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We LOVE a good breakfast casserole! They’re perfect for holidays (especially Christmas morning), brunch, showers and especially when you have company in town.
Today’s easy breakfast casserole 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!
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 also be made ahead of time (the night before) or easily whipped up right before baking – versatile AND delicious!
Why we think you’ll 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!
Breakfast Casserole Ingredients and Substitutions
- 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 pork sausage)
- 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 or pan 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 large 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.
Kristyn’s Recipe Tips
- Make it any meat. Turkey, chicken sausage, bacon, ham or spicy chorizo all are great for this recipe. You can even add a combo of any of these meats to make it meat lovers.
- Savory and Sweet. For any function, holiday or get together, we love to make this recipe and also make a sweet casserole like our French Toast Casserole, Coffee Cake or Cinnamon Roll Cake. Everyone loves the combo!
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.
Complete The Meal
Sides
How to Make Hash Browns
18 mins
Fruit Salad Recipe
1 hr 20 mins
Homemade Blueberry MuffinS
1 hr 5 mins
Coffee Cake
55 mins
More Breakfast Casseroles
Potato Egg Casserole
40 mins
Breakfast Enchilada Casserole
1 hr 5 mins
Sausage Breakfast Casserole
22 mins
Collections
This recipe was first published August 2014.
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? 😀
yes, press 16 ounces of Homemade Biscuit dough to cover the bottom of the dish.
oh- I did partially bake the homemade dough before adding the toppings to make sure that it would be cooked through by the end.
yum
Just made this and it’s amazing!
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!
Sounds delicious! Thanks for sharing what you do!
My go-to breakfast casserole! I’ll never make another version!
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.
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 : )
Caramelized onion,red peppers, ham,mushrooms. Loved this.
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?
It says “press firmly to seal” regarding the biscuit layer on the bottom. Could this be why yours rose?
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.
I actually pour country white gravy over the top of the whole casserole after it bakes. It’s so yummy