Bubble Up Biscuit Breakfast Casserole
If you're tired of soggy breakfast strata and casseroles, then you've got to try my bubble up biscuit breakfast casserole! It's easy, delicious, and can even be made ahead. Baked in just 45 minutes!
Servings 8 servings
Equipment
Ingredients
- Cooking spray
- ½ cup onion, finely diced
- 1 cup red bell pepper, diced
- 1 package Chicken Sausage Breakfast sausage- cut in half length-wise and then sliced
- 2 packages biscuits, from the refrigerated section, each biscuit cut into quarters
- 1 cup cheddar cheese, shredded
- 7 large eggs
- ⅔ cup half and half
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- 1 pinch ground nutmeg
- fresh parsley, chopped (optional- garnish)
Instructions
- Spray a large saute pan and a 9" x 13" baking pan with cooking spray. Set the baking pan aside and heat the saute pan over medium high heat.
- Add onion, bell pepper and al fresco All Natural Country Style Chicken Breakfast Sausage to the pan and saute stirring frequently until vegetables have softened a bit and sausage pieces are just starting to brown, about 5-7 minutes. Remove from heat and cool.
- While the sausage mixture cools, whisk together eggs, half and half, salt, pepper, paprika, garlic powder and nutmeg until well combined. Set aside.
- Scatter the biscuit pieces over the bottom of the baking pan and top in an even layer with the cooled sausage mixture.
- Sprinkle with shredded cheddar evenly over the pan.
- Pour the egg mixture over the top of the baking pan. If making ahead, cover and chill over night in the refrigerator.
- When you're ready to bake, preheat the oven to 350 degrees. Bake uncovered for 45 minutes.
- Cool slightly and serve immediately with a sprinkle of chopped parsley.
Video
Notes
- I like to dice the onion up pretty fine for this.
- For the sausage, I slice it down the middle lengthwise and then cut it into slices.
- I know it's tempting to skip the sautéing step, but please don't. It helps soften the veggies up a tad and deepens the great sausage flavor.
- Be sure to cool the veggies and sausage before adding to other ingredients so you don't mistakenly pre-cook the eggs.
- Coat the baking pan with non-stick cooking spray to prevent sticking.
- Biscuit prep- I usually cut each refrigerated biscuit into quarters to make scattering them over the bottom of the pan easier.
- Be sure to whisk the egg mixture really well before pouring it on top of the biscuit layer.
- Remember that you can always cover the assembled biscuit breakfast casserole and refrigerate overnight until ready to bake. This is super helpful if you plan on serving this to guests!
- Ingredients to prep ahead- You can dice the onion and bell pepper and slice the sausage in advance. You could even sauté them and store in the fridge for up to 48 hours before using.
- Leftovers and storage- Store any leftover casserole in an airtight container or covered in the fridge for up to 3-4 days. Refer to the reheat instructions above!
Nutrition
Serving: 1serving