Sweet Potato Biscuit Breakfast Casserole

When I was working on the recipe for my sweet potato biscuits last week, I ended up making a couple of batches to make sure I had them perfect. After we devoured one of the batches, I needed to figure out a yummy way to use up the second batch before they went bad. So I decided to use them as the base for this incredible sweet potato biscuit breakfast casserole! It was so simple and scrumptious for brunch over the weekend.

First, I browned up almost a pound of ground breakfast sausage in a little olive oil. I used my beloved cast iron skillet for the job. Once it was done, I set the pan aside off of the heat to cool.
First, I browned up almost a pound of ground breakfast sausage in a little olive oil. I used my beloved cast iron skillet for the job. Once it was done, I set the pan aside off of the heat to cool.
While the sausage cooled, I crumbled up my biscuits right into my greased 8 x 8 pan. They were day old biscuits, so they were absolutely perfect for crumbling. I pressed down to make them into an even layer.
While the sausage cooled, I crumbled up my biscuits right into my greased 8 x 8 pan. They were day old biscuits, so they were absolutely perfect for crumbling into a coarse crumb. I pressed down to make them into an even base for the sweet potato biscuit breakfast casserole.
I layered the cooled sausage over the layer of biscuits. Then I poured a mixture of eggs, milk, Sriracha, salt and pepper over everything to hold the sweet potato biscuit breakfast casserole together. To finish, I layered sliced pepper jack cheese on top for a fantastic kick!
I layered the cooled sausage over the layer of biscuits. Then I poured a mixture of eggs, milk, Sriracha, salt and pepper over everything to hold the sweet potato biscuit breakfast casserole together. To finish, I layered sliced pepper jack cheese on top for a fantastic kick!
I let that casserole of yumminess sit overnight in my refrigerator. All of the flavors deepened and the biscuits absorbed the custard. It also made the morning so easy! I just had to get it into my 350 oven for 40 minutes.
I let that casserole of yumminess sit overnight in my refrigerator. All of the flavors deepened and the biscuits absorbed the custard. It also made the morning so easy! I just had to get it into my 350 oven for 40 minutes.

Oh my goodness, when that sweet potato biscuit breakfast casserole came out it was a thing of beauty. The cheese was all melted and the custard set perfectly. I let it cool and set for just a few minutes. Then I just cut it into quarters and served it immediately. I loved how the spicy pepper jack complimented the sweet biscuits. The sausage gave it the perfect savory meatiness. It was way more fun and delicious than it should have been turning day old biscuits into a fantastic and simple brunch!

Sweet Potato Biscuit Breakfast Casserole
Sweet Potato Biscuit Breakfast Casserole

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5 from 2 votes
Sweet Potato Biscuit Breakfast Casserole
Sweet Potato Biscuit Breakfast Casserole
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Day old sweet potato biscuits can be put to the most delicious use! They become an amazing base for this sweet potato biscuit breakfast casserole.

Course: Breakfast
Keyword: Breakfast, Sweet Potato Biscuit Breakfast Casserole
Servings: 4
Calories: 756 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash olive oil
  • 3/4 pound ground breakfast sausage
  • 8 whole sweet potato biscuits day old is best. See post from 12/6/15 for my recipe!
  • 5 whole eggs
  • 3/4 cup milk
  • 1 dash Sriracha
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 4 slices pepper jack cheese
Instructions
  1. First, brown the breakfast sausage. Heat the olive oil in a cast iron skillet over medium high heat. Cook the sausage in it as you break it up until it is browned and cooked through completely. Take the pan off of the heat and set it aside to let the sausage cool. This is important so that it doesn't scramble the eggs in the custard!
  2. While the sausage cools, get out an 8 x 8 baking pan and spray it liberally with cooking spray. Crumble all of the biscuits into the baking pan in a coarse crumb and press them down to be an even layer. Whisk the eggs, milk, Sriracha, salt and pepper together in a bowl to make the custardy binder for the casserole.
  3. Spread the cooled sausage out in an even layer on top of the biscuits and pour the custard over everything to coat it all. Press down gently to make sure everything gets coated in the custard evenly. Top the casserole with the four slices of pepper jack cheese. Cover the baking dish with foil and let the casserole sit in the refrigerator overnight.
  4. In the morning, pre-heat the oven to 350 and uncover the casserole. Bake it for 40 minutes or so to completely melt the cheese and set the custard. Take it out and let it cool for a few minutes, then cut into quarters and serve immediately!
Nutrition Facts
Sweet Potato Biscuit Breakfast Casserole
Amount Per Serving (1 serving)
Calories 756 Calories from Fat 370
% Daily Value*
Fat 41.1g63%
Saturated Fat 14.5g91%
Cholesterol 277mg92%
Sodium 1691mg74%
Potassium 246mg7%
Carbohydrates 59.2g20%
Fiber 1.8g8%
Sugar 8.1g9%
Protein 35.8g72%
Calcium 400mg40%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Potato Biscuit Breakfast Casserole
Sweet Potato Biscuit Breakfast Casserole

16 thoughts on “Sweet Potato Biscuit Breakfast Casserole”

  1. What a delicious breakfast recipe! I gotta try this this weekend – it sounds amazing! Great for when guests are over too!

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