Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F and lightly spray a 9×13-inch baking pan with cooking spray.
- Quarter each biscuit (cut each of the 10 biscuits into 4 pieces) and arrange the pieces in an even layer in the prepared pan.
- Evenly spread the cooked, crumbled breakfast sausage over the biscuit pieces.
- Scatter the cubed Velveeta evenly over the sausage.
- Sprinkle the shredded mozzarella evenly over the Velveeta.
- In a medium bowl, whisk together the 6 eggs, 1¼ cups milk, ¼ teaspoon garlic powder (optional), and salt and pepper to taste until combined.
- Pour the egg mixture evenly over the layered ingredients in the pan so it soaks into the biscuits.
- Bake for 30–45 minutes, until the top is golden brown and the center is set.
- Let the casserole rest for 5–10 minutes before cutting and serving.
Notes
This recipe uses the SMALLER refrigerated biscuits. I used Pillsbury biscuits. Look for 12-oz cans that have 10 biscuits. You can also use two 6-oz cans of 5-count biscuits.
I used Jimmy Dean Hot Sausage.
Feel free to substitute turkey sausage for a lower calorie option.
You can assemble the casserole and refrigerate overnight.
If I am making this for a weekday breakfast, I will cook the sausage and whisk up the eggs the night before. I store everything in the fridge overnight. I chop the biscuits and assemble the casserole first thing in the morning and bake it. It works out great.
You can freeze the baked casserole and reheat later. To reheat the casserole, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 45 minutes.
I used shredded Velveeta cheese. I buy it at Walmart. You can also use a block of Velveeta and cut it into small squares.
If you don’t like Velveeta, you can use any cheeses that you prefer in this casserole.
I used Jimmy Dean Hot Sausage.
Feel free to substitute turkey sausage for a lower calorie option.
You can assemble the casserole and refrigerate overnight.
If I am making this for a weekday breakfast, I will cook the sausage and whisk up the eggs the night before. I store everything in the fridge overnight. I chop the biscuits and assemble the casserole first thing in the morning and bake it. It works out great.
You can freeze the baked casserole and reheat later. To reheat the casserole, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 45 minutes.
I used shredded Velveeta cheese. I buy it at Walmart. You can also use a block of Velveeta and cut it into small squares.
If you don’t like Velveeta, you can use any cheeses that you prefer in this casserole.