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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.
I added a can of sausage gravy as well and it was a huuuge hit at my house!!!
Yay! Happy it is! Thank you!
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?
Glad to share 🙂 I am sorry, I have not. Did it turn out ok?
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.
As long as it all tasted good 🙂 Thank you for letting me know!!
Hi! Just made Your casserole and cant wait to try, but what is the serving size for yOur nutrition info? Thank you!
It’s hard to measure, but I’d say like a cup size square. Hope you liked it!
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.
Thank you for saying that! We love it for dinner, too!
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?
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.
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!
Great idea!! I am so glad you liked it!! Thank you so much!
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!!
Awe, thank you so much for saying that!! So happy you like it!
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!
Sounds yum! Thank you for sharing what you did!
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?
All ovens vary, but you could lower the temp & cook a little longer. I hope that helps!