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 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.
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
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.
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:
- Breakfast Enchilada Casserole
- Sausage Breakfast Casserole
- Cheesy Potato Breakfast Casserole
- Ham and Cheese Strata
- Eggs Benedict Casserole
- Cheesy Hash Brown Breakfast Casserole
For more savory breakfast recipes, check out:
Biscuit Egg Casserole Recipe
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
-
- 1 small package 10 biscuits
- almost whole package of Jimmy Dean pre-cooked sausage
- 5 eggs
- 2/3 cup milk
- 3/4 cup mozzarella cheese
- 3/4 cup cheddar cheese
- salt & pepper
Recipe adapted from Just a Pinch.
Omggg! Sooo good and easy to make.
I made my own gravy from another Pin.
Will make again!
Glad you’ll make it again! Thanks for letting me know!
I made the smaller version of this using a quiche dish. I could only find a 10 piece roll of small biscuits which was plenty. It was quick and easy to make and, I thought, delicious. Thanks for the recipe.
Glad to share 🙂 Glad you liked it! Thank you!
I have to tell you I made your breakfast casserole for dinner last night… it’s similar to one that I have made for 15+ years (it uses crescent rolls and regular sausage)… but I have to admit that I like yours better!!! 😜😜😜.
Not only was it super nice not having to cook the sausage (because that just takes forever) but it was much more dense because of the biscuit and it rose much more which made it more filling…
Definitely give it a solid Two thumbs up from me and thumbs up all around from my breakfast for dinner loving happy family!
Thanks for a great recipe.
I’m so happy that you and your family liked it so much! Breakfast for dinner is one of my favorite meals and I’m glad this casserole turned out so well for you. Thanks for sharing! 🙂
This was gobbled up last night by the family. Came out delicious and perfect.