Biscuit Egg Casserole

A delicious Biscuit Egg Casserole recipe filled with biscuits, cheese, eggs and sausage, and takes only minutes to throw together! This breakfast egg casserole is 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 as classic as Biscuits and Gravy and Buttermilk Pancakes in our home!!

Breakfast Egg Casserole on a plate with a fork

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) and cheeses, like today’s recipe for a Biscuit Egg Casserole.

This easy breakfast casserole has been one we’ve made a few Saturdays this summer. My husband LOVES biscuits so I knew he’d like this breakfast casserole with biscuits. We love the sausage with it best, but it would be great with ham chunks or bacon too.

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.

Biscuit dough pressed into bottom of a baking pan

No refrigeration time required!

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!

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 cheese. Whisk together eggs, milks, salt, and pepper in a medium 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.

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.

OTHER INGREDIENTS TO ADD

Although these are the standard ingredients, you can also add:

  • onions
  • green onions
  • chopped peppers
  • chopped bacon (or even use in place of sausage)
  • anything else you think would go with this sausage and egg casserole

process pictures of how to Make Breakfast Egg Casserole

Making ahead and storing biscuit casserole

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 biscuit egg casserole 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 freeze 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.

Sausage Egg Casserole on plate

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!

For more egg casserole recipes, check out:

For more savory breakfast recipes, check out:

Biscuit Egg Casserole Recipe

4.88 from 77 votes
A delicious Biscuit Egg Casserole recipe filled with biscuits, cheese, eggs and sausage, and takes only minutes to throw together! This breakfast casserole is a family favorite for weekends and holidays!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 261 kcal
Author Lil' Luna

Ingredients

  • 1 can Grand Biscuits
  • 1 package Jimmy Dean pre-cooked Sausage Crumbles
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 8 eggs beaten
  • 1 cup milk
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions
 

  • Preheat oven to 425.
  • Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal.
  • Sprinkle with sausage and cheese.
  • Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
  • Bake 25-30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

Video

Notes

For a smaller version (8x8 pan) use and do the following:
    • 1 small package 10 biscuits
    • almost whole package of Jimmy Dean pre-cooked sausage
    • 5 eggs
    • 2/3 cup milk
    • ¾ cup mozzarella cheese
    • ¾ cup cheddar cheese
    • salt & pepper
*Bake for 20-25 minutes

Recipe adapted from Just a Pinch.

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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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Comments:

    1. You can certainly make it the night before. I haven’t ever tried it cold, so it might be delicious? It is a really easy one to reheat too if you want to serve it warm. You can either reheat the whole casserole in the oven when ready to serve or microwave individual portions.

  1. 5 stars
    Me and my boys LOVE this easy breakfast recipe. It’s always a hit. I especially love it because it tastes just as delicious the next day.

  2. 5 stars
    Easy and delicious! The entire family loves it and that’s why I make it every other week for either breakfast or dinner. Even added green chilies sometimes.

    1. Yes, I love that this one can be a breakfast or a dinner! The addition of green chiles sounds tasty too. Thanks for sharing!

  3. 5 stars
    So yummy!! Making this for Christmas this year. Substituting with homemade biscuit dough…. Should be just as yummy!!

    1. Doughy for us too, after 30mins. Throwing it back in to see if o can cook it through. Placed back in at 425 on bottom rack…

  4. 4 stars
    425 would have been way too high of temp. I did 375 for 30 min and the bottom was crispy. Still tastes good. Next time I’ll do 350

  5. We plan on using small container of egg beaters for the 8 eggs for this recipe. Thanks, can’t wait to try this weekend!

    1. 5 stars
      I made this recipe using the egg beaters great for someone who is limited on eggs because the cholesterol works really well also besides sausage I added some cooked bacon pieces to give more flavor it’s great for the next day leftovers my family looks forward to it. It doesn’t take very long to make by the time the oven is preheated the ingredients are ready to go thank you enjoy .

      1. I’m so happy you were able to modify the recipe to make it work for you! Thanks for sharing. Glad you enjoyed the casserole.

  6. 4 stars
    Really easy and delish recipe. Made it twice so far – once with sausage, peppers, onions – again with ham, peppers, onions. Are there any tricks to getting a better seal with the biscuit bottom?? Mine looks totally sealed solid, even more so than the photo you show – yet each time, eggs seep under the biscuits. It still tastes great, but I’d REALLY love to have a lightly crisp and golden brown biscuit bottom and eat it like pizza.

  7. 5 stars
    I have made this twice and my family loves it. I am wanting to make it for a brunch but want to do muffins (single servings) instead of the 9 x 13 pan. Any suggestions? Thank you.

    1. Sounds fun! I haven’t done it in muffins, but I supposed you could do either a 1/2 biscuit or 1 biscuit (depending on the size of your muffin tin) in the bottom, top with sausage and cheese and pour a little of the egg/milk mixture on top. As far as baking time, you’d just need to keep an eye on it. I imagine it may not take that full 25 – 30 minutes as the casserole dish. You’ll definitely have to let us know how they turn out in muffins if you give it a try!

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