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.
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!
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.
- 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
- 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!
- 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.
- 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.
- 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!