This breakfast casserole is hearty, filling, and packed with delicious ingredients like sausage, colby cheese, vegetables, and buttermilk biscuits. It’s very easy to modify to fit your taste buds or tweak to keep calories in check.
Photo taken from cookingontheside.com
1 Can biscuits (like Pillsbury) *I used buttermilk biscuits but you can try any kind you like
6 Large Eggs *You can substitute with Egg Beaters to keep calories and fat down
1/2 cup milk
1 lb breakfast sausage (try Jimmy Dean’s Hot or Jimmy Deans Maple for a slight twist)
1 cup chopped mushrooms
1/2 chopped green peppers
1 cup chopped broccoli
1 cup chopped cauliflower
2 cups shredded cheese of choice (I used sliced colby since I didn’t have any shredded)
Garlic Powder, Onion Powder, Celery Salt, salt and pepper to taste
Preheat oven to 350 degrees. In a 9×13 baking dish, spray with cooking spray or rub with vegetable oil. Line the biscuits at the bottom of the dish. (I also stab mine with a fork so the egg mixture sink into the biscuits while it’s cooking. And it’s fun to stab things when you’re in a bad mood.) Set aside.
Saute breakfast sausage in a medium saute pan until cooked through. Drain grease.
In a large mixing bowl, whisk eggs and milk. Add sausage, chopped ingredients (peppers, mushrooms, broccoli, cauliflower) as well as the seasonings and stir to combine.
Pour about half of the egg mixture over the biscuits. Cover this layer with cheese then pour the remaining the mixture over the top. Top with more cheese if desired.
Bake in the oven at 350 for about 40 – 50 minutes or when a knife inserted into the center of the casserole comes out clean.
****Don’t be afraid to change up ingredients! I have also made this using hashbrowns instead of biscuits or adding a cup of chopped onion (yellow or green)****