Biscuit potato and egg casserole

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Breakfast casserole recipe

When you have a lot of hungry people, you’re looking for something quick and delicious that can satisfy many people. If you’re a parent of children, you probably don’t have a lot of time in the morning. My favorite recipes are those that can be done the night before and just placed in the oven when the morning is coming.

This casserole has everything you need for a hearty breakfast on a cold day. Everyone’s favorite ingredients are in one dish waiting for you to eat them. If you haven’t tried a biscuit casserole with sausages and eggs, you should cook it now. It’s super cheesy and super quick!

Biscuit potato and egg casserole

If you like quick and easy breakfasts that are very filling, this recipe is for you. It's very easy to throw together and it has the best ingredients in the world: biscuits, cheese and sausages.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 500 kcal

Ingredients

  • 1 can biscuits
  • 1 package sausage crumbles, pre-cooked
  • 250 ml mozzarella cheese
  • 250 ml cheddar cheese
  • 8 beaten eggs
  • 250 ml milk
  • 4 ml salt
  • 3 ml black pepper

Instructions

  1. Preheat the oven to 425F. Take a baking dish, sprinkle with oil and lay biscuit dough, press it to seal. Add sausages and cheese.

  2. Combine salt, pepper, eggs and milk in a bowl. Everything should be nicely blended. Pour the mixture over the sausages.

  3. Put the casserole in the oven, let it bake for 30 minutes, everything should be set. Let it stand on a table for 5 minutes and then cut into squares. Serve immediately.

Ingredients

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