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Filled with biscuits, eggs, and sausage, our favorite breakfast casserole is hearty, feeds a crowd, and bakes up in only 30 minutes!
Our Go-to Breakfast Casserole recipe!
We LOVE a good breakfast casserole! This one is filling, takes minutes to put together, and is packed with flavor. Biscuits, eggs, and sausage, there’s something for everyone!
It’s our go-to breakfast bake! We make it for brunch, holidays, and weekends (for breakfast OR dinner). One reason we love it is because the ingredients are SIMPLE!! There are only a handful, and it’s prepped in 5 minutes – just layer and bake!
It can be made ahead of time (the night before) or easily whipped up right before baking – versatile AND delicious!
WHY WE LOVE IT:
- Refrigerate overnight or bake it immediately. Either way, this breakfast casserole is quick and easy!
- Ready in no time! Throw it together from scratch in 5-10 minutes, pop it straight into the oven, and enjoy it 30 minutes later.
- So filling. Biscuits, eggs, and sausage – it’s hearty and packed with flavor!
Ingredients
PREP TIME: 5 minutes
COOK TIME: 25 minutes
- 1 (16.3-ounce) can Grands Biscuits (8 count) – or 16 ounces Homemade Biscuit dough (partially cook before adding the toppings to ensure it cooks thoroughly.)
- 1 (8-ounce) package Jimmy Dean precooked sausage crumbles (or 1 cup crumbled cooked sausage) – or turkey, chicken sausage, or spicy chorizo
- If using regular sausage, cook in a skillet over medium heat cooking the sausage, breaking and flipping, until no longer pink.
- 1 cup shredded mozzarella cheese – or Pepper Jack cheese or Colby Jack cheese
- 1 cup shredded cheddar cheese – mild or sharp cheddar cheese
- 8 large eggs, beaten – Room temperature eggs incorporate better.
- 1 cup milk, room temperature – We like to use whole milk or 2% milk.
- salt and pepper to taste
- optional veggies – Saute and add spinach, mushrooms, and red bell peppers.
- optional toppings – green onions, bacon bits, sour cream, salsa, or hot sauce
How to Make A Breakfast Casserole
- PREP. Preheat the oven to 425°F.
- BISCUITS. Line the bottom of a greased 9×13-inch baking dish with 1 can of refrigerated biscuit dough, firmly pressing to seal and make a bottom crust.
- SAUSAGE. Sprinkle with 8 ounces of cooked sausage, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese over the crust.
- EGGS. In a medium bowl, whisk 8 eggs, 1 cup milk, and salt and pepper to taste until blended. Pour the egg mixture over the sausage and cheese.
- BAKE. Bake for 25–30 minutes, or until set and middle does not jiggle. Let this egg bake recipe stand for 5 minutes before cutting into squares. Serve warm.
Complete The Meal
Sides
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Breakfast Casserole
Equipment
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, room temperature
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Line the bottom of a greased 9×13-inch baking dish with biscuit dough, firmly pressing to seal and make a bottom crust.
- Sprinkle sausage and cheese over the crust.
- In a medium bowl, whisk eggs, milk, salt, and pepper until blended. Pour over sausage and cheese.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Divide leftovers into an airtight container(s) and keep in the refrigerator for 3-4 days or freeze for up to 2 months.
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!!!!!!
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
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
Thanks!! They are just the regular biscuits:) Hope you give it a try..they are delish!!
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.
It’s great for leftovers!! Yeah, every oven is different, so the times may be different. Thanks for sharing!!
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!
Have you ever tried making this the night before, refrigerating, and baking in the morning?
I was wondering the same about making ahead/freezing?
Unfortunately, I have not. I think this recipe would be best making right before serving. 😉
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.
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.
I’ve never had to cover it. Not sure what happened. What size of pan did you use?
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!
Cathy, thank you so much for the info!! I’m the newish cook your referring to 🙂 I’ve been cooking for my family about 8 years and had a wonderful older convection oven in my first home, then when we moved and had a new one my tried and true recipes and perfect baked goods went haywire! I thought something had happened to me. Then over time realized I had to become acquainted with the new oven and learn it quirks! Its terribly sad the poor quality of new and expensive items are these days. I too had issues with this recipe. First it wouldn’t bake through, so I put it in a bit more, still not baked through and knew I needed to cover it at that point to not burn the top. But then suddenly after only a couple more minutes it was not only baked through but burnt on the bottom! I was so frustrated! And it was supposed to go to church as it was my turn to make breakfast for our Sunday school class. Good thing I’d made a cinnamon apple crumb cake the night before and I just took that. Despite the the issues it is quite tasty. I used fresh cooked sausage though, I hate anything precooked. More processing and bad stuff in it. Same for the biscuits although this particular morning I did opt for ease.
Thank you again for the great info! I will definitely start checking my oven temp with a separate thermometer. I think my oven made a huge jump on me this morning!
looks delicious – thanks for sharing!
You’re welcome. We love this – it’s my hubby’s new favorite breakfast casserole. 😉
Delicious!! Great, easy breakfast! Thanks for the recipe!!
You’ll love this – it’s so delicious!!