Biscuit Egg Casserole recipe

Breakfast · Recipes · December 13, 2017

Simple and Delicious Egg Biscuit Casserole filled with Sausage, cheese and eggs. { }

We have become slightly obsessed with breakfast casseroles at our home. We’ve always been huge fans of breakfast foods but hadn’t really made any casseroles since we had been married (crazy, I know). I tried one last year for the first time and was reminded just how easy and quick they are to throw together, so now we have them ALL THE TIME. They know have become as classic as Biscuits and Gravy in our home!!

What I like most about them 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 love this recipe. We love the sausage with it best but it would be great with ham chunks or bacon. If you are like us, and enjoy a great breakfast casserole, then you should definitely give this a try. It’s great!


Biscuit Egg Bake

Easy Breakfast Casserole filled with Sausage, cheese and eggs.

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!

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For FULL video instructions, check out:



How to make this Egg Bake:

4.5 from 8 reviews
Biscuit Egg Casserole
  • 1 can Grand biscuits
  • 1 package of Jimmy Dean pre-cooked Sausage Crumbles
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 8 eggs, beaten
  • 1 cup milk
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  1. Preheat oven to 425.
  2. Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal.
  3. Sprinkle with sausage and cheese
  4. Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
  5. Bake 25-30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

Recipe adapted from Just a Pinch.

Simple and Delicius Egg Biscuit Casserole filled with Sausage, cheese and eggs. { }

Recipe Notes:

For a smaller version (8×8 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
    • 3/4 cup mozzarella cheese
    • 3/4 cup cheddar cheese
    • salt & pepper

*Bake for 20-25 minutes

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    Delicious!! Great, easy breakfast! Thanks for the recipe!!


    looks delicious – thanks for sharing!

      Lil' Luna

      You’re welcome. We love this – it’s my hubby’s new favorite breakfast casserole. 😉


    Was I supposed to cover this? I do have a crazy electric oven but in 23 minutes the top was burned and the biscuits and eggs not cooked. Maybe because its convection? I have not really experienced this before.

      Lil' Luna

      I’ve never had to cover it. Not sure what happened. What size of pan did you use?

      Lyza D.

      I have had similar experiences using the convection setting on my oven. I always move the rack down and reduce time or temp accordingly.


      Unless you set the oven to convection, it should not have been cooking on convection–unless that’s the only way it cooks which would be unusual. This post is over two years old, but I hope that you or others with similar problems will see this.

      I have been the only cook in my family for over 40 years, and can tell you that the new “American Made” ranges are anything but. When we moved and had to buy a new one (the one in our last home was made in about 1995) I just went to Sears and picked out a mid-price model. At about $2,000 it should have worked. It did not; bent legs, fluctuating oven temp. The next SEVEN we tried within 8 years also had major problems. The issue most of them had was horribly fluctuating oven temperatures that would start when they were about 6 months old, or just after I used the “convection” feature the first time. Every one of them arrived in a box that said “Made in Mexico” or “Made in China” even though they were supposedly made in America. I became pretty good friends with the Sears maintenance guy, who finally told me that the new ranges are made with very thin oven walls (to cut down on manufacturing and shipping costs) and that the convection feature frequently caused problems with the thermostats. I finally bought a Bosch, made in Germany, and it works wonderfully.

      I have talked to dozens of younger, less experienced cooks who blame their own inexperience for recipes that do not turn out right. In almost every instance, the problem can be traced back to their range. The new ones are simply horrible. If you are following the recipe, do not blame yourself. Get a cheap oven thermometer and check the oven’s temperature. The readings won’t be completely accurate, but I’ll betcha you will find that your oven has major temperature fluctuations. Like going from 350 to 500 degrees on its own.

      For those of you buying a new range, please pay for an extended warranty. I know this goes against what we are all taught, but it will be your only recourse when the oven goes crazy. Your other option is to buy a Bosch or other “high end” range. I can’t afford a Wolf or other really expensive stove–the Bosch was the only one I could find that was within reason. Good luck to all you newish cooks out there–or those who have had to buy a new range recently. And don’t let the manufacturers off the hook. The junk they are selling is simply criminal; don’t let them get away with it!


    I tried the 8×8 version of this recipe. The biscuit layer at the bottom had risen way too much, to the point where all of the eggs, cheese and meat spilled over into my oven. I followed the recipe to a T, not sure where this went wrong. Very disappointing.


    Have you ever tried making this the night before, refrigerating, and baking in the morning?


      I was wondering the same about making ahead/freezing?

      Lil' Luna

      Unfortunately, I have not. I think this recipe would be best making right before serving. 😉


    I was so sad:( I used the 8×8 and the middle of it was complete mush. The center was still completely raw and the edges were crisp.


      The temperature is too high. Just made this but at 375. Perfection!

    Stephanie Hansbury

    I made this for dinner last night and it was a great, easy option for dinner. My husband even reheated it for breakfast this morning. I used a 9X13 pan, but I had to cook this closer to 40 minutes for the middle to cook through. When I pulled it out at 25 the middle was still mush.

      Lil' Luna

      It’s great for leftovers!! Yeah, every oven is different, so the times may be different. Thanks for sharing!!

    Cheryl Obrien

    Hi there are slme fantastic recipies here so thank you just a question ,the biscuit cassarole I dont know the biscuits you mentioned are they sweet plain. Regards

      Lil' Luna

      Thanks!! They are just the regular biscuits:) Hope you give it a try..they are delish!!


    My son is very picky and he loved this recipe! It is very easy to make. I did however feel the recipe needed more salt and just a tad bit more of pepper but that’s maybe personal preference also. Will definitely be making this again!!!!!!

      Lil' Luna

      Yay!! So glad he liked it! Thank you for sharing!!


      I added a bit more of salt and pepper too! Don’t tell my mom 😉 she hates when I add more salt haha


    This was a big hit for my husband and I. We made it together for date night. We did the 9×13 recipe. We decided to cook our own sausage though and it was still super yummy. What had me concerned was it did expand a ton in the oven but once I took it out after it was done cooking (about 30mins) I stabbed it with a fork and it went down eventually. I also like to keep an eye on whatever I cook because I have a tendency to burn things so that is why I was able to make sure nothing burnt and nothing got too big. After we put the leftovers in a bag and put it in the fridge. It was just as good for the next two days, even after being reheated!

      Lil' Luna

      What a fun date!!! Thanks so much for sharing and for letting me know!! So glad it was a hit!

    Gloria weber

    I’d like to make all of them!!!! They sound and look so yummy yummy


    Looks yummy.

    Patty Brown

    Do you press the biscuits flat into the pan or just set them in together?

      Lil' Luna

      You do press them in to seal. Hope you like them!! Thanks!


    Overbaked a little due to comments, but made country milk gravy and it was FABULOUS!


    This looks delicious and can’t wait to try it. I do have a question? How many does serve. And i was reading some of the comments, and some were saying it bubbled over. So I was wondering if after you flattened and sealed the biscuits if you poked them with a fork if that would keep it from bubbling over. Thanks so much for the wonderful recipes and keep them coming, Please. Have a wonderful day and God Bless.

      Lil' Luna

      If could feed 12 with a good size square or more, if you cut them smaller 🙂 You could poke it. I never had that problem, but it could work 🙂 Hope that helps and let me know what you think 🙂 Thank you!

    Sara Lee

    Made this last night..Thank you for a quick and easy and delish meal. Even tasted great for my lunch today at work 🙂


    I made this tonight and cooked it on 375
    By accident. Still came out great. The biscuits could probably have been done a little more if i used the right temp but they aren’t undercooked and I figure I will just reheat in the oven anyway. My question, do you think once baked this would freeze well? It made waay more than I was expecting. Thanks! 😊

      Lil' Luna

      I think it should be ok 🙂 I personally haven’t tried freezing it, but I don’t see why it couldn’t.


    This was fantastic! Only changes: 375 oven, and I cooked a pound of pork sausage before adding it (I couldn’t find the pre-cooked crumbles). Will absolutely be making again!


      **I also made the 8×8 version. Perfection!**

      Kristyn Merkley

      That works well, too! I’m glad you liked it 🙂 Thank you so much for letting me know!


    on your casserole do the biscuits cook what with all the liquid over them


    Hi. Can you make the biscuit egg sausage casserole the night before and bake in the morning?


    Love this! Only had flaky biscuits and not sure if thats why, but some eggs got underneath. Came out layered! Oh so yummy! Glass pan, 425*, 22 minutes. Perfection! Thank you! This will now be a regular in our home.


    Do you throw the jimmy dean sausage into reipe while it is still frozen? I got the bag that has sausage, potaties, green peppers and onions. Wasnt sure if i just throw that in frozen?


    Any tips to help me turn this into a freezer meal? Cook it and then freeze it? or assemble, freeze, then bake? Thanks!

      Kristyn Merkley

      Hmm..good question! I haven’t tried freezing it. I would probably bake it, then freeze it. Then I would just warm it up before serving. It might work, before cooking, too. I will have to try it!

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