and both types of cheese over the biscuits; toss so that everything is evenly distributed.
- In a large bowl, whisk together the eggs, milk, ground mustard, salt, black pepper, and cayenne. Pour the egg mixture over the biscuits, sausage, and cheese. Cover with plastic wrap and refrigerate overnight.
- The next morning, let the dish sit on the counter for about 30 minutes while you preheat the oven to 350ºF. Remove the plastic cover. Bake for 1 hour, or until bubbly and hot. After the first 40 minutes, tent the dish loosely with foil to prevent excessive browning.
- Let the casserole rest for at least 10 minutes before slicing serving. Garnish with chopped fresh herbs if desired.
Notes
- Preparation Tips: If you don't have time to let the dish sit overnight before baking, no problem! At least 6-8 hours will be plenty of time for the biscuits to soak up the egg custard.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
- How to Reheat: Defrost in the fridge the night before you plan to eat the casserole. Reheat the casserole in a 350°F oven for about 30 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 1 minute.
Nutrition Information
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Serving
1/8 of the casserole
Calories
509kcal
(25%)
Carbohydrates
18g
(6%)
Protein
27g
(54%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.1g
(5%)
Cholesterol
265mg
(88%)
Sodium
983mg
(41%)
Potassium
430mg
(9%)
Fiber
0.4g
(2%)
Sugar
6g
(12%)
Vitamin A
715IU
(14%)
Vitamin C
0.4mg
(0%)
Calcium
380mg
(38%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 509kcal | 25% |
| Carbohydrates | 18g | 6% |
| Protein | 27g | 54% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 265mg | 88% |
| Sodium | 983mg | 41% |
| Potassium | 430mg | 9% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 380mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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