This is one of our family favorites and during this quarantine it has really been helpful to help stretch ingredients. It can be made with bacon or sausage but doesn’t require as much meat as you would probably use if serving a pancake, eggs and breakfast meat combo. This casserole does get the kitchen a bit messy with all the components however it all goes in the oven together to give ample time for clean up! It can be made with canned biscuits as well however the homemade biscuits make such a big difference and come together pretty quickly.

Really this is just a giant breakfast sandwich. It has all the components: bread, meat cheese, eggs and they come together like a big family and everyone plays their part. I love to add some hash additions such as sautéed bell peppers and onion. Also this is great for including veggies. We have a giant bag of kale we are trying to finish so that is pictured however I normally throw in baby spinach. I love the kale though because you get nice kale chips on top that have been kissed by white cheddar to create a tasty, crunchy combination. If you’ve never had kale chips before, this may be your initiation.

The meat pictured is chorizo chicken sausage which adds a nice flavor. I generally go for any flavored chicken sausage so I don’t have to add many seasonings but recently I’ve been adding salsa or siracha to the eggs before cooking and that really elevates the flavor. This dish will not disappoint and can probably be made in a crockpot too. It is also versatile as many substitutions can be made which is the name of the game in this quarantine season.

Ingredients

For the biscuits

• 2 and 1/4 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1/3 cup cold butter
• 1 cup milk
• flour for the counter

For the casserole

• 6 eggs
• 1/2 cup milk
• 1 and 1/2 cup shredded cheddar/jack cheese
• 1-2 cups cut up breakfast sausage
• 1/2 cup diced bell peppers
• 1/4 cup diced onion
• 2 cups chopped kale or baby spinach
• salt & pepper to taste
• 1 tbsp salsa or siracha (optional)
• cooking spray or butter to grease dish
• oil to sauté onion and peppers

Instructions

1. Preheat the oven to 350 degrees and prepare a 9×13 casserole dish with butter or cooking spray.
2. Make the biscuits: (if using canned biscuits, cut all 6 biscuits into 1 inch sizes and move on to step 3)
   • Mix together flour, baking powder, salt and sugar.
   • Slice butter into about 6-7 pieces and place in flour mixture.
   • Using a pastry cutter or fork, cut the butter into the flour until the butter is the size of peas. Another option is to grate the butter into the flour mixture to avoid having to cut the butter into the flour.
   • Pour in the milk and mix together with your hands.
   • Once well incorporated, transfer to a floured surface and flatten until about 1 inch thick.
   • Using a knife or pizza cutter, cut into 1 inch strips both vertical and horizontally (pictured above).
3. Make the sausage mixture:
   • Cut the sausage into small pieces.
   • Turn on the stove to medium high heat and brown the sausage along with the bell peppers and onion together.
   • Once all the meat is browned and the onions are translucent, turn off the stove and set aside.
4. Make the egg mixture by whisking together eggs, milk, salt & pepper and siracha/salsa, if using.
5. Begin layering. See picture above.
   • Place biscuit pieces at the bottom of the greased dish.
   • Add sausage mixture.
   • Sprinkle cheese over sausage mixture, reserve about 1/2 cup.
   • Spread kale over cheese.
   • Pour egg mixture evenly over the kale.
   • Sprinkle remaining 1/2 cup cheese over the kale.
6. Place in the oven for 30-35 minutes. The casserole will be finished when the center is set. I generally wiggle the dish to check this. The kale will brown a bit on top, this is normal and tastes great!