Sausage Breakfast Casserole Recipe
Sausage Breakfast Casserole features layers of fluffy biscuits and breakfast sausage baked in a rich, creamy egg custard. Simply assemble the layers in a baking dish, pour the egg mixture over the top, and bake until golden and bubbly. This hearty, crowd-pleasing breakfast is ready in less than an hour!
Servings: 12
Calories: 478kcal
Ingredients
- 25 oz frozen southern style biscuits (grands)
- 1-2 tbsp cooking oil avocado oil, olive oil, or canola oil
- 1 1/4 lbs raw breakfast sausage preferably ground but you can break apart patties
- 1 yellow onion diced
- 8 large eggs
- 1 cup whole milk
- 3/4 cup heavy whipping cream
- salt
- fresh cracked black pepper
Instructions
- Take biscuits out and let them thaw on parchment paper lined cutting board. They should be thawed in about 30 minutes.
- Preheat oven to 375℉ and grease a 9x13 baking dish.
- Preheat medium cooking pan and add oil.
- Add diced onion and sauté until transparent and start to brown.
- Add breakfast sausage, break it apart, and cook until it's cooked through. Break apart clumps as the sausage cooks.
- Cut each biscuit in fours and layer the biscuit quarters in the bottom of the prepared baking dish. Keep them in one even layer.
- Spread cooked sausage and onion mixture over the biscuits.
- In a mixing bowl, whisk eggs, milk, heavy whipping cream, salt, and pepper together until smooth.
- Gently pour the egg mixture all over the biscuits and sausage.
- Bake for 30-35 minutes until the internal temperature in the center of the casserole reaches 165°F.
Video
Notes
Make Ahead: Prepare the casserole up to the baking step. Cover it up with plastic wrap or foil and carefully place it in the refrigerator. Prepare it the night before and bake it in the morning. When ready to bake, let it warm up on the counter for about 30 minutes, then preheat the oven and bake.
Adding cheese: feel free to add some shredded cheddar as a layer over the sausage and nestle some between the biscuits.
No heavy whipping cream? You can use half and half instead of the milk and heavy whipping cream mixture. (So use 1 3/4 cup of heavy whipping cream.)
Nutrition
Calories: 478kcal | Carbohydrates: 31g | Protein: 15g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 166mg | Sodium: 913mg | Potassium: 341mg | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 1.1mg | Calcium: 84mg | Iron: 3mg