Weekend Biscuit Egg Casserole
Easy to make weekend biscuit egg casserole with sausage and gooey melted cheese. A perfect dish for brunch!
- 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
Preparation time 10mins
Cooking time 45mins
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)