This breakfast casserole features all the components of a breakfast sandwich – like sausage, eggs, biscuits, and even some kale for good measure – all baked up in one pan. Serving breakfast to a crowd has never been easier!
I woke up this morning to a fresh blanket of snow covering the ground. In November? Before Thanksgiving?? I’m not ready!
On mornings like this, having a hot breakfast is key, but I’m 100% not a morning person so there’s basically no chance of me getting up to cook breakfast before work. I’ve tried and trust me… it’ll never happen. That’s where casseroles like this (or like my mini apple cinnamon french toast casseroles) come in: make it once, and you can have a hot breakfast all week. And you don’t even have to make it in the morning.
They’re also great for serving overnight guests, both because you can easily serve a crowd and because you can prepare it ahead of time and just bake it off when you’re ready (no microwaving for the guests, ok?). So easy, right?!
(My biscuit topping is super yellow because I use butternut squash in it. It’s delicious, and a great way to sneak in some extra nutrition. You can use your favorite biscuit recipe if you want, but I love the balance of the sweet squash with the savory sausage.)
- 1 roll (12oz) Jones Dairy Farm All-Natural Pork Sausage
- 1/2 onion, chopped (about 1/4 cup)
- 2 cups chopped kale
- 8 eggs, beaten
- 1/4 cup skim milk
- cracked black pepper
- 2-1/4 cups Gold Medal® all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup skim milk
- 1/2 cup butternut squash puree
- 2 dashed cayenne pepper
- Heat oven to 350ºF.
- Brown the sausage in a cast iron skillet set over medium heat, breaking it up with the back of a spoon as it cooks. Remove the sausage from the pan and let it drain on some paper towels. Return the pan to the stove and add the onion; cook 3-4 minutes or until softened. Add the kale and 1/4 cup water. Cook, stirring frequently, until the kale wilts. Stir in the sausage; remove from heat. Whisk together the eggs and milk; pour over top. Season with black pepper.
- Combine the remaining ingredients in a mixing bowl. Mix well to form a thick, wet dough. Spread the dough in an even layer over the top of the pan.
- Transfer to the oven and bake 30-40 minutes or until biscuit topping is cooked through.
Disclosure: I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own. Thank you for helping support the brands that keep me inspired in the kitchen.