Hearty Sausage and Biscuit Breakfast Casserole
This post may contain affiliate links.
With simple ingredients and big flavor, this Hearty Sausage and Biscuit Breakfast Casserole is a warm, satisfying way to start your day. Made with ready-made biscuits, savory sausage, fluffy eggs, and melty cheese, this easy breakfast casserole is the ultimate blend of both comfort and convenience. It’s perfect for weekend brunch with friends, holiday mornings with the family, or any time you need a make-ahead breakfast that everyone will love. Trust me, this biscuit breakfast casserole is about to become your new morning favorite!
You know I’m a breakfast casserole girl, I can’t help it! From my savory croissant breakfast casserole to my sweeter pumpkin french toast casserole, I’m always dreaming up new ways to make my mornings more delicious! This biscuit breakfast casserole has quickly become one of my favorite recipes. Not only is it such an easy recipe to whip up, but it’s hearty, cozy, and guaranteed to please a crowd.
Packed with all my favorite ingredients- fluffy eggs, savory breakfast sausage, and plenty of melty cheese- this cheesy biscuit casserole is the ultimate comfort food. I top it with golden, buttery biscuits (store-bought, obvi) for the perfect finishing touch. It’s everything you love about a big breakfast, baked into one warm and satisfying dish.
I also love that using store-bought canned biscuits makes the recipe come together in a flash. I really love when I can make a dish that has a ready-made component to make life easier, like these puff pastry breakfast cups.
If you want even more hearty breakfast dishes, you have to try my Hawaiian roll breakfast sliders, potato breakfast burritos, and these bacon and cheese turnovers.
ingredients you will need
- Eggs: you’ll need 12 whole eggs for this breakfast casserole! The eggs are not only going to make this casserole soft and fluffy, but they provide structure to the casserole and hold everything together.
- Milk: I’m using whole milk, but you can swap it out for dairy-free milk.
- Cheese: I’m using cheddar cheese, but you can use whatever cheese you like. Pepper jack, mozzarella, or swiss would also be delicious in this!
- Breakfast Sausage: adding some breakfast sausage is going to bulk up this breakfast casserole and add some protein. I used turkey sausage, but regular breakfast sausage works perfectly as well.
- Biscuits: I’m using a regular can of biscuits for this recipe. It will make the top of the breakfast casserole super flaky and buttery.
How to make
whisk together all ingredients in a bowl.
pour this into a baking dish, and top with biscuits.
bake until golden brown and biscuits are cooked through!
Making this casserole could not be easier. The most time consuming part of this is cooking the sausage before-hand! Oh and waiting patiently for it to finish baking in the oven.
- Brown the sausage in a fry pan over medium heat until fully cooked
- Whisk eggs, milk, salt, and pepper into a bowl. Add the cheese and cooked sausage.
- Pour into a greased baking dish. Top the casserole with store-bought biscuits.
- Bake until cooked through and golden brown on top!
After letting the casserole cool for about 10 minutes, slice it up and dig in! I like to top mine with some freshly chopped scallions.
What else can I add to this casserole?
- swap the meat- bacon would be great in this recipe! I used turkey sausage, but regular breakfast pork sausage works, or even a spicy sausage!
- try veggies- adding veggies would bulk up the flavor big time to this casserole. Cooked spinach, broccoli, onions, mushrooms, tomatoes, or bell peppers would be great in this.
- add gravy- biscuits and gravy is a staple breakfast meal, so why not add it on top of this! Use store-bought for convenience or make your own from scratch!
- make it southwest-style- add black beans, green chiles, and a sprinkle of taco seasoning. Top with avocado, salsa, or sour cream right before serving.
Storage and Reheating
Let the casserole cool to room temperature, then store it in an airtight container in the fridge for up to 5 days. Reheat individual servings in the microwave or oven. To freeze, place slices in an airtight container in the freezer for up to 3 months. Let thaw overnight in the fridge before reheating.
Can I make this ahead of time?
Yes! You can make this casserole the day before by following steps up until adding the biscuits. Before you add them, stop and cover the baking dish with foil, and place it in the fridge. Whenever you’re ready to bake it, add the biscuits.
Want to try more breakfast casserole recipes?
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!
Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!
Hearty Sausage and Biscuit Breakfast Casserole
Ingredients
- 16 oz (453.59 g) breakfast sausage
- 12 (12) large eggs
- ½ cup (118.29 ml) milk
- 1 tsp (1 tsp) salt
- ½ tsp (0.5 tsp) pepper
- 1½ cup (169.5 g) shredded cheddar cheese
- 1 can (16 oz) premade biscuits, 16 oz can
- 2 tbsp butter, melted
- green onions for topping, optional
Instructions
- Preheat the oven to 350℉ and grease a 9×13 casserole dish. Set aside.
- Brown sausage in a pan according to package directions. Once cooked through, remove sausage from the pan to a paper-towel lined plate. Set aside.16 oz breakfast sausage
- In a bowl, whisk together eggs, milk, salt, and pepper. Add in cheese and cooked and cooled sausage.12 large eggs, ½ cup milk, 1 tsp salt, ½ tsp pepper, 1½ cup shredded cheddar cheese
- Remove biscuits from the can and evenly place on top of the egg mixture. Brush the melted butter on top of the biscuits (optional).1 can premade biscuits, 2 tbsp butter
- Bake for 45-55 minutes, or until the egg bake is cooked through in the middle. Cover the casserole with foil if the biscuits begin to brown too much (I check around the 30 minute mark). Allow to cool for 15 minutes before slicing and serving.
Notes
- Let the casserole cool to room temperature, then store it in an airtight container in the fridge for up to 5 days.
- Reheat individual servings in the microwave or oven.
- To freeze, place slices in an airtight container in the freezer for up to 3 months. Let thaw overnight in the fridge before reheating.
- to make ahead: follow recipe directions up until adding the biscuits. Before you add them, stop and cover the baking dish with foil, and place it in the fridge. Whenever you’re ready to bake it, add the biscuits.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
