Description
Skip the drive-thru breakfast sandwich and make this Biscuit Breakfast Casserole instead. Flaky biscuits, sausage, and melty cheese create the ultimate morning comfort food that feeds a crowd with minimal effort.
Ingredients
Scale
- 1 (16 oz) can refrigerated biscuit dough (8 count)
- 1 lb breakfast sausage (mild or hot, depending on preference)
- 6 large eggs
- 1 cup whole milk
- 2 cups shredded cheddar cheese, divided
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cut each biscuit into 6 pieces and arrange evenly in the baking dish.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart as it cooks. When halfway cooked, add bell peppers, onion, and garlic. Continue cooking until sausage is no longer pink and vegetables are softened. Drain excess grease.
- In a large bowl, whisk together eggs, milk, oregano, salt, black pepper, and paprika. Stir in 1 1/2 cups of cheddar cheese.
- Distribute the sausage and vegetable mixture evenly over the biscuit pieces. Pour the egg mixture over the sausage layer, ensuring it seeps between the biscuit pieces.
- Sprinkle the remaining 1/2 cup of cheese on top. Bake for 30-35 minutes until eggs are set and biscuits are golden brown.
- Let the casserole rest for 5-10 minutes before serving. Garnish with freshly chopped chives.