Description
A hearty, one‑dish casserole layering sausage, fluffy eggs, and biscuits—perfect for a simple breakfast or brunch.
Ingredients
- 1 lb breakfast sausage (bulk or patties, crumbled)
- 6 large eggs
- 1 cup milk
- 1 tsp Dijon mustard or yellow mustard (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded cheddar cheese
- 8 refrigerated biscuits (half‑sheet size, like Grands)
- Optional: chopped scallions or parsley for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 9×13‑inch baking dish.
- Cook sausage in a skillet over medium heat until browned and cooked through; drain excess fat.
- In a bowl, whisk together eggs, milk, mustard, salt, and pepper.
- Arrange biscuits in the prepared dish, either whole or halved to fit.
- Sprinkle cooked sausage evenly over the biscuits.
- Pour egg mixture over sausage and biscuits.
- Sprinkle cheddar cheese on top.
- Bake uncovered for 25–30 minutes until eggs are set and biscuits are golden.
- Let rest 5 minutes; garnish with scallions or parsley if desired.
- Cut into squares and serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.
Notes
- Use turkey sausage or plant‑based sausage for a lighter version.
- Add diced bell peppers, onions, or jalapeños under the cheese for extra flavor.
- Substitute Bisquick or homemade biscuit dough if preferred.
- Make ahead: assemble in the dish, cover, and refrigerate overnight; bake in the morning (add about 5 extra minutes).
- Top with hot sauce or salsa for a spicy twist.