Sausage and Egg Biscuit Casserole

• 1 lb breakfast sausage
• 1 can (16.3 oz) refrigerated buttermilk biscuits
• 8 large eggs
• 1 cup whole milk
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.

2. 2

   In a large skillet over medium-high heat, cook the breakfast sausage for 6-8 minutes, breaking it into crumbles, until browned and fully cooked (internal temperature 160°F / 71°C). Drain excess fat and set aside.

3. 3

   Cut each biscuit into quarters. Arrange half of the biscuit pieces in the bottom of the prepared baking dish.

4. 4

   Sprinkle half of the cooked sausage and 1 cup of shredded cheddar cheese over the biscuit layer. Top with remaining biscuit pieces.

5. 5

   In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Pour the egg mixture evenly over the layered biscuits.

6. 6

   Top with the remaining sausage and another cup of cheddar cheese. Gently press down to ensure the biscuits are soaking in the egg mixture.

7. 7

   Bake uncovered for 35-40 minutes until the casserole is set, the top is golden brown, and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes before slicing and serving.