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Weekend Biscuit Egg Casserole


Easy to make weekend biscuit egg casserole with sausage and gooey melted cheese. A perfect dish for brunch!

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Rate this recipe 4.5/5 (74 Votes)


  • 1 (8-count) can buttermilk biscuits
  • 1 pound breakfast sausage roll (browned, drained, and cooled)
  • 1 cup mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 5 eggs, beaten
  • 2 egg whites
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


Servings 6
Preparation time 10mins
Cooking time 45mins


Step 1

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

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

Sprinkle with sausage and cheese.

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

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!


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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