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–+ servings
Slice of biscuit breakfast casserole.

Breakfast Casserole with Biscuits

Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
This breakfast casserole with biscuits is easy to make with sausage, eggs, cheese and refrigerated biscuits. A breakfast favorite for weekend brunch and holidays!

Ingredients

  • 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

Instructions

  • Prep: Preheat the oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
  • Place biscuit dough in baking dish. 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.
  • Cook sausage. 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.
  • Whisk eggs. In a large bowl, beat 8 eggs. Whisk in 1 1/4 cups milk, 1 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper.
  • Assemble breakfast casserole. Sprinkle the sausage over the dough. Spread 1 1/2 cups cheese evenly over the sausage. Pour the egg mixture over the top. Add more cheese if desired.
  • Bake. Bake 30 minutes, or until a toothpick inserted in the center comes clean. Let cool a few minutes before serving.

Notes

Variations:
  • 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. 

Nutrition

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.
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