Description
This Biscuit Breakfast Casserole is a hearty and delicious dish perfect for a family breakfast or brunch. Featuring flaky refrigerated biscuit dough baked with a flavorful mixture of eggs, cheddar cheese, breakfast sausage, and vegetables, all seasoned with a blend of herbs and spices. Topped with a savory garlic parsley butter glaze, this casserole is sure to be a crowd-pleaser.
Ingredients
Scale
Base
- 2 cans refrigerated biscuit dough (such as Pillsbury Grands Homestyle or Country Biscuits)
Egg Mixture
- 10 large eggs
- ¾ cup milk
- 1 cup shredded cheddar cheese
- 2 cups cooked breakfast sausage (375 grams, chopped into bite-sized pieces)
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
Butter Mixture
- ¼ cup unsalted butter, melted (½ stick)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish generously with nonstick cooking spray and set it aside.
- Prepare biscuit base: Slice each refrigerated biscuit into quarters and evenly distribute the pieces in the bottom of the prepared baking dish.
- Whisk eggs: In a large bowl, whisk together 10 large eggs until smooth and well combined.
- Mix egg ingredients: Add ¾ cup milk, 1 cup shredded cheddar cheese, 2 cups cooked and chopped breakfast sausage, diced red bell pepper, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, and ¼ teaspoon ground pepper to the eggs. Stir well to evenly incorporate all ingredients.
- Assemble casserole: Pour the egg mixture evenly over the biscuit pieces in the baking dish, ensuring all biscuit pieces are covered.
- Bake initial phase: Place the casserole in the preheated oven and bake uncovered for 25 minutes. Remove from the oven afterward.
- Cover and continue baking: Lightly cover the casserole with aluminum foil and return it to the oven for an additional 10 minutes.
- Prepare butter topping: While baking, combine ¼ cup melted unsalted butter with 1 teaspoon garlic powder and 1 teaspoon dried parsley in a small bowl and stir well.
- Apply butter topping: Remove the casserole from the oven again, discard the foil, and evenly spread the garlic parsley butter mixture over the surface of the casserole. Cover once more with foil.
- Final bake: Return the covered casserole to the oven and bake for 10 more minutes, bringing the total baking time to approximately 45 minutes.
- Test and cool: Remove the casserole from the oven and insert a knife in the center to ensure eggs are fully cooked. Let the casserole rest and cool for about 5 minutes before slicing and serving.
Notes
- For extra flavor, use breakfast sausage with herbs or spices of your choice.
- You can switch cheddar cheese for other types like Monterey Jack or mozzarella for variation.
- Make sure biscuits are cut into quarters to help them bake evenly and absorb the egg mixture well.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or chopped jalapeños to the egg mixture.
- Letting the casserole rest before serving helps it set and makes slicing easier.
- To keep the casserole warm before serving, cover with foil and place in a low-heat oven.
