How To Prepare Breakfast Casserole With Biscuits Simple

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This breakfast casserole with biscuits is a game-changer for busy mornings. It’s a hearty, flavorful dish that combines fluffy homemade biscuits with savory eggs, sausage, cheese, and vegetables. Packed with protein and customizable with your favorite ingredients, it’s the perfect way to fuel your day and keep you satisfied until lunchtime.

Ingredients:

Breakfast Casserole with Biscuits
Breakfast Casserole with Biscuits

For the Biscuits:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3/4 cup buttermilk (or milk with 1 tablespoon vinegar added)
  • For the Filling:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 8 ounces breakfast sausage, cooked and crumbled
  • 8 large eggs, whisked
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh spinach (or other greens)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Salt to taste

  • Directions:

    1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
    2. Make the Biscuits:

  • In a large bowl, whisk together flour, baking powder, and salt.
  • Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  • Gradually stir in the buttermilk until a soft dough forms. Be careful not to overmix.
  • Turn the dough out onto a lightly floured surface and knead a few times until just combined.
  • Pat the dough into a 1/2-inch thick rectangle. Cut the dough into squares or desired shapes.
  • 3. Prepare the Filling:

  • Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook until softened, about 5 minutes.
  • Add the cooked sausage and cook for another minute, breaking it up with a spoon.
  • In a separate bowl, whisk together the eggs, cheese, spinach, thyme, pepper, and salt.
  • 4. Assemble the Casserole:

  • Spread the sausage mixture evenly in the prepared baking dish.
  • Pour the egg mixture over the sausage.
  • Arrange the biscuit dough squares on top of the egg mixture.
  • 5. Bake for 25-30 minutes, or until the biscuits are golden brown and the eggs are set.
    6. Let cool slightly before serving.

    Nutrition Facts (per serving):

    This recipe yields approximately 8 servings. Here’s a general estimate of the nutritional content per serving:

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 12g
  • Carbohydrates: 30g
  • Protein: 20g
  • Sodium: 500mg (depending on the sausage)

  • Note: This is just an estimate, and the actual nutritional content will vary depending on the specific ingredients you use.

    Conclusion

    This breakfast casserole is a fantastic way to start your day. It’s easy to make ahead of time, perfect for meal prepping, and can be easily customized with your favorite ingredients. Whether you prefer a classic combination or something more adventurous, this casserole is sure to become a breakfast staple in your household.

    Frequently Asked Questions (FAQs):

    1. Can I use pre-made biscuits? Absolutely! To save time, you can use a can of refrigerated biscuits instead of making them from scratch. Simply arrange them on top of the egg mixture and bake according to the package instructions.
    2. What other vegetables can I add to the casserole? You can add any vegetables you like! Some good options include broccoli, mushrooms, tomatoes, or chopped zucchini.
    3. Can I make this casserole vegetarian? Yes! Simply omit the sausage and add additional vegetables or crumbled tofu for a vegetarian option.
    4. Can I freeze this casserole? Yes, this casserole freezes well. Once cooled, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
    5. How can I reheat the casserole? You can reheat individual slices in the microwave for 1-2 minutes, or reheat the entire casserole in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.