Easy Biscuit Breakfast Bake
This breakfast casserole combines canned biscuits with eggs, crumbled sausage, and cheese for an easy comfort food that's simple to make. It's great for holidays, weekend brunch, or anytime you want something special without a lot of effort.
Equipment
Ingredients
- 16 ounce can refrigerated large flaky biscuits (such as Pillsbury)
- 1 pound raw breakfast sausage
- 8 eggs
- 1/2 cup milk (preferably whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- fresh or dried parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish. Cut each biscuit into 6 pieces and arrange the pieces evenly over the bottom of the baking dish.
- Cook the breakfast sausage in a large skillet over medium heat, breaking it apart as it cooks. Once it's browned and no longer pink, drain any excess grease.
- Sprinkle the cooked sausage evenly over the biscuit pieces in the baking dish.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the sausage and biscuits in the baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top. Bake for 35 to 40 minutes, or until the eggs are completely set in the center, the biscuits are cooked through, and the cheese is melted and golden-brown.
- Let the casserole rest at room temperature for at least 5 minutes before cutting into squares and serving warm.
Notes
- You can use whatever kind of breakfast sausage you prefer in terms of spiciness. I typically use mild, but you can use medium or hot if you'd like.
- I highly recommend shredding your own cheese, if possible, because it melts so much better than packaged shreds. I like to buy a block of cheese and use a box grater to shred it.
- If you aren't a fan of sharp cheddar, you can use mild or medium, or switch to another cheese (Colby Jack or Gruyere would be delicious, or use pepper jack for more heat).
- Use refrigerated canned biscuits, such as Pillsbury Grands Flaky Layers variety (or a store-brand equivalent).
- This casserole can be assembled the night before! Cover and refrigerate it, then bake it when you're ready for breakfast.
- Leftover casserole should be covered and refrigerated for up to 2-3 days.
Nutrition
Calories: 4538kcalCarbohydrates: 235gProtein: 198gFat: 309gSaturated Fat: 108gPolyunsaturated Fat: 54gMonounsaturated Fat: 115gTrans Fat: 1gCholesterol: 1881mgSodium: 11508mgPotassium: 3006mgFiber: 6gSugar: 24gVitamin A: 4718IUVitamin C: 3mgCalcium: 2215mgIron: 27mg
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