The other day, I had 6 leftover biscuits sitting on my counter. It seemed like a waste to leave them sitting there. I contemplated warming them up and eating them with some jam, but quickly decided that probably wasn’t the best idea. So I started thinking of other ways I could use them up.
I thought of making biscuits and gravy for dinner, but with just 6 biscuits left, I knew that would never be enough for my hungry family. Sure, I could have just made more biscuits, but my goal was to use up what I already had, not make more.
Then it hit me that I could probably use them to make a breakfast casserole. I have plenty of breakfast casserole variations that I love, but I’ve only ever used bread, croutons or potatoes. At the very least, I figured it wouldn’t be horrible.
It wasn’t horrible at all! In fact, it was so good that I think this has now become my favorite way to use up leftover biscuits.
Biscuit Breakfast Casserole
For the biscuits (enough to make 6, or use leftover biscuits, if you have any.)
- 1 1/2 c. flour
- 2 t. baking powder
- 1/2 t. salt
- 3 T. butter or margarine, cut into small pieces
- 1/3-1/2 c. milk
Combine flour, baking powder and salt. Cut in butter or margarine until crumbly. Slowly add milk, adding just enough to form a soft but not sticky dough. Knead about 8-10 times. Roll out, cut into biscuits or drop onto baking sheet. Bake at 375 degrees for 8-12 minutes, just until lightly golden brown.
- 1 lb. bulk pork sausage
- 3 T. flour
- 3 1/2 c. milk, divided
- 1/4 t. black pepper
- 4 eggs
- Salt and pepper, to taste
- 1 c. shredded cheddar cheese
1. Grease a 13×9 casserole dish. Cut 6 biscuits into cubes and layer in the bottom of the dish.
2. Cook sausage in a skillet until browned and fully cooked. Remove from skillet with a slotted spoon and spoon on top of the cut biscuits. Then drain all but 3 T. of the grease from the skillet. Whisk in flour and cook for 2 minutes. Slowly add 1 1/2 c. milk, bring to a boil and simmer until thickened to desired gravy consistency. Stir in 1/4 t. black pepper.
3. In a bowl, whisk together eggs and 2 c. milk. Season with salt and pepper to taste. Pour into casserole dish. Top with cheese. Refrigerate at least 30 minutes, or up to 10 hours before baking.
4. Bake at 350 degrees for 45-60 minutes, until fully cooked.
(Sorry for the poor lighting in the pictures. Some days the natural lighting of the sun just doesn’t want to cooperate with me. )
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