Biscuit Breakfast Bake

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This sausage biscuit breakfast bake is our favorite food to wake up to. It takes just 10 minutes to assemble and is loaded with protein.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Calories: 337kcal

Author: Julie Clark

Ingredients

12 ounces breakfast sausage
1 cup diced red bell pepper about 1 pepper
1 cup chopped yellow onion
16 ounces refrigerated buttermilk biscuits 1 tube
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
6 large eggs
1 cup milk
1/2 teaspoon ground black pepper
1/2 teaspoon salt
chopped fresh chives garnish

Instructions

Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with cooking spray.
Heat a large skillet over medium-heat and add in the sausage. Brown and crumble, breaking it up into smaller pieces as it cooks. Add the bell peppers and yellow onion to the sausage and cook for another 3-4 minutes until the vegetables have softened a bit and pork is no longe pink. Remove from heat and set aside. Drain off any fat. 12 ounces breakfast sausage, 1 cup diced red bell pepper, 1 cup chopped yellow onion
Break open the biscuit packaging and cut each of the 8 biscuits into 4 even pieces. Layer half of the biscuits in the baking dish. 16 ounces refrigerated buttermilk biscuits
Add the sausage and veggies over the biscuits, spreading out evenly as you go. Layer half of the cheddar and Monterey Jack cheeses over the top. 1 cup shredded sharp cheddar cheese, 1/2 cup shredded Monterey Jack cheese
Crack the eggs into a large bowl. Pour in the milk, salt and pepper. Whisk eggs until they are an even color. The more you whisk the eggs, the fluffier they will be in the casserole. Pour the egg mixture evenly into the baking dish. 6 large eggs, 1 cup milk, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt
Add the remaining biscuits over the eggs spreading them throughout the casserole. Turn biscuits in the eggs so that all sides of the biscuits are covered in egg mixture. This will ensure golden tops to the biscuits. Sprinkle the remaining cheese over the top.
Loosely place aluminum foil over the baking dish to create more of a tent, so that when the casserole cooks and rises, it won’t be stopped by the foil. Bake for 25 minutes, then remove the foil and cook for an additional 5-10 minutes until the eggs have set and the biscuits are golden brown. Allow the casserole to sit for a couple minutes, sprinkle with fresh chopped chives. Then slice and serve. chopped fresh chives

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the air fryer.
Overnight instructions. Assemble the casserole, then cover and refrigerate overnight. Pull the casserole out of the fridge 30 minutes before baking. It may take a few more minutes to bake through since it will be cold.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition