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I have the best breakfast casserole to share with you today! This breakfast casserole is a must for holiday gatherings, brunch, or when overnight guests come to town. The best part, there are only 5 ingredients and it can be made the night before!

Keeping it simple

To be honest, I am not a host who cooks elaborate meals (so don’t come visit if that’s what you expect). If I’m being completely honest, I have never been a good “breakfast” cook. That’s why this is the best breakfast casserole. It’s so good, I can fool everyone into believing I am a chef! Preparing this dish the night before makes mornings with guests in the house easy, only thing left to do is bake it. Let’s not forget how good the house smells while it’s baking!

Gather the ingredients

Keeping the pantry stocked with staple ingredients makes throwing meals together a breeze. I normally have most of the ingredients for this dish on hand.

To create this mouthwatering breakfast casserole, I gathered the following ingredients:

• 16 oz. container of biscuits
• 6 eggs
• 1/2 cup milk
• 1 1/2 cups shredded cheddar/jack cheese
• 2 cups breakfast sausage
• Salt and pepper to taste

How to make the best breakfast casserole

Remember, you can prepare this breakfast casserole the night before!

Start by spaying a 9×13 casserole dish with cooking spray. Using a nonstick skillet, brown breakfast sausage until no longer pink, draining any excess grease. This 5-blade curved meat chopper is one of my favorite kitchen tools when browning meat.

While the breakfast sausage is cooking, cut each biscuit into 6 equal pieces with a sharp knife. Once they are all cut, spread them evenly on the bottom of the greased 9×13 casserole dish.

When breakfast sausage is no longer pink and cooked through (drain if necessary) spread evenly over the biscuit pieces. Top with 1/2 cup of shredded cheese.

Crack eggs into a medium mixing bowl and whisk together, adding in 1/2 cup of milk.

Pour the egg and milk mixture over the biscuits, cheese, and sausage layers. Make sure the egg mixture evenly covers the layers. Add Salt and pepper to taste.

Finish building the casserole layers by topping it off with the remaining cheese. If you are making this the night before, cover it and keep refrigerated until morning.

Bake at 350 degrees for 30-35 minutes or until eggs are set. If you can insert a knife in the center of the breakfast casserole and it comes out clean, the eggs are set and cooked through.

I promise, this is one breakfast meal everyone will enjoy! That’s why it’s the “best” breakfast casserole ever! IF you have leftovers, you can store them in a covered dish in the refrigerator for up to two days.

I like to bake an extra casserole and divide out servings into freezer safe serving dishes and freeze for a quick breakfast on those busy mornings.

You may also enjoy these related articles:

• Simple Shrimp Quesadillas
• Chicken Noodle Soup
• 10 Tips for Achieving Lasting Weight Loss

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