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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.

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 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 713 votes (572 ratings without comment)

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Recipe Rating




345 Comments

  1. Susan Stewart says:

    5 stars
    I added a can of sausage gravy as well and it was a huuuge hit at my house!!!

    1. Kristyn Merkley says:

      Yay! Happy it is! Thank you!

  2. Beth Beaty says:

    Thanks for this recipe! We made this recipe for a group of people and had trouble with the biscuits not baking. Have you ever had this trouble?

    1. Kristyn Merkley says:

      Glad to share 🙂 I am sorry, I have not. Did it turn out ok?

  3. john says:

    5 stars
    Very Tasty and easy to make. the egg layer ended up on the bottom of pan. not sure how since i had it pressed in the dough very well. will have to experimnet on next batch.
    cooked at 400 in glass dish 9×13 for 28 min at it was about right.

    1. Kristyn Merkley says:

      As long as it all tasted good 🙂 Thank you for letting me know!!

  4. Hana Kim says:

    Hi! Just made Your casserole and cant wait to try, but what is the serving size for yOur nutrition info? Thank you!

    1. Kristyn Merkley says:

      It’s hard to measure, but I’d say like a cup size square. Hope you liked it!

  5. Jenn says:

    5 stars
    I found this recipe a couple yrs ago anD my son fell in love with it! It’s one of his fav go to meals for breakfast and dinner. The only thing I do different when i make it is that I use 2 cups of each cheese. I would definitely recommend this caSserole to anyone.

    1. Kristyn Merkley says:

      Thank you for saying that! We love it for dinner, too!

  6. Elizabeth says:

    5 stars
    I love this recipe. I’ve made it a few times now, adding new ingredients each time. I have noticed though, my biscuit dough always ends up at the top..which isnt so bad but I see your pictures it stays at the bottom of the dish. Any tips?

    1. Kristyn Merkley says:

      That’s a good question?! I honestly don’t know why it would sink, versus coming to the top. It’s just how mine always turns out..haha.

  7. Chloe says:

    5 stars
    I cooked a pound of sausage before hand then followed the recipe. I did 30 minutes at 400° and it turned out perfectly! I’m also in co so at high altitude. It did puff up but did not spill over the sides. Delicious! I also add syrup to this as a topping (weird, I know) BUT oh so good!

    1. Kristyn Merkley says:

      Great idea!! I am so glad you liked it!! Thank you so much!

  8. Michele says:

    5 stars
    This is my go to for every egg BIscuit cassEroLe. It is east, delicious and everyone raves about it. There are many different breakfast casseroles out there but this one is my choice!!

    1. Kristyn Merkley says:

      Awe, thank you so much for saying that!! So happy you like it!

  9. Elaine says:

    5 stars
    My family went crazy for this! I used microwave brown and serve links chopped up and added a layer of green chilis. Baked for 30 mins at 425 and it was puffy and gorgeous. Served it with a bowl of warmed salsa. Perfect!

    1. Kristyn Merkley says:

      Sounds yum! Thank you for sharing what you did!

  10. Michell Ellis says:

    4 stars
    I followed the instructions step by step for the 8×8/half but the middle was runny after 25 minutes. I couldnt cook it longer because the top would be burnt. HOw do i fix/stop this?

    1. Kristyn Merkley says:

      All ovens vary, but you could lower the temp & cook a little longer. I hope that helps!