Sausage Biscuit Casserole with Johnsonville Sausage! / by Erin Baynham


We love omelettes at my house. LOVE them. Most weekends, we're chopping veggies and trying to construct beautiful semi-circles, then failing, and then turning them into egg scrambles. It takes awhile to do all that for individual meals, but it isn't hard to have the same delicious meal in a fraction of the time. Eggs, toast, sausage, mmmm. 

Hello, breakfast casserole! Instead of just doing a breakfast casserole, which usually leaves my family a little hungry, I'm bulking it up by including it as part of a breakfast biscuit. YUM. 


For this recipe, I'm using Johnsonville original recipe breakfast sausage. I like to cook them until they're good and brown. Mmmmmm.


Start out by whisking eggs, milk and salt and pepper.


Add a bunch of green peppers and onions, which can be raw or sautéed.

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Next, add your Johnsonville sausage links or patties. I went for links this time. I cook them until they've got a little crust on them. OMG. Perfection.


Add all of it to the mixture. IMG_8714

Next, I like to shred a block of extra sharp cheddar into the mixture. You can use cheese that's pre-shredded of course, but it doesn't pack as much of a punch.IMG_8716

Thank goodness for slow cookers! I always use a disposable slow cooker bag--you'll never believe how much quicker clean up can be! Throw it in the night before, and cook on low for eight hours, or until you decide to wake up. 


The next day, you've got a casserole full of sausage, veggies and cheese. So, so easy and so darn tasty.



I took the casserole and placed it on a hot, buttered biscuit. I prefer to top it off with a little more cheese for a gooey, delicious finish.


YES. The money shot. I love when Josh devours a meal that I've made. It was gone in four minutes flat. Check out the recipe below!

[recipe id="17527"]

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.