Sausage, Egg and Cheese Biscuit Breakfast Casserole

Sausage, Egg and Cheese Biscuit Breakfast Casserole

Fluffy biscuit pieces layered with spicy sausage, melty cheese and eggs, then finished with a peppery country gravy. A hearty make-ahead breakfast casserole for Christmas morning or any weekend brunch.

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Course: Breakfast

Cuisine: American

Keyword: christmas breakfast casserole, egg casserole recipes, sausage egg biscuit casserole

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 461kcal

Equipment

9x13-inch baking dish
Cooking spray
Aluminum foil
2 medium mixing bowls
Whisk

Ingredients

16 oz can jumbo buttermilk biscuits see Note 1
1 lb hot sausage cooked and crumbled
2 cups shredded Colby and Monterey Jack cheese
6 large eggs
1/2 cup milk
salt and pepper a pinch of each, to taste
2.75 oz packet country sausage gravy mix plus extra prepared gravy for serving, optional
2 cups water or milk

Instructions

Heat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
Cut every biscuit into 8 pieces.
Spread the biscuit pieces over the bottom of the dish in one even layer.
Scatter the cooked, crumbled sausage over the biscuits.
Sprinkle the shredded cheese evenly over the sausage.
Whisk the eggs, milk and a pinch of salt and pepper for 2 minutes. Pour it evenly over the cheese, without stirring.
In another bowl, whisk the gravy mix with the water (or milk) until smooth. Pour it over the egg layer, again without stirring.
Cover with foil and bake on the middle rack for 45 to 55 minutes, until the biscuits are cooked through. If the centre is still doughy, take the foil off and keep baking until it is no longer doughy.
Cut into squares and serve, with extra gravy on the side if you like.

Notes

Biscuits: No jumbo biscuits? Use two 7.5 oz tubes of regular refrigerated biscuits, just enough to cover the base of the dish without overfilling it.
Swaps: Add green peppers and onions (sauté them first so they soften), or use bacon or ham instead of sausage. Any cheese your family likes works.
Make ahead: Assemble the night before, cover and refrigerate, then bake in the morning. It will need extra baking time because it goes in cold, so check the biscuits are cooked through.
Storage: Refrigerate leftovers, covered, for up to 3 days, or freeze for up to 3 months.
Nutrition: Estimated per serving from the ingredients, without the extra gravy for serving.

Nutrition

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