Weekend Biscuit Egg Casserole

(from hillbillyhero78’s recipe box)

Prep time: 30 minutes
Cook time: 30 minutes

Categories: Breakfast, Casserole, Entree


  • 1 can of buttermilk biscuits (8 count Pillsbury Grands or similar)
  • 1 pound of any breakfast sausage roll
  • 1 cup shredded mozzarella cheese
  • 1 cup of shredded cheddar cheese
  • 5 eggs, beaten
  • 2 egg whites
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.

  2. Line bottom of greased 8 × 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.

  3. Sprinkle with sausage and cheese.

  4. Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

  5. Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm. Enjoy!

  6. To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)

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