I stole this recipe for Biscuit Breakfast Casserole from sallybakingaddiction.com. This delicious breakfast casserole is topped with homemade biscuits. Breakfast sausage is cooked and placed in a baking dish with shredded cheese. Then a mixture of eggs, milk, parsley, salt and pepper is poured on top of the sausage and cheese. Next biscuit dough is made with flour, baking powder, salt, butter and milk. The dough is shaped into balls and placed on top of the eggs. Melted butter, pepper, parsley and extra cheese is brushed on the biscuit dough before baking. This recipe is another reason to love breakfast.
The ingredients for this recipe are: 1 ½ cups (12 oz) sausage, 1 ½ cups shredded cheese, 10 large eggs, 2 ½ cups whole milk, 2 tsp dried parsley, 1 tsp salt, ¼ tsp black pepper, 2 cups AP flour, 1 tbsp baking powder, ½ cup unsalted butter
Preheat oven to 375 F. Generously grease a 9×13 baking pan. Cook the sausage in a skillet and set aside.
Layer the sausage and then cheese into prepared pan.
Whisk the eggs, milk, parsley, salt and pepper together in a large bowl.
Then pour evenly over the meat and cheese. Set aside.
Whisk the flour, baking powder and salt together in a large bowl. Then add in the 6 tbsp cubed cold butter and cut into dry ingredients with a pastry blender. Next add the milk and then stir until the dough comes together.
With floured hands, form the biscuit dough into 20 (1 ½ tbsp size) balls. Arrange on top of eggs. Brush with melted butter and top with sprinkle of pepper, extra parsley and extra cheese.
Bake for 45-50 minutes or until biscuits are golden brown on top.
Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
If you liked this recipe for Biscuit Breakfast Casserole then you can try other breakfast recipes like Mexican Breakfast Casserole, Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs, Cracked Out Hash Brown Casserole, Spinach Tomato Ricotta Frittata or Everything Bagel Make Ahead Breakfast Casserole.
Biscuit Breakfast Casserole
Ingredients
- 1 ½ cups (12 oz) cooked crumbled sausage
- 1 bell pepper chopped
- 1 ½ cups crumbled or shredded cheese
- 10 large eggs
- 1 ½ cups whole milk
- 1 tbsp fresh chopped parsley or 2 tsp dried parsley
- ¼ tsp salt
- ¼ tsp black pepper
Biscuit Topping
- 2 cups AP flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter 6 tbsp cold + 2 tbsp melted
- 1 cup whole milk
- Toppings: ground black pepper, extra parsley, extra cheese
Instructions
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Preheat oven to 375 F. Generously grease a 9×13 baking pan.
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Layer the sausage, peppers and then cheese into prepared pan. Whisk the eggs, milk, parsley, salt and pepper together in a large bowl. Pour evenly over the meat and cheese. Set aside.
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Make the biscuit topping: Whisk the flour, baking powder and salt together in a large bowl. Add in the 6 tbsp cubed cold butter and cut into dry ingredients with a pastry blender. Add the milk and then stir until the dough comes together. If too dry add another tbsp of milk. With floured hands, form the biscuit dough into 20 (1 ½ tbsp size) balls. Arrange on top of eggs.
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Brush with melted butter and top with sprinkle of pepper, extra parsley and extra cheese.
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Bake for 45-50 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.