Sausage Egg Biscuit Casserole Recipe
This Sausage Egg Biscuit Casserole is the ultimate breakfast recipe. It's made with crumbled sausage, eggs, the big canned homestyle biscuits, and cheese. It's perfect for a large gathering or a simple Sunday morning breakfast. This Sausage Biscuit Casserole is soon to be a favorite at your house too.
Servings: 15 people
Calories: 429kcal
Ingredients
- 1 pound sausage
- 1/4 cup water
- 2 cans refrigerated biscuits
- 2 cups shredded cheese (divided)
- 8 large eggs
- 3/4 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9" x 13" baking dish with nonstick cooking spray and set aside.
- In a saute pan, add the sausage and 1/4 cup of water. Use a spoon to break up the sausage. Cook until the sausage is well done and is no longer pink then transfer to a plate to cool slightly.
- Unroll each can of biscuits, then cut each biscuit into 4 equal pieces.
- Lay your biscuits in your prepared baking dish and top with the cooked sausage. Sprinkle half of the cheese over the top.
- In a medium mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, dry mustard, paprika, salt, and pepper. Whisk until combined.
- Pour the egg mixture over the sausage and biscuits in the baking dish. Add the remaining cheese over the top and cover loosely with aluminum foil.
- Bake in a preheated oven for about 30 minutes. Take the foil off and bake for an additional 10-15 minutes, or until the top is golden. Be sure to test the center of the casserole with a toothpick or knife to ensure it is baked all the way through.
- Once cooked, remove from the oven and allow to cool for a few minutes before slicing and serving. Enjoy!
Notes
Refrigerator: store leftovers covered with plastic wrap or aluminum foil in the refrigerator for up to 3 days.
Freezer: freeze unbaked casserole for up to 1 month by wrapping well with both plastic wrap and aluminum foil. Thaw in the fridge overnight, then the next morning, pull out to room temperature and bake as directed.
Reheating: reheat in a 320-degree oven, covered with aluminum foil, for about 15 minutes or until warmed through.
Nutrition
Calories: 429kcal | Carbohydrates: 31g | Protein: 16g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 992mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 3mg