This casserole is the ultimate breakfast comfort food. The biscuits bake right into the egg mixture, creating a soft, fluffy base that soaks up all the flavors from the sausage, cheese, and seasonings. It’s incredibly easy to make, requires minimal prep time, and can be customized with your favorite ingredients. Great for brunch gatherings, holidays, or just a cozy Sunday morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated biscuit dough
Breakfast sausage (turkey, or plant-based)
Eggs
Milk
Shredded cheddar cheese
Salt
Pepper
Garlic powder (optional)
Chopped green onions or bell peppers (optional for extra flavor)
Directions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the sausage in a skillet over medium heat until browned and fully cooked. Drain any excess grease and set aside.
Cut each biscuit into quarters and spread them evenly in the bottom of the baking dish.
Sprinkle the cooked sausage over the biscuit pieces.
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder if using.
Pour the egg mixture evenly over the biscuits and sausage.
Top with shredded cheddar cheese and optional vegetables like chopped bell peppers or green onions.
Bake uncovered for 30–35 minutes, or until the eggs are set and the top is golden and bubbly.
Let it rest for 5–10 minutes before slicing and serving.
Servings and timing
This casserole serves 8 to 10 people. Preparation takes about 15 minutes, and baking takes 30–35 minutes, with an additional 10 minutes of resting time. Total time is around 55–60 minutes.
Variations
Add sautéed spinach, mushrooms, or tomatoes for extra veggies.
Use a mix of cheeses like mozzarella, Monterey Jack, or pepper jack.
Make it spicy with hot sausage or a pinch of red pepper flakes.
For a vegetarian version, skip the meat and add extra vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or in a 350°F oven for 10–15 minutes. You can also freeze the casserole (whole or in slices) wrapped tightly for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I make this breakfast casserole the night before?
Yes, assemble everything the night before, cover, and refrigerate. Bake it in the morning as directed.
Can I use homemade biscuit dough instead of canned?
Absolutely. Just cut your homemade biscuits into small pieces and proceed with the recipe.
Can I make this without cheese?
Yes, but the cheese adds a lot of flavor and texture. You can use a dairy-free cheese if needed.
Do I need to cook the sausage before baking?
Yes, cooking it beforehand ensures it’s fully cooked and adds more flavor to the dish.
How do I know when it’s done?
The casserole is done when the eggs are set in the center and the top is golden brown. A knife inserted in the center should come out clean.
Can I freeze this casserole?
Yes, it freezes well. Wrap tightly and freeze for up to 2 months. Thaw before reheating.
Can I add potatoes to this casserole?
Yes, diced hash browns or shredded potatoes can be added—just cook them slightly first.
Is it okay to use egg substitutes?
Yes, liquid egg substitutes or egg whites can be used, though texture may vary slightly.
What should I serve with this casserole?
It’s great on its own, but you can pair it with fruit salad, yogurt, or a side of hash browns.
Conclusion
This Breakfast Casserole with Biscuits is a satisfying, crowd-pleasing meal that’s easy to prepare and endlessly customizable. Whether you’re hosting brunch or meal-prepping for the week, it offers a warm, cheesy, and filling start to any day. With simple ingredients and big flavor, it’s bound to become a breakfast favorite.
This Breakfast Casserole with Biscuits is a hearty, cheesy, and comforting dish made with biscuit dough, sausage, eggs, and cheese—perfect for brunch or make-ahead breakfasts.
Ingredients
1 can refrigerated biscuit dough
1 lb breakfast sausage ( turkey, or plant-based)
6 large eggs
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder (optional)
1/4 cup chopped green onions or bell peppers (optional)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the sausage in a skillet over medium heat until browned and cooked through. Drain any excess grease and set aside.
Cut each biscuit into quarters and spread them evenly in the bottom of the baking dish.
Sprinkle the cooked sausage evenly over the biscuit pieces.
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using).
Pour the egg mixture evenly over the biscuits and sausage.
Top with shredded cheddar cheese and optional chopped vegetables.
Bake uncovered for 30–35 minutes, or until the eggs are set and the top is golden and bubbly.
Let rest for 5–10 minutes before slicing and serving.
Notes
Prepare the casserole the night before and bake fresh in the morning.Use homemade biscuit dough if preferred.Add veggies like spinach, mushrooms, or tomatoes for extra nutrition.Freeze leftovers for up to 2 months; thaw before reheating.
