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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.
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
Breakfast Casserole Recipe
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is simple absolutely delicious and just perfect the way it’s written
Very good. Only issue is the egg seeps under the biscuits and inhibits them from browning. Maybe I’ll bake for 10 minutes just with the biscuits next time. I think adding green onion would help too.
Thanks for the feedback. I’m so glad to hear that you enjoyed the recipe!
This is a dish our whole family loves! Love making this for breakfast dinner.
So happy to hear that!! Thank you!
Tried the sausage, cheese biscuit casserole and it was delicious! My 4 kiddos and bf absolutely loved it! Not a bite was left on their plates!
Excellent breakfast dish for the family as they go off to work. I just added green onions to the top.
Thank you
Much appreciated
I thought it had too much bread. One pound of biscuits to eight eggs, made it too dense and dry. Flavor was good. I added some cayenne pepper.
Thanks for the feedback and for giving the recipe a try!
A friend made this and it was perfect and delicious. I tweaked the recipe and had a ton of problems, but I still believe in this recipe. I used an 8×8 pan to get a thicker casserole, but it overflowed in my oven and set off the smoke alarm! Oopsie! I dropped the temp to 375° but had to cook it over an hour and tent the top with foil. I made a vegetarian version with sautéed mushrooms, onion, green pepper, and salsa fresca. It just didn’t want to cook through though, and I’m wondering if the milk is necessary? Topped it with avocado, sour cream, and green salsa. I made the mistake of getting honey butter biscuits. My friend says the “flakey” ones are the best. I’ll read the can better next time.
Making this for the second time!
Delicious
Holy COW. This was soooooo easy and by far one of the best tasting breakfast casseroles I have made. My husband loved it. Said it was “just perfect!” Next time I want to try adding some caramelize onions or chives!! Again. A must keep recipe forever YUM thumbs up
I halved the recipe. Turned out fine, beautifully moist actually. But I don’t understand what the biscuits are suppose to do? The sont brown up or actually bake, they just sorta become a doughy layer – anyone else experience this? I think I’d just go more keto friendly and leave that layer out.
So sorry. My biscuits baked up perfect. And actually some of the egg mixture went under them, so it was a fluffy in between layer for ours
Too much biscuit for my liking. Next time I will use half as Manu abd split them in half through the middle and save the other 4 biscuits for something else. I added fresh roasted green chilies to mine and used pepper jack cheese and sharp Cheddar cheese , instead of mozzarella because that seemed odd to me. It was good but too much on the biscuits for me.