This breakfast casserole is incredibly easy to make and endlessly customizable. It uses simple ingredients that come together quickly, making it ideal for weekends, holidays, or meal prepping for the week. The biscuits provide a buttery base, while the sausage and cheese offer rich, comforting flavors. It’s also great for serving guests, as it can be made ahead of time and baked fresh in the morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated biscuit dough
Ground breakfast sausage
Eggs
Milk
Shredded cheddar cheese
Salt
Black pepper
Optional toppings: green onions, hot sauce, or diced bell peppers
Directions
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Cut the refrigerated biscuits into quarters and spread them evenly in the bottom of the dish.
In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain excess fat.
Sprinkle the cooked sausage evenly over the biscuits.
In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the sausage and biscuit base.
Sprinkle shredded cheddar cheese on top.
Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
Let cool for a few minutes before slicing and serving.
Servings and timing
This recipe makes approximately 8 servings. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
Vegetarian: Omit the sausage and add sautéed mushrooms, spinach, or zucchini.
Spicy: Add jalapeños or use spicy sausage for a kick.
Cheese: Swap cheddar with pepper jack, mozzarella, or a cheese blend.
Gravy topping: Serve with a drizzle of sausage gravy on top for an extra indulgent breakfast.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1-2 minutes or warm in a 350°F oven for 10-15 minutes until heated through. For freezing, wrap portions tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
How do I know when the casserole is done baking?
The casserole is done when the eggs are fully set and the top is golden. Insert a knife in the center—if it comes out clean, it’s ready.
Can I use homemade biscuit dough instead of canned?
Yes, homemade biscuit dough works just as well. Just ensure it’s cut into small pieces before layering in the dish.
Can I make this casserole the night before?
Absolutely. Assemble it fully, cover, and refrigerate overnight. In the morning, bake as directed, adding 5-10 extra minutes if baking straight from the fridge.
What’s the best sausage to use?
A mild or spicy breakfast sausage works best. You can also use turkey sausage for a lighter version.
Can I add vegetables to this casserole?
Yes, diced peppers, onions, spinach, or mushrooms are great additions. Just sauté them first to remove excess moisture.
Do the biscuits get soggy?
No, the biscuits bake up fluffy and soft but not soggy. They absorb flavor while maintaining structure.
Can I use egg substitute or egg whites?
Yes, you can use liquid egg substitute or egg whites. Just match the volume of whole eggs with your alternative.
How long can I store leftovers in the fridge?
Up to 4 days in an airtight container.
Can I freeze the whole casserole?
Yes. Bake it first, let it cool completely, then wrap and freeze. Reheat whole or in portions as needed.
Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using gluten-free biscuit dough and ensuring all other ingredients are gluten-free.
Conclusion
Breakfast Casserole with Biscuits is a crowd-pleasing, make-ahead meal that combines all your morning favorites into one delicious dish. Whether you’re hosting brunch, feeding the family, or prepping for the week, this comforting casserole delivers on flavor, convenience, and satisfaction.
This easy Breakfast Casserole with Biscuits features layers of buttery biscuit dough, savory sausage, eggs, and melted cheese, all baked into a hearty, crowd-pleasing breakfast. Great for weekends, holidays, or make-ahead meals.
Author:Catherine
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
1 can refrigerated biscuit dough, cut into quarters
1 lb ground breakfast sausage
6 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
Optional toppings: chopped green onions, hot sauce, diced bell peppers
Instructions
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Cut refrigerated biscuits into quarters and spread evenly in the dish.
In a skillet over medium heat, cook sausage until browned and cooked through. Drain excess fat.
Sprinkle cooked sausage evenly over the biscuit pieces.
In a bowl, whisk together eggs, milk, salt, and pepper.
Pour egg mixture over sausage and biscuits.
Top with shredded cheddar cheese.
Bake for 30–35 minutes or until eggs are set and top is golden brown.
Let cool slightly before slicing and serving.
Notes
Can be assembled the night before and baked in the morning.Use spicy sausage or add jalapeños for heat.Swap cheddar for other cheeses like mozzarella or pepper jack.Add sautéed veggies like spinach or mushrooms for a vegetarian version.Top with sausage gravy for extra indulgence.
