Step-by-Step Guide to Make Homemade Biscuit Breakfast Cassarole

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, biscuit breakfast cassarole. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

This biscuit breakfast casserole combines eggs, sausage, peppers, and cheese with buttery biscuits all in one dish. Switch it up by using your favorite cheese, herbs, and veggies! This overnight biscuit breakfast casserole is loaded with hearty breakfast staples and makes mornings easy. For a quick-prep biscuit breakfast casserole, combine Pillsbury™ Grands!™.

Biscuit Breakfast Cassarole is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Biscuit Breakfast Cassarole is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have biscuit breakfast cassarole using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Biscuit Breakfast Cassarole:

1. Take 5 Eggs
2. Prepare 3/4 cup Frozen Hashbrowns
3. Make ready 1 packages Pillsbury Buttered Flaky Layers Biscuits (8 Set)
4. Get 1/2 packages Maple Flavored Sausage (NO LINKS)
5. Make ready 1 tbsp of diced onion
6. Take 1/4 tbsp diced celery
7. Get 1/2 tbsp of diced tomato
8. Prepare 1 packages Shredded Cassarole Cheese

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Instructions to make Biscuit Breakfast Cassarole:

1. Gather hashbrowns and cook with a little bit of oil in a non stick frying pan at medium heat. (Add salt, pepper and seasoned salt if wanted)
2. Cover lid for 5-10min and stir occasionally, add sausage and break up the sausage into small pieces.
3. Cover lid and turn heat up to medium high. Stir occassionally. While the hashbrowm mix is cooking, preheat oven to 350°
4. Once hashbrown mix is fully cooked (hashbrowns will be light brown and sausage will no longer be pink. Make sure sausage is FULLY brown and cooked) Turn off heat, cover and let sit.
5. Gather the eggs in a medium size mixing bowl. Beat eggs thoroughly and add salt pepper and garlic powder. Add your vegetables after
6. Cover and set in fridge.
7. In a 9 x 13 pan, evenly space your biscuits about an inch apart. Should fit 6.
8. Pour hashbrown mixture evenly on top of biscuits
9. Add egg mixture EVENLY on top
10. Top off with as much cheese as you would like.
11. Put the 2 extra biscuits in oven for 15 min at the same time as the cassarole. After 15 min take biscuits out but leave cassarole in for an extra 15 min until biscuits look golden brown.
12. After 15 min, turn oven off and remove cassarole. Top with more cheese, if desired.
13. Enjoy!

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