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Square overhead shot of breakfast casserole with biscuits.
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Breakfast Casserole with Biscuits

An easy overnight biscuit breakfast casserole with sausage, eggs, and cheese!
Course Breakfast, Brunch
Cuisine American, Southern
Keyword biscuit breakfast casserole, breakfast casserole, breakfast casserole with biscuits
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 12 hours
Total Time 13 hours 30 minutes
Servings 8 people
Calories 509kcal
Author Blair Lonergan

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.
    Baked Pillsbury biscuits on a parchment lined baking sheet.
  • 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.
    Browned breakfast sausage in a cast iron skillet.
  • 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.
    Cubed biscuits with sausage and cheese in a white dish.
  • 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.
    Whisking together milk, eggs, and seasoning in a large bowl.
  • 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.
    Horizontal overhead image of a white pan full of the best breakfast casserole with biscuits.
  • Let the casserole rest for at least 10 minutes before slicing serving. Garnish with chopped fresh herbs if desired.
    Horizontal side shot of a plate of sausage and eggs breakfast casserole with biscuits on a white plate with orange juice in the background.

Notes

Preparation Tips: If you don't have time to let the dish sit overnight before baking, no problem! At least 6-8 hours will be plenty of time for the biscuits to soak up the egg custard.
How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
How to Reheat: Defrost in the fridge the night before you plan to eat the casserole. Reheat the casserole in a 350°F oven for about 30 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 1 minute.

Nutrition

Serving: 1/8 of the casserole | Calories: 509kcal | Carbohydrates: 18g | Protein: 27g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 983mg | Potassium: 430mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 715IU | Vitamin C: 0.4mg | Calcium: 380mg | Iron: 2mg