Overnight Breakfast Casserole
Just prep and refrigerate, then bake your overnight breakfast casserole the next morning for a stress free morning.
Ingredients
- 1 can 16.3 oz refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
- 1 bag 20 oz refrigerated diced potatoes with onions, chopped
- 2 cups frozen precooked pork sausage crumbles from 9.6-oz package
- 8 slices fully cooked bacon heated, coarsely chopped (about 2/3 cup)
- 1/3 cup sliced green onions
- 2 cups shredded sharp cheddar cheese 8 oz
- 8 eggs
- 1 1/2 cups half-and-half or heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Separate dough into 8 biscuits; cut each biscuit into 8 pieces. Arrange evenly in baking dish.
- Top biscuits with potatoes, frozen sausage, bacon, green onions and 1 1/2 cups of the cheese. Set aside.
- In large bowl, beat eggs, half-and-half, salt and pepper with whisk until well blended. Pour evenly over biscuit mixture in baking dish. Cover; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Uncover baking dish. Sprinkle with remaining 1/2 cup cheese. Bake 48 to 53 minutes or until center is set and edges are deep golden brown. Let stand 15 minutes before serving. Cover and refrigerate leftovers.