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Breakfast Casserole with Biscuits

Made with sausage, eggs and cheese this flavorful breakfast casserole with biscuits is hearty, delicious and easy to make! This family favorite is simple enough for a weekends or make it ahead for holiday guests.

We love easy breakfast recipes! From this French toast casserole to crescent roll breakfast casserole they are a staple for breakfast, brunch and even dinner.

Breakfast casserole in a white baking dish.
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Easy Sausage Biscuit Casserole

Simple and filling make-ahead breakfast dishes like my overnight breakfast casserole and crockpot breakfast casserole are always a huge hit with my family and this breakfast casserole with biscuits is no exception. It’s so versatile we have even made it for dinner!

While breakfast classics like homemade biscuits and gravy and buttermilk pancakes are favorites, I love that I can prep this the night before and then just throw it in the oven in the morning!

Not only is this breakfast casserole easy to throw together, it’s great for a holiday brunch and makes enough to feed a crowd, too! Serve it with some juice and a fresh fruit platter and breakfast is ready.

Why This Recipe Works

  • No refrigeration required. Cook the sausage, whisk the eggs, assemble, bake, and done!
  • Easy to make. With less than 10 ingredients and only 15 minutes prep time, this breakfast casserole is simple to throw together.
  • Feeds a crowd: Perfect for holiday guests, a weekend brunch, showers, or potlucks.
  • Make ahead: Meal prep this ahead of time and just pop it in the oven the next morning for a warm, filling breakfast!

Recipe Ingredients

If your family loves biscuits, they will love this easy breakfast casserole that is made with canned biscuits!

Breakfast casserole with biscuit ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Canned biscuits: I used a can of refrigerated Pillsbury Grands that contains 8 biscuits.
  • Breakfast sausage: While sausage, ham, or bacon could be used my preference is sausage.
  • Eggs: You will need 8 large eggs. I don’t recommend replacing them with egg whites as it will change the texture.
  • Milk: I like 2% for the best creamy consistency.
  • Cheese: I love the combination of both cheddar cheese and monterey jack cheese, but you could use all cheddar or even some mozzarella cheese, too.


This biscuit egg casserole is really forgiving if you happen to need a substitute or want to add some variety with some add-ins!

  • Try cubed leftover baked ham or bacon crumbles either in place of the sausage or in combination with it!
  • Add in sauteed mushrooms, chopped green peppers, red peppers, diced onions, or green onions.
  • Add a few dashes of hot sauce and red pepper flakes in with the egg mixture for a little heat.
  • Use other cheeses such as mozzarella or Gruyere.

How to Make Breakfast Casserole with Biscuits

The beauty of this sausage egg biscuit casserole is that you don’t have to refrigerate it prior to baking!

Showing how to make a breakfast casserole with biscuits in a 6 step collage.
  • Unroll biscuit dough. In a 9×13-inch baking dish coated with cooking spray, unroll your biscuit dough, place it in the bottom of the dish, and press the seams together to seal. Bake for 5 minutes.
  • Cook sausage: In a large skillet, cook your sausage crumbling it with a spatula over medium heat.
  • Whisk eggs: In a large bowl, whisk eggs first then add in milk, salt, garlic powder and pepper.
  • Assemble casserole: Assemble casserole by sprinkling the sausage over the biscuits first, followed by the shredded cheese and then the egg mixture. Sprinkle with more cheese if you like!
  • Bake: Bake 30 minutes at 400 degrees F or until a toothpick inserted into the center comes out clean. 
  • Rest: This casserole is best when you let it sit for 5 minutes, then just slice and serve. Enjoy!

Expert Tips

  • Oven temperatures vary: Your biscuit breakfast casserole may take a few minutes more or less. Cook just until a knife inserted in the middle comes out clean to prevent too runny of eggs or worse dry eggs.
  • Drain sausage: To remove excess grease before placing it on top of biscuits.
  • Don’t skip whisking your eggs: For your dish to cook properly, whisk eggs prior to adding them to the casserole.
  • Browning on top: If you find that your biscuit breakfast casserole is browning too quickly, cover it with foil.
  • Make ahead: Cover your unbaked casserole and refrigerate up to 12 hours. When ready to bake, uncover and bake as directed. It may require a few minutes of extra cooking time since the mixture will be cold.
Breakfast Casserole with Biscuits in a white baking dish.

Recipe FAQs

Can I freeze leftovers of this biscuit egg casserole?

Yes! Slices can be kept frozen in the freezer up to 2 months in a freezer safe container or bag. Reheat individual servings in the microwave.

Freeze unbaked sausage biscuit casserole up to 2 months. Thaw in the refrigerator and then follow baking instructions.

How to serve this for breakfast?

While this is great on it’s own, try serving it with gravy on top! It’s great for brunch, breakfast potlucks and the holidays.

Could I replace the breakfast sausage with a different type of meat?

Sure! Use your favorite breakfast meat like ham or bacon, or even try turkey sausage or a meatless sausage. Just be sure to pre-cook it if needed before adding it to the dish.

Make Ahead and Storing

Make ahead: It’s super easy to make this recipe ahead of time! Instead of baking it right away, cover and refrigerate until you are ready to bake it.

Store: Leftovers of your biscuit egg casserole will keep store in your refrigerator for 3-4 days.

Slice of biscuit breakfast casserole.

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Slice of biscuit breakfast casserole.

Breakfast Casserole with Biscuits

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Delicious and hearty breakfast casserole with biscuits is made with sausage, eggs, and cheese! This family favorite is perfect for weekend brunch or make it ahead for the holidays.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12



  • 1 (16.3-ounce) can refrigerated Grand biscuits , I prefer Pillsbury
  • 1 pound breakfast sausage
  • 8 large eggs
  • 1 ¼ cups milk , I use 2%
  • 1 teaspoon Kosher salt , or 3/4 teaspoon table salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup shredded monterey jack cheese , can sub for cheddar or mozzarella if preferred


  • Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
  • Unroll the biscuit dough and place in the bottom of the baking dish. Press the seams together and press the edges up the sides if excess. Bake for 5 minutes.
  • In a large skillet, cook and crumble the sausage with a spatula over medium heat. Once browned, transfer to a paper towel-lined plate to absorb extra grease.
  • In a large bowl, beat 8 eggs. Whisk in the milk, salt, garlic powder and pepper.
  • Sprinkle the sausage over the dough. Spread the cheese evenly over the sausage. Pour the egg over the top. Add more cheese if desired.
  • Bake 30 minutes, or until a toothpick inserted in the center comes clean. Let cool a few minutes before serving.


  • For a different flavor, you can use Mozzarella or Gruyere cheese.
  • Swap the sausage for diced ham or bacon crumbles. 
  • For a kick, add a few dashes of hot sauce and red pepper flakes in with the eggs. 
  • Add in sauteed vegetable such as onions, bell peppers or mushrooms. Just add right on top of the dough with the meat (or in place of). 
Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours.
Storage: Store leftovers in a covered container in the refrigerator up to 3 days. Reheat in the microwave, a toaster oven, or the air fryer to make crispy. 


Calories: 276kcal | Carbohydrates: 9g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 650mg | Potassium: 188mg | Fiber: 0.02g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 0.3mg | Calcium: 122mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Breakfast
Cuisine: American

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