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Are you hunting for the ultimate breakfast casserole that thrills a hungry crew without chaining you to the stove? Me too, friend. I remember hosting a Brunch Potluck last spring and panicking over the menu—until I whipped up this Sausage & Biscuit Breakfast Bake. Suddenly, I became the household hero. No drama, no last-minute grocery runs, just pure, savory bliss. 😊
In my quest for easy, delicious Breakfast Ideas For A Crowd, I’ve tried everything from Healthy Breakfast Casserole hacks to elaborate Tortilla Quiche Bake experiments. Some were winners, some… well, let’s pretend they never happened. This recipe, however, nailed it on the first go. It’s a perfect blend of fluffy biscuits, savory sausage, gooey cheese, and scrambled eggs—kind of like a hybrid of your favorite Egg Frittata and Breakfast Basket classics.
Ever wondered why breakfast casseroles are so popular? They let you prep ahead—think Breakfast Casserole Make Ahead or even an Overnight Breakfast Casserole With Hashbrowns—so you wake up to glorious smells instead of a sink full of dishes. I’ll walk you through every step, share my secret tips, and toss in some cheeky humor (because cleaning pots is no joke). Ready to up your brunch game with one of the easiest Breakfast Casserole Recipes out there? Let’s dive in. (Promise I won’t say “dive into” again.)
Ingredients
- 1 pound breakfast sausage, **crumbled**
- 6 large eggs, **beaten**
- 2 cups shredded cheddar cheese
- 1 can (16 oz) refrigerated buttermilk biscuits, **cut into quarters**
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
Before you start, preheat your oven and grease a 9×13 baking dish. This recipe plays nicely with Savory Breakfast cravings and even pairs well with a side of fruit or a light salad.
- Cook the sausage: In a large skillet over medium heat, crumble and brown the sausage until no pink remains. Drain excess fat—nobody wants a grease pool in their casserole.
- Beat the eggs: In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper. FYI, a little extra seasoning here takes your dish from good to “OMG, can I have the recipe?”
- Arrange the biscuits: Place the quartered biscuits evenly in the greased baking dish. They’ll soak up all that eggy goodness, acting like mini sponges of flavor.
- Layer the sausage: Spoon the cooked sausage over the biscuit pieces, distributing it as evenly as possible—no rogue sausage islands, please.
- Add the cheese: Sprinkle the shredded cheddar across the top. Feel free to mix in mozzarella or pepper jack if you’re feeling wild.
- Pour the egg mixture: Gently pour your beaten egg mixture over the entire dish, ensuring every biscuit piece gets coated. A little jiggle of the dish helps the liquid settle.
- Let it rest (optional): For a true Breakfast Casserole Overnight style, cover it and refrigerate for up to 12 hours. Skip this if you lack patience (you’re not alone!).
- Bake: Pop the dish in the preheated oven at 350°F (175°C) for 35–40 minutes, or until the top turns golden brown and the eggs set. Insert a knife—if it comes out clean, you’re good to go.
- Cool slightly: Let the casserole rest for 5 minutes. This helps everything firm up so you get clean slices instead of a cheesy avalanche.
- Garnish and serve: Sprinkle fresh parsley on top and slice into squares. Grab a spatula, and enjoy the glorious mess you made. 🥳
Variations
If you love experimenting, try these creative twists on the classic:
- Hashbrown Upgrade: Swap biscuits for 4 cups of frozen hashbrowns for an Easy Breakfast Casserole With Hashbrowns. It’s basically an Overnight Breakfast Casserole With Hashbrowns dream come true.
- Tater Tot Twist: Replace biscuits with a layer of tater tots for a fun Easy Tater Tot Casserole vibe. Crispy meets fluffy—need I say more?
- Mini Quiche Style: Divide the mixture into muffin tins for adorable Mini Quiche Recipes. Perfect for portable snacking or a fancy brunch platter.
- Veggie Boost: Add a cup of chopped bell peppers, spinach, or mushrooms for a slightly Healthy Breakfast Casserole spin. Greens never tasted so indulgent.
Serving & Tips
Serving this brunch casserole warms hearts (and bellies). Here’s how to elevate your experience:
- Side Pairings: Offer fresh fruit, mixed greens, or a simple Brunch Casserole-friendly croissant. Trust me, your guests will appreciate the variety.
- Storage: Cover leftovers tightly and refrigerate for up to 4 days. It reheats like a champ in the microwave or oven.
- Make-Ahead: Assemble the night before (Breakfast Casserole Make Ahead for the win!). Overnight chilling deepens the flavors.
- Freezer Friendly: Freeze individual portions in airtight containers for up to 2 months. Perfect for those “I can’t even” mornings.
- Seasonal Twist: In the fall, swap out sausage for cubed ham and add a pinch of cinnamon for cozy vibes. Autumn in a bite? Yes, please.
Final Thoughts
There you have it: a no-fuss, crowd-pleasing breakfast casserole that feels like home. This Sausage & Biscuit Breakfast Bake marries comfort, convenience, and just the right amount of cheeky charm. IMO, it’s my go-to for busy weekends, holiday mornings, and impromptu potlucks. So next time someone asks for Easy Breakfast Ideas or Breakfast Ideas Casserole, you’ll already be the legend who knows this recipe cold.
Remember: cooking should be fun, messy, and occasionally spicy—just like life. Now, grab a fork and dive into that cheesy goodness (I know, I said I wouldn’t say “dive into” again—oops!). Enjoy!
Sausage & Biscuit Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, brown sausage over medium heat, breaking it up as it cooks. Drain excess fat if desired.
- Add chopped onion and bell pepper to the skillet. Sauté for 3–4 minutes until softened. Stir in garlic powder and paprika.
- Cut biscuits into quarters and spread evenly in the prepared baking dish.
- Layer sausage and veggies over biscuits. Top with shredded cheese.
- In a bowl, whisk eggs with milk, salt, and pepper. Pour over casserole and press down gently to soak biscuits.
- Bake uncovered for 25–30 minutes or until center is set. Let rest 5–10 minutes before serving. Garnish with parsley.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this casserole vegetarian?
Absolutely! Swap the sausage for cooked crumbled tofu or a plant-based sausage alternative. Add extra veggies like bell peppers or spinach for a hearty Savory Breakfast twist.
How do I reheat leftovers without drying them out?
Pop individual portions in the microwave for 1–2 minutes with a damp paper towel over the top. Alternatively, reheat at 325°F (160°C) in the oven for 10–12 minutes, covered with foil.
Can I use homemade biscuit dough?
Yes! Homemade biscuits work great. Just cut them into quarters and proceed as usual. Your bake might feel extra special—IMO, totally worth the effort.
What’s the best way to serve this at a potluck?
Keep it warm in a slow cooker on the “warm” setting, or use a chafing dish. Provide a serving spatula and napkins—because breakfast casserole can get delightfully messy.
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