Best Sausage Egg Biscuit Casserole Recipes

EGG, BISCUIT & SAUSAGE GRAVY BREAKFAST CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F. Butter a 7x11-inch pan. Set aside. For the gravy, brown sausage in skillet. Once the meat is cooked, drain grease. Add either gravy mix & milk or add the butter, melt, sprinkle flour on top and then slowly add the milk. Cook until thickened. Prepare biscuits by cutting butter into flour until you have small crumbles. Add the buttermilk & stir until just combined. Turn out onto floured surface, form into a ball. Fold over & pat down, turning & repeating three times. Quickly pat thin & cut out 8 biscuits, cutting each biscuit into fourths. Cut scraps into small pieces & use also. Scatter into bottom of buttered dish. Top with cheese. Whisk eggs & milk; Season with salt & pepper. Pour over biscuits & then top with sausage gravy. Bake, uncovered, at 350°F for 40 to 45 minutes or until set. Let rest for 5 minutes. Enjoy!

SAUSAGE EGG & CHEESE BISCUIT CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray an 11x8 inch baking dish with nonstick cooking spray. Set aside. In a large nonstick skillet cook sausage over medium-high heat stirring occasionally until sausage is browned and crumbly. Drain well. Sprinkle sausage and cheese into prepared dish. In a medium bowl, whisk together eggs, cream, thyme, garlic salt and pepper. Pour over sausage mixture. Arrange biscuits evenly over top. Bake for 20 minutes or until biscuits are golden. Cover with aluminum foil and bake 15 minutes longer. Let stand for 15 minutes before serving.

EGG, BISCUIT & SAUSAGE GRAVY BREAKFAST CASSEROLE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Butter a 9x13-inch casserole dish; set aside. For the gravy, brown sausage in a large skillet, breaking up and crumbling the meat as it cooks. Once the meat is fully browned, stir in the 2 tablespoons of butter until melted. Sprinkle the flour on top of the meat a little at a time until incorporated. Cook, over medium heat, stirring often, for 5 minutes. Slowly begin stirring in the milk until fully incorporated and mixture begins to bubble and thicken. Add additional milk a little bit at a time, only if the gravy is too thick. Remove from the heat and grind plenty of pepper directly into the gravy. Taste, add salt and adjust for seasonings. Prepare biscuits while the sausage is cooking, cut cold butter into the flour until you have crumbles. Add the buttermilk and stir with a fork until a shaggy mixture forms. Turn out onto a floured surface and quickly gather mixture to form a dough. Fold over and pat down, turning and repeating this three times. Quickly pat thin and cut out 8 biscuits, gathering dough scraps for the final few. Cut each biscuit into quarters and scatter in the buttered dish. Top the biscuits with the shredded cheese. Whisk the eggs with 1/4 cup of milk; season lightly with salt and pepper and pour all over the top of the biscuits. Pour the sausage gravy evenly over the top. Bake, uncovered, at 350°F for 40 to 45 minutes or until set. Let rest for 5 minutes, cut into squares and serve.

SAUSAGE EGG BISCUIT CASSEROLE

Steps:

• 1. Preheat oven to 425 degrees. Grease a 9x13 pan and set to the side.
• 2. Brown pork sausage and drain. While browning sausage, open biscuit can and place in baking dish. Mix together eggs and milk. Add Salt & Black pepper to taste to the egg mix.
• 3. Put sausage over biscuits. Then pour egg mix over biscuits. Spread cheese over top evenly.
• 4. Bake in Oven for 30 to 35 minutes. Let dish sit for 5 minutes before enjoying.

TURKEY, EGG, CHEESE, BISCUIT CASSEROLE (NO-PORK 'BACON/SAUSAGE,

Steps:

• Preheat oven to 425degrees.
• Cook luncheon meat with Bragg Liquid Amino Acids and Balsamic vinegar, in a dry pan over medium heat until dry & browning. Set aside.
• Combine dry ingredients in a large bowl. Cut-in butter, I used a REALLY big fork (you don't have to use a pastry cutter). It doesn't have to be perfect. Mix in milk until ALMOST completely moistened, but still some dry spots (can use the same huge fork to mix).
• DO NOT over mix!
• Press into a 9"x13" glass dish. It;s okay if there are some dry patches.
• Top biscuit dough evenly with prepared meat, tomato, green onion, cheese in that order.
• Pour egg over top.
• Bake until top is evenly cooked (possibly starting to brown in the middle, sides are "boiling"), bottom is evenly browned;.
• approximately 22 minutes.

SAUSAGE, EGG & BISCUIT BREAKFAST CASSEROLE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350˚F and spray a 9x13 casserole dish with cooking spray. Open up a package of biscuits and cut each into 6 pieces. Spread cut biscuits in the bottom of the greased casserole dish. Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits. Sprinkle ½ cup of shredded cheese over the sausage. Beat 6 eggs with milk and pour over the biscuits and sausage. Sprinkle remaining cheese over the top and add a shake of salt and pepper. Bake at 350 degrees for 30-35 minutes until the eggs are set.

SAUSAGE, EGG & BISCUIT CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat oven to 375° fahrenheit. Coat a 7×11-inch baking dish with nonstick spray. For the casserole, brown sausage in a sauté pan over medium heat, breaking into chunks; transfer to a paper-towel-lined plate. Reserve drippings for sage gravy. Whisk together eggs, 1¼ cups milk, cream, 1 teaspoon salt and 1 teaspoon black pepper in a large measuring cup; set aside. Layer biscuit bottoms in prepared dish. Sprinkle half the sausage over biscuits, top with half the Cheddar, and add biscuit tops. Pour egg mixture over top; bake 30 minutes. Sprinkle remaining Cheddar over top and bake casserole until center is set, an instant-read thermometer registers 165° fahrenheit, and a toothpick inserted into a biscuit comes out clean, 10-15 minutes more. Let casserole sit 10 minutes. For the gravy, melt butter in reserved sausage drippings in a sauté pan over medium heat. Whisk in flour until smooth; cook 2 minutes. Slowly whisk in 2 cups milk until mixture is smooth. Cook gravy until slightly thickened, 5-8 minutes. Stir in sage and pepper flakes. Season gravy with salt and black pepper.