A simple brunch that’s ready when you are! This easy breakfast casserole with biscuits, sausage, and cheese is a decadent make-ahead dish to prep the night before.
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If you’re looking for even more easy breakfast casserole recipes, be sure to try Sallie’s easy overnight breakfast casserole, this French toast casserole, a baked Western omelet, and this tater tot breakfast casserole, too!
Whether you’re serving breakfast-for-dinner on a busy weeknight, an elaborate Christmas brunch for your family, a lazy Sunday morning breakfast before church, or a baby shower or bridal shower for your sister, this breakfast casserole with biscuits is the perfect solution! It’s easy to assemble in advance, requires simple ingredients, and boasts plenty of rich, decadent, and satisfying flavor. Best of all, you can use refrigerated canned biscuit dough for a quick shortcut!
What to Know Before You Get Started
- You’ll need about 8 total biscuits or 8 cups of cubed biscuits for this recipe. I use a can of Pillsbury Grands Southern Homestyle Buttermilk Biscuits for convenience, but you can certainly use homemade biscuits as well.
- We love Jimmy Dean Country Mild pork breakfast sausage, but any similar variety will work. For instance, try maple sausage, sage sausage (omit the fresh sage if using this version), hot sausage, or Italian sausage.
- Use a deep 9 x 13-inch dish (I like this Staub ceramic rectangular baking dish). The egg will puff up in the oven, so you want to make sure that your dish offers plenty of room for the casserole to expand.
- A full-fat milk (or cream) is your best bet for an egg custard with rich texture and flavor. Low-fat milk will work, but it’s not ideal. We prefer whole milk or half-and-half for this biscuit breakfast casserole recipe.
How to Make a Breakfast Casserole with Biscuits
A breakfast casserole with canned biscuits is about as easy as it gets, and your guests will never know that you took a little shortcut! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Bake the biscuits, and let them cool. You can even do this a day in advance, since day-old biscuits soak up the egg custard really well!
- Cube the biscuits into bite-size pieces (about eight cubes per biscuit).
- Cook the sausage in a skillet, using your wooden spoon or rubber spatula to break up the meat into crumbles. Stir in the sage.
- Arrange the cubed biscuits, cooked sausage, and cheese in a deep casserole dish.
- Whisk together the eggs, milk, and seasoning. Pour the egg custard over the sausage and biscuits.
- Cover and chill in the refrigerator for at least 6-8 hours (or overnight is great). This gives the biscuits a chance to soak up the egg custard, creating a rich, uniform texture in the casserole.
- Let the dish sit on the counter for at least 30-60 minutes before baking.
- Bake the casserole uncovered in the preheated oven for about 1 hour. I like to cover the dish loosely with foil during the final 20 minutes so that it doesn’t get too dark on top — but those crispy edges are amazing!
- Let the casserole rest for at least 10 minutes before slicing and serving.
Serving Suggestions
Pair the sausage, egg, and cheese breakfast biscuit casserole with a side of fresh fruit like this easy fruit salad with vanilla pudding or a classic Watergate salad. At brunch it would be nice with a light green salad dressed in pepper jelly vinaigrette or a cup of crab bisque. And for something sweet to round out the meal, we love the savory breakfast casserole alongside an easy cinnamon coffee cake with cake mix, cranberry muffins, whole wheat banana bread, banana nut bread, or an iced gingerbread loaf.
Breakfast Casserole with Biscuits
Ingredients
- 1 (16.3 ounce) can refrigerated biscuit dough (8 total biscuits) (about 8 cups cubed)
- 1 lb. ground pork breakfast sausage (ground Italian sausage will also work)
- 2 teaspoons chopped fresh sage (or ½ teaspoon ground sage)
- 1 cup (4 ounces) grated sharp cheddar cheese
- 1 cup (4 ounces) grated Gruyere, gouda, fontina, or Swiss cheese
- 8 large eggs
- 3 cups whole milk or half-and-half
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch of cayenne, or more if you like it spicy
- Optional garnish: chopped fresh parsley, chives, thyme, or other herbs
Instructions
- Bake the biscuits according to package directions. Set aside to cool completely. Cut the biscuits into cubes. You can even do this a day or two in advance, since stale biscuits work well in this recipe.
- Meanwhile, grease a 9 x 13-inch baking dish with nonstick cooking spray. In a large skillet over medium-high heat, brown the sausage until no longer pink, using a wooden spoon to break up the meat, about 5-10 minutes. Fold in the sage. Set aside.
- Arrange the cubed biscuits in the prepared dish. Sprinkle the sausage and both types of cheese over the biscuits; toss so that everything is evenly distributed.
- In a large bowl, whisk together the eggs, milk, ground mustard, salt, black pepper, and cayenne. Pour the egg mixture over the biscuits, sausage, and cheese. Cover with plastic wrap and refrigerate overnight.
- The next morning, let the dish sit on the counter for about 30 minutes while you preheat the oven to 350ºF. Remove the plastic cover. Bake for 1 hour, or until bubbly and hot. After the first 40 minutes, tent the dish loosely with foil to prevent excessive browning.
- Let the casserole rest for at least 10 minutes before slicing serving. Garnish with chopped fresh herbs if desired.
Notes
Nutrition
Biscuit Breakfast Casserole Recipe Variations
- To feed a smaller family, cut the ingredients in half and bake the casserole in an 8-inch or 9-inch square baking dish.
- Swap out the pork sausage and use turkey sausage, diced ham, or crispy bacon instead.
- Make it spicy by adding extra cayenne or by garnishing individual servings with hot sauce or crushed red pepper flakes.
- Add veggies to the casserole, such as diced and sauteed bell peppers, onions, mushrooms, and garlic.
More Breakfast Casserole Recipes
Crescent Roll Breakfast Casserole
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Brioche French Toast Casserole
5 hours hrs 20 minutes mins
Biscuits and Gravy Breakfast Casserole
40 minutes mins
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