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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
- salt and pepper to taste
Instructions
- Preheat the oven to 425°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.
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.
Has anyone prepped the night before and baked the next morning?
I have not, but it should be ok 🙂
Do you think this is adaptable for the crockpot? I’m bringing it to work and want to keep it warm. Thanks!
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.
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.
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.
I made this for dinner tonight and hubby and I both loved it! It turned out perfect. I’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!
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 🙂 Keep it up!
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!!
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.
I am so glad you both liked it!! Thank you for trying it & for letting me know!
Any tips to help me turn this into a freezer meal? Cook it and then freeze it? or assemble, freeze, then bake? Thanks!
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!
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?
Yes 🙂 Enjoy!
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.
Love to hear that!! Thank you for giving it a try 🙂
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?!
I am glad they do!! Yeah, they do & never know what makes it end up that way, but it does & we love it?
Hi. Can you make the biscuit egg sausage casserole the night before and bake in the morning?
You sure could 🙂 I hope you like it!
Thanks!!