Cheesy Sausage Biscuit Bake (Print)
Buttery biscuits layered with sausage and melted cheese in a savory egg custard, baked until golden and bubbling.
# Ingredients:
→ Protein
01 -
450g breakfast sausage, crumbled
→ Dairy
02 -
8 large eggs
03 -
240ml milk, whole or 2%
04 -
120ml heavy cream (optional for richness)
05 -
200g shredded cheddar cheese, divided
06 -
100g shredded mozzarella cheese
→ Base
07 -
450g refrigerated biscuit dough, cut into quarters
→ Seasonings and Garnish
08 -
0.5 tsp garlic powder
09 -
0.5 tsp onion powder
10 -
0.5 tsp smoked paprika
11 -
Salt to taste
12 -
Black pepper to taste
13 -
2 tbsp fresh parsley or chives, chopped
# Directions:
01 -
In a skillet over medium heat, brown the crumbled sausage until thoroughly cooked. Drain excess fat and set aside.
02 -
Grease a 23×33 cm baking dish with butter or nonstick spray. Evenly arrange biscuit pieces across the base.
03 -
Distribute the cooked sausage evenly over the biscuit layer.
04 -
In a large bowl, whisk together eggs, milk, heavy cream, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
05 -
Pour the egg mixture over the sausage and biscuits. Scatter 150g cheddar and all the mozzarella cheese on top, reserving the remaining cheddar for later.
06 -
Cover with foil and bake in a preheated oven at 175°C for 30 minutes.
07 -
Remove foil, top with leftover cheddar and continue baking for 15–20 minutes until golden and set.
08 -
Allow to rest for 5–10 minutes. Garnish with freshly chopped parsley or chives. Slice and serve warm.
# Notes:
01 -
This casserole can be assembled the night before and refrigerated until ready to bake.