Sausage, Egg & Biscuit Breakfast Casserole
adapted from Cuisine at Home
- 1 lb breakfast sausage
- 7 eggs
- 1 cup milk
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp pepper
- 8 frozen buttermilk biscuits, slightly thawed, halved
- 2 cups shredded cheddar cheese, divided
Preheat oven to 375. Lightly spray a 7×11-inch dish with cooking spray.
Brown sausage in pan, breaking into chunks. Drain fat.
Whisk together eggs, milk, cream, salt and pepper in a large measuring cup. Set aside.
Slice each biscuit in half with serrated knife. Place biscuit bottoms in baking dish. Sprinkle half of cooked sausage over biscuits and top with half of the cheese. Place remaining biscuits on top of cheese and cover with remaining sausage. Pour egg mixture over biscuits. (Can cover and refrigerate at this point)
Bake 30 minutes. Sprinkle remaining cheese over casserole and bake until eggs are set, about 10-15 minutes. Let casserole stand 10 minutes before serving.