Biscuit Breakfast Casserole

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.

	this recipe	typical
dairy	122%	39%
fat	23%	0%
protein add	34%	113%
vegetables and beans	24%	40%
salt	1%	0%
aromatics	0%	22%
liquid	122%	41%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	1 and 1/2 cups (12 ounces) cooked crumbled sausage*
120 g	1 bell pepper, chopped (about 1 cup)
170 g	1 and 1/2 cups crumbled or shredded cheese (I use feta cheese)
500 g	10 large eggs
366 g	1 and 1/2 cups (360ml) whole milk
6 g	1 Tablespoon fresh chopped parsley or 2 teaspoons dried parsley
2 g	1/4 teaspoon salt
1 g	1/4 teaspoon fresh ground black pepper
250 g	2 cups (250g) all-purpose flour (spooned & leveled)
12 g	1 Tablespoon baking powder (yes, Tablespoon!)
3 g	1/2 teaspoon salt
113 g	1/2 cup (8 Tbsp; 113g) unsalted butter, divided (6 Tablespoons (85g) cold, 2 Tablespoons (28g) melted)*
244 g	1 cup (240ml) whole milk
	topping: fresh ground black pepper, extra fresh parsley, extra cheese

Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“You're so right about the biscuits! Brushing them with melted butter and topping them with fresh ground pepper, parsley and Parmesan made them so special. I'll always use your biscuit recipe. Not store-bought biscuits. The feta cheese is perfect in this dish.” — a cook, 5.0★

“Thank you so much for this recipe! My family loved it. I was a little nervous to try it because when I've tried a recipe like this in the past, the biscuits are always soggy and slimy. They weren't in this one!!! Everything was PERFECT. The only things I cha” — a cook, 5.0★