Sausage Egg Casserole

5 from 15 votes

This sausage egg casserole is rich in flavor and easy to make! With the perfect combination of eggs, sausage, and cheese, it's quick to prepare and a family favorite!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 297kcal

Author: Amanda Mason

Equipment

9x13 oven safe dish

Ingredients

1 16.3 ounce can Grands Biscuits
1 lb uncooked sausage
1 cup pepper jack cheese, shredded
1 cup mild cheddar cheese, shredded
8 eggs
1 cup half and half
1 teaspoon ground mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper

Instructions

Preheat the oven to 425°F.
In a skillet, cook the 1 lb of raw sausage until done. Set aside.
Place the uncooked Grands biscuits in the middle of a 9x13 baking dish.
Using your hands, gently spread the raw biscuit dough until each biscuit is evenly spread across the dish.
Using your fingers, firmly press the corners to seal along the sides and in the middle.
Next, evenly sprinkle on the cooked sausage, 1 cup of shredded pepper jack cheese, and 1 cup of shredded cheddar cheese.
In a large bowl, whisk the 8 eggs, 1 cup of half and half, 1 teaspoon of dry mustard, ¼ teaspoon of salt, and ⅛ teaspoon pepper until well combined.
Expert Tip: To ensure the ground mustard doesn't clump, use your fingers and sprinkle it into the batter.
Pour the egg mixture on top of the biscuits, sausage, and cheese.
Bake for 25-30 minutes or until set and golden brown.
Allow the sausage and egg casserole to cool for 5 minutes before cutting into squares.
Serve warm.

Notes

To save time, use pre-crumbled and cooked pork sausage.
Do not cover when cooking.
You can make this sausage egg casserole 24 hours ahead of time before cooking. Simply layer the biscuit dough on the bottom of the baking dish and add the cooked sausage and shredded cheese. Combine the egg mixture and pour on top of the casserole. Cover with aluminum foil and store in the refrigerator until ready to cook.
Reheat individual slices in the microwave for 30-seconds or until hot. To reheat the entire casserole, cover it with aluminum foil and bake it in the oven at 350°F for 20 minutes.
To freeze, let the pieces completely cool and wrap the individual pieces in plastic wrap. Place in the freezer for up to 3 months.

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