We LOVE a good breakfast casserole! They’re perfect for holidays (especially Christmas morning), brunch, showers and especially when you have company in town.
Today’s easy breakfast casserole is filling, takes minutes to put together, and is packed with flavor – biscuits, eggs, and sausage, there’s something for everyone! It’s our go-to breakfast bake!
One reason we love it is because the ingredients are SIMPLE!! There are only a handful, and it’s prepped in 5 minutes – just layer and bake!
It can also be made ahead of time (the night before) or easily whipped up right before baking – versatile AND delicious!
Why we think you’ll love it:
- Refrigerate overnight or bake it immediately. Either way, this breakfast casserole is quick and easy!
- Ready in no time! Throw it together from scratch in 5-10 minutes, pop it straight into the oven, and enjoy it 30 minutes later.
- So filling. Biscuits, eggs, and sausage – it’s hearty and packed with flavor!
Breakfast Casserole Ingredients
- Grands! Biscuits (1, 16.3-ounce can, 8 count): Press into the pan to make a buttery, flaky base that holds the casserole. Or 16 ounces Homemade Biscuit dough (partially cook before adding the toppings to ensure it cooks thoroughly.)
- Jimmy Dean precooked sausage crumbles (1, 8-ounce package) or crumbled cooked sausage (1 cup): Savory protein that adds hearty flavor in every bite. If using regular sausage, cook in a skillet over medium heat cooking the sausage, breaking and flipping, until no longer pink.
- Shredded mozzarella cheese (1 cup): Melts stretchy and creamy for that classic cheese pull.
- Shredded cheddar cheese (1 cup): Brings sharp flavor and helps the top brown golden.
- Large eggs, beaten (8): Set into a fluffy layer that binds the filling so slices hold together.
- Milk, room temperature (1 cup): Loosens the eggs for a tender, custardy texture.
- Salt and pepper to taste: Simple seasoning that brightens and balances the rich ingredients.
- optional veggies – Saute and add spinach, mushrooms, and red bell peppers.
- optional toppings – green onions, bacon bits, sour cream, salsa, or hot sauce
How to Make A BiscuitBreakfast Casserole
PREP. Preheat the oven to 425°F.
BISCUITS. Line the bottom of a greased 9×13-inch baking dish or pan with 1 can of refrigerated biscuit dough, firmly pressing to seal and make a bottom crust.
SAUSAGE. Sprinkle with 8 ounces of cooked sausage, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese over the crust.
EGGS. In a large bowl, whisk 8 eggs, 1 cup milk, and salt and pepper to taste until blended. Pour the egg mixture over the sausage and cheese.
BAKE. Bake for 25–30 minutes, or until set and middle does not jiggle. Let this egg bake recipe stand for 5 minutes before cutting into squares. Serve warm.
Kristyn’s Recipe Tips
- Make it any meat. Turkey, chicken sausage, bacon, ham or spicy chorizo all are great for this recipe. You can even add a combo of any of these meats to make it meat lovers.
- Savory and Sweet. For any function, holiday or get together, we love to make this recipe and also make a sweet casserole like our French Toast Casserole, Coffee Cake or Cinnamon Roll Cake. Everyone loves the combo!
Breakfast Casserole Recipe
Equipment
Video
Ingredients
- 1 (16.3-ounce) can Grands! Biscuits (8 count)
- 1 (8-ounce) package Jimmy Dean precooked sausage crumbles (or 1 cup crumbled cooked sausage)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 8 large eggs, beaten
- 1 cup milk, room temperature
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Line the bottom of a greased 9×13-inch baking dish with biscuit dough, firmly pressing to seal and make a bottom crust.
- Sprinkle sausage and cheese over the crust.
- In a medium bowl, whisk eggs, milk, salt, and pepper until blended. Pour over sausage and cheese.
- Bake for 25–30 minutes, or until set and middle does not jiggle. Let stand for 5 minutes before cutting into squares. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make casserole through step 4, then cover with aluminum foil and refrigerate overnight. Uncover and bake, adding a few additional minutes to the baking time.
Divide leftovers into an airtight container(s) and keep in the refrigerator for 3-4 days or freeze for up to 2 months.
Complete The Meal
Sides
How to Make Hash Browns
18 mins
Fruit Salad Recipe
1 hr 20 mins
Homemade Blueberry MuffinS
1 hr 5 mins
Coffee Cake Recipe
55 mins
More Breakfast Casseroles
Potato Egg Casserole
40 mins
Breakfast Enchilada Casserole
1 hr 5 mins
Sausage Breakfast Casserole
22 mins
Collections
This recipe was first published August 2014.
Delicious, but the biscuits rose to the top – any tips on how to make this not happen ?
You could try cutting them into smaller pieces, pressing them fully into the egg mixture, and letting the casserole rest a few minutes before baking. Hopefully that will help.
I used canned crescent rolls. Delicious!
Love that swap! Crescent rolls sound delicious in this. So glad it turned out great!