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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 wife and I made three pans of this for our Cub Scout group, needless to say it was gone in about 15 minutes! They loved it and so did we. We made it again the following week for us and added sun-dried tomatoes and green onions, fantastic! This is a keeper, easy to make and easy on the wallet.
Let me start by saying I read all of the reviews just something I do before trying a new recipe. First, all ovens vary. I followed the recipe exactly with the exception of using roll of sausage browned and drained and it turned out great, I must say I was a little skeptical about the temperature but I went ahead with the 425, I started out on the bottom rack for the first 20 minutes then moved it to the rack that is the middle of my oven and cooked it another 8 minutes for a total 28 minutes. I made Pioneer peppered gravy mix and reserved a 1/4 cup of the sausage to stir in at the end to served on the side. This is a must try recipe. It was delish!!!
My guests loved this. I made it without any meat and nobody missed it. Thank you!
You’re welcome! So glad to hear it was a hit. Thanks for sharing what you did.
This is an amazing, easy recipe and I just want to say thank you so much for including the smaller version ingredients. I really wish more included this. Super greatful!
Awe, thank you so much for saying that!!
I cooked my sausage, holding back about 1/4 cup and made gravy. Yummy served over this casserole.
Oh I bet that was delicious!
I’m looking forward to making this dish next week. I was disappointed the video isn’t here. The only videos showing are ads that loop and repeat.
Hope you enjoy the casserole! If you scroll down into the post under “Breakfast Casserole with Biscuits” the video is embedded in there. Sometimes it’ll pop up in the side of your screen if you’re on a mobile device too.
I made this tonight for family dinner! It fed 6 adults, 2 kids and a toddler. Needless to say, they loved it! Thanks for the quick and easy recipe. ❤️
Yay!! You’re so welcome. Happy to hear that the casserole was a success!
I have made this twice and my family loves it. I am wanting to make it for a brunch but want to do muffins (single servings) instead of the 9 x 13 pan. Any suggestions? Thank you.
Sounds fun! I haven’t done it in muffins, but I supposed you could do either a 1/2 biscuit or 1 biscuit (depending on the size of your muffin tin) in the bottom, top with sausage and cheese and pour a little of the egg/milk mixture on top. As far as baking time, you’d just need to keep an eye on it. I imagine it may not take that full 25 – 30 minutes as the casserole dish. You’ll definitely have to let us know how they turn out in muffins if you give it a try!
Really easy and delish recipe. Made it twice so far – once with sausage, peppers, onions – again with ham, peppers, onions. Are there any tricks to getting a better seal with the biscuit bottom?? Mine looks totally sealed solid, even more so than the photo you show – yet each time, eggs seep under the biscuits. It still tastes great, but I’d REALLY love to have a lightly crisp and golden brown biscuit bottom and eat it like pizza.
We plan on using small container of egg beaters for the 8 eggs for this recipe. Thanks, can’t wait to try this weekend!
I made this recipe using the egg beaters great for someone who is limited on eggs because the cholesterol works really well also besides sausage I added some cooked bacon pieces to give more flavor it’s great for the next day leftovers my family looks forward to it. It doesn’t take very long to make by the time the oven is preheated the ingredients are ready to go thank you enjoy .
I’m so happy you were able to modify the recipe to make it work for you! Thanks for sharing. Glad you enjoyed the casserole.