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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.
Haven’t made this yet, but I love breakfast casseroles, and this one sounds amazing and easy. Will make this soon.
I actually made this casserole for breakfast today and it’s delicious! My only quirk is my egg mixture sunk below my biscuit dough? I layered everything according to your directions, and I baked it in a clear, glass baking dish. Do you know what might have went wrong?
Hmmm… I haven’t had that happen. But maybe the biscuits needed to be pressed together and to the sides a little tighter so there aren’t any cracks or any way for the egg mixture to sneak under there. Hopefully that would help!
Can I make the sausage biscuit casserole with biscuits from scratch?
I always have used the canned dough (mostly for simplicity and ease) but I don’t see why homemade biscuit dough wouldn’t work great too! You’ll have to let us know how it does turn out if you go that route.
I made this today for my family and it was very easy. However, after being in the oven for close to an hour, the dough was not cooked through. I baked it per the instructions and I have a brand new stove so I’m not sure what went wrong.
I’m not sure! Did you bake in a glass or a metal baking dish? Either should work, but glass might cook faster. So maybe that?
I made this but with a few tweaks. I browned sausage instead of using crumbles and I used 16 ounces. I also added a little garlic powder and onion powder to the eggs. I thought it might be a little dry so I made some sausage gravy and served it on the side. It was a great addition. If I make again I would probably use fewer biscuits or separate the biscuit layers. It was a lot of bread but may have been the biscuits I used. But overall, it was very tasty!
Thanks for sharing what you did and for giving the recipe a try!
Tasty but tgr top was brown but the biscuits were too doughy.
Excellent and so easy! We did a mix of bacon and chopped up sausage links. I saw some people didn’t like that the biscuit didn’t brown or that the egg seeped underneath… I actually loved those things about it! The only change I made from the recipe was adding a touch of garlic and onion powder to my egg mixture. Will definitely make again!
I was SO pleasantly surprised by this casserole. It’s beyond easy to put together, and it tasted amazing. I made a vegetarian version with no sausage and just bell peppers and onion, and it was still so flavorful. This will be my go-to breakfast casserole for sure.
I found your recipe and have literally made it for a few years now. It’s a tried and true yummy one that I love bringing to new moms or sick friends. Love it!
Making it for the second time today. Under leftover brisket for meat last time. Using applewood chicken sausage today. Quick and easy. Rhanks