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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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345 Comments

  1. Barbara says:

    5 stars
    Absolutely delicious

    1. Kristyn Merkley says:

      Glad you think so 🙂 Thank you for trying them!

  2. Amy says:

    Do I bake covered or uncovered? I make a different egg breakfast casserole and it cooks covered. Thanks!

    1. Kristyn Merkley says:

      This one is uncovered. Hope you try it 🙂

  3. Acina says:

    I’m going to have 6 people for breakfast Christmas morning so this is what I have decided to make for them. I will more than likely be adding green onions on top. I do like the idea of adding peppers and tomato to it and maybe even some mushroom. I do want to put it all together tonight but I am worried that the biscuits will absorb too much egg and be soggy….Has anyone tried waiting for morning to bake it? Maybe this is why some peoples biscuits are floating to the top?

    1. Kristyn Merkley says:

      How did it turn out? I hope it was a hit!

  4. Kjerstin West says:

    5 stars
    This is our favorite! We’re making it Christmas morning.

  5. Brittany says:

    5 stars
    So so good!

  6. Stephani Howell says:

    5 stars
    This is a favorite! My husband won’t do sweet for breakfast, so this is what were making for Christmas breakfast this year!

  7. Jill says:

    5 stars
    My family loves this! Easy and delicious!

  8. Jessica says:

    5 stars
    This recipe is much requested at our house. Just made it for a family Christmas brunch and it disappeared in just a few minutes. We’ve tried it with green chilies on top too- so yummy!

  9. Pat Feamster says:

    5 stars
    I have made this casserole for several years now for our Christmas Brunch…..only thing different is I make a package of Pioneer Brand Peppered Sausage Gravy Mix & pour it over the top & I also cut the biscuits into quarters. It is a family favorite. So easy & good. My nephew likes it so much that I make him one for his birthday & he is so happy!!!

    1. Kristyn Merkley says:

      Love hearing that! Thank you for sharing that!

  10. Alice says:

    Can you start out with eggs that are already scrambled? I’d love to try this, but my daughter refuses to eat baked eggs of any kind (texture issues).

    1. Kristyn Merkley says:

      The eggs help form the batter part of the casserole, so not sure how it would turn out if you used scrambled eggs. You can’t tell once it’s baked 😉