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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.
never been big on breakfast casseroles. this is a keeper! after reading reviews I decided to decrease the temp to 375, especially since I was using glass, and bake 20 min. it HADN’T browned yet so I put it in for another 5 min. then it only browned on one side, so I increased the temp to 425, rotated DISH 180, and put in 1 minute. yum!
Well, thank you for trying this one! Glad you liked it 🙂
I Just made it! HUSBAND loved it! Very easy and Tasty!
Glad he liked it!! Thank you for sharing that & trying it 🙂
I would like to make this for 100 people and have 18x12x3 lasagna roasters, can you please tell me how much more will i have to alter the recipe. Also how many people will 1-18x12x3 pan serve?
thank you for your time,
Well, depending on how big you cut the squares, you could get 12 bigger & 16 smaller squares, so if you stuck to 12 bigger ones..that is x the recipe by 8. If you did smaller sizes, you would need to times the recipe by 6. I haven’t used that size of pan before, but maybe 16 nice size pieces? I’m not really sure, but it would depend on how big/small you cut them. Hope that all helps! Good luck!
I made the 8×8 version as written, except I used pepper jack cheese instead of mozzarella. It turned out great! I think green peppers and onion would be a good addition, and I wonder about topping it with some kind of sauce. Has anyone tried this?
I haven’t tried with a sauce, but the peppers & onion are great. Glad you liked it!
I was wondering how to get my eggs to not run under my BISCUITS. Any advice?
Since, it’s liquid..it will run under, but it all cooks together & makes it turn out the way it does 🙂
I made this last night for the first time and the only change made was I used heavy whipping cream + water in place of the milk. The cheddar used was garlic & herb-flavored and the Jimmy Dean crumbles used were a combo of bacon and sausage. Tasted great! Might would add one more egg in future preparations, but loved it as is. 🙂
Oh! AND i DID REDUCE THE HEAT TO 400 DEGREES f (AFTER READING OTHERS’ COMMENTS), THEN ADDED MAYBE 5 MINUTES TO THE COOK TIME (COVERING WITH FOIL THE LAST FEW MINUTES TO ENSURE IT COOKED THROUGH IN THE MIDDLE).
Thank you for sharing what you did!! Sounds great!
Oh Kristyn, Perfect timing! My daughter & her family are coming for my son’s wedding & this will be great! thank you for all your great recipes.
Sharon
Awe, you are so welcome!! Have a great time with family!
I tried the biscuit egg recipe and loved it!! I find so many great recipes on your page. Thank you so much!
Awe, thank you so much!! I am happy you do!! 🙂
Delicious! A hit with my whole family!
Yay!! I am so glad it was! Thanks!
Do you have to saute the precooked saugage
Before putting on bisquits?
Nope 🙂