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Hot Sausage and biscuit casserole is the breakfast casserole you’ve been missing.
Not many people can understand the excitement of different cultures when it comes to certain foods. Every region of the world does not offer the same products, produce, or ingredients that’s found in our own neck of the woods and that’s what makes each culture unique.
I drew inspiration for my cooking show (#HungerTrap) this week from a classic Sunday morning breakfast in New Orleans; A hot sausage, egg, and cheese on French(bread). This sandwich has warmed the hearts, souls, and bellies of several.
A few people asked me about creating something for breakfast for the show and I instantly thought about this sandwich.
What is Hot Sausage?
Hot sausage is made with ground meat, salt, garlic powder, soy cereal (for binding), and a liberal amount of red chili pepper flakes; it comes in two forms a pork link and a beef patty. Personally, I’ve always found cooking the link to be messy and uneven cooking on the casing once the sausage is completely cooked. The patty cooks even and always provide a wonderful texture to your sandwich. This is why I always choose a patty for my hot sausage po-boys.
How to Make A Breakfast Casserole
I originally wasn’t going to do a sandwich however, I kicked it up by making a hot sausage and biscuit breakfast casserole. I love a good biscuit! This dish taste like the ultimate biscuit sandwich. You pour everything into one dish, bake for 20-30 minutes and you will be in food heaven 5 minutes later.
First, I made my biscuit dough and rolled it out then cut it into ¼-½ inch bite-size pieces. Then I focused on my filling.
Second, you cook the patties, the secret is chopping it with your spoon so you get the sausage to brown into crispy bits in every bite. Make sure you drain some of the oil because hot sausage is infamous for its grease. Then you add onion, celery, and bell peppers (any vegetables can be used here) and cook that for a few minutes because you want your vegetables to still have texture when the dish is finished.
Next, I add some water, salt, and black pepper to my eggs and slightly beat them. Some people use milk with their eggs but I find that water makes them fluffier.
In a greased baking dish, I layer my biscuits, sausage mixture, cheese, pour in my eggs, and finish with another layer of cheese. Pop, it in the oven for 20-30 minutes and when it comes out sprinkle one last layer of cheese over the top with some green onions and you’re in food heaven.
Now, if you cannot find hot sausage in your area or you want to do something healthier just substitute it for any meat of your choice, season it up really well letting it marinate overnight before you cook it. You can also use can biscuits too.
Breakfast casserole baking Tips:
Get the sausage to brown and crispy to have maximum flavor.
Make sure you drain the oil because hot sausage is infamous for its grease.
Depending on the type of loaf pan you use, glass or metal will determine how long the casserole takes to finish. I used a glass loaf pan and it took 25 minutes. Casserole shouldn’t shake when it’s done.
Can you make ahead?
Fridge: After casserole cools off, wrap with plastic wrap. Keep in the fridge for 3 days max. Sit out for 15 minutes before reheating.
Reheating: Pop in a 350-degree oven for 10-15 minutes.
latest Recipe Video:
If you’re short on time you can use store-bought biscuits.
If you cannot find hot sausage use your favorite ground sausage or ground turkey. You can use Italian sausage just cut it out of the casing.
Have fun using your favorite cheese for your casserole.
what to serve with Hot Sausage & Biscuit Casserole?
You will be amazed at how tender the biscuit is, the creaminess of the eggs, the crunch you get from the vegetables, and how perfectly seasoned everything is. The experience is similar to having an amazing biscuit sandwich, except you can have this any time of the day. I hope you make this dish for many mornings and evenings to come.
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Hot Sausage and Biscuits Casserole
- 1 cup plus 2 tablespoons flour plus ½ cup-1 cup for rolling
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon dry mustard
- ¼ cup unsalted butter cold
- ½ cup buttermilk
- 12 oz. Patton’s hot sausage patties crumbled
- ½ medium onion chopped
- ½ bell pepper chopped
- 2 stalks celery chopped
- 6 large eggs slightly beaten
- ¼ cup water
- To taste salt and black pepper
- 1 ½ cups sharp cheddar cheese
- ½ cup green onion chopped garnish
- Preheat the oven to 350F degrees, in a large bowl add flour, baking powder, baking soda, salt and dry mustard stir together with hand. Slice butter into flour and with hands blend until coarse add buttermilk. Form dough, sprinkle counter with flour and knead 5 times, roll out and cut into ¼-½ inch pieces.
- In a heavy bottom skillet add sausage and cut heat up to medium. As skillet starts to get hot chop sausage down with spoon so sausage can get crispy. Drain oil off leaving 1 tablespoon remaining. Add onion, bell pepper and celery and cook for 2-3 minutes.
- In a buttered casserole dish add the biscuits, sausage mix and half the cheese. In a bowl beat the eggs with water, salt and pepper, then pour in casserole. Sprinkle remaining cheese over top and pop in oven for 20-30 minutes. Remove from oven and garnish with cheese and green onions.