Simple Grands Biscuit Breakfast Casserole with Sausage

Bake a Simple Grands Biscuit Breakfast Casserole

Imagine walking into a kitchen where the air is thick with the aroma of sizzling pork sausage and the sweet, buttery scent of rising dough. It is the ultimate Tennessee kitchen wake up call.

I remember the first time I whipped this up for a house full of cousins; I was terrified the biscuits would turn into a soggy mess under all those eggs. But when I pulled that pan out and saw the golden, pillowy peaks poking through a sea of melted cheddar, I knew I had stumbled onto something special.

This dish is all about those layers of comfort. We start with a foundation of crispy hash browns and savory meat, then we tuck in pieces of dough that puff up and soak up all that seasoned egg goodness.

It is a one pan wonder that feeds a crowd without leaving you stuck at the stove while everyone else is enjoying their coffee.

The beauty of this recipe lies in its simplicity. We are using pantry staples and reliable shortcuts to get a "from scratch" taste without the "from scratch" stress. It is hearty, it stays with you all morning, and it is almost impossible to mess up if you follow a few simple tricks I have picked up along the way.

Building Layers of Savory Flavor

Protein Denaturation: Browning the sausage first creates a Maillard reaction, developing complex flavors that a raw bake simply cannot replicate.

Starch Barrier: Panning the dried hash browns at the bottom creates a structural floor that protects the biscuits from becoming bottom heavy or damp.

Fat Emulsification: Heavy cream contains high fat levels that coat egg proteins, preventing them from rubberizing during the long bake time.

Leavening Expansion: The cold fats in the biscuit dough hit the hot oven air, creating steam pockets that result in a shatter crisp exterior and airy center.

Building a casserole is much like layering a good story every ingredient needs to play its part at the right time. While the oven does the heavy lifting, the stovetop prep is where we build the "soul" of the dish by searing in those deep, savory notes that define a classic Breakfast Casserole recipe.

Planning Your Perfect Morning Bake

Success with this bake comes down to managing moisture. If you leave the hash browns damp, you’ll end up with a watery mess. If you skip the heavy cream, the eggs will feel lean rather than luxurious. These stats help you see exactly why each player is on the field.

Gathering Your Hearty Pantry Staples

• 1 lb Ground Pork Sausage: This provides the savory backbone. Why this? Pork fat carries the spices throughout the entire egg custard layer.
  • Substitute: Ground turkey sausage (adds 1 tsp oil to prevent sticking).
• 2 cups Frozen Shredded Hash Browns: Thawed and patted dry. Why this? They create a crispy, earthy foundation for the softer biscuits.
  • Substitute: Tater tots (crushed slightly) for a more potato forward bite.
• 1 tbsp Neutral oil: Such as canola or vegetable oil.
• 16.3 oz Pillsbury Grands Biscuits: 8 count, cut into quarters. Why this? These specific biscuits have engineered layers that maximize surface area.
  • Substitute: Any 16 oz canned flaky biscuit.
• 8 Large Eggs: The glue that holds the layers together.
• 0.5 cup Heavy Cream: For a velvety, rich mouthfeel.
• 1 tsp Kosher Salt: Enhances every other savory note.
• 0.5 tsp Cracked Black Pepper: Adds a necessary bite to the richness.
• 0.5 tsp Onion Powder: Provides a background aromatic sweetness.
• 2 cups Sharp Cheddar Cheese: Freshly shredded for the best melt.

Must Have Tools for the Bake

You don't need a professional kitchen, but a few basics make this easier. Grab a large 12 inch cast iron skillet or a heavy bottomed frying pan for the sausage. For the actual baking, a 9x13 inch ceramic or glass baking dish is your best friend.

It distributes heat evenly, which is vital for getting those biscuits cooked all the way through without burning the bottom.

You'll also want a clean kitchen towel or a stack of paper towels. Why? Because the biggest mistake people make is skipping the "pat dry" step for the hash browns. A good whisk and a large mixing bowl for the egg custard are also essential. If you want a truly silky texture, similar to a high end Omelette Recipe for Dinner, don't be afraid to whisk those eggs vigorously until no streaks of white remain.

Crafting the Soul Warming Casserole

The Protein Sear

Brown 1 lb Ground Pork Sausage in a skillet over medium high heat until no pink remains and edges are crispy. Note: This creates the savory base flavor.

The Foundation Layer

Spread 2 cups thawed, dry hash browns into the bottom of a greased 9x13 pan. Press them down firmly to create a solid base.

The Biscuit Assembly

Quarter each of the 8 Pillsbury Grands Biscuits and scatter them evenly over the potatoes and meat. Avoid overlapping too much so the heat can reach every side.

The Custard Pour

Whisk 8 eggs, 0.5 cup heavy cream, salt, pepper, and onion powder in a bowl. Pour slowly over the biscuits to ensure every crevice is filled.

The Golden Bake

Bake at 350°F for 35 minutes until the biscuits are puffed and golden.

The Cheesy Finish

Sprinkle 2 cups shredded cheddar over the top. Bake 5 more minutes until the cheese is bubbling and slightly browned.

The Final Rest

Remove from the oven and let it sit for 10 minutes. Watch the custard set into a firm, sliceable texture.

Chef's Note: If the biscuits are browning too fast but the eggs still look jiggly, tent the dish with aluminum foil for the last 10 minutes of baking.

Fixing Common Casserole Flaws

Doughy Biscuit Centers

This usually happens if the biscuit chunks are too large or the oven temperature is uneven. The moisture from the eggs can insulate the dough, preventing it from cooking through.

Excess Oil on Top

Pork sausage can be quite fatty. If you don't drain the grease well after browning, that fat will rise to the top during the bake, creating an oily sheen on your cheese.

Common Mistakes Checklist ✓ Never skip browning the sausage; raw meat will boil rather than sear. ✓ Use a heavy cream, not skim milk, to prevent the "watery egg" effect. ✓ Cut biscuits into equal sizes for a uniform rise across the pan.

✓ Let the dish rest after baking; slicing too early causes the layers to collapse. ✓ Preheat your oven for at least 20 minutes to ensure a consistent 350°F.

Simple Scaling and Ingredient Swaps

If you are cooking for a smaller crowd, you can easily halve this recipe. Use an 8x8 inch square pan and reduce the baking time by about 10 minutes. For the eggs, if you need a half egg, just beat it in a cup and pour out half the volume.

Scaling up for a massive brunch is just as easy just use two 9x13 pans rather than trying to stack it all into one deep dish, as the center will never cook through.

• Decision Shortcut:
  • If you want a "spicy" kick, use hot Italian sausage and add diced jalapeños.
  • If you want a "brunch style" sweetness, drizzle a little maple syrup over the top after baking.
  • If you want a "vegetable" boost, fold in 1 cup of sautéed spinach before adding the eggs.

Smart Storage and Reheating Tips

You can keep leftovers in the fridge for up to 4 days. Store them in an airtight container to keep the biscuits from drying out. For long term prep, this casserole freezes beautifully after it is baked. Wrap individual slices in parchment paper and then foil; they will stay fresh for up to 2 months.

To reheat, avoid the microwave if you want to keep that biscuit crunch. Instead, pop a slice into a toaster oven or the main oven at 350°F for about 12 minutes. This restores the "shatter" to the biscuit tops and keeps the eggs from getting rubbery.

If you have leftover sausage or hash browns, toss them into a freezer bag for your next breakfast scramble to minimize waste.

Finishing Touches for the Table

When it comes to serving, I love to put the whole dish right in the middle of the table. There is something so communal about everyone digging into a warm pan. A sprinkle of fresh chives or chopped green onions adds a pop of color and a fresh bite that cuts through the richness of the heavy cream and sausage.

For a complete meal, serve this alongside a big bowl of fresh fruit think berries or sliced oranges to provide a tangy contrast. A little side of hot sauce or even a dollop of sour cream on top can take a single slice to the next level.

This is honest to goodness comfort food that makes anyone feel right at home, no matter how far they have traveled for breakfast.

Myths About Biscuit Bakes

"You have to soak the biscuits overnight." This is actually a recipe for disaster. Unlike sourdough or thick cut bread, canned biscuit dough will dissolve and turn into a gummy paste if left in liquid for too long. For the best rise, assemble and bake immediately.

"Pre shredded cheese is just as good." While it's convenient, the starches used to keep shredded cheese from sticking together in the bag also prevent it from melding into a cohesive, velvety layer. Spend the three minutes to grate a block of sharp cheddar; your taste buds will thank you.

"Frozen hash browns can go straight into the pan." If you don't thaw and dry them, the ice crystals will melt and steam the bottom of your casserole. This leads to the dreaded "soggy bottom" that ruins the contrast between the crispy base and the fluffy biscuit top.

Very High in Sodium