This breakfast casserole is a Christmas morning staple in our house. It is incredibly easy to throw together the day before and then you just pop it in the oven an hour before you would like to serve it. Sausage and apples are a delicious combo and honestly, they are so subtle in this dish. You could leave them out if you’d like, but they really do add a yummy sweetness to the dish. If you are a fan of breakfast casseroles, you will absolutely love this one!
Sausage, Apple, and Cheese Biscuit Breakfast Casserole
Adapted from Nathalie Dupree’s Southern Biscuits
2 pounds bulk sausage
3 tart apples, cored and sliced
6 cups torn or cut biscuits in 1⁄2-inch pieces
9 large eggs, beaten
3⁄4 teaspoon Dijon mustard
1 1⁄2 cups grated sharp cheddar cheese
3 cups milk
1 teaspoon salt
Freshly ground black pepper
Fry the sausage in a skillet, breaking it up as it cooks, and drain on a paper towel. Reserve the fat and let the sausage cool. Sauté the apples in the reserved fat, remove from pan, and let cool.
Whisk together the eggs, mustard, cheese, and milk in a large bowl. Stir in the cooled sausage and apples. Season to taste with salt and pepper. Add the biscuits and coat well. At this point, you can cover the bowl with plastic wrap and refrigerate. Or if space is tight, you can transfer the mixture to a large resealable ziploc bag. Place the bag inside another resealable plastic bag with the zipper facing another direction in order to prevent leaks. Refrigerate at least 2 hours, preferably overnight or up to 2 days.
When ready to bake, preheat oven to 350 degrees F. Pour mixture into a buttered 13 x 9 x 2-inch baking dish or divide between two 1 1⁄2-quart casseroles. Bake covered 30 minutes. Uncover and bake another 30 minutes until eggs are set and the center measures 200 degrees F on an instant-read thermometer.