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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:

4.98 from 704 votes

Breakfast Casserole Recipe

By: Lil’ Luna
This breakfast casserole is filled with biscuits, cheese, eggs, and sausage, and takes only minutes to throw together!
Servings: 12
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes


  • 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.


Serving: 1slice, Calories: 121kcal, Carbohydrates: 2g, Protein: 9g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 128mg, Sodium: 171mg, Potassium: 86mg, Fiber: 0.001g, Sugar: 1g, Vitamin A: 349IU, Vitamin C: 0.001mg, Calcium: 155mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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. 5 stars
    We made this recipe today and it was a huge hit! I used 9×9 pan and 8 regular canned biscuits. Pressed against bottom of pan and about 1/2 “ up sides of pan. Four hashbrown patties and 5 eggs. Combination of crumbled sausage and Conecuh sausage links diced. Sprinkle of salt, pepper, garlic powder and onion powder. With the shredded cheese I added some French fried onions. Cooked 425 for 30 minutes and everything cooked to perfection! Thank you for sharing your recipe!

  2. 5 stars
    This recipe was a big hit for the family gathering we had a while back. Everyone loved it. I will have to make it for my Easter breakfast. Thank You for sharing.

    1. Oven temperatures can vary. So it could just be it needs a little more bake time depending on your oven.

    2. 5 stars
      This is so delicious! I added sautéed onions and asparagus to mine. I also used about half the amount of cheese but it was still so good! Highly recommend.

  3. 5 stars
    This was amazing. I used gv biscuits and sausage patties, I crumbled them up after baking them with crispy edges. I used 8 eggs instead. My whole family enjoyed it. I am doing a taco doop of this dish tonight using tortillas, hamburger meat, taco seasoning and added green chilies also. Fingers crossed its as great as last night’s dinner. Thank you for the recipe.

    1. You’re welcome! I’m so glad you enjoyed the casserole. The taco version sounds delicious and fun!! You’ll have to let us know how it turns out!

  4. 5 stars
    Everyone LOVED it!!!! I used crescent rounds roll dough. 1 can fit my 8″x8″ pan perfectly. Next time will add some onion and maybe mushrooms. So simple!

  5. 5 stars
    This is a great breakfast casserole – however I would not sub for homemade biscuits. I have made this 4 times, twice with canned biscuits per the recipe, once with Bisquik biscuit dough and once with my scratch biscuit recipe. Both times I made it with canned dough, the casserole was awesome. When I made it with scratch biscuits and Bisquik dough, the biscuits were dry, dense and overall just not that great. This is one time I will say to save yourself some time and use canned biscuits because it was WAY better the two times I made it strictly by the recipe. I just wanted to share in case anyone else was thinking of substituting the canned biscuits. Great recipe – thanks for sharing!

      1. Colleen, I did exactly the same thing. Today my husband is at the store buying Grands because it just turns out better than with homemade biscuits. I am afraid that Grands must have some kind of ultra-processed magical additives, but this is for a company breakfast and I’m doing it against my better judgement because I want it to taste better.

  6. I made these this morning! They were yummy but I had a quick question. My biscuits were not fully cooked. Some areas were still doughy. Do you know what I did wrong?

  7. 5 stars
    This is absolutely delicious. I made for thanksgiving and plan to make again for Christmas morning. One thing …. this time I plan on making some sausage country gravy for over the top to really take it over the top!!! Highly recommend 🙂