Recipe Background
You need a good comfort meal every now and then to make you feel all warm and fuzzy inside. Breakfast time isn't omitted from this practice at all. In fact, the coziness and heartiness of the Biscuit Breakfast Casserole will make you wonder if it's the dish that started it all. The base is loaded with fulfilling spicy sausage, crunchy bell peppers, TEN fluffy eggs, and lots of melty cheese. The buttery, flakey biscuit topping that comes with every single bite is what will make you feel at home. When you need to get a taste of food like Momma made, Biscuit Breakfast Casserole is the delicious way to start your day!
You need a good comfort meal every now and then to make you feel all warm and fuzzy inside. Breakfast time isn't omitted from this practice at all. In fact, the coziness and heartiness of the Biscuit Breakfast Casserole will make you wonder if it's the dish that started it all. The base is loaded with fulfilling spicy sausage, crunchy bell peppers, TEN fluffy eggs, and lots of melty cheese. The buttery, flakey biscuit topping that comes with every single bite is what will make you feel at home. When you need to get a taste of food like Momma made, Biscuit Breakfast Casserole is the delicious way to start your day!
Ingredients
For the casserole:
- 1 1/2 cups sausage cooked and crumbled
- 1 bell pepper chopped
- 1 1/2 cups cheese crumbled or shredded, of your choice
- 10 large eggs
- 1 1/2 cups whole milk
- 1 tablespoon parsley freshly chopped or 2 teaspoons dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
For the biscuit topping:
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- 1 cup whole milk plus more as needed
- 2 tablespoons unsalted butter melted
- fresh ground pepper optional, to taste
- fresh parsley optional, to taste
- cheese optional, of your choice, to taste
Directions
- Preheat the oven to 375 degrees F.
- Generously grease a 9x13-inch baking pan.
- Layer the cooked sausage, bell pepper, and then 1 1/2 cups of the cheese in the prepared pan.
- In a large bowl, whisk together the eggs, 1 1/2 cups of milk, 1 tablespoon of parsley, 1/4 teaspoon of salt, and 1/4 teaspoon of ground pepper.
- Evenly pour the egg mixture over the meat mixture. Set aside.
- In a large bowl or food processor, whisk the flour, baking powder, and the remaining salt.
- Add the cubed unsalted butter to the flour mixture and cut it into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut or pulse until coarse crumbs form.
- Add the remaining milk to the dough crumbs and stir or pulse until the dough comes together.
- The dough will be very shaggy and a little wet. If it's too dry, add another tablespoon of milk. Be careful not to over-mix.
- With floured hands, form the dough into about 20 balls that are about 1/2 tablespoon in size.
- Arrange the dough balls on top of the egg mixture.
- Brush the dough balls with the melted unsalted butter.
- Top the dough balls with the ground pepper and parsley, to taste, and the remaining cheese, if desired.
- Bake until the biscuits are golden brown on top, about 45-50 minutes.
- Carefully transfer the casserole from the oven and allow it to cool for about 5-10 minutes.
- Slice and serve.
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