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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.)
  • 1ย (8-ounce) packageย 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 425ยฐF.
  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 25โ€“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.

Complete The Meal

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4.98 from 713 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 425ยฐF.
  • 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 25โ€“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.ย Partially cook the Homemade Biscuitย 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 Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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 713 votes (572 ratings without comment)

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343 Comments

  1. Giselle Nuveaux says:

    Ok I’ve made this twice. I followed the recipe to the T the first time and 425 had my kitchen smelling like burnt biscuits. The 2nd time I set the oven to 400 and everything looked good until I cut the casserole. Everything was cooked but the cheese and sausage cooked around the biscuit which left it dry like it needed syrup or something. So I will not be making again.

  2. Christine says:

    Has anyone prepped the night before and baked the next morning?

    1. Kristyn Merkley says:

      I have not, but it should be ok ๐Ÿ™‚

  3. Emily says:

    Do you think this is adaptable for the crockpot? Iโ€™m bringing it to work and want to keep it warm. Thanks!

    1. Kristyn Merkley says:

      I am sure it could, though I have not tried, so I am not sure how I would exactly do it. I would need to experiment to see what works.

  4. Jerry Smith says:

    Any idea that the number of servings it is and the amount of carbs are per serving? I only ask because I’m diabetic and need to plan my carb intake very closely.

    1. Kristyn Merkley says:

      I am sorry, I do not have the nutrition information. There are sites you can convert recipe. You can get anywhere from 12-16 servings, depending on how big you cut them.

  5. Sandy Steele says:

    5 stars
    I made this for dinner tonight and hubby and I both loved it! It turned out perfect. Iโ€™m wondering if you have the nutritional info…especially the calories? I have lost 30 lbs. (yay, me!) and have 50 to go. Thaks for this fabulous recipe!

    1. Kristyn Merkley says:

      That is so awesome to hear!! You go girl!! Unfortunately, I do not have the nutritional info. There are sites though that can convert it ๐Ÿ™‚ Keep it up!

      1. Sandy Steele says:

        I added up the calories for each ingredient then divided by 10 servings and came up with approximate calories per serving. Leftovers for dinner tonight!!

  6. Bernadette Gaspard says:

    5 stars
    I tried this as a brunch for Mother and I. We both LOVE it! Thank you so much for an easy prep, delicious meal idea.

    1. Kristyn Merkley says:

      I am so glad you both liked it!! Thank you for trying it & for letting me know!

  7. Maria says:

    Any tips to help me turn this into a freezer meal? Cook it and then freeze it? or assemble, freeze, then bake? Thanks!

    1. Kristyn Merkley says:

      Hmm..good question! I haven’t tried freezing it. I would probably bake it, then freeze it. Then I would just warm it up before serving. It might work, before cooking, too. I will have to try it!

  8. Ally says:

    Do you throw the jimmy dean sausage into reipe while it is still frozen? I got the bag that has sausage, potaties, green peppers and onions. Wasnt sure if i just throw that in frozen?

    1. Kristyn Merkley says:

      Yes ๐Ÿ™‚ Enjoy!

  9. Tracy says:

    5 stars
    Love this! Only had flaky biscuits and not sure if thats why, but some eggs got underneath. Came out layered! Oh so yummy! Glass pan, 425*, 22 minutes. Perfection! Thank you! This will now be a regular in our home.

    1. Kristyn Merkley says:

      Love to hear that!! Thank you for giving it a try ๐Ÿ™‚

    2. Stephanie says:

      5 stars
      I have made this recipe several TIMES & everyone loves it! Only thing I can figure out is why everytime the eggs ends UP as the bottom layer?!

      1. Kristyn Merkley says:

        I am glad they do!! Yeah, they do & never know what makes it end up that way, but it does & we love it?

  10. Rachelle says:

    5 stars
    Hi. Can you make the biscuit egg sausage casserole the night before and bake in the morning?

    1. Kristyn Merkley says:

      You sure could ๐Ÿ™‚ I hope you like it!

      1. Rachelle says:

        Thanks!!