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Breakfast Casserole With Sausage, Eggs, and Biscuits

User Rating 5 Star Rating (1 Review)

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Breakfast Casserole With Sausage and Biscuits

Breakfast Casserole With Sausage and Biscuits

Photo: Diana Rattray
Easy baked split biscuits make the base for this flavorful sausage and egg breakfast casserole. Use a Mexican style blend of cheeses in this recipe, or a combination of Cheddar cheese and Monterey Jack.

 

 

Ingredients:

  • 8 frozen or refrigerated biscuits, baked according to package directions
  • 1 pound sausage
  • 1 can (4 ounces) chopped mild green chile
  • 1 small onion, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried leaf oregano
  • 2 cups shredded Mexican-style cheese blend, such as Cheddar Jack or a similar combination
  • 8 large eggs
  • 2 cups milk

Preparation:

Heat oven to 350°.

Butter a 2 1/2- to 3-quart baking dish. Heat Split the biscuits and line the baking dish with the biscuit halves, cut side up.

Brown sausage in a large skillet with onions, breaking up the sausage as it cooks. Add the chile peppers and seasonings. Sprinkle the sausage mixture evenly over the biscuit layer. Top with the cheese.

In a large bowl, whisk together the eggs and milk with salt and pepper. Pour over the cheese layer. Bake for about 25 to 30 minutes, until set. A knife should come out clean when inserted in the center.
Serve with sliced tomatoes or fresh salsa on the side. Serves 6 to 8.

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User Reviews

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 5 out of 5
Sausage and Egg Brunch Bake, Member Allenhoward4

I made this today, for 2 friends. I tweaked the recipe a little. I added about 1/4 cup each of finely diced bell pepper and yellow onion, which I cooked with the sausage. Also instead of a can of green chilli, I used a can of petit diced tomatos with jalepeno. My friends complimented the deliciousness of this casserole. It was a hit. Also, I served it with sour cream as a condiment, hash browned potatoes, and sliced ripe tomatoes from my garden.

3 out of 3 people found this helpful.

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