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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!

Breakfast casserole slice on a white plate.
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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!
A tube of biscuit dough on a kitchen table.

Ingredients

  • 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

  1. PREP. Preheat the oven to 425°F.
  2. 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.
  3. SAUSAGE. Sprinkle with 8 ounces of cooked sausage, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese over the crust.
  4. 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.
  5. 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.
Close up of breakfast casserole slices in glass baking dish.

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4.98 from 714 votes

Breakfast Casserole

By: Lil’ Luna
Filled with biscuits, eggs, and sausage, our favorite breakfast casserole is hearty, feeds a crowd, and bakes up in only 30 minutes!
Servings: 12
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

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

Adding vegetables. Add onions, green onions, chopped bell peppers, mushrooms, etc. Saute them first to remove excess moisture and activate the flavors.
Homemade biscuit dough. Partially cook the Homemade Biscuit dough before adding the other toppings to ensure that it will be cooked through by the end.
Make ahead of time. 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.
Leftovers. Divide leftovers into an airtight container(s) and keep in the refrigerator for 3-4 days or freezer for up to 2 months.

Nutrition

Serving: 1slice, Calories: 121kcal, Carbohydrates: 2g, Protein: 9g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 128mg, Sodium: 171mg, Potassium: 86mg, Fiber: 0.001g, Sugar: 1g, Vitamin A: 349IU, Vitamin C: 0.001mg, Calcium: 155mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to make breakfast casseroles ahead of time?

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.

How to store breakfast casseroles?

Divide leftovers into an airtight container(s) and keep in the refrigerator for 3-4 days or freeze for up to 2 months.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.98 from 714 votes (572 ratings without comment)

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Recipe Rating




346 Comments

  1. Alicia says:

    5 stars
    I love this!! It is so delicious! Could you replace homemade biscuit dough for the pillsbury? You know, in the case that you crave it and are out of canned biscuits? 😀

    1. Kristi Ritchey says:

      yes, press 16 ounces of Homemade Biscuit dough to cover the bottom of the dish.

      1. Kristi Ritchey says:

        oh- I did partially bake the homemade dough before adding the toppings to make sure that it would be cooked through by the end.

  2. karla says:

    yum

  3. Nicole says:

    5 stars
    Just made this and it’s amazing!

  4. Jamie Mansfield says:

    5 stars
    This recipe is sooooo good! I use hot sausage and one tiny addition: after baking, I make country white peppered gravy and pour over all. It’s amazing!

    1. Lil'Luna Team says:

      Sounds delicious! Thanks for sharing what you do!

  5. msks says:

    5 stars
    My go-to breakfast casserole! I’ll never make another version!

  6. Sally says:

    5 stars
    I’ve been making this for a long time and I can tell you I found that adding sauteed mushrooms to this is the best! I use a whole small box of sliced mushrooms sauteed in butter. I put it over the sausage and you have something like no other. If your family loves mushrooms like my family does you will have something that you will never stop making.

  7. mare says:

    5 stars
    my Momma made this recipe and we all just luved it! this will be our 1st Mother’s Day without her…..not only wanting the great taste on that special day but also the wonderful memories we shared eating the Breakfast Casserole she made! i hope you have a wonderful Mother’s Day also : )

  8. Paula says:

    5 stars
    Caramelized onion,red peppers, ham,mushrooms. Loved this.

  9. Stina says:

    I just made this and it came out upside down. During cooking the egg sunk to the bottom, and the biscuits rose to the top. I wanted the biscuits to be a crust on the bottom. How do I get it to cook right?

    1. Michelle says:

      It says “press firmly to seal” regarding the biscuit layer on the bottom. Could this be why yours rose?

  10. Lisa says:

    I made it exactly as recipe stated, except for adding chopped onion. After it was done baking and I served it, I noticed the egg mixture baked on the bottom, the the biscuit layer was in the middle, but not flattened.
    It tasted good, but in the future I would have a gravy on the side, as this was a bit dry.

    1. Jamie Mansfield says:

      I actually pour country white gravy over the top of the whole casserole after it bakes. It’s so yummy