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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, room temperature
- salt and pepper to taste
Instructions
- Preheat the oven to 425° degrees 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.
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 🙂