Buttermilk Biscuit Breakfast Casserole
This Buttermilk Biscuit Breakfast Casserole is warm, hearty, and full of comfort. It’s made with fluffy homemade biscuits, savory sausage, cheesy eggs, and a touch of green onion. Perfect for weekend brunch or meal prep for the week ahead.
Servings: 10 servings
Calories: 343kcal
Ingredients
For the Biscuits:
- 2 ½ cups all-purpose flour spooned and leveled
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking soda
- 10 tablespoons cold unsalted butter cut into small cubes
- ⅔ - 1 cup cold buttermilk
For the Breakfast Casserole:
- 1 ½ cups cooked crumbled breakfast sausage
- 10 large eggs
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onions
- 2 tablespoons melted unsalted butter
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F.
- Grease a 9x13-inch baking dish with butter and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and baking soda.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.
- Pour in ½ cup of cold buttermilk and mix gently with a wooden spoon.
- Add more buttermilk a tablespoon at a time if needed until the dough holds together and is slightly sticky but not wet. Set the dough aside.
- In a separate large bowl, whisk together the eggs, 1 cup buttermilk, shredded cheese, sliced green onions, melted butter, black pepper, and salt.
- Spread the cooked sausage evenly across the bottom of the prepared baking dish.
- Sprinkle the sausage with shredded cheese (if not mixed into the egg mixture).
- Pour the egg mixture over the sausage layer.
- Using a large spoon or 2-tablespoon cookie scoop, drop biscuit dough in evenly spaced portions over the top of the egg mixture.
- Bake for 35 to 45 minutes, or until the biscuits are golden brown and the center is set.
- Let the casserole cool for 5 to 10 minutes before serving.
Notes
- Make ahead: Assemble everything, cover, and refrigerate overnight. Bake in the morning
- Storage: Keeps in the fridge for up to 4 days
- Freezing: Freeze baked casserole in portions. Reheat in the microwave or oven
- Use very cold butter and cut it in quickly to keep the dough light
- Don’t overmix the dough—less handling means fluffier biscuits
- Let casserole rest for 5–10 minutes before slicing
- A cookie scoop makes evenly sized biscuit tops
Nutrition
Serving: 1serving | Calories: 343kcal | Carbohydrates: 17g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 200mg | Sodium: 630mg | Fiber: 1g | Sugar: 2g