Christmas Breakfast Casserole with Sausage and Cheese Recipe

Ingredients

Main Ingredients

• 1 pound breakfast sausage
• 1 can biscuits 16.3 ounces
• 1 red or orange bell pepper seeded and diced
• 4 scallions sliced
• 2 cups shredded cheddar cheese
• 8 large eggs
• ½ cup milk
• ¼ teaspoon fine sea salt
• Black pepper to taste

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking. Set the dish aside while you prepare the other ingredients.
2. In a skillet over medium-high heat, cook the breakfast sausage until it is browned and cooked through. Drain excess grease if desired, then set the sausage aside.
3. Arrange the biscuits in the bottom of the greased baking dish. Use your hands to press them flat into an even layer, forming the base of the casserole.
4. Evenly distribute the cooked sausage, diced bell pepper, and sliced scallions over the biscuit layer. Sprinkle the shredded cheddar cheese evenly on top.
5. In a bowl or large measuring cup, whisk together the eggs, milk, fine sea salt, and several grinds of black pepper until fully combined.
6. Carefully pour the egg mixture evenly over the layered ingredients in the baking dish, ensuring all parts get some of the custard.
7. Bake in the preheated oven for 50 minutes or until the center is puffed up and the eggs are fully set, with a golden top.

Notes

• For make-ahead convenience, assemble the casserole as directed, cover it, and refrigerate overnight unbaked. Before baking, let it sit at room temperature while the oven preheats.
• Use colorful bell peppers, red or orange, to add festive color and a touch of sweetness.
• You can substitute the breakfast sausage with turkey sausage for a leaner option.
• For dairy-free variation, use plant-based milk and cheese alternatives.
• Make sure the eggs are fully set before removing from oven to prevent runny texture.