Biscuit Breakfast Casserole

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

Course: Breakfast
Keyword: Casserole


For the biscuits (enough to make 6, or use leftover biscuits, if you have any.)

  • 1 1/2 cup flour
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp butter or margarine, cut into small pieces
  • 1/3-1/2 cup milk

For casserole

  • 1 lb bulk pork sausage
  • 3 tbsp flour
  • 3 1/2 cup milk, divided
  • 1/4 tsp black pepper
  • 4 eggs
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese


For the biscuits

  • 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

  • Grease a 13×9 casserole dish. Cut 6 biscuits into cubes and layer in the bottom of the dish.
  • 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.
  • 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.
  • 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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