Description
This Cheddar Biscuit Breakfast Casserole is a hearty and satisfying dish that’s perfect for feeding a crowd at breakfast or brunch. Flaky biscuits are layered with savory sausage, eggs, colorful bell peppers, and plenty of cheddar cheese for a delicious morning meal.
Ingredients
Scale
Ingredients:
- 1 (16 oz) can refrigerated jumbo flaky biscuits
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 cup cooked breakfast sausage or bacon (crumbled)
- 8 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, melt butter and sauté onion and bell peppers until softened, about 5 minutes.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- Top with 1 1/2 cups cheddar cheese, reserving 1/2 cup for later.
- Sprinkle with the remaining cheese and bake for 5 more minutes until melted.
Cut biscuits into quarters and arrange evenly in the dish.
Sprinkle the cooked vegetables and sausage (or bacon) evenly over the biscuits.
Pour the egg mixture evenly over the biscuit layer.
Bake uncovered for 35–40 minutes, or until eggs are set and biscuits are golden.
Allow to rest for 5 minutes before serving.
Notes
- For extra flavor, add chopped jalapeños or a sprinkle of smoked paprika.
- You can prepare the casserole the night before and bake in the morning—just cover and refrigerate overnight, then add 10–15 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 420
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 220 mg
