Easy baked split biscuits make the base for this flavorful sausage and egg breakfast casserole. You may use homemade Southern buttermilk biscuits if you have the time, otherwise, frozen biscuits work wonderfully. Be mindful the biscuits need to be baked beforehand, so plan accordingly.

Well seasoned and with bold flavors, our casserole can be altered for milder preferences by leaving out the cumin and chile or can be spiced up by adding chili flakes, paprika, or any other heat-containing ingredient you'd like.

Great for when you have guests at home, this casserole can also be served at brunch, as it's filling and high in protein thanks to the eggs and sausage. Serve with a green salad, fruit, creamy grits, and a side of fresh salsa. By omitting the sausage you easily can convert this dish into a vegetarian option.