Biscuit breakfast casserole is a hearty baked breakfast dish made using biscuits, eggs, sausage and cheese. This casserole with biscuits is quick, easy to make, versatile and feeds a crowd. Make this comforting breakfast bake for a weekend treat or as special holiday breakfast or brunch.
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Why Should You Make This Recipe
I love wonderfully indulgent breakfast casserole recipes. My Amish Breakfast Casserole, Savory Bread Pudding and Brioche French Toast Casserole, are just a few I love making when I want an extra special breakfast. This cheesy biscuit and egg casserole recipe is no exception. Here are a few reasons I know you’ll reach for this easy breakfast dish over and over again.
- Easy to make, bake and eat. This quick and easy cheesy baked breakfast casserole recipe comes together in about 15 minutes. The prep time is even quicker if you use precooked sausage.
- Perfectly cozy and made for holiday breakfast and brunch. There’s nothing more satisfying than enjoying a deliciously indulgent breakfast everyone will love. This cheesy biscuit egg casserole is hearty, comforting and endlessly adaptable to your tastes.
Ingredients
This sausage, egg and cheese biscuit casserole requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Gather refrigerated biscuits, eggs, precooked breakfast sausage, cheese, milk, salt and pepper.
Substitutions
This cheesy breakfast biscuit casserole is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- Biscuits: Feel free to use your preferred refrigerated biscuit dough. I suggest using a buttermilk or southern style biscuits.
- Pre-cooked Sausage: I love to use precooked breakfast sausage crumbles to make these breakfast baked casserole. Use any meat you like or omit the meat if you prefer. Italian sausage, regular sausage, chorizo, vegan or meat substitutes also work well in this breakfast casserole.
- Cheddar Cheese: Use your favorite sharp or mild cheddar cheese. I highly suggest buying a block and grating it your self, rather than buying pre-shredded cheese for the cheesiest melt.
- Eggs: This breakfast casserole uses 8 large eggs. Feel free to use your preferred brand.
- Milk: Use your preferred milk. I prefer using whole milk or 2% milk.
- Salt and Pepper: Use these spices to taste. Feel free to add other fresh or dried spices.
Variations
- Other Meats: Use any meat you like or omit the meat if you prefer. Italian sausage, regular sausage, chorizo, vegan or meat substitutes also work well in this breakfast casserole.
- Veggies: Cook 1 - 2 cups diced veggies 1 - 2 tablespoons olive oil. Add 1 -2 mined garlic cloves and herbs if you like. Cook the veggies for about 5 minutes or until they are softened. Cool the veggies to warm and add them to the top of the biscuit layer before pouring on the egg mixture.
- Gravy: Top this biscuit casserole with gravy by preparing peppered or country gravy according to the package directions. Serve along side the prepared breakfast casserole.
- Ranch Seasoning: Mix (1) 1 oz. packet of ranch seasoning with the eggs and milk. Follow the rest of the recipe as written.
How To Make
Learn how to make a biscuit breakfast casserole in a few easy steps.
- Preheat the oven to 350 F (177 C) for 20 - 30 minutes. Grease a 9 x 13 oven safe casserole dish. Open a can of refrigerated biscuit dough. Pull the individual biscuits apart from one another. Firmly press the whole biscuits into the button of the prepared casserole dish to create one single layer of biscuits. If needed, cut the biscuits to fully fit across the bottom of the pan. Top the biscuit layer with the precooked sausage crumbles. Top the sausage crumbles with 1 cup of shredded cheddar cheese. This biscuit casserole uses precooked sausage crumbles. If you are using uncooked meat or veggies, prepare the meat or veggies and allow them to cool to warm before using in the recipe.
- In a large mixing bowl, whisk the eggs to lightly beaten. Carefully whisk in the milk and salt and pepper. Pour the egg mixture on top of the biscuits, sausage and cheese layers. If baking later, tightly cover the dish and transfer to the fridge to chill for up to 24 hours.
3. Transfer the dish to the oven to bake for 30 - 40 minutes or until the edges are set and the top is a beautiful golden brown. If the cheese is browning a little too much for your liking, top the casserole with foil and continue to bake until the center is set. The internal temperature should read 160 F on an instant read digital thermometer. Cool the gooey cheesy biscuit casserole for 5 - 10 minutes. If you would like to top with fresh herbs, gravy or your favorite condiment such as hot sauce.
How To Make Ahead, Store, Freeze, Thaw and Reheat
- Store baked casserole: Fully cool the sausage, egg and cheesy biscuit casserole to room temperature. Cover the casserole with plastic wrap or store in an airtight container in the fridge for up to 3 - 4 days.
- Store unbaked casserole: Mix all the ingredients together as written in the recipe, cover and store in the fridge for up to 24 hours. Remove from the fridge to sit out at room temperature while the oven preheats (about 20 - 30 minutes).
- Freeze: Make sure the entire dish or slices of the biscuit casserole are room temperature. Wrap or cover with freezer safe material. Store in the freezer for up to two months.
- Thaw: Transfer the entire casserole dish to thaw overnight in the fridge. Pull out the dish to sit at room temperature for 20 - 30 minutes while the oven preheats before baking.
- Reheat: Bake the baked and thawed dish in a 350 F (177 C) oven until warmed though or slice into pieces and heat through in the microwave.
M’s Expert Tips
- Bring ingredients to room temperature: This allows the ingredients to mix together more evenly and helps to ensure the casserole bakes evenly.
- Customize the dish: The beauty of this easy cheesy biscuit, sausage and egg casserole is that you can swap ingredients very easily to your tastes and dietary needs. Feel free to add veggies, fresh herbs and spices you like.
- Use a 9 x 13 casserole dish. This breakfast casserole has a lot of ingredients and will puff up while baking, so make sure to use the correct size dish. If you need to use a smaller dish, cut the recipe in half and bake this in an 8 x 8 dish for about 35 - 40 minutes.
FAQs
This baked biscuit breakfast dish can be assembled, covered and stored in the fridge for 24 hours before baking.
This depends on the ingredients used in the breakfast casserole dish. If the meat is uncooked, it’s best to cook the meat and assemble all the ingredients and then freeze or simply bake the entire breakfast casserole, cool and freeze. If the casserole doesn’t contain meat or if the meat is precooked, the dish can be assembled and frozen before cooking. To thaw, transfer the casserole to the fridge overnight and bake in the morning.
A fully cooked breakfast casserole can be stored covered in the fridge for 3 - 4 days. A fully cooked or uncooked breakfast casserole can be stored, fully wrapped in plastic and aluminum foil, in the freezer for up to 2 months.
This depends on the recipe, but generally speaking, casseroles are covered with foil for at least half of the baking time. Then the foil is removed to allow the top to bake and become golden brown.
Other Easy Breakfast Recipes to Try
- Egg White Bites
- Bread Pudding with Vanilla Sauce
- Cinnamon Rolls with Heavy Cream
- Cinnamon Rolls and Apple Pie Filling
If you try this Biscuit Breakfast Casserole recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Biscuit Breakfast Casserole Recipe
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
- 1 mixing bowl
Ingredients
- 16.3 oz. Grand's Biscuits 8 ct.
- 8 - 12 oz. cooked sausage crumbles
- 2 cups shredded cheddar cheese
- 8 large eggs, room temperature
- 1 cup (240 ml) milk, room temperature
- salt and pepper to taste
Instructions
- Pre-heat the oven to 350 F (177 C) for 20 - 30 minutes. Grease a 9 x 13 oven safe casserole dish.
- Open a can of refrigerated biscuit dough. Pull the individual biscuits apart from one another. Firmly press the whole biscuits into the button of the prepared casserole dish to create one single layer of biscuits. If needed, cut the biscuits to fully fit across the bottom of the pan.16.3 oz. Grand's Biscuits
- Top the biscuit layer with the precooked sausage crumbles. Top the sausage crumbles with 1 cup of shredded cheddar cheese. This biscuit casserole uses precooked sausage crumbles. If you are using uncooked meat or veggies, prepare the meat or veggies and allow them to cool to warm before using in the recipe.8 - 12 oz. cooked sausage crumbles, 2 cups shredded cheddar cheese
- In a large mixing bowl, whisk the eggs to lightly beaten. Carefully whisk in the milk and salt and pepper. Pour the egg mixture on top of the biscuits, sausage and cheese layers. Top with the remainung cup of cheese.If baking later, tightly cover the dish and transfer to the fridge to chill for up to 24 hours.8 large eggs, room temperature, 1 cup (240 ml) milk, room temperature , salt and pepper to taste
- Transfer the dish to the oven to bake for 30 - 40 minutes or until the edges are set and the top is a beautiful golden brown. If the cheese is browning a little too much for your liking, top the casserole with foil and continue to bake until the center is set. The internal temperature should read 160 F on an instant read digital thermometer. Cool the gooey cheesy biscuit casserole for 5 - 10 minutes. If you would like to top with fresh herbs, gravy or your favorite condiment such as hot sauce.
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