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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.
I have been making this recipe for a while now. I’ve used bacon bits, chorizo, breakfast sausage, different veggies etc. It is so versatile and always a hit!
Can you make this ahead and freeze?
Yes you can! Freezing/make-ahead instructions are in the post. 🙂
We made this recipe today and it was a huge hit! I used 9×9 pan and 8 regular canned biscuits. Pressed against bottom of pan and about 1/2 “ up sides of pan. Four hashbrown patties and 5 eggs. Combination of crumbled sausage and Conecuh sausage links diced. Sprinkle of salt, pepper, garlic powder and onion powder. With the shredded cheese I added some French fried onions. Cooked 425 for 30 minutes and everything cooked to perfection! Thank you for sharing your recipe!
This recipe was a big hit for the family gathering we had a while back. Everyone loved it. I will have to make it for my Easter breakfast. Thank You for sharing.
Same question as one of the other comments what doing wrong if biscuits are still doughy
Oven temperatures can vary. So it could just be it needs a little more bake time depending on your oven.
This is so delicious! I added sautéed onions and asparagus to mine. I also used about half the amount of cheese but it was still so good! Highly recommend.
Sounds yummy!! Thanks for giving the recipe a try!
This was amazing. I used gv biscuits and sausage patties, I crumbled them up after baking them with crispy edges. I used 8 eggs instead. My whole family enjoyed it. I am doing a taco doop of this dish tonight using tortillas, hamburger meat, taco seasoning and added green chilies also. Fingers crossed its as great as last night’s dinner. Thank you for the recipe.
You’re welcome! I’m so glad you enjoyed the casserole. The taco version sounds delicious and fun!! You’ll have to let us know how it turns out!
Everyone LOVED it!!!! I used crescent rounds roll dough. 1 can fit my 8″x8″ pan perfectly. Next time will add some onion and maybe mushrooms. So simple!
I’m so glad to hear that!! Thanks for giving the recipe a try!
This is a great breakfast casserole – however I would not sub for homemade biscuits. I have made this 4 times, twice with canned biscuits per the recipe, once with Bisquik biscuit dough and once with my scratch biscuit recipe. Both times I made it with canned dough, the casserole was awesome. When I made it with scratch biscuits and Bisquik dough, the biscuits were dry, dense and overall just not that great. This is one time I will say to save yourself some time and use canned biscuits because it was WAY better the two times I made it strictly by the recipe. I just wanted to share in case anyone else was thinking of substituting the canned biscuits. Great recipe – thanks for sharing!
Thanks for the feedback and for giving the recipe a try!
Colleen, I did exactly the same thing. Today my husband is at the store buying Grands because it just turns out better than with homemade biscuits. I am afraid that Grands must have some kind of ultra-processed magical additives, but this is for a company breakfast and I’m doing it against my better judgement because I want it to taste better.
I made these this morning! They were yummy but I had a quick question. My biscuits were not fully cooked. Some areas were still doughy. Do you know what I did wrong?
Same thing happened to me, Kathryn. When I took it out lf the oven, it was beautiful and looked done. I did the jiggle test too and it was perfect. However, after cutting into it, my dough was still doughy. I recommend placing your biscuits on counter at least 15 minutes prior to assembling your casserole. This will take the chill off of them. My guess is that the biscuits were still cold from the refrigerator and were not able to cook in the alloted time. I hope this helps!
This is absolutely delicious. I made for thanksgiving and plan to make again for Christmas morning. One thing …. this time I plan on making some sausage country gravy for over the top to really take it over the top!!! Highly recommend 🙂