Breakfast Casserole

This Biscuit Egg Breakfast Casserole recipe is filled with biscuits, cheese, eggs and sausage, and takes only minutes to throw together! It’s a family favorite for weekends and holidays!

We’ve always been huge fans of breakfast foods and often have them for dinner, which means we enjoy them ALL THE TIME. Breakfast casseroles now have become a staple – like our French Toast Casserole and Sausage Egg Casserole.

Biscuit Egg Breakfast Casserole close up image - slice on white plate.

Breakfast casserole with biscuits

What I like most about breakfast casseroles is they are delicious, usually take minutes to put together, and are easy to change up with different meats (ham, sausage, bacon), veggies and cheeses!

This easy breakfast casserole recipe has been one we’ve made for many brunch occasions, holidays and weekends. It’s loved by the entire family and has become our go-to breakfast bake.

We also love that it is super simple and takes just a few minutes to throw together. If you are like us, and enjoy a great breakfast casserole, then you should definitely give this a try.

Biscuits pressed into the bottom of a baking dish.

How to Make

A lot of breakfast casseroles require you to assemble the casserole and refrigerate it overnight before baking. This sausage and egg casserole, however, doesn’t have to refrigerate at all!

You can throw it together from scratch in 5-10 minutes, pop it straight into the oven, and enjoy it 30 minutes later.

MEAT. If cooking meat, brown in large skillet until no longer pink and drain grease/fat.

ASSEMBLE. Line bottom of greased 9×13 inch baking dish with biscuit dough, firmly pressing to seal. Sprinkle with your choice of meat (we prefer sausage) and shredded cheese. Whisk together eggs, milks, salt, and pepper in a large bowl until blended, then pour the egg mixture over the sausage and cheese.

BAKE. Bake at 425° for 25-30 minutes, or until set. We recommend letting the casserole rest for at least 5 minutes before cutting and serving.

Eggs mixed up in large mixing bowl.


Although these are the standard ingredients, you can change up the flavor by adding:

  • onions
  • spinach
  • mushrooms
  • chopped bell peppers
  • chopped bacon (or even use in place of sausage)

These can be added to the large mixing bowl, when whisking together the eggs. You can also top with green onions, chives or avocado.

Breakfast casserole ingredients layered in baking dish.


Note: Oven temperatures can vary. Make sure to bake the casserole for a little more or less time depending on your oven. You don’t want the casserole to be runny, or to dry out so adjust cooking time as needed.

  • When you think it’s done, stick a knife into the middle and see how soft it is. This will help to make sure it’s cooked to your liking.
  • In addition to sticking a knife into the middle of the casserole to check for doneness, you can also jiggle the pan slightly to see if the center moves too much. When the center is firm, your casserole is done.
  • If your casserole appears to be too runny, it probably needs more time to cook. Place it back in the oven and check for doneness at 5 minute intervals.
Eggs, cheese and sausage poured over biscuits for breakfast casserole recipe.

Making ahead and storing

MAKE AHEAD. If you’re wanting to make this recipe ahead of time, it’s super easy! Instead of throwing it in the oven to bake, cover it with foil and refrigerate it until you’re ready to make it in the morning.

STORE. You can keep leftovers in the refrigerator for 3-4 days. Cooked eggs will only last about 4 days in the refrigerator.

FREEZE. If you happen to have any egg casserole left over you can keep it frozen in the freezer for up to 2 months. Keep it frozen in a freezer-safe container. When you’re ready to eat it, reheat individual servings in the microwave.

You can also freeze unbaked egg casserole up to 2 months and let it thaw in the refrigerator before you’re ready to bake it.

We also enjoy making this recipe for special occasions and holidays. It’s always a hit and is one we’ve made on Christmas morning many times!

Breakfast Egg Casserole on a white plate.

For more egg casserole recipes, check out:

Breakfast Casserole Recipe

4.96 from 309 votes
This breakfast casserole is filled with biscuits, cheese, eggs, and sausage, and takes only minutes to throw together!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 121 kcal
Author Lil’ Luna


  • 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
  • salt and pepper to taste


  • Preheat the oven to 425°F.
  • Line the bottom of a greased 9-x-13-inch baking dish with biscuit dough, firmly pressing to seal and make a bottom crust.
  • Sprinkle sausage and cheeses over crust.
  • In a medium bowl, whisk together eggs, milk, salt, and pepper until blended. Pour over sausage and cheeses.
  • Bake for 25–30 minutes, or until set and middle does not jiggle. Let stand for 5 minutes before cutting into squares. Serve warm.



Make ahead: 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.
Variations: You can also add onions, green onions, chopped peppers, and/or chopped bacon.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 4 stars
    I halved the recipe. Turned out fine, beautifully moist actually. But I don’t understand what the biscuits are suppose to do? The sont brown up or actually bake, they just sorta become a doughy layer – anyone else experience this? I think I’d just go more keto friendly and leave that layer out.

    1. So sorry. My biscuits baked up perfect. And actually some of the egg mixture went under them, so it was a fluffy in between layer for ours

    2. 3 stars
      Too much biscuit for my liking. Next time I will use half as Manu abd split them in half through the middle and save the other 4 biscuits for something else. I added fresh roasted green chilies to mine and used pepper jack cheese and sharp Cheddar cheese , instead of mozzarella because that seemed odd to me. It was good but too much on the biscuits for me.

  2. Holy COW. This was soooooo easy and by far one of the best tasting breakfast casseroles I have made. My husband loved it. Said it was “just perfect!” Next time I want to try adding some caramelize onions or chives!! Again. A must keep recipe forever YUM thumbs up

  3. 4 stars
    A friend made this and it was perfect and delicious. I tweaked the recipe and had a ton of problems, but I still believe in this recipe. I used an 8×8 pan to get a thicker casserole, but it overflowed in my oven and set off the smoke alarm! Oopsie! I dropped the temp to 375° but had to cook it over an hour and tent the top with foil. I made a vegetarian version with sautéed mushrooms, onion, green pepper, and salsa fresca. It just didn’t want to cook through though, and I’m wondering if the milk is necessary? Topped it with avocado, sour cream, and green salsa. I made the mistake of getting honey butter biscuits. My friend says the “flakey” ones are the best. I’ll read the can better next time.

  4. I thought it had too much bread. One pound of biscuits to eight eggs, made it too dense and dry. Flavor was good. I added some cayenne pepper.

  5. 5 stars
    Excellent breakfast dish for the family as they go off to work. I just added green onions to the top.
    Thank you
    Much appreciated

  6. 5 stars
    Tried the sausage, cheese biscuit casserole and it was delicious! My 4 kiddos and bf absolutely loved it! Not a bite was left on their plates!

  7. 4 stars
    Very good. Only issue is the egg seeps under the biscuits and inhibits them from browning. Maybe I’ll bake for 10 minutes just with the biscuits next time. I think adding green onion would help too.

  8. 5 stars
    Making it for the second time today. Under leftover brisket for meat last time. Using applewood chicken sausage today. Quick and easy. Rhanks

  9. 5 stars
    I found your recipe and have literally made it for a few years now. It’s a tried and true yummy one that I love bringing to new moms or sick friends. Love it!

  10. 5 stars
    I was SO pleasantly surprised by this casserole. It’s beyond easy to put together, and it tasted amazing. I made a vegetarian version with no sausage and just bell peppers and onion, and it was still so flavorful. This will be my go-to breakfast casserole for sure.

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