Name: Beef Sausage Egg Biscuit Bundt Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: cooking spray; 8 ounces beef breakfast sausage; 1 cup frozen Southern-style (diced) hashbrowns; 6 large eggs; 1/4 cup milk; 2 (16.3 ounce) cans refrigerated buttermilk biscuits; 1 cup shredded sharp Cheddar cheese; 1 green onion, thinly sliced; salt and freshly ground black pepper, to taste; cayenne pepper, to taste

Sausage, Egg, and Biscuit Breakfast Bundt Casserole is more than just a breakfast; it’s an event! Imagin extracte waking up to the aroma of savory sausage, fluffy scrambled eggs, and buttery biscuits all baked together in a stunning Bundt pan. This isn’t your average scramble. What makes this particular Sausage, Egg, and Biscuit Breakfast Bundt Casserole so incredibly special is its elegant presentation combined with comforting, familiar flavors. It’s the perfect dish to impress guests at a brunch, feed a hungry family on a holiday morning, or simply elevate your weekend routine. People adore it because it delivers a fantastic variety of textures and tastes in every single bite, making each forkful a delightful experience. It’s hearty, satisfying, and undeniably delicious, ensuring everyone starts their day with a smile.

Ingredients:

Cooking spray
8 ounces breakfast sausage (like Jimmy Dean®)
1 cup frozen Southern-style (diced) hashbrowns
6 large eggs
1/4 cup milk
2 (16.3 ounce) cans refrigerated buttermilk biscuits (like Pillsbury® Grands!)
1 cup shredded sharp Cheddar cheese
1 green onion, thinly sliced
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste

Preparing the Casserole Base

Step 1: Cook the Sausage and Hashbrowns

First, we need to get our flavor base ready. Take your 8 ounces of breakfast sausage and break it up into a skillet over medium heat. Cook the sausage, stirring occasionally, until it’s nicely browned and cooked through. As it cooks, use a spoon to break it into smaller crum extractbles. Once the sausage is fully cooked, drain off any excess grease. This step is important to prevent a greasy casserole and to ensure a good texture. After draining, add the 1 cup of frozen Southern-style diced hashbrowns directly into the skillet with the cooked sausage. Stir everything together and continue to cook for another 5-7 minutes, or until the hashbrowns are tender and lightly golden. This helps to pre-cook them and adds a lovely savory depth to the final dish. Season generously with salt and freshly ground black pepper at this stage. This initial seasoning will permeate the entire casserole.

Step 2: Prepare the Egg Mixture

While the sausage and hashbrowns are cooling slightly, let’s make our creamy egg mixture. In a medium bowl, crack your 6 large eggs. Add the 1/4 cup of milk to the eggs. Whisk them together vigorously until the yolks and whites are thoroughly combined and the mixture is a uniform pnon-alcoholic ale yellow. Now, it’s time to add a bit of a kick. Season this egg mixture with salt, freshly ground black pepper, and a pinch of cayenne pepper. Be mindful of the cayenne; you can always add more later if you like it spicier. Whisk again to distribute the seasonings evenly. This egg mixture will bind all the delicious components of our casserole together.

Assembling the Bundt Casserole

Step 3: Prepare the Biscuits and Cheese

Next, let’s get our biscuits ready. Open your two cans of refrigerated buttermilk biscuits. It’s best to use the larger “Grands!” size for this recipe as they provide a good structure. Gently unroll the biscuit dough. You can either cut each biscuit into quarters or eighths, depending on how large you want your biscuit pieces to be in the final casserole. Aim for bite-sized pieces that will distribute well. In a separate bowl, toss these biscuit pieces with the 1 cup of shredded sharp Cheddar cheese and the thinly sliced green onion. The cheese will help prevent the biscuit pieces from sticking together too much as they bake, and the green onion adds a fresh, mild onion flavor.

Step 4: Combine and Layer the Casserole

Now for the assembly. Make sure your Bundt pan is thoroughly greased using cooking spray. This is a crucial step to ensure your beautiful casserole releases cleanly. We want every bit of this deliciousness to come out in one piece. Pour about half of the cooked sausage and hashbrown mixture into the bottom of the prepared Bundt pan. Next, add about half of the biscuit and cheese mixture on top of the sausage and hashbrowns. Drizzle half of the egg mixture evenly over this layer. Repeat the process: add the remaining sausage and hashbrown mixture, followed by the remaining biscuit and cheese mixture. Finally, pour the rest of the egg mixture over the top. Gently press down on the layers to ensure they are compact and evenly distributed within the Bundt pan.

Baking and Finishing Touches

Step 5: Bake to Golden Perfection

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Carefully place the filled Bundt pan onto a baking sheet. This is a good practice to catch any potential drips and makes transferring the casserole in and out of the oven easier. Bake for 35-45 minutes, or until the casserole is golden brown, puffed up, and the center is set. You can test for doneness by inserting a knife into the center; it should come out clean, or you can gently press the top, and it should feel firm. Let the casserole rest in the Bundt pan for about 10-15 minutes after taking it out of the oven. This resting period is essential for the casserole to firm up and hold its shape when you invert it.

Step 6: Invert and Serve

After resting, carefully place a serving platter or a large plate over the top of the Bundt pan. With one swift, confident motion, flip the Bundt pan and the platter over together. Gently lift the Bundt pan away. If any small bits stick, you can carefully use a spatula to dislodge them and place them back onto the casserole. You should have a beautiful, golden-brown ring of sausage, egg, and biscuit goodness. Garnish with a little extra sliced green onion and a final sprinkle of salt and pepper, if desired. Slice and serve warm, enjoying the combination of savory sausage, fluffy biscuits, gooey cheese, and fluffy eggs in every bite. This Sausage, Egg, and Biscuit Breakfast Bundt Casserole is perfect for a special brunch or a hearty breakfast.

Conclusion:

There you have it! Your very own delicious Sausage, Egg, and Biscuit Breakfast Bundt Casserole. This recipe is a fantastic way to elevate your breakfast or brunch game, offering a visually appealing and incredibly satisfying meal. The golden-brown exterior of the biscuits, combined with the savory sausage and fluffy eggs, creates a comforting flavor profile that’s sure to please everyone at your table. Don’t be afraid to get creative with your additions!

For serving, this Sausage, Egg, and Biscuit Breakfast Bundt Casserole is wonderful on its own, but it also pairs beautifully with a side of fresh fruit, crispy beef bacon, or even a drizzle of your favorite hot sauce for an extra kick. When it comes to variations, consider adding a handful of shredded cheddar cheese, some sautéed bell peppers and onions, or even a sprinkle of fresh chives for added color and flavor. This recipe is quite forgiving, so feel free to experiment and make it your own!

We truly hope you enjoy making and devouring this delightful Sausage, Egg, and Biscuit Breakfast Bundt Casserole. It’s a guaranteed crowd-pleaser and a recipe you’ll want to make again and again.

FAQs:

Can I prepare the Sausage, Egg, and Biscuit Breakfast Bundt Casserole ahead of time?

Yes, absolutely! You can assemble the casserole the night before. Store it covered in the refrigerator. When ready to bake, you may need to add a few extra minutes to the baking time, as it will be starting from a colder temperature.

What kind of sausage works best for this recipe?

For this Sausage, Egg, and Biscuit Breakfast Bundt Casserole, classic beef breakfast sausage is a popular choice due to its savory flavor. However, you can also use turkey sausage, Italian sausage (mild or spicy), or even a plant-based sausage alternative if you prefer.

How do I ensure the Sausage, Egg, and Biscuit Breakfast Bundt Casserole doesn’t stick to the Bundt pan?

Thoroughly greasing and flouring your Bundt pan is crucial. Ensure you get into all the nooks and crannies. Using a cooking spray with flour incorporated can also be very effective. For extra insurance, you can also lightly brush the greased pan with melted butter.