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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 and Substitutions
- 1 (16.3-ounce) can Grands Biscuits (8 count) – or 16 ounces Homemade Biscuit dough (partially cook before adding the toppings to ensure it cooks thoroughly.)
- 1 (8-ounce) package Jimmy Dean precooked sausage crumbles (or 1 cup crumbled cooked pork sausage)
- If using regular sausage, cook in a skillet over medium heat cooking the sausage, breaking and flipping, until no longer pink.
- 1 cup shredded mozzarella cheese – or Pepper Jack cheese or Colby Jack cheese
- 1 cup shredded cheddar cheese – mild or sharp cheddar cheese
- 8 large eggs, beaten – Room temperature eggs incorporate better.
- 1 cup milk, room temperature – We like to use whole milk or 2% milk.
- salt and pepper to taste
- 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 Breakfast 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
Equipment
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.
Video
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.
A family favorite. I added some sautéed spinach along with finely chopped red peppers and onions. Also, for a different twist I used half pound of breakfast sausage and 10 sliced up lil’ smokies (Hillshire Farms brand).
Hey guys, I’m not a great cook but it is a a skill I want to learn but anyways I was wondering what you guys would think of adding an extra layer of biscuits on the top like a sandwich. Like I said I am pretty new but what y”all think of that idea?
Excellent!!!
Wanting to make this over the weekend but instructions not clear about how long to partially bake biscuits beforehand. What temp and time do you recommend if wanting to prep this the night before?
Made per directions. It’s just okay.
Delish! I lowered the temp to 375, covered and cooked for 40-45, till fork came out clean. Thought 425 might have been too high, didn’t want it too brown. Turned out perfect! Was a huge hit.
You’re right 425 is too brown, next time I’ll follow your advice. I was thinking the same thing but thought I’d try it the way it was written but didn’t work for me. Too brown on top and not too cook in the middle.