There’s no doubt many of you are prepping to host more guests than usual as the holidays quickly arrive. If you’ve got overnight guests, they’re certainly going to be hungry for a delicious breakfast in the morning. I give you the HIH Sausage Egg and Cheese Biscuit Breakfast Casserole! That’s right, I’ve taken the traditional breakfast sandwich from your favorite drive-thru and created a super simple casserole meant to feed a hungry crowd! Why cook up sausage, eggs, and biscuits separately when you can bake one pan of deliciousness?
I love a breakfast casserole when I need to feed a crowd, which this time of year is more often than not! If you’re new here, my husband and I own and operate a waterfowl outfitting business in rural Southeast Kansas. Restaurant choices are extremely limited, so this time of year my kitchen is extra busy feeding hungry hunters. This casserole is the PERFECT minimal mess, easy recipe to throw together, pop in the oven and watch it get devoured! This recipe is definitely at the top of the request list for returning customers!
BONUS – it’s super great if you bake it the night before, store it in the fridge, and then reheat in the oven when it’s time to serve!
If you’re looking for more breakfast casserole recipes, look no further! Check out these delish HIH recipes. Both of these made the cut for the Honey, I’m Healthier page! Just in case you’re looking for something a little lighter before a big holiday meal.
Keys to Success
- When this recipe says to generously spray with nonstick spray, it means GENEROUSLY. Don’t skimp on the nonstick spray. Egg can be a real pain to scrub off of a pan when baked onto the sides and bottom. You’ll thank me for this tip when you aren’t scraping baked bits of eggs off a pan for 15 minutes!
- Strain the cottage cheese. If you skip this step, your egg white bake will still be delicious, but it will be watery. For the perfect texture and appearance, get as much of the liquid out of the cottage cheese and roasted red peppers as you’re able.
- Don’t over blend the eggs and cottage cheese. Since this isn’t a soufflé, we don’t need lots of air whipped into the eggs. Just blend until you can barely see the bits of cottage cheese. No more than 20-30 seconds.
- Watch your biscuit tops. The biscuit tops can start to get too brown due the long cook time. Have no fear, just cover the baking dish with foil and move to a lower baking rack to finish cooking.
- Test the center. It can be tough to know when the center of this casserole is finished. If you’re worried it isn’t finished, stick a knife into the center and see if it comes out clean.
Back to Biscuits
I revealed my secret to amazing biscuits in the HIH Sage Sausage Gravy + Biscuits post. While I’m all about homemade, having a few shortcuts in your playbook comes in clutch when juggling all that life throws at us! The Great Value Frozen Biscuits are my absolute favorite frozen biscuit. They top the name brand in my book! Without fail, they’ll brown up perfectly on the outside with a perfectly fluffy inside. I always have a couple bags in the freezer. You don’t have tell anyone they aren’t homemade!
OMG. I just had the most amazing idea. What if you made the sage sausage gravy and ladled it over the top of this casserole? That would make for the most nap inducing breakfast or brunch. Perfect to keep those house guests out of your kitchen while you’re preparing the holiday meal 😉 If you try this, please tag HIH!
You do want to stick to frozen biscuits for this recipe. I do not recommend using refrigerated/canned biscuits for this recipe.
Sausage, egg, and cheese biscuit breakfast casserole
Equipment
- 1 blender
- Measuring cups and spoons
- 1 medium skillet only if starting with raw sausage.
- 1 9"x13" glass baking dish
- Aluminum foil
- 1 fine mesh strainer
Ingredients
- 32 oz liquid eggs (1 carton), OR 14 whole eggs, whisked until homogenous
- 1 lbs breakfast sausage
- 16 oz container small curd cottage cheese
- 2½ cups shredded cheese cheddar, colby jack, or fiesta blend recommended.
- 8 frozen biscuits
- 1 teaspoon seasoning salt, I like Lawry's
Instructions
- If starting with raw sausage, brown the sausage in a medium skillet. Drain the fat and set aside.
- Preheat oven to 325°F.
- Strain the excess liquid from the cottage cheese using a fine mesh strainer. Press with the back of a wooden spoon to push out as much liquid as possible
- Add the eggs, cottage cheese and seasoning salt to a blender. Blend until homogenous.
- Spray the 9"x13" baking dish with non-stick spray. Evenly spread the sausage on the bottom, the pour the egg mixture over the top.
- Evenly sprinkle the shredded cheese over the top, then gently set the frozen biscuits on top. Bake for 1 hour to 1 hour 15 minutes until the top of the casserole puffs. If the biscuits start to get too brown, cover the top with foil and continue to bake until finished. Test the center for doneness by inserting knife or long tooth pick into the center.
- Allow to cool for 5-10 minutes before cutting into the casserole.
Nutrition
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