Biscuit Breakfast Casserole Recipe
This Cheesy Biscuit Breakfast Casserole is the ultimate easy breakfast recipe! Deliciously savory with hints of sweetness, this casserole is easy to prep ahead and even freeze.
Servings: 8 servings
Calories: 567kcal
Ingredients
- 1 lb. ground maple flavored sausage or other variety of breakfast sausage
- 1 medium yellow onion diced
- 7 large eggs
- 2/3 cup half and half
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 16.3 oz can Pillsbury Southern Homestyle refrigerated biscuits or your favority variety
- 3/4 cup shredded Colby cheese
- 3/4 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F and lightly spray a 9x13" baking dish with cooking spray. Set aside.
- Heat a large skillet over MED HIGH heat. Once hot, add sausage and cook about 5 minutes, crumbling as you cook, until sausage is no longer pink. Remove to a plate with a wooden spoon, reserving the grease.
- Add onion to the skillet and cook about 3-4 minutes, stirring often, until onion is soft and starting to brown a bit at the edges. Add to the plate with the sausage.
- To a large mixing bowl, add eggs and half and half. Whisk to combine well. Whisk in paprika, salt, pepper, and garlic powder. Set aside for a bit.
- Add biscuits to the prepared baking dish. Mine fit in two rows of 4, but feel free to arrange yours however you'd like.
- Top with cooked sausage and onion. Sprinkle both cheeses over the top.
- Pour the egg mixture over the top, making sure to evenly disperse the liquid.
- Bake in preheated oven for 25-30 minutes, or until golden brown and eggs are set.
- Serve hot and enjoy.
Notes
Storage
- Leftover casserole should be stored in an airtight container in the refrigerator for 3-4 days.
- To reheat a large amount of leftovers, cover the pan with foil and bake at 350°F for about 20 minutes, or until hot throughout.
- To reheat individual servings, use the microwave until hot throughout.
Freezing
- To freeze the unbaked casserole, cover tightly with an airtight lid, or a layer of both plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator, then bake as directed.
- To freeze the baked casserole, let it cool completely, then cover tightly with an airtight lid, or a layer of both plastic wrap and foil.
- Freeze for up to 3 months, and thaw in the refrigerator. Reheat, covered, at 350°F for 25-30 minutes, until hot and bubbly.
Nutrition
Calories: 567kcal | Carbohydrates: 31g | Protein: 24g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 1398mg | Potassium: 411mg | Fiber: 1g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 2mg | Calcium: 247mg | Iron: 4mg
