Breakfast casserole with biscuits

Baked biscuits make the base for a flavorful sausage and egg breakfast casserole. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 breakfast casserole with biscuits as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

Well seasoned and with bold flavors, our casserole can be altered for milder preferences by leaving out the cumin and chile or can be spiced up by adding chili flakes, paprika, or any other heat-containing ingredient you’d like. Great for when you have guests at home, this casserole can also be served at brunch, as it’s filling and high in protein thanks to the eggs and sausage. Take a look at the tips and variations for some substitutions and ideas for additional ingredients. 2- to 3-quart baking dish with butter. Split the biscuits and butter them lightly with the remaining butter. Line the bottom of the prepared baking dish with the split biscuits, cut-side up. Place a large skillet over medium heat.

Add the sausage and onions to the skillet and cook, breaking up the sausage as it browns. Add the chile peppers and seasonings to the sausage mixture. Sprinkle the sausage mixture evenly over the split biscuit layer and then top with the shredded cheese. In a large bowl, whisk together the eggs and milk, adding the salt and pepper. Pour egg mixture over the biscuits and sausage. Bake in the preheated oven for about 25 to 30 minutes, until set.