Biscuit Breakfast Casserole: The Perfect Weekday Brunch

Takeaways

• Biscuit breakfast casserole is a delicious, comforting, and versatile breakfast or brunch dish.
• This recipe is incredibly easy to follow and can be customized with your favorite ingredients.
• It’s perfect for busy weekdays or leisurely weekend brunches.
• You can make it ahead of time, making it a great meal prep option.

Introduction

Are you sick and weary of your monotonous morning routine? Do you crave a hearty, comforting meal that’s also easy to prepare? Look no further than the biscuit breakfast casserole. This dish is a true crowd-pleaser, perfect for busy weekdays or leisurely weekend brunches. It’s a delightful combination of fluffy biscuits, savory fillings, and a creamy, cheesy custard that will leave you wanting more.

I’ve been making biscuit breakfast casserole for years, and it’s a recipe I always return to. It’s been a staple in my family, a go-to for potlucks and brunch gatherings, and even a trusty meal-prep solution for busy mornings. It’s not just a recipe; it’s a warm, comforting hug in a casserole dish.

Why You’ll Love This Biscuit Breakfast Casserole Recipe

Let me tell you, this recipe is more than just a delicious breakfast. It’s a lifesaver for those mornings when you’re rushing out the door or when you’re hosting a crowd. Here’s why it’s become my go-to breakfast dish:

• Simple and Straightforward: This recipe is incredibly easy to follow, even for novice cooks. I remember the first time I made it. I was a little intimidated by the idea of a casserole, but the instructions were so clear and concise that I felt like a seasoned chef.
• Versatility at its Finest: The beauty of biscuit breakfast casserole lies in its adaptability. You can customize it to your liking by adding your favorite proteins, vegetables, and cheeses. I’ve experimented with countless variations over the years, from adding spicy chorizo to using fresh spinach and mushrooms for a lighter option. There’s no wrong way to make it!
• Flavorful and Satisfying: Every bite of this casserole is a delightful symphony of flavors. The savory filling, the creamy custard, and the melted cheese create a perfect balance of textures and tastes. My family loves how it’s both hearty and comforting, especially on those chilly mornings.
• Perfect for Meal Prepping: One of my favorite things about biscuit breakfast casserole is its ability to be made ahead. You can assemble it the night before, pop it in the fridge, and bake it in the morning. This makes it ideal for those busy weekdays when time is of the essence. I often make a big batch on Sunday and have breakfast sorted for the entire week.

What You’ll Need For This Biscuit Breakfast Casserole

Here’s a list of ingredients that will make your taste buds sing. I always keep these on hand, as they’re my staples for this delicious dish.

Biscuits:

• 1 (10-ounce) package refrigerated buttermilk biscuits: I prefer to use refrigerated biscuits, as they save me time and are always readily available. Buttermilk biscuits add a lovely tanginess and a soft, fluffy texture. I remember once, I was out of refrigerated biscuits and had to use frozen ones. They worked fine, but they weren’t as fluffy. I definitely prefer the texture of refrigerated biscuits.
• 1 (10-ounce) package frozen biscuits: If you have a preference for a more rustic biscuit texture, feel free to use frozen biscuits. Just make sure to thaw them completely before assembling the casserole.

Proteins:

• 1 pound sausage, cooked and crumbled: I love the classic flavor of sausage in biscuit breakfast casserole. But you can easily substitute it with 1 pound of bacon, cooked and crumbled, or 1 pound of ham, diced. I’ve even experimented with chorizo sausage for a bit of a kick.
• Ground beef or chicken: If you prefer a leaner protein option, use 1 pound of ground beef or chicken, cooked and crumbled.

Vegetables:

• 1 bell pepper, chopped: I usually use green bell pepper, but feel free to experiment with red or yellow bell peppers for added color and sweetness. I’ve also added diced tomatoes or mushrooms for a more complex flavor profile.
• 1 onion, chopped: Onions add a wonderful savory depth of flavor to the casserole. I find that caramelizing the onions before adding them to the casserole really elevates the flavor.
• 1 (10-ounce) package frozen chopped spinach, thawed and drained: Spinach adds a burst of freshness and nutritional value. If you prefer, you can use fresh spinach, but make sure to sauté it first. I like to add a little bit of garlic to the spinach while it’s sautéing.

Cheese:

• 2 cups shredded cheddar cheese: Cheddar cheese is my go-to choice for biscuit breakfast casserole. It melts beautifully and adds a rich, sharp flavor.
• 1 cup shredded Monterey Jack cheese: Monterey Jack adds a milder, creamier flavor to the cheese blend.
• Other cheeses: Don’t be afraid to experiment with other cheeses! Monterey Jack, Colby, or even a Mexican cheese blend can add a unique touch to your casserole.

Eggs and Milk:

• 4 large eggs: The eggs act as a binder and add richness to the custard. I find that using organic eggs gives the custard a slightly richer flavor.
• 1 cup milk: Milk creates a smooth, creamy custard base.

Seasonings:

• 1 teaspoon salt: Adjust the salt to your taste preferences.
• 1/2 teaspoon black pepper: Freshly ground pepper adds a delightful touch of heat. I always use freshly ground pepper for the best flavor.
• 1/4 teaspoon garlic powder: Garlic powder enhances the savory flavors.
• 1/4 teaspoon paprika: Paprika adds a hint of sweetness and a touch of color.

Optional Ingredients:

• 1/4 cup chopped green onions: Add a fresh and vibrant flavor.
• 1/4 cup chopped jalapeno peppers: For those who love a bit of heat.
• 1/4 cup diced tomatoes: Add a burst of sweetness and acidity.

Table 1: Biscuit Breakfast Casserole Ingredient Options

Category	Ingredient Options
Biscuits	Refrigerated buttermilk biscuits, frozen biscuits
Proteins	Sausage, bacon, ham, ground beef, chicken, chorizo sausage
Vegetables	Bell peppers, onions, spinach, mushrooms, diced tomatoes, green onions, jalapenos
Cheese	Cheddar, Monterey Jack, Colby, Mexican cheese blend, mozzarella, ricotta cheese
Seasonings	Salt, pepper, garlic powder, paprika, Italian seasoning, Cajun seasoning, hot sauce, soy sauce

Note: You can adjust the amount of each ingredient to your preference. For instance, if you’re not a big fan of onions, you can use less or even omit them entirely.

Step-by-Step Guide to Making Biscuit Breakfast Casserole

Now that you have all your ingredients gathered, let’s move on to the fun part – making the biscuit breakfast casserole. I’ve found that a little bit of planning makes all the difference.

Step 1: Prepare the Biscuits

• Preheat your oven to 375 degrees F (190 degrees C).
• Grease a 9×13-inch baking dish. I like to use a little bit of cooking spray, but you can also use butter or olive oil.
• Cut the biscuits into quarters or halves. If you’re using refrigerated biscuits, you can cut them into quarters. If you prefer larger pieces, cut them in half.
• Place the biscuit pieces in the baking dish. Arrange them in a single layer, overlapping them slightly.

Step 2: Cook the Protein and Vegetables

• Cook the sausage, bacon, or ham according to package directions.
• Sauté the chopped bell pepper and onion in a skillet over medium heat with a little bit of olive oil. Simmer the veggies until they become tender and start to turn golden brown. I find that caramelizing the onions really adds a depth of flavor to the casserole.
• Drain any excess grease from the protein and vegetables.

Step 3: Combine Ingredients

• Spread the cooked sausage, bacon, or ham over the biscuits.
• Top with the sautéed bell pepper and onion.
• Sprinkle the cheese evenly over the vegetables.

Step 4: Make the Custard

• In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika.
• Pour the custard mixture evenly over the cheese.

Step 5: Bake

• Bake in the preheated oven for 25-30 minutes, or until the casserole is golden brown and the custard is set.
• Let the casserole rest for 10 minutes before serving. This allows the custard to solidify and ensures that the casserole doesn’t fall apart when you cut into it.

Step 6: Enjoy!

Serve your biscuit breakfast casserole hot and fresh. I like to pair it with a side of fresh fruit salad, a few hash browns, or some toast.

Tips and Tricks for the Best Biscuit Breakfast Casserole

Over the years, I’ve learned a few tricks that help ensure a perfect biscuit breakfast casserole every time:

• Biscuit Choices: I find that refrigerated buttermilk biscuits work best. They’re soft, fluffy, and absorb the flavors of the custard beautifully. However, if you prefer a more rustic biscuit texture, frozen biscuits are a great option. Just be sure to fully defrost them before utilizing. I’ve found that frozen biscuits tend to be a bit denser than refrigerated biscuits.
• Protein Options: While sausage is a classic choice, don’t be afraid to experiment with other proteins. Bacon, ham, ground beef, chicken, or even vegetarian options like lentils or tofu can be delicious additions. I’ve even tried using chorizo sausage for a bit of a kick. It’s a great option if you’re looking for a little bit of spice.
• Spice It Up: Adding different herbs and spices can elevate the flavor profile of your biscuit breakfast casserole. I love experimenting with Italian herbs, Cajun seasoning, or even a touch of hot sauce. For a more Southwestern flavor, I’ll sometimes add a pinch of chili powder or cumin.
• Cheese Choices: The cheese is a key ingredient in this dish, so I recommend using a variety of cheeses to create a delicious flavor and texture combination. Cheddar is a classic choice, but Monterey Jack, Colby, or even a Mexican cheese blend can add a unique twist. I’ve even tried adding a layer of ricotta cheese to the casserole. It imparts a slightly acidic flavor and a creamy mouthfeel.
• Make Ahead: One of the biggest benefits of biscuit breakfast casserole is its ability to be made ahead. The casserole can be assembled the evening before, carefully wrapped in plastic wrap, and chilled for the entire night. This will save you time in the morning and ensure a warm, delicious breakfast. Just bake the casserole for a few minutes longer than the recipe instructions since it will already be cold.

Serving Suggestions for Biscuit Breakfast Casserole

This casserole is so versatile that it can be enjoyed at any time of day, but it truly shines as a breakfast or brunch dish.

• Side Dishes: I like to serve my biscuit breakfast casserole with a simple side of fresh fruit salad, such as berries or melon. Hash browns or toast are also great accompaniments. I’ve also served it with a side of scrambled eggs for a more substantial meal.
• Sauce Options: A drizzle of hot sauce or salsa adds a bit of spice and complexity to the flavor. For those who prefer a sweeter taste, a drizzle of maple syrup is always a hit. I’ve also experimented with a dollop of sour cream or a sprinkle of fresh chives.
• Breakfast Drinks: Pair your casserole with a refreshing beverage like orange juice, coffee, or a mimosa for a truly special breakfast or brunch.

Variations on Biscuit Breakfast Casserole

This recipe is a blank canvas, allowing you to unleash your creativity. Here are some ideas to get you started:

Sweet Casserole:

• Blueberry Biscuit Casserole: Add 1 cup of fresh or frozen blueberries to the casserole before pouring the custard.
• Strawberry Biscuit Casserole: Mix 1 cup of fresh or frozen strawberries with the sausage or bacon before layering the casserole.
• Peach Biscuit Casserole: Combine diced peaches with the custard mixture before pouring it over the casserole.

Savory Casserole:

• Spinach and Mushroom Biscuit Casserole: Add 1 (10-ounce) package of chopped spinach, thawed and drained, and 1 cup of sliced mushrooms to the casserole.
• Tomato and Basil Biscuit Casserole: Layer 1 cup of diced tomatoes and 1/4 cup of fresh basil leaves into the casserole.
• Cheesy Ricotta Biscuit Casserole: Spread a layer of ricotta cheese over the sausage or bacon, then add the remaining ingredients as usual.

International Flavors:

• Mexican Biscuit Casserole: Use chorizo sausage, diced tomatoes, green onions, and Monterey Jack cheese.
• Italian Biscuit Casserole: Substitute sausage with Italian sausage and add bell peppers, onions, mushrooms, and mozzarella cheese.
• Asian Biscuit Casserole: Use ground pork or chicken, add chopped green onions, ginger, garlic, and soy sauce, and top with sesame seeds.

Storing and Reheating Biscuit Breakfast Casserole

If you happen to have leftovers (which is rare but can happen!), they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply preheat your oven to 350 degrees F (175 degrees C) and bake the casserole for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but be careful as it may get a little soggy.

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