We LOVE a good breakfast casserole! They’re perfect for holidays (especially Christmas morning), brunch, showers and especially when you have company in town.
Today’s easy breakfast casserole 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!
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 also be made ahead of time (the night before) or easily whipped up right before baking – versatile AND delicious!
Why we think you’ll 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!
Breakfast Casserole Ingredients
- Grands! Biscuits (1, 16.3-ounce can, 8 count): Press into the pan to make a buttery, flaky base that holds the casserole. Or 16 ounces Homemade Biscuit dough (partially cook before adding the toppings to ensure it cooks thoroughly.)
- Jimmy Dean precooked sausage crumbles (1, 8-ounce package) or crumbled cooked sausage (1 cup): Savory protein that adds hearty flavor in every bite. If using regular sausage, cook in a skillet over medium heat cooking the sausage, breaking and flipping, until no longer pink.
- Shredded mozzarella cheese (1 cup): Melts stretchy and creamy for that classic cheese pull.
- Shredded cheddar cheese (1 cup): Brings sharp flavor and helps the top brown golden.
- Large eggs, beaten (8): Set into a fluffy layer that binds the filling so slices hold together.
- Milk, room temperature (1 cup): Loosens the eggs for a tender, custardy texture.
- Salt and pepper to taste: Simple seasoning that brightens and balances the rich ingredients.
- 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 BiscuitBreakfast Casserole
PREP. Preheat the oven to 425°F.
BISCUITS. Line the bottom of a greased 9×13-inch baking dish or pan with 1 can of refrigerated biscuit dough, firmly pressing to seal and make a bottom crust.
SAUSAGE. Sprinkle with 8 ounces of cooked sausage, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese over the crust.
EGGS. In a large bowl, whisk 8 eggs, 1 cup milk, and salt and pepper to taste until blended. Pour the egg mixture over the sausage and cheese.
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.
Kristyn’s Recipe Tips
- Make it any meat. Turkey, chicken sausage, bacon, ham or spicy chorizo all are great for this recipe. You can even add a combo of any of these meats to make it meat lovers.
- Savory and Sweet. For any function, holiday or get together, we love to make this recipe and also make a sweet casserole like our French Toast Casserole, Coffee Cake or Cinnamon Roll Cake. Everyone loves the combo!
Breakfast Casserole Recipe
Equipment
Video
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Divide leftovers into an airtight container(s) and keep in the refrigerator for 3-4 days or freeze for up to 2 months.
Complete The Meal
Sides
How to Make Hash Browns
18 mins
Easy Fruit Salad Recipe
1 hr 20 mins
Homemade Blueberry MuffinS
1 hr 5 mins
Coffee Cake Recipe
55 mins
More Breakfast Casseroles
Potato Egg Casserole
40 mins
Breakfast Enchilada Casserole
1 hr 5 mins
Sausage Breakfast Casserole
22 mins
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This recipe was first published August 2014.
I added sautéed onions and red pepper to it. Got rave reviews.
Onions and red peppers sound like perfect additions. Glad everyone enjoyed it!
Really yummy!! I’ll be making this again! It bakes up really high then falls a bit. Easy and delicious!Make it!
Thank you for sharing!! So glad to hear that you enjoyed the casserole!
My daughter made this and we loved it.
Yay! I’m so glad to hear that!
So good and so easy! A win for sure. The family loved it!
Thank you!! I’m so glad you all loved it!
Made this for my MIL’s birthday brunch and it was a hit! We didn’t have precooked sausage available which was ok because it only took a little under 10 minutes to cook. I had to make a few other modifications since we were at our second home and didn’t have the regular pans I am accustomed to using when cooking. The baking pan was larger than 9X13 so I used enough biscuits (in a bag) to fill the bottom of the pan, a carton of eggs, additional milk and cheese since I was making a larger batch, and I threw in some seasoning for the eggs and bell peppers. Everyone raved about how delicious it was and many went back for seconds. I could easily make a vegetarian version with veggie crumbles and look forward to doing that in the future. Thanks for such a simple, delicious recipe!
Oh you’re so welcome! I’m glad that the casserole was a hit for your family. And you made-do with what you had too… I love it! A veggie version would be really tasty too. Thanks for sharing!
So yummy! I used turkey sausage. I added mushrooms and bell peppers to it. I used Monterey Jack and cheddar cheese.
Mmm sounds like wonderful additions!! So glad you enjoyed the casserole and adapted it to what you like!
I’ve used this with crescent rolls and biscuits, with great results. I’ve also used cooked chopped link sausage, bacon, and ham — whatever I’ve had on hand. Same with the cheese. I usually make a half recipe for an 8×8 pan and cook at 400 for about 30 minutes. Works great. As long as I stick with the correct milk and egg measurements, it all works. I have it bookmarked, and have probably made it 10 or 15 times. Thanks for a great recipe!
Thanks for sharing!! I’m so happy to hear this is one of your favorite/go-to recipes too.
This was gobbled up last night by the family. Came out delicious and perfect.
I have to tell you I made your breakfast casserole for dinner last night… it’s similar to one that I have made for 15+ years (it uses crescent rolls and regular sausage)… but I have to admit that I like yours better!!! 😜😜😜.
Not only was it super nice not having to cook the sausage (because that just takes forever) but it was much more dense because of the biscuit and it rose much more which made it more filling…
Definitely give it a solid Two thumbs up from me and thumbs up all around from my breakfast for dinner loving happy family!
Thanks for a great recipe.
I’m so happy that you and your family liked it so much! Breakfast for dinner is one of my favorite meals and I’m glad this casserole turned out so well for you. Thanks for sharing! 🙂
This was SO delicious! I had company and made one pan of this as written, and also made a mostly dairy-free version (I am sure the biscuits have some dairy in them, but I used oat milk and omitted the cheese). This is definitely a keeper! I just made another mostly dairy-free pan to take to work for breakfast this week and I cleaned out my produce bins in the refrigerator, adding onions, poblano peppers, mushrooms, and spinach. I can’t wait to eat this at my desk in a couple hours. It definitely helps me make it through my Monday mornings! Thank you for the recipe!
You are so welcome! I love all of the additions you used in the casserole. I hope it turned out tasty for you! Thanks for sharing!
I made the smaller version of this using a quiche dish. I could only find a 10 piece roll of small biscuits which was plenty. It was quick and easy to make and, I thought, delicious. Thanks for the recipe.
Glad to share 🙂 Glad you liked it! Thank you!
Omggg! Sooo good and easy to make.
I made my own gravy from another Pin.
Will make again!
Glad you’ll make it again! Thanks for letting me know!
Made it (the 8×8 size) and it was gr8 !! Except I didn’t use pre-cooked sausage, I fried up my own.
Ooh I bet the fresh cooked sausage tasted delicious in the casserole! Thanks for sharing!