Good for breakfast and beyond, this casserole is a winner. Eggs, breakfast sausage, cheese and buttermilk biscuits (the frozen version). It’s everything good about breakfast, all together in one dish.
My sister found this gem in a food magazine subscription we both get called Cuisine at Home (thanks, Mom!). She made it for an annual family gathering and it disappeared very quickly. Too quickly in fact. When we returned home, MJ and I went through our editions until we found it. It’s been in the rotation ever since.
Not only is this casserole hearty and filling and warm (perfect for the gray, murky days we’ve had lately) but a recipe that calls for eggs with Easter right around the corner fits in just right. Now we have some eggs to dye and decorate while we enjoy our breakfast casserole. Perfection! :)
Recipe from Cuisine at Home
Ingredients
- • 1 lb breakfast sausage
- • 7 eggs
- • 1 1/4 cups whole milk
- • 3/4 cup heavy cream
- • 1 tsp salt
- • 1 tsp black pepper
- • 8 frozen buttermilk biscuits, partially thawed and halved
- • 1 1/2 cups shredded cheddar cheese
- • 3 Tbsp butter
- • 3 Tbsp flour
- • 2 cups whole milk
- • 1 Tbsp chopped fresh sage
- • 1/2 tsp red pepper flakes
- • salt and pepper to taste
Instructions
- Brown the sausage, breaking into chunks. Place cooked sausage on a paper-towel-lined plate and set aside. Reserve the sausage drippings for the optional gravy.
- Whisk together the eggs, milk, cream, salt and pepper in a large bowl then set aside.
- Coat a 7x11-inch baking dish with cooking spray. Layer
- Sprinkle half of the cooked sausage over the biscuits and top with half of the cheese.
- Add the eight remaining half biscuits and top with the remaining sausage.
- Pour the egg mixture over the top.
- Bake at 375F for 30 minutes.
- Sprinkle the rest of the cheese over the casserole.
- Bake until the eggs are set, the center is no longer jiggly and the tops are golden, about 10-15 minutes more.
- Let the casserole stand 10 minutes.
- Melt the butter in the sausage drippings in a pan over medium heat.
- Whisk in the flour until smooth and cook 2 minutes.
- Slowly whisk in the milk until the mixture is smooth.
- Cook gravy until slightly thickened, about 5-8 minutes.
- Stir in sage and pepper flakes. Season with salt and black pepper.
Notes
You can either cook the casserole immediately or assemble it the night before, cover, refrigerate and bake in the morning.
Take care.
I absolutely love this dish. I make my own version all the time. You just can’t beat eggs, cheese and sausage!
Ooh! I bet the eggs get so fluffy from the cream! This looks like a great “egg bake” variation. And you’re right. something about the warm color of the eggs, that golden brown, seems perfect for these overcast days.
That’s the descriptive word I missed. Fluffy!! Because yes, the eggs are very fluffy and delightful! :)
I am definitely making this with all the eggs I decorate. YUM
All I have to say is YUM.
And all I have to say is, yup!
This is my all-time go-to dish when we entertain for breakfast/brunch. AMAZING!