Biscuit Breakfast Casserole Recipe

Breakfast sausage: Adds a savory and hearty flavor to the casserole.

Refrigerated biscuits: Provides a fluffy and tender base for the casserole.

Eggs: Binds the ingredients together and adds richness.

Milk: Helps to create a creamy texture in the egg mixture.

Shredded cheese: Melts into the casserole, adding gooey and delicious flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a touch of spice and depth to the flavor.

To ensure the biscuits bake evenly and absorb the egg mixture well, spread them out in a single layer in the baking dish. This prevents them from clumping together and ensures each piece gets a good amount of sausage and cheese.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which provides a similar texture and flavor.

• refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can be used as a similar base and has a comparable texture when baked.

• refrigerated biscuits - Substitute with homemade biscuit dough: Making your own biscuit dough allows for control over ingredients and can provide a fresher taste.

• eggs - Substitute with egg substitute: Egg substitutes, such as liquid egg replacers, can be used for those with dietary restrictions or allergies.

• eggs - Substitute with tofu: Crumbled tofu can be seasoned and used as a vegan alternative to eggs.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles.

• milk - Substitute with oat milk: Oat milk provides a creamy texture similar to cow's milk and is suitable for those avoiding dairy.

• shredded cheese - Substitute with vegan cheese: Vegan cheese shreds melt similarly to dairy cheese and are suitable for a plant-based diet.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast can provide a cheesy flavor without dairy and is often used in vegan cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the casserole.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to table salt, often with a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color and aroma.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different flavor profile for those who enjoy spicier dishes.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.
• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 3 days.
• If you prefer individual servings, cut the casserole into portions and store them in airtight containers. This makes it easy to grab a quick breakfast on busy mornings.
• To freeze, wrap the entire casserole or individual portions in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date and contents.
• The casserole can be frozen for up to 2 months. When you're ready to enjoy it, thaw it in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for about 20 minutes, or until heated through. If reheating from frozen, it may take up to 45 minutes. Cover with foil to prevent the top from over-browning.
• For a quicker option, reheat individual portions in the microwave on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Preheat your oven to 350°F (175°C). Place the leftover biscuit breakfast casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes or until warmed through. Remove the foil for the last 5 minutes to allow the top to crisp up slightly.

• If you're in a hurry, use the microwave. Cut the casserole into individual portions and place them on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Add an extra minute if needed.

• For a crispy texture, try reheating in a skillet. Heat a non-stick skillet over medium heat and add a small amount of butter or olive oil. Place the casserole slices in the skillet and cover with a lid. Cook for 5-7 minutes, flipping halfway through, until both sides are golden brown and heated through.

• Use a toaster oven for a quick and efficient method. Preheat the toaster oven to 350°F (175°C). Place the casserole on a piece of aluminum foil or a toaster oven tray. Heat for 10-15 minutes, checking periodically to ensure it doesn't overcook.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Cut the casserole into smaller pieces and place them in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even cooking. This method will give you a crispy exterior while keeping the inside moist.

• If you prefer a steam method, place the casserole in a heatproof dish that fits inside a steamer basket. Bring a pot of water to a simmer and place the steamer basket over the pot. Cover and steam for about 10 minutes or until heated through. This method helps retain moisture and prevents drying out.

• Oven: Used to bake the casserole at 350°F (175°C) until the eggs are set and the top is golden brown.

• Skillet: Used to cook the breakfast sausage over medium heat until browned.

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper, and to combine with the cooked sausage and shredded cheese.

• Whisk: Used to mix the eggs, milk, salt, and pepper thoroughly.

• Baking dish: Used to hold the cut biscuits and the egg mixture for baking.

• Knife: Used to cut the refrigerated biscuits into quarters.

• Cutting board: Used as a surface to cut the biscuits.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Spatula: Used to mix the sausage and cheese into the egg mixture and to spread the mixture evenly over the biscuits in the baking dish.

Pre-cook the sausage: Cook the breakfast sausage the night before and store it in the fridge. This will save you time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating.

Prep the biscuits: Cut the refrigerated biscuits into quarters ahead of time and store them in an airtight container.

Mix the egg mixture in advance: Whisk together the eggs, milk, salt, and pepper the night before and refrigerate.

Grease the baking dish: Prepare the baking dish by greasing it ahead of time to streamline assembly in the morning.