Friends, my SPICY SAUSAGE BISCUIT BREAKFAST CASSEROLE needs to be your go-to breakfast recipe this fall and holiday season!
Bonus, IT’S SO EASY!!!
Seriously, you’ll be amazed by how quickly this recipe comes together.
You can make it in advance!
You can make it up to 24 hours in advance and let it sit in the fridge until you are ready to bake. It’s the perfect make ahead recipe for your busy weekend or holiday season.
If you’re worried about the “spicy”, just use as much (or as little) chopped candied jalapenos as your family loves. We like things spicy, but you can modify and use less.
Now, what is a candied jalapeno? They’re right there in your grocery store next to the jarred deli jalapenos and pickles. Sometimes, they’re called “sweet” and other times “candied” but they’re milder than your typical jalapeno slices and almost always available in grocery stores.
Enjoy, friends! This recipe is delish!Print
This will forever be your new go-to breakfast casserole! Don’t worry about the heat! Add as much or as little chopped candied jalapeno as your family enjoys.
- 12 biscuits, baked and ready to enjoy (I used Grand’s)
- 1 pound of breakfast sausage, cooked and crumbled
- 8 eggs
- 1 cup of milk
- 1½ cups chopped sweet (sometimes called candied) jalapenos
- 1 (4 oz) can chopped green chiles
- 1½ cups shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- Salt and pepper
- Preheat your oven to 350 degrees.
- Grease a 9×12 baking dish
- Break up your baked biscuits into pieces and spread them across the bottom of your pan. Next, sprinkle your sausage down on top. Set aside.
- In a mixing bowl, whisk together your eggs, milk, chopped sweet jalapenos, chiles, both cheeses and a pinch of salt and pepper.
- Pour this mixture down over your biscuits and sausage.
- Pop in the oven and bake 35 to 40 minutes or until the edges are browned and center isn’t too wobbly. Remove and allow to rest five minutes before slicing into squares and serving.
This recipe is so easy to make in advance too! You can prepare this up to 24 hours in advance, cover in foil and let it hang out in your fridge until you’re ready to bake it off.