You guys, I took my mother-in-law’s famous SAUSAGE BREAKFAST CASSEROLE and gave it a little twist.
This time, instead of using croutons as the “bread”, I used biscuits.
I mean to tell you…swapping any carb with a biscuit is never a bad idea 🙂 .
The entire time I was photographing this breakfast casserole, my 16 year old son was standing over me saying “Are you finished yet? Are you finished yet?” because he couldn’t wait to dig in.
This CHEESY SAUSAGE BISCUIT BREAKFAST CASSEROLE is a winner!
It’s an excellent recipe to make ahead too. If you are looking for something to whip up the day before, pop in the fridge and then bake the next morning, this one is for YOU.
Don’t forget, you can try my BACON & CROUTON BREAKFAST CASSEROLE or my SPICY SAUSAGE BISCUIT BREAKFAST CASSEROLE too!
Enjoy! xx
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Cheesy Sausage Biscuit Breakfast Casserole
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 1x
Description
You guys, I took my mother-in-law’s famous SAUSAGE BREAKFAST CASSEROLE and gave it a little twist. This time, instead of using croutons as the “bread”, I used biscuits. I mean to tell you…swapping any carb with a biscuit is never a bad idea 🙂 .
Ingredients
- 12 biscuits, baked and ready to enjoy (I used Grand’s)
- 1 pound of breakfast sausage, cooked and crumbled
- 6 eggs
- 2 cups of milk
- 1 (10 oz) can cream mushroom soup
- 1 tablespoon mustard powder
- 2 cups shredded cheddar cheese (I used a sharp white cheddar)
Instructions
- 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, soup, dry mustard, and cheese.
- 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.
Notes
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.
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