Biscuit Breakfast Casserole

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Preheat the oven to 375°F (191°C). Generously grease a 9×13-inch baking pan.
2. Spread the cooked sausage, then the peppers, then the cheese in the pan. In a large bowl, whisk together the eggs, milk, parsley, salt and pepper, then pour evenly over the filling and set aside.
3. In a large bowl or food processor, combine the flour, baking powder and salt. Cut in the 6 tablespoons of cold cubed butter until coarse crumbs form.
4. Add the 1 cup of milk and stir or pulse until a shaggy, slightly wet dough forms. If it is too dry, add another tablespoon of milk.
5. With floured hands, shape the dough into about 20 balls of roughly 1.5 tablespoons each, and arrange them over the egg mixture.
6. Brush the biscuits with the 2 tablespoons of melted butter. Sprinkle with pepper, parsley and cheese if you like.
7. Bake for 45 to 50 minutes, until the biscuits are golden brown on top.
8. Let the casserole cool for 5 to 10 minutes before slicing and serving. Cover leftovers tightly and refrigerate for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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