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The BEST Sausage, Egg and Biscuit Breakfast Casserole

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Maybe you are like me, a busy mom who doesn’t have a lot of time in the morning. But you want to give your family a warm filling breakfast. The solution? A make ahead breakfast where you can do all of the meal prep the night before and just pop something in the oven in the morning. This Sausage, Egg and Biscuit Breakfast Casserole contains lots of favorite breakfast items in one dish. If you have ever indulged in a biscuit with sausage and egg at your local fast food establishment then you know those flavors just work. Did I mention that it’s super cheesy too? Just because. When you’re done here, try our Cheesy Bacon Breakfast Casserole or this collection of Breakfast Casserole Recipes.
The BEST make ahead casserole ever! This sausage, egg and biscuit breakfast casserole can be made the night before. Warm, cheesy and delicious! #breakfastcasserole #breakfast #makeaheadbreakfast

Sausage Egg and Biscuit Breakfast Casserole

This breakfast casserole recipe is so easy to prepare because it uses refrigerated biscuit dough.
biscuits
I cut each biscuit into six pieces. The easiest way to do this is to use a pizza cutter.
biscuits cut up
For this breakfast casserole with biscuits, I used a 3 quart casserole dish. I am all about my casserole dish with carrier. It makes it so easy to take this breakfast to a meeting or gathering.
cut biscuits in a pan
I used eight frozen sausage patties for this biscuit breakfast casserole. Just heat and cut into small pieces. Bacon would work well too. Mmmmm…bacon.
chopped up breakfast sausage
You just layer all your ingredients into the casserole dish.
easy breakfast casserole
Add some eggs and milk.
eggs and milk in a bowl
Don’t forget the cheese! Once your pour the eggs and cheese on top you can bake it or place it in the refrigerator overnight and bake it the next morning.
egg and biscuit breakfast casserole
When you wake up, pop it in the oven and try and be patient as this breakfast casserole with biscuit cooks up. It is worth the wait and is so good you won’t have a crumb left just like our Tater Tot Breakfast Casserole.
Sausage, Egg and Biscuit Breakfast Casserole
4.9 from 55 votes
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Sausage, Egg and Biscuit Breakfast Casserole

This breakfast casserole with biscuits can be made the night before and is perfect for a weekend!

Course Breakfast
Cuisine American
Keyword make ahead breakfast casserole, overnight breakfast, sausage biscuit casserole
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 381 kcal
Author Vicky

Ingredients

  • 16 oz container of biscuits
  • 6 eggs
  • 1/2 cup milk
  • 1 1/2 cups of shredded cheddar/jack mix
  • 2 cups cut up breakfast sausage
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
  2. Open up a package of biscuits and cut each into 6 pieces.
  3. Spread cut biscuits in the bottom of the greased casserole dish.
  4. Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
  5. Sprinkle 1/2 cup of shredded cheese over the sausage.
  6. Beat 6 eggs with milk and pour over the biscuits and sausage.
  7. Sprinkle remaining cheese over the top and add a shake of salt and pepper.
  8. Bake at 350 degrees for 30-35 minutes until the eggs are set.
Nutrition Facts
Sausage, Egg and Biscuit Breakfast Casserole
Amount Per Serving
Calories 381 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 154mg51%
Sodium 786mg34%
Potassium 239mg7%
Carbohydrates 28g9%
Sugar 2g2%
Protein 15g30%
Vitamin A 425IU9%
Calcium 216mg22%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
The BEST make ahead casserole ever! This sausage, egg and biscuit breakfast casserole can be made the night before. Warm, cheesy and delicious! #breakfastcasserole #breakfast #makeaheadbreakfast

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If you enjoyed this make ahead breakfast casserole, you’ll love:

Sausage Breakfast Casserole

Ham and Asparagus Casserole Recipe

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Vicky

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Comments

  1. Jennifer H says

    I love the idea of this. I am going to try using the rolled sausage with green peppers and onions. How much does this feed? I have a family of 5 and when we eat breakfast I never use less than a dozen eggs.

    • Vicky says

      I’ve always used it for 8, but it depends on the portion size. I think your variation sounds yummy!

        • KIM RAY says

          MY FRIEND STICKS IT IN THE OVEN AND SETS THE TIMER FOR THE OVEN TO START COOKING. IT WAS GOOD, SO I DON’T GUESS IT HURT IT, LOL. I DON’T KNOW IF I WOULD DO THAT 🙂

          • cendy says

            5 stars
            you risk food poisoning by leaving the raw egg mixture at room temp or slightly above it for a long period of time! bacteria harmful to humans thrive in warm environments close to our body temperature. refrigerate it and arise early to bake it in time for breakfast.

          • Vicky says

            Yes, Cendy, you are right. I would not do that. Once your pour the eggs and cheese on top you can bake it or place it in the refrigerator overnight and bake it the next morning.

    • Stefanie says

      I made two for 11 7th graders and 4 youth leaders, I also did one casserole with country gravy ( my son loves this)

  2. Amber S says

    I’ve made this twice now and it’s very easy and taste great. I’ve made it with ground meat and sausage, both taste really good.

    • Vicky says

      Hi Sarah, I have never made this recipe in a crock pot, so honestly I have no idea how it would turn out. If you try it and it works please let me know.

      • lawanda says

        there is a crockpot breakfast casserole recipe on pinterest that is about the same, but has shredded hashbrowns instead of biscuit dough. It cooks for 4-5 hours on low. Hope the helps.

    • Malea says

      Hi Sarah, All Free SlowCooker Recipes had this guide, I hope it helps, I haven’t used it, so I can’t vouch for it.

      Oven or Stove Top Low Cooker Setting High Cooker Setting
      15-30 min 4-6 hours 1 1/2 -2 1/2 hours
      35-45 min 6-8 hours 3-4 hours
      50 min-3 hours 8-10 hours 4-6 hours

    • Amber says

      5 stars
      My boss made a really good breakfast casserole in her crockpot, she said she put frozen hash browns in her crockpot and layered cooked sausage and cheese and on top of all the layers she poured her egg mixture and cooked on low for 8 hours. It was really good.

  4. Richard says

    Hi just seen your recipe for breakfast casserole looks good, I am from uk, what would be the English version of a biscuit base, pizza dough?
    Cheers

    • Vicky says

      Thanks for your comment Richard. I am not sure if pizza dough would work. If you were feeling particularly ambitious I suppose you could make biscuit dough and use that. If you try, the pizza dough, please let me know if it works.

      • Linda Marcella says

        If I was going to do it with pizza dough I would bake that first, cut into cubes and then proceed with the rest of the menu.

  5. Denise says

    could I make this more than one day ahead of time? e.g. Friday for sunday? If its refrigerated?
    Thanks.

    • Vicky says

      I have never tried that Denise and am not sure how that would work. Please let me know how it works if you try it.

  6. Robyn says

    I would like to use a cholesterol-free liquid egg product (i.e.-Eggbeaters) instead of regular eggs. Should I still add the milk and mix?

  10. Don Guderian says

    5 stars
    I used this recipe this morning and it was EGGcellent and EASY. Everyone loved it! Thanks, Vicky!

  11. Christie says

    Hi Vicky,
    Thank you for this recipe. It looks awesome. Once I make this can I cut in squares and freeze them to heat before work in the morning? I’m looking for something to make easy to reheat on work days.

    • Vicky says

      Hi Christie, I had leftovers once when I made this and was able to freeze it and it was fine when defrosted so this should work. Happy New Year!

  13. Judy Davis says

    I’m going to make it tomorrow and put it in the freezer. I will pull it out on Friday night so it can thaw overnight and then bake it Saturday morning together with Rhodes Bubble Bread (found in the Rhodes web site). Should make an excellent brunch.

  14. Janet says

    5 stars
    tried this recipe this morning and it was a HIT ! I did add two chopped jalapenos at my hubby’s request …

  15. Sue says

    I forgot to spray my glass Pyrex 9×13.. Think I need to spray another Pyrex dish and dump in?? :/ I made two of these and took to church breakfast for supper. Yummy! But I sprayed those dishes..

  16. Ash says

    Hi Miss Vicky! Does it make much of a difference if I use a regular nonstick metal pan, or would you prefer glass? Also, do the biscuits come out doughy? Could I bake the biscuit/sausage mixture prior to adding the eggs?

    • Vicky says

      I have only ever made it in a glass casserole dish so I can’t speak to metal. The biscuits do not come out doughy. Thanks for stopping by! Happy New Year!

  17. Shirley Kikendall says

    January 13, 2016

    Vicky, I’m looking forward to making this recipe. I’d like to know the calorie count, fat and carbs. I am diabetic. Also, if I added asparagus to this recipe would it change the texture or the cooking time? Would I need to cook the asparagus first and for how long? I’ll appreciate hearing from you.

    My family is visiting this weekend for my 65th Birthday. I thought this would be yummy!!!

    Thanks,

    Shirley

    • Vicky says

      Hi Shirley, thanks for stopping by and hope you have a wonderful birthday. I have never calculated the calories, or carbs, but it can probably be done just by checking the ingredients. Turkey sausage would help cut down on fat and they sell lower fat biscuits that you could use. I think asparagus would be a wonderful addition and it would not affect cooking time.

  18. Jamie says

    Hello, planning on maling this in the morning….do you bake it covered or uncovered?

    • Vicky says

      I think they should work but the casserole might be a little more doughy. You can try adding one more egg as well.

    • Lisa says

      I know its been several months since u posted this, but I wanted to add that I did use the grands biscuits, and I would suggest just using enough of them to cover the bottom of the pan. I used the whole thing, since the recipe called for a 16 oz can I thought it would have the same result. LOL I was very wrong! It was very bready, obviously, but it had good flavor so it wasn’t a loss. But I would definitely suggest NOT using the whole can ?

    • katee says

      im worried about the biscuits not cooking right…no need to precook biscuit even [partially) if I want pronounced chunks of biscuit?

  22. Samantha Griffin says

    I’m collecting recipes for freezer meals. Would I bake this, cool, and then freeze? Or assemble, freeze it raw, thaw, then bake? Which do you think would work best?

  23. KB says

    5 stars
    I made this for my 9th grade advisement. they devoured it! I mean not a crumb left over!! My only changes were that I scrambled 1 roll of Jimmy Dean sausage, used Grands Flaky Honey Biscuits, I also used 10 eggs. (6 wasn’t enough).

  24. Denise says

    5 stars
    This recipe was fabulous — so easy and my husband flipped out over the deliciousness! Thank you! Will definitely be making many more times.

    By the way, I subbed pepperjack cheese and turkey bacon, and it turned out wonderfully. Added some minced onion, grated parmesan, and cayenne pepper, too.

    • Vicky says

      Oh Denise, I love the additions you made – may have to try them. Thanks for the kind feedback!

  26. Debbi says

    What type of biscuits do you use for this recipe? Flaky, Home style, Southern style, etc.? Thank you!

  27. Sajon says

    5 stars
    I forgot the milk while talking to husband and preparing casserole. I’m so sad casserole looks amazing any way I could save it?

    • Vicky says

      Hmmm. You have two options, both of which I haven’t tried – cook it without the milk and see what happens (I imagine it would be quite dry though) or just pour the milk on top and hope for the best. I would try the second option I think.

  28. Jane C says

    5 stars
    I have made this recipe many times and absolutely love it!!! So easy to make but I agree with some others, it needs more eggs… at least 8 but best with 10.

  29. debbie says

    Loved this! I didn’t have enough sausage, so I added real bacon bits and sausage. Turned out great!!

  30. Wendy Holloway says

    I love this recipe!! I added cooked hash browns to the mix! And I always whip up gravy with my sausage grease to use as a dip for the casserole!! The family loves it!!!

  31. Marilyn says

    I don’t have hashbrowns which I usually use, but I do have the Grands biscuits. I think what I am going to do is to pre-bake the biscuit layer, just until it rises but not browns. Then add the rest of the ingredients so the base is not soggy.

  32. Padme Skywalker says

    5 stars
    I tried this today with only the alternation of using 10 eggs & it was fantastic!!! Thank you so much for sharing.

  34. Kathy says

    I like to experiment with my breakfast. ..how ddo you think it would work out it i substitute the milk for carmel coffee creamer. …do you think that would.work……..my family has a SWEET TOOTH…..

    • Vicky says

      Hi Kathy, I have no idea if it would work. My initial thought would be no, but if you try and it and it works please let me know as it sounds like a delicious variation!

  35. Marissa says

    5 stars
    I make this at least once a month for church breakfast. It is amazing. So quick and easy, plus everyone devours it! The only thing I do different is I double the eggs and cook it on 400 for 35-40 min

  36. Freda Marie says

    I made this as progresSively to add 8 eggs instead of 6. Took it to board meeting this morning and everyone raved about it! Next time I will add someushrooms, a little chopped onion, and a little chopped bell pepper…just for the veggies. Thanks for sharing!

  38. Sue Bentch says

    If I wanted to make ahead and freeze, should I freeze after assembly then thaw and bake? Or should I assemble and then freeze and thaw and warm it before serving? Thanks.

    • Vicky says

      I have never tried freezing it before, only making it the night before and placing it in the refrigerator. I am not sure what would be the better method. If you try it, please let me know as other people may ask in the future. Thanks for stopping by!

  39. Erin says

    Can I use the already fully cooked crumbled sausage you can find in the frozen section? If so, can I just put it in with the other ingredients and refrigerate it if I plan on making it the next morning? Or do I need to heat it, then pour it in with the other ingredients?

    • Vicky says

      I do use that kind of sausage but I always heat it in the mircowave according to package directions before adding it to the casserole.

  40. Muriel says

    I made this today and followed the recipe exactly. The biscuits were still raw in the center of the casserole, so I put it back in the oven for longer, but the outside browned too much and the center was still underdone. Have you had issues with the biscuits not cooking eveniy throughout, or do you foil it to keep from browning too much on the outside?

    • Vicky says

      Hmmm…I have never had that issue and reading through the comments I don’t think anyone else has. So sorry to hear that it didn’t work out. Maybe in the future covering it in foil would help.

      • Lauren says

        I just pulled this casserole out of the oven after 40 minutes and the biscuits are sooo runny and doughy. We have now been waiting for over an hour for it to cook. Disappointed our Christmas casserole did not turn out.

        • Vicky says

          Sorry to hear that. It’s so weird that things turn out like that sometimes. I got a comment an hour after you from someone who made it and loved it.

  41. Sharolyn says

    5 stars
    Made this this morning for Christmas Morning Breakfast. I used bacon and added sautéed Mushrooms and Green Peppers. I also used a Mexican cheese blend. It was so good! My family loved it. This will be definitely be made again.

  42. Christina says

    5 stars
    I LOVE this recipe! Our family makes it every time we have weekend visitors – it is simple, feeds many and everyone asks for the recipe. I am wondering if this is something that will freeze well? And if so, at what point in the process do I stop and freeze? We have a baby due in a few weeks and I’m doing much food prep/freezing. Any suggestions for making this recipe freeze-ready are appreciated!

  43. April Bates says

    5 stars
    I was wondering can I add red chili, potato and bacon to the recipe. I want a breakfast casserole that has biscuit, egg, some form of potato, bacon sausage, red chili and cheese that I can bake and them refrigerate so I can cut some out, heat it up and eat it quick on the way to school.

    • Vicky says

      Those sounds like great additions. I have never tried them so I can’t speak to if the cooking time would be exactly the same, but if you try it please let me know how it works out.

  44. Jessica Zeidan says

    I want to add hash browns to this and use half the biscuits do you think it would turn out well?

    • Vicky says

      I haven never tried that Jessica so I don’t know for sure. It sounds like a yummy variation though so if you do it, let me know how it turns out.

    • Vicky says

      I have cut it up into individual portions, frozen it and reheated it. So it is freezer friendly.

  46. Annette says

    Hi Vicky!
    Would I need to alter anything if I use smoked turkey sausage instead? Thank you!

    • Vicky says

      Hi Annette, I have never tried it with smoked turkey sausage so I am not sure. I would think it shouldn’t effect anything.

  47. María says

    5 stars
    Hi
    This recipe sound yummy 1 I got a question about the biscuit dough. In Ecuador we don’t have biscuits, I have never cooked them either on top of that I’m a rookie! I’m thinking what would turn out if I use bread? Maybe croissants cut in pieces?
    What do you think?

    • Vicky says

      I have never tried that, but I like the idea of the croissants. Wish I could be of more help. if you try it please let me know how it turns out. Thanks for stopping by.

  49. Erin says

    This was hecka good! Made it exactly how you said using a roll of mild bulk sausage!! Winner, winner, egg breakfast dinner! Thanks

  50. Britta says

    I read where others have said they used 10 eggs. If I use 10 eggs would I also increase the amount of milk? If so, how much?

    Looks delicious. Can’t wait to try it.

  51. Erin says

    Is it doughy at all bc of biscuits? Has anyone ever cooked the cut up biscuits for 5 minutes or so before adding rest of ingredients and then finish cooking? Also is it better to let it set for a few hours or overnight before cooking? Does it turn out better?

    • Vicky says

      I have not found it to be doughy anytime I have made it. I always like leaving it for a few hours or overnight since the biscuits soak up more of the eggs, but it is good either way.

  52. Jeffrey Melton says

    5 stars
    This has been our Sunday special go-to breakfast for the last 2 years. Absolutely fantastic, as simple as it is.

    We usually make it by browning a pound of breakfast sausage (the kind that comes in a roll), and using that in place of the sausage patties. We’ve also made it with bacon, turkey sausage, and others – all great!! We also use 8 to 10 eggs without changing any of the other ingredients amounts to give it a bit more body. I’ve never had it come out doughy, as many commenters seem to be concerned about. We also sometimes prepare it the night before for a quick-to-prepare holiday breakfast. We always keep a roll of sausage and a tube of biscuits on hand for when we need breakfast casserole!

    To make it EXTRA-special, use Pillsbury flaky layers biscuits or similar.

    Definitely give this recipe a try – it’s becoming a family tradition in my house, and the wife loves it!

    • Jeffrey Melton says

      5 stars
      Last tip… You can build the raw biscuits into two stacks and get all your cutting done in 6 cuts – easy!!

    • Vicky says

      Jeffrey, thank you so much for the kind words! It is a favorite here as well. What can be bad about sausage, egg and biscuits. Thanks for the wonderful tips!!

  53. Maria says

    This looks perfect for a Sunday morning breakfast I’m planning for overnight guests.
    Does anyone know the nutritional info? Calorie count per serving?
    Thanks.

  54. Renee Murphy says

    This looks very,very good but I don’t have any canned biscuits. I was wondering if I could use homemade biscuit dough? Sounds real yummy.

  55. Robin says

    Have you tried using salsa or green verde salsa in the egg mixture? Just wondering how that would pair with the biscuits?

    • Vicky says

      I have not tried that, but I can’t imagine that it would be bad. Sounds yummy! If you give it a shot let me know how it works.

  56. Denise says

    Hey, I’m planning on making this for my family, and 2 other families for Christmas morning breakfast. I looked through the comments but didn’t see anyone mention this. I’m not big on canned biscuits and I plan on using my homemade biscuit recipe. Have you ever tried this, do you think it would work out ok? I’m really looking forward to this, Merry Christmas!!

  58. Tiawana says

    My family loved this dish! I made it this morning. I used Tennessee Pride mild sausage and bacon. Mixed both meats on the top half and bacon only on the bottom half. Was truly a success! Thanks for sharing.

  59. Angie says

    5 stars
    This was very good and easy to make. I made mine the night before I just put it in the fridge and cooked it in the morning. I used turkey sausage definitely making this Castrol again.

  62. Celena says

    What a great easy recipe! It tasted good. My hubby and son really liked it. I think next time I will try the Maple Jimmy Dean Sausage with it. Might give it a bit more flavor. Thanks for sharing!

  64. Elizabeth says

    5 stars
    I made this and its wonderful~ I added a few more eggs like you said in some comments and its perfect~~ I did refrigerate overnight too~~ for those of you that are having it brown too quickly~~ I had read comments before I made it and I did add the cheese to first layer but almost when done and eggs set I added to the top cheese and it melted in no time just perfectly that way you add the top cheese at the end and it doesn’t overcook it! Thankyou for this recipe its a real keeper!!! Elizabeth

  68. Terri says

    4 stars
    I added french toast bread along with the biscuits. I should have increased the egg amount but my husband and son loved it. I drizzled REAL maple syrup over it as well.

  69. Rebecca says

    5 stars
    This is a fabulous recipe! I made it Thanksgiving morning right before the rush of all the baking and it was great! I am making it again for my husband work!!

  72. Katy says

    5 stars
    I absolutely love this recipe! I have already made it twice. Only change is I add diced peppers and onions to the ground sausage while I cook it. So easy and delicious!

  73. Don Juan says

    1 star
    I dislike recipes like this that omit any reference to serving size or # of servings in the nutritional facts.

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