Biscuit Breakfast Bundt Casserole
A hearty breakfast casserole featuring biscuits, eggs, sausage, and cheese baked in a Bundt pan.Perfect for holiday mornings, brunch, or feeding a crowd.Easy to prepare with simple ingredients and customizable add-ins.Delivers a sliceable, flavorful, all-in-one breakfast dish.
Ingredients
- 1 lb (450 g) breakfast sausage
- 1 can (16 oz) refrigerated biscuits (buttermilk or flaky)
- 8 large eggs
- 1 cup shredded cheddar cheese
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- Nonstick spray or butter (for greasing pan)
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan generously.
- Cook sausage in a skillet until browned; drain excess grease.
- Cut biscuits into quarters.
- In a large bowl, whisk eggs, milk, salt, pepper, and optional seasonings.
- Add cooked sausage, biscuit pieces, and cheese to the egg mixture.
- Gently mix until the biscuits are fully coated.
- Pour mixture into the prepared Bundt pan and spread evenly.
- Bake for 45–55 minutes, or until the center is fully set and golden.
- Let rest for 10 minutes, then invert onto a serving plate.
- Slice and serve warm.
Notes
- Grease the Bundt pan thoroughly to prevent sticking.
- You can use any breakfast sausage—spicy, maple, or mild.
- Biscuit dough expands while baking, so do not overfill the pan.
- Shredded Monterey Jack or Colby cheese also works great.
- For a richer casserole, add an extra egg or more cheese.