This breakfast casserole with biscuits is easy to make with sausage, eggs, cheese and refrigerated biscuits. A hearty breakfast favorite for weekend brunch and holidays!
We love easy breakfast recipes from this French toast casserole to my eggs benedict breakfast casserole and crescent roll breakfast casserole!
Table of Contents
Biscuit Egg Breakfast Casserole
Simple and filling make-ahead breakfast dishes like my overnight breakfast casserole, strata and crockpot breakfast casserole are always a hit with my family and this breakfast casserole with biscuits is no exception.
While breakfast classics like homemade biscuits and gravy and buttermilk pancakes are favorites, I love that I can prep this breakfast casserole the night before, pop it in the oven in the morning then serve to holiday guests with a fruit platter!
Recipe Ingredients
If your family loves homemade biscuits, they will love this easy breakfast casserole that is made with canned biscuits!
Find the full printable recipe with specific measurements below.
- Canned biscuits: I used a can of refrigerated Pillsbury Grands that contains 8 buttermilk biscuits.
- Breakfast sausage: While sausage, ham, or bacon could be used my preference is pork breakfast sausage or turkey sausage for a sausage egg biscuit casserole.
- Eggs: You will need 8 large eggs. I don’t recommend replacing them with egg whites as it will change the texture.
- Milk: I like 2% for the best creamy consistency in this breakfast biscuit casserole.
- Cheese: I love the combination of both cheddar cheese and monterey jack cheese.
Substitutions and Variations
- Try cubed leftover baked ham or bacon crumbles in place of the sausage or in combination with it!
- Add in veggies like sauteed mushrooms, chopped green peppers, red peppers, diced onions, or green onions. Save potatoes for this potato egg casserole.
- Add a few dashes of hot sauce and red pepper flakes in with the egg mixture for a little heat in this biscuit egg casserole.
- Use other cheeses such as mozzarella or Gruyere.
How to Make Breakfast Casserole with Biscuits
In a 9×13-inch baking dish coated with cooking spray, unroll your biscuit dough, place it in the bottom of the casserole dish, and press seams together to seal. Bake for 5 minutes.
In a large skillet, cook your sausage crumbling it with a spatula over medium heat. Then, in a large bowl, whisk eggs first then add in milk, salt, garlic powder and pepper.
Assemble casserole by sprinkling the sausage over the biscuits first, followed by the shredded cheese and then the egg mixture. Sprinkle with more cheese if you like!
Bake 30 minutes at 400°F or until a toothpick inserted into the center comes out clean. This sausage, egg and cheese biscuit casserole is best when you let it sit for 5 minutes, then just slice and serve. Enjoy!
Baking Tips
- Oven temperatures vary: Your biscuit breakfast casserole may take a few minutes more or less. Cook just until a knife inserted in the middle comes out clean to prevent too runny of eggs or worse dry eggs.
- Drain sausage: To remove excess grease before placing it on top of biscuits.
- Don’t skip whisking your eggs: For your dish to cook properly, whisk eggs prior to adding them to the casserole.
- Browning on top: If you find that your biscuit breakfast casserole is browning too quickly, cover it with foil.
Love breakfast recipes? Make my ham and cheese quiche, breakfast enchilada casserole or breakfast hashbrown casserole, next!
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Breakfast Casserole with Biscuits
Video
Ingredients
- 1 (16.3-ounce) can refrigerated Grand biscuits , I prefer Pillsbury
- 1 pound breakfast sausage
- 8 large eggs
- 1 ¼ cups milk , I use 2%
- 1 teaspoon Kosher salt , or 3/4 teaspoon table salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded monterey jack cheese , can sub for cheddar or mozzarella if preferred
Instructions
- Prep: Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
- Place biscuit dough in baking dish. Unroll the biscuit dough and place in the bottom of the baking dish. Press the seams together and press the edges up the sides if excess. Bake for 5 minutes.
- Cook sausage. In a large skillet, cook and crumble the sausage with a spatula over medium heat. Once browned, transfer to a paper towel-lined plate to absorb extra grease.
- Whisk eggs. In a large bowl, beat 8 eggs. Whisk in 1 1/4 cups milk, 1 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper.
- Assemble breakfast casserole. Sprinkle the sausage over the dough. Spread 1 1/2 cups cheese evenly over the sausage. Pour the egg mixture over the top. Add more cheese if desired.
- Bake. Bake 30 minutes, or until a toothpick inserted in the center comes clean. Let cool a few minutes before serving.
Notes
- For a different flavor, you can use Mozzarella or Gruyere cheese.
- Swap the sausage for diced ham or bacon crumbles.
- For a kick, add a few dashes of hot sauce and red pepper flakes in with the eggs.
- Add in sauteed vegetable such as onions, bell peppers or mushrooms. Just add right on top of the dough with the meat (or in place of).
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Yes, assemble then cover your unbaked casserole and refrigerate up to 12 hours. When ready to bake, uncover and bake as directed. I like to let my pan come to room temperature for about 30 minutes before baking.
It may require a few minutes of extra cooking time since the mixture will be cold.
Leftovers of your biscuit egg casserole will keep stored in an airtight container in your refrigerator for 3-4 days.
Yes! Slices can be kept frozen in the freezer up to 2 months in a freezer safe container or bag. Reheat individual servings in the microwave.
Freeze unbaked sausage, egg and cheese biscuit casserole up to 2 months. Thaw in the refrigerator and then follow baking instructions.
While this is great on it’s own, try serving it with gravy on top like biscuits and gravy! It’s great for brunch, breakfast potlucks and the holidays.
Categorized as: American, Breakfast, Casseroles, Christmas, Easter, Kid-Friendly, Meal Prep, Savory Breakfast, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
So delicious and easy! I added sautéed spinach to mine as well :)
Yum, love the addition of nutrient dense spinach in the breakfast casserole with biscuits!
One of our favorite things to make on Christmas morning!
So glad I found this amazing breakfast recipe! It is so easy to make and everyone loves it. We’ll surely have this again, thanks Jamielyn!