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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.

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.

Breakfast casserole ingredients layered in baking dish.

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.
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:

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4.98 from 710 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

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
  • salt and pepper to taste
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Instructions 

  • 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.

Video

Notes

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.

Nutrition

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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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




332 Comments

  1. Jamie Mansfield says:

    5 stars
    This recipe is sooooo good! I use hot sausage and one tiny addition: after baking, I make country white peppered gravy and pour over all. It’s amazing!

  2. msks says:

    5 stars
    My go-to breakfast casserole! I’ll never make another version!

  3. Sally says:

    5 stars
    I’ve been making this for a long time and I can tell you I found that adding sauteed mushrooms to this is the best! I use a whole small box of sliced mushrooms sauteed in butter. I put it over the sausage and you have something like no other. If your family loves mushrooms like my family does you will have something that you will never stop making.

  4. mare says:

    5 stars
    my Momma made this recipe and we all just luved it! this will be our 1st Mother’s Day without her…..not only wanting the great taste on that special day but also the wonderful memories we shared eating the Breakfast Casserole she made! i hope you have a wonderful Mother’s Day also : )

  5. Paula says:

    5 stars
    Caramelized onion,red peppers, ham,mushrooms. Loved this.

  6. Stina says:

    I just made this and it came out upside down. During cooking the egg sunk to the bottom, and the biscuits rose to the top. I wanted the biscuits to be a crust on the bottom. How do I get it to cook right?

  7. Lisa says:

    I made it exactly as recipe stated, except for adding chopped onion. After it was done baking and I served it, I noticed the egg mixture baked on the bottom, the the biscuit layer was in the middle, but not flattened.
    It tasted good, but in the future I would have a gravy on the side, as this was a bit dry.

    1. Jamie Mansfield says:

      I actually pour country white gravy over the top of the whole casserole after it bakes. It’s so yummy