Description
A comforting Sausage, Egg & Biscuit Breakfast Casserole featuring layers of savory breakfast sausage, fluffy eggs, and flaky buttermilk biscuits, all baked to golden perfection with melted cheddar cheese. Perfect for a hearty breakfast or brunch to serve six.
Ingredients
Scale
Sausage Layer
- 1 lb breakfast sausage
Biscuit Layer
- 8 frozen buttermilk biscuits, slightly thawed and halved
Cheese Layer
- 2 cups shredded cheddar cheese
Egg Mixture
- 7 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Lightly spray a 7×11-inch baking dish with cooking spray to prevent sticking.
- Cook Sausage: In a skillet, brown the breakfast sausage over medium heat, breaking it into bite-sized chunks as it cooks. Once fully cooked, drain off excess fat to keep the casserole from becoming greasy.
- Assemble Biscuit and Sausage Layers: Using a serrated knife, slice each biscuit in half horizontally. Arrange the biscuit bottoms evenly in the prepared baking dish. Sprinkle half of the cooked sausage over the biscuit layer, followed by half of the shredded cheddar cheese. Next, add the remaining biscuit halves on top, then cover with the rest of the sausage and cheese.
- Prepare Egg Mixture and Pour: In a large measuring cup or bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until fully combined and smooth. Pour this egg mixture evenly over the layered biscuits and sausage in the baking dish. If not baking immediately, cover and refrigerate at this stage.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 50 to 60 minutes, or until the eggs are set and the top is golden brown. To prevent over-browning, tent the casserole with aluminum foil halfway through baking or if it starts to look too dark.
- Rest Before Serving: After baking, remove the casserole from the oven and let it stand for about 10 minutes. This resting time helps the casserole to set and makes it easier to slice and serve.
Notes
- You can prepare the casserole the night before by assembling and refrigerating it before baking.
- If your biscuits are not frozen but fresh, adjust baking time slightly as needed.
- Use a sharp serrated knife to slice the biscuits cleanly without squashing them.
- Covering with foil during baking prevents the top from burning while ensuring the inside cooks fully.
- Feel free to add vegetables like bell peppers or onions for extra flavor.
