Breakfast Biscuit Casserole

Serving a square of biscuit casserole with sausage and eggs.

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4.50 from 2 votes

Refrigerated biscuits are elevated to create an amazing breakfast casserole that is full of pork sausage and egg.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

1 can Grands Biscuits {8 count-cut into quarters}
8 ounces pork breakfast sausage {cooked and drained}
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
8 large eggs
1 cup milk {or heavy cream}
4 ounces diced green chilies
2 Tablespoons diced pimentos {optional}
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Instructions

Preheat the oven to 425°F.
Spray the bottom and sides of a 9x13 baking dish with nonstick cooking spray. Cut the biscuits into quarters and add to the bottom of the prepared pan.
Sprinkle the top of the biscuits with cooked sausage and shredded cheese.
In a medium bowl, whisk together eggs, milk {or heavy cream}, diced green chilies, pimentos, salt, black pepper and garlic powder until blended. Pour over sausage and cheese.
Bake for 25–30 minutes, or until set and middle does not jiggle. Let stand for 5 minutes before cutting into squares. Serve warm.

Notes

Feel free to customize this however you like. You can add vegetables like bell peppers or mushrooms, change up the cheese, and add red pepper flakes or hot sauce to the egg mixture for a spicy kick. You can even switch the sausage out for a different protein if you prefer!

You can assemble the entire casserole the night before and refrigerate it. The next morning, let it sit at room temperature for about 30 minutes before baking. You might need to add a few extra minutes to the baking time.

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