Biscuit Breakfast Casserole

🥘 Ingredients

• and 1/2 cups cooked crumbled sausage* (12 ounces)
  1
• baking powder (yes, Tablespoon!)
  1 tablespoon
• biscuit topping
• butter (unsalted, 8 Tbsp; 113g, 6 Tablespoons 85g, 28g, divided cold, 2 Tablespoons melted*)
  1/2 cup
• cheese (and 1/2 cups crumbled or shredded, I use feta cheese)
  1
• eggs (large)
  10
• flour (all-purpose, 250g, spooned & leveled)
  2 cups
• milk (and 1/2 cups whole, 360ml, whole, 240ml)
  1, 1 cup
• parsley (fresh chopped parsley or 2 teaspoons dried)
  1 tablespoon
• pepper (fresh ground black, bell, about 1 cup, chopped)
  1, 1/4 teaspoon
• peppers (topping: fresh ground black, extra fresh parsley, extra cheese)
• salt
  3/4 teaspoon

🍳 Cookware

• baking pan
• pan
• bowl
• food processor

1. 1

   Gather and 1/2 cups cooked crumbled sausage* .

   and 1/2 cups cooked crumbled sausage*: 1 (12 ounces)
2. 2

   Preheat the oven to 375°F (191°C). Generously grease a 9×13-inch baking pan .
3. 3

   Layer the sausage, peppers , then cheese into prepared pan . Whisk the eggs , milk , parsley , salt , and pepper together in a large bowl . Pour evenly over meat + cheese. Set aside.

   peppers (topping: fresh ground black, extra fresh parsley, extra cheese), cheese: 1 (and 1/2 cups crumbled or shredded, I use feta cheese), eggs: 10 (large), milk: 1 (and 1/2 cups whole, 360ml), parsley: 1 tablespoon (fresh chopped parsley or 2 teaspoons dried), salt: 1/4 teaspoon, pepper: 1/4 teaspoon (fresh ground black)
4. 4

   Make the biscuit topping : Whisk the flour , baking powder , and salt together in a large bowl or use the food processor . Add the 6 Tablespoons of cubed butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add the milk , then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, add another Tablespoon of milk. With floured hands, form the biscuit dough into about 20 1.5 Tablespoon size balls. They don’t have to be perfect or neat, see my photo above as an example. Arrange on top of the eggs.

   biscuit topping, flour: 2 cups (all-purpose, 250g, spooned & leveled), baking powder: 1 tablespoon (yes, Tablespoon!), salt: 1/2 teaspoon, butter: 1/2 cup (unsalted, 8 Tbsp; 113g, 6 Tablespoons 85g, 28g, divided cold, 2 Tablespoons melted*), milk: 1 cup (whole, 240ml)
5. 5

   Brush the biscuits with 2 Tablespoons of melted butter and top with a sprinkle of fresh ground pepper , extra parsley, and extra cheese, if desired.

   pepper: 1 (bell, about 1 cup, chopped)
6. 6

   Bake for ⏱️ 45-50 minutes or until the biscuits are golden brown on top. Remove from the oven and allow to cool for ⏱️ 5-10 minutes before slicing and serving.
7. 7

   Cover leftover casserole tightly and refrigerate for up to 1 week.
8. 📝

   Make Ahead Instructions: Assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. The biscuits won’t be as crisp on top after sitting in the egg mixture overnight, so you can always prepare the biscuit mixture, cover tightly in the refrigerator overnight, then place on top in the morning before baking. You can also freeze the assembled uncooked casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, preheat the oven, then continue with step 4. You can also freeze the baked and cooled casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw on the counter or at room temperature and reheat to your liking.

9. 📝

   Special Tools (affiliate links): 9×13-inch Baking Pan (or similar size casserole dish) | Large Mixing Bowl (preferably with pour spout) | Whisk | Food Processor or Pastry Cutter

10. 📝

    Meat: If it’s not pre-cooked, cook and crumble the sausage in a medium skillet before using. You can also use the same amount of cooked crumbled bacon or diced cooked ham.

11. 📝

    Cheese: Use your favorite. Feta cheese, shredded pepper jack, smoked gouda, or cheddar cheese would be great!

12. 📝

    Butter for the biscuits: 6 Tablespoons go into the biscuit dough and the other 2 Tablespoons will be brushed on top before baking. Make sure 6 Tablespoons of butter (for the dough) is cold and cubed and 2 Tablespoons (for the topping) is melted.

13. 📝

    Canned biscuits: Though I recommend homemade (yum!), you can use canned biscuits. Follow this recipe as written, subbing canned biscuits for homemade. If prepping the casserole in advance, place sliced canned biscuits on top of casserole immediately before baking. Don’t let them sit on the un-baked casserole for too long.

14. 📝

    Added flavor: Depending on the cheese and meat you use, there’s plenty of flavor in the breakfast casserole. If desired for added flavor, add a sprinkle of garlic powder, dry mustard, or smoked paprika to the egg/milk mixture.