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.

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.

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.

Variations

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.

BAKING NOTES

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.

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!

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