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The BEST Sausage, Egg and Biscuit Breakfast Casserole

July 18, 2019 By Vicky

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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. Be sure to also check out our Overnight Egg Casserole.
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

HOW TO MAKE THIS EASY BREAKFAST CASSEROLE

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.

HOW DO YOU MAKE AN OVERNIGHT BREAKFAST CASSEROLE?

It is easy to prepare this casserole the night before. Simply assemble it as shown above and 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.
Sausage, Egg and Biscuit Breakfast Casserole

HOW LONG CAN YOU STORE CASSEROLE LEFTOVERS?

If you have any leftovers (I never have!) you can store them in the refrigerator for up to 3 days.

CAN YOU FREEZE THIS EGG CASSEROLE?

Once cooked, you can freeze this egg casserole for up to one month. The easiest way to do this is to cut up the cooked casserole and store it in a freezer safe container.

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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Filed Under: breakfast, Recipes

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Comments

  1. Jennifer H says

    October 10, 2015 at 4:11 pm

    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

      October 11, 2015 at 3:22 pm

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

      • Rojeanna says

        November 15, 2015 at 6:37 am

        Can it sit overnight in the fridge??

        • Vicky says

          November 16, 2015 at 11:16 am

          Yes it can!

          • Lisa says

            December 19, 2015 at 9:02 am

            Is this sitting in the fridge over night uncooked and cooked in the morning or cooked first?

            Thank you!

          • Vicky says

            December 20, 2015 at 9:21 pm

            Yes Lisa, uncooked overnight and bake in the morning. Thanks for stopping by!

        • KIM RAY says

          April 2, 2016 at 4:59 am

          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

            October 1, 2016 at 7:48 pm

            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

            October 4, 2016 at 9:15 am

            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

      February 22, 2019 at 10:58 am

      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

    November 1, 2015 at 8:32 am

    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

      November 16, 2015 at 11:21 am

      Thank you!

  3. Sarah says

    December 5, 2015 at 5:26 am

    If this was made in a crock pot how long would it take? On high or low?

    • Vicky says

      December 5, 2015 at 1:42 pm

      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

        February 11, 2016 at 6:16 am

        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.

        • Vicky says

          February 11, 2016 at 11:20 am

          Good to know! Thanks so much Lawanda!

    • Malea says

      June 18, 2016 at 12:55 am

      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

      • happy at last says

        October 15, 2018 at 10:55 am

        5 stars
        Malea,
        I have needed that cooking guide for as long as I can remember. THNAK YOU !! My family thanks you!!

      • Bernie says

        January 14, 2019 at 4:54 am

        not understanding these settings. Sorry!

    • Amber says

      April 22, 2018 at 11:06 am

      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

    December 9, 2015 at 9:00 am

    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

      December 9, 2015 at 10:37 am

      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

        December 25, 2015 at 11:04 am

        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.

    • Sahar says

      June 13, 2018 at 2:07 am

      Scone!!

      • R says

        September 15, 2018 at 9:34 am

        Oh, what if you used CINNAMIN ROLLS !

  5. Denise says

    December 11, 2015 at 3:22 pm

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

    • Vicky says

      December 13, 2015 at 8:51 am

      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

    December 13, 2015 at 5:06 pm

    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?

    • Vicky says

      December 20, 2015 at 9:27 pm

      I have never tried that, so I can’t say for certain, but that sounds like it would work.

  7. Samamtha says

    December 21, 2015 at 9:06 pm

    Do you think this recipe could be made in a throw away casserole tin?

    • Vicky says

      December 25, 2015 at 12:53 pm

      I think that would work well Samantha. Thanks for stopping by!

  8. ColleenB.~Texas says

    December 22, 2015 at 12:31 am

    Also good using diced ham

    • Vicky says

      December 25, 2015 at 12:49 pm

      Love that idea Colleen!

  9. Ruthie says

    December 22, 2015 at 10:05 am

    If you chill overnight,do you bring back to room temp or increase bake time?

    • Vicky says

      December 25, 2015 at 12:49 pm

      No it goes straight from the refrigerator to oven with no increase in cook time. Thanks for stopping by!

  10. Don Guderian says

    December 26, 2015 at 3:29 pm

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

    • Vicky says

      December 26, 2015 at 3:43 pm

      Thanks so much for the kind words Don! It means a lot. Have a great new year!

  11. Christie says

    December 26, 2015 at 7:31 pm

    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

      December 27, 2015 at 1:54 pm

      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!

  12. Donna says

    December 27, 2015 at 7:53 am

    Do you have to refrigerate it are can you just make it in the morning and cook it then.

    • Vicky says

      December 27, 2015 at 1:52 pm

      You can easily make it in the morning and cook it then. Happy New Year Donna!

  13. Judy Davis says

    December 28, 2015 at 4:16 pm

    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.

    • Vicky says

      December 29, 2015 at 10:34 am

      Yum! Sounds like a great meal Judy. Happy New Year!

  14. Janet says

    December 30, 2015 at 9:13 am

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

    • Vicky says

      December 30, 2015 at 9:17 am

      I LOVE hearing that Janet. Oh, I can’t wait to try your spicy variation! Happy New Year!

  15. Sue says

    January 8, 2016 at 8:08 pm

    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

    January 13, 2016 at 2:33 pm

    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

      January 13, 2016 at 2:34 pm

      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!

      • Ash says

        January 17, 2016 at 9:29 am

        5 stars
        Thank you, same to you! It came out perfectly 🙂 thank you, Miss Vicky for this wonderful recipe!

        • Vicky says

          January 18, 2016 at 3:08 pm

          SO happy to hear that! Thanks so much for taking the time to leave such kind words.

  17. Shirley Kikendall says

    January 13, 2016 at 3:45 pm

    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

      January 14, 2016 at 10:12 am

      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

    March 5, 2016 at 5:24 am

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

    • Vicky says

      March 5, 2016 at 7:25 am

      Uncovered. Enjoy!

  19. Cristina says

    March 26, 2016 at 7:54 am

    Was curious if anyone has added in a layer of has browns to it?

    • Vicky says

      March 28, 2016 at 11:31 am

      Never tried that Cristina, but if you do let me know how it works.

  20. Cheryl says

    March 27, 2016 at 9:27 pm

    5 stars
    This casserole was a big hit at our Easter Brunch. Thanks!

    • Vicky says

      March 28, 2016 at 11:30 am

      Thrilled to hear it! Thanks for the feedback Cheryl!

  21. Aubyn says

    March 31, 2016 at 7:15 am

    Can I use a can of the Grands biscuits, or is they too big? Many thanks!

    • Vicky says

      April 13, 2016 at 2:35 pm

      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

      December 26, 2016 at 9:02 am

      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

      November 18, 2018 at 11:21 am

      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

    April 28, 2016 at 12:52 pm

    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?

    • Schontell says

      April 30, 2016 at 2:20 pm

      I forgot to add my milk to my eggs I pray that it still come out Perfect

  23. KB says

    May 6, 2016 at 9:38 am

    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

    May 14, 2016 at 6:39 pm

    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

      May 17, 2016 at 10:33 am

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

  25. Joy Frederick says

    June 19, 2016 at 4:42 am

    Can’t wait to try this next time I have company. Thanks

  26. Debbi says

    June 27, 2016 at 6:12 am

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

    • Vicky says

      June 27, 2016 at 11:39 am

      I used an 8 pack of grands biscuits. Thanks for stopping by!

  27. Sajon says

    July 12, 2016 at 3:19 am

    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

      July 12, 2016 at 7:31 am

      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

    August 21, 2016 at 9:41 am

    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.

    • Vicky says

      August 23, 2016 at 11:32 am

      Glad you liked it! I will try it with more eggs next time. Thanks for the tip.

  29. debbie says

    September 9, 2016 at 6:19 pm

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

  30. Wendy Holloway says

    September 13, 2016 at 4:41 pm

    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!!!

    • Vicky says

      September 14, 2016 at 10:56 am

      Thanks so much for the kind words Wendy!

  31. Marilyn says

    September 25, 2016 at 3:51 am

    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

    October 9, 2016 at 12:56 pm

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

  33. Tarissa says

    October 20, 2016 at 10:07 am

    Hi, can this be left in the fridge for two nights? Thank you!

    • Vicky says

      October 21, 2016 at 11:57 am

      Hi Tarissa, I have never tried that and I’d be nervous about the eggs.

  34. Kathy says

    October 26, 2016 at 5:11 am

    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

      October 26, 2016 at 8:49 am

      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

    October 29, 2016 at 6:33 pm

    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

    November 5, 2016 at 4:09 pm

    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!

  37. Freda Marie says

    November 5, 2016 at 4:10 pm

    Not as progresSively…but “as written”…I hate autocorrect on my PC!

  38. Sue Bentch says

    November 16, 2016 at 7:52 am

    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

      November 22, 2016 at 12:28 pm

      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

    November 26, 2016 at 6:55 pm

    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

      December 2, 2016 at 2:07 pm

      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

    December 6, 2016 at 7:34 pm

    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

      December 7, 2016 at 11:57 am

      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

        December 25, 2016 at 8:21 am

        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

          December 25, 2016 at 4:53 pm

          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

    December 25, 2016 at 9:35 am

    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.

    • Vicky says

      December 25, 2016 at 4:53 pm

      Glad to hear you enjoyed it! Happy holidays and thanks for the kind words!

  42. Christina says

    January 5, 2017 at 4:48 am

    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

    January 5, 2017 at 6:25 pm

    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

      January 10, 2017 at 9:53 am

      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

    January 7, 2017 at 12:02 pm

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

    • Vicky says

      January 10, 2017 at 9:52 am

      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.

  45. Patricia says

    April 24, 2017 at 10:14 am

    Can you freeze it, if not how long will it stay in fridge.

    • Vicky says

      April 26, 2017 at 9:26 am

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

  46. Annette says

    May 13, 2017 at 7:45 am

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

    • Vicky says

      May 14, 2017 at 3:01 pm

      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

    May 22, 2017 at 10:12 pm

    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

      May 23, 2017 at 12:26 pm

      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.

  48. Dayna says

    June 14, 2017 at 7:51 pm

    This is amazing with gravy!

  49. Erin says

    June 21, 2017 at 2:03 pm

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

    • Vicky says

      June 26, 2017 at 11:47 am

      Thanks for the kind words Erin!

  50. Britta says

    June 25, 2017 at 7:23 am

    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

    June 27, 2017 at 1:48 pm

    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

      June 28, 2017 at 10:50 am

      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

    August 7, 2017 at 12:22 pm

    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

      August 7, 2017 at 12:25 pm

      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

      August 14, 2017 at 11:31 am

      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!!

    • Debbie says

      May 26, 2019 at 3:13 pm

      Hi Jeff, do you use the 16 Oz grand biscuits or the 10 Oz regular biscuits?

  53. Maria says

    August 14, 2017 at 9:14 pm

    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

    August 18, 2017 at 12:16 pm

    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.

    • Vicky says

      August 21, 2017 at 5:05 pm

      I say it’s worth a try Renee!

  55. Robin says

    November 14, 2017 at 4:47 pm

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

    • Vicky says

      November 15, 2017 at 8:55 am

      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

    December 21, 2017 at 9:39 am

    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!!

  57. Lois says

    December 24, 2017 at 7:18 pm

    Do you cover while baking?

    • Vicky says

      December 28, 2017 at 10:38 am

      No, but you can cover with foil near the end if it starts turning too brown.

  58. Tiawana says

    January 1, 2018 at 10:18 am

    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.

    • Vicky says

      January 2, 2018 at 10:10 am

      I love the two meat variation. Yum! Thanks for the kind words!

  59. Angie says

    January 1, 2018 at 9:42 pm

    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.

    • Vicky says

      January 2, 2018 at 10:10 am

      So glad it turned out for you Angie. It is one of our favorites.

  60. Tracie Ethridge says

    January 13, 2018 at 12:01 pm

    5 stars
    I tried this, this moring loved it would definitely make it again….thank you vicky

  61. Chandra says

    January 14, 2018 at 9:45 am

    Can I refrigerate LEftovers and Reheat For a couple Of Days Instead Of Freezing Right away?

  62. Celena says

    January 24, 2018 at 5:39 pm

    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!

    • Vicky says

      January 25, 2018 at 9:59 am

      Thanks for the kind words Celena! It always means a lot. Enjoy your day!

  63. Kelly says

    January 29, 2018 at 10:58 am

    5 stars
    Thank you for sharing!

  64. Elizabeth says

    February 28, 2018 at 12:05 pm

    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

    • Vicky says

      March 16, 2018 at 12:14 pm

      So happy you liked it Elizabeth!

  65. Serenity says

    September 11, 2018 at 8:16 pm

    5 stars
    Once cooked, do I store in fridge or can I leave it out?

    • Vicky says

      November 13, 2018 at 3:12 pm

      You would need to store it in the refrigerator.

  66. LuxeCalendar says

    December 6, 2018 at 5:20 am

    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.

  67. Angie says

    December 23, 2018 at 2:30 pm

    Can I cut this in half in a 9×9? How long should I bake it?

  68. Terri says

    December 25, 2018 at 7:43 am

    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

    February 28, 2019 at 8:55 pm

    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!!

  70. Mary Hornsby says

    April 1, 2019 at 11:42 am

    cooking in the microwave tonite!

  71. Janet Davis says

    May 5, 2019 at 1:44 pm

    This looks interesting. I’d never think of that biscuit thing. Hm…

    • Raul says

      June 8, 2019 at 8:27 pm

      Not bad but I found a clipped fingernail inside a piece of sausage.

  72. Katy says

    July 6, 2019 at 6:39 am

    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

    September 29, 2019 at 1:53 pm

    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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Hi, I'm Vicky, founder and content creator at Mess For Less. If you are looking for play and learning activities for kids, kid friendly food, parenting tips and general family fun, you will find it at Mess For Less. I invite you to learn more about me or drop me a note. Thanks for stopping by!
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