Biscuit Breakfast Casserole
November 12, 2009 > 11 Comments
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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.
For casserole
- 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. )
This post is being linked to:
- Food On Fridays at Ann Kroeker’s
- Recipe Swap at The Grocery Cart Challenge
- Friday Feasts at Mom Trends
- Foodie Friday at Designs By Gollum
Comments
11 Responses to “Biscuit Breakfast Casserole”
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November 13th, 2009 @ 12:04 am
Nice way to start off the day. I often have so many left over breads and this is a nice way to use them up. Thanks for sharing.
Joyce
November 13th, 2009 @ 12:40 am
Looks great! But what do you do with the gravy you make? Just pour it on top?
November 13th, 2009 @ 12:47 am
How do you come up with such yummy recipes all the time? You are awesome! Thanks!
November 13th, 2009 @ 1:38 am
My Hubby will love this… Sausage and gravy breakfast casserole… I just thought too… I always have left over sausage and gravy and biscuits… Instead of tossing it, I could build a casserole like you did and freeze it for another day!? I would just have to plan ahead to have it for breakfast… Great recipe! Thanks!
I’m also making your Loaded Baked Potato Soup tomorrow for lunch! I just read the post… YUM!
Thanks again
Have a fabulous week end!
~Really Rainey~
November 13th, 2009 @ 3:07 am
oooh this is my kind of breakfast casserole! We are not fans of the ones using breads..we have weird issues with soggy bread..yet we love french toast so go figure. Anyway this is a keepr for sure!
November 13th, 2009 @ 11:07 am
This looks delicious! Thanks for the yummy recipe! I need to get some sausage and try this.
God bless,
Amanda
November 13th, 2009 @ 11:29 am
I’ve made this quite a few times… very satisfying!
ButterYum
November 13th, 2009 @ 11:32 am
The men in my life would love this breakfast casserole. Thanks for sharing it with us.
November 14th, 2009 @ 12:27 am
Looks delish….but as an Aussie who doesnt know better- what on earth is a biscuit? Because down here biscuits are what you have with a cup of coffee- like a cookie!
November 27th, 2009 @ 3:56 pm
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January 22nd, 2010 @ 7:58 pm
Sorry, I wanted to do this, but waited awhile before I wrote down the recipe, so I have a few questions. I am assuming the gravy goes on before the eggs, right? And then, the fridge part…why is this necessary? I am not a huge fan of soggy bread, so I am thinking the longer it sits in the fridge, the more liquid the biscuits will soak up, right? Thank you!