Breakfast Casserole

As with most of my recipes, this one is cobbled together from a few different recipes. It is not, however, cobbled together from old Stuckey’s buildings (20 imaginary points to the first person who gets that).

Further, also as with most of my recipes, The Yankee loved it and The Kiddo ran screaming. I try not to take that personally.

You will need:

  1. 2 cups flour
  2. Salt
  3. 1 Tbsp. baking powder
  4. Sprinkle of instant yeast (optional)
  5. 4 Tbsp. butter
  6. 2 Tbsp shortening
  7. Milk (about 2 cups, divided)
  8. 1 pound breakfast sausage
  9. 1 cup cheese
  10. 6 eggs

The basics:

Brown up a pound of breakfast sausage, preferably in a cast iron because I love them:

While that’s draining on paper towels, make up a basic biscuit dough. I use:

  • 2 cups AP flour (King Arthur only, because I am a flour snob)
  • pinch of salt
  • 1 Tbsp. baking powder
  • sprinkling of instant yeast (optional; I just like the yeasty flavor and extra rising power)
  • 4 Tbsp of cold butter
  • 2 Tbsp shortening
  • enough milk to make it sticky dough — 3/4 to 1 cup
  1. Pat that into a well-greased 9×13″ dish (you see my trusty Pyrex here):
  2. Sprinkle on the browned sausage.
  3. Sprinkle over that about 1 cup of cheese, whatever you have on hand; I had cheddar and jack
  4. Now whisk together 6 eggs and 1 cup of milk with some salt and pepper, and pour that over the whole thing:
  5. Cover with foil and bake at 350 for about 40 minutes or until the eggs are set in the middle:
  6. I let mine sit on the counter for about 10 minutes, then serve:

As a bonus, this can be made the night before and refrigerated overnight; the next morning you just pop it in the oven! If you do this, be sure to put the cold pan in a cold oven, then turn the oven on and let them warm up together so as not to shock the pan.


  • Use Texas toast instead of homemade biscuit dough
  • Use canned biscuits instead of biscuit dough
  • Add veggies, potatoes or extra spices to the egg mixture


5 thoughts on “Breakfast Casserole

  1. THANK YOU for being a flour snob! I’ve actually made this casserole (slightly different recipe, same idea); sorry the kids ran screaming. Bet they didn’t taste it – YUM. Thanks again – PJ Hamel, King Arthur Flour baker/blogger, on behalf of my fellow 167 employee-owners

  2. Oh my goodness! I have a true and abiding love for King Arthur flour — it is literally the only flour allowed in my kitchen. And that’s KAF 100% WW Sandwich Bread in the header of the blog. 🙂 I’m so honored you stopped by!

  3. Mmmm . . . I’ve had something similar and a breakfast casserole is pretty darn good. Not gonna lie, though, I was a little wary at first–there were lots of *things* in there that I didn’t prepare!

  4. since nobody has jumped in yet to answer the question, I’ll take the 20 bonus points. “Neyland Stadium (home of the UT Vols) is cobbled together from old Stuckey’s buildings” — ESPN

    Of course, I’m a MSU Spartan fan, so I’ve got nothing. We have to bring in temporary lights for night games.

    Regardless, this was breakfast crack.

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