This sausage, egg, and biscuit breakfast Bundt casserole, a savory all-in-one breakfast in the festive ring shape of a Bundt pan, is a great answer to a chilly morning. Open to variations, it can also be sliced and frozen for an on-the-go breakfast.
cooking spray
8 ounces breakfast sausage, such as Jimmy Dean®
1 cup frozen Southern-style (diced) hashbrowns
6 large eggs
1/4 cup milk
2 (16.3 ounce) cans refrigerated buttermilk biscuits, such as Pillsbury® Grands!)
1 cup shredded sharp Cheddar cheese
1 green onion, thinly sliced
salt and freshly ground black pepper, to taste
cayenne pepper, to taste
Preheat the oven to 400 degrees F (200 degrees C). Spray a Bundt pan liberally with cooking spray. Set aside.
Heat a skillet over medium-high heat. Crumble sausage into the skillet, and cook and stir until browned, about 5 minutes. Remove from heat and set aside.
Whisk eggs and milk together in a large bowl. Cut each biscuit into quarters; add biscuits, hash browns, cheese, and green onion to eggs and stir gently to combine. Season with salt, pepper, and cayenne. Stir sausage gently into egg mixture.
Pour mixture into the prepared pan. Cover with foil.
Bake in the preheated oven for 20 minutes. Remove foil and bake until top is lightly browned and eggs are set, about 20 more minutes. Let the pan rest for about 5 minutes.
Use a butterknife to loosen casserole from sides of pan. Invert onto a dinner plate, then slice to serve.
