Can I use crescent roll dough instead of biscuits?

Absolutely! Crescent roll dough makes a thinner, flakier base. Press the seams together well and pre-bake for about 5 minutes before adding the other ingredients to prevent sogginess.

My family doesn't eat pork. What can I substitute for the breakfast sausage?

Turkey or chicken breakfast sausage works perfectly! You can also use ground beef seasoned with sage, thyme, and a pinch of maple sugar for a similar flavor profile.

Can I prepare this without milk for a dairy-free version?

Yes! Substitute the milk with unsweetened almond milk or another non-dairy alternative. For the cheese, use your favorite dairy-free shredded cheese substitute.

The casserole is browning too quickly but doesn't seem cooked through. What should I do?

This is common with egg dishes. Simply cover the top loosely with aluminum foil to prevent further browning, and continue baking until the center reaches 160°F or a knife inserted in the center comes out clean.

Breakfast Casserole with Biscuits Recipe

Description

A savory and comforting breakfast casserole featuring fluffy biscuits, hearty sausage, melted cheddar cheese, and a rich egg mixture that’s perfect for feeding a crowd or meal prepping for the week.

Ingredients

Units Scale

Main Ingredients

1 16oz can of Jumbo buttermilk biscuits
12 oz pork breakfast sausage, cooked and crumbled
2 cups shredded cheddar cheese
8 large eggs
1 cup whole milk
1 tsp kosher salt
1/2 tsp black pepper
2 scallions, green ends sliced thinly (optional)

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Instructions

Preheat the oven: Preheat your oven to 350°F and lightly grease a 9×13 baking dish to prevent sticking.
Prepare the biscuit base: Line the bottom of the prepared baking dish with the biscuits, gently pressing them down to cover the base completely.
Cook the sausage: In a large pan, cook the pork sausage over medium heat, breaking it up into crumbles as it cooks. Once fully browned, drain off any excess fat and set the sausage aside.
Make the egg mixture: Whisk together the eggs, whole milk, kosher salt, and black pepper in a large bowl until well combined. Set this aside.
Assemble the casserole: Evenly sprinkle the cooked sausage over the biscuit layer in the baking dish. Pour the egg mixture over the sausage layer, ensuring it spreads evenly. Sprinkle the shredded cheddar cheese over the top to finish assembling the dish.
Bake the casserole: Transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the egg mixture is set and the top is golden brown. If the top begins to brown too quickly, cover the dish loosely with foil and continue baking.
Garnish and serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped scallions, if desired, and serve warm.

Notes

For a spicier version, add crushed red pepper flakes or diced jalapeños to the sausage.
Feel free to use any type of cheese you prefer, such as mozzarella or pepper jack.
This dish can be made ahead: assemble the casserole the night before, refrigerate it, and bake it in the morning.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave or oven.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 550mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 10g
Cholesterol: 130mg