Sausage, egg, and cheese biscuit breakfast casserole
Your favorite breakfast sandwich transformed into an amazing 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
Calories: 447kcalCarbohydrates: 17gProtein: 26gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 99mgSodium: 1264mgPotassium: 313mgFiber: 0.4gSugar: 4gVitamin A: 403IUVitamin C: 0.4mgCalcium: 254mgIron: 2mg
Tried this recipe?Let us know how it was!