When I have to make breakfast for a crowd, whether it be family or a potluck, I am looking for easy and delicious. As the mom of small kids, I don’t have lots of time in the morning. My favorite breakfast recipes are those where I can do all of the meal prep the night before and just pop something in the oven in the morning when things are more hectic. This Sausage, Egg and Biscuit Breakfast Casserole contains all my 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.
Sausage Egg and Biscuit Breakfast Casserole
This breakfast casserole recipe is so easy to prepare because it uses refrigerated biscuit dough.
I cut each biscuit into six pieces. The easiest way to do this is to use a pizza cutter.
For this Sausage, Egg and Biscuit Breakfast Casserole recipe 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.
I used eight frozen sausage patties for this breakfast casserole. Just heat and cut into small pieces. Bacon would work well too. Mmmmm…bacon.
You just layer all your ingredients into the casserole dish.
Add some eggs and milk.
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.
When you wake up, pop it in the oven and try and be patient as this Sausage, Egg and Biscuit Breakfast Casserole 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 - Food Fun Friday
This hearty breakfast can be made the night before and is perfect for a holiday morning!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 381 kcal
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
- Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
- Open up a package of biscuits and cut each into 6 pieces.
- Spread cut biscuits in the bottom of the greased casserole dish.
- Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
- Sprinkle 1/2 cup of shredded cheese over the sausage.
- Beat 6 eggs with milk and pour over the biscuits and sausage.
- Sprinkle remaining cheese over the top and add a shake of salt and pepper.
- Bake at 350 degrees for 30-35 minutes until the eggs are set.
Nutrition Facts
Sausage, Egg and Biscuit Breakfast Casserole - Food Fun Friday
Amount Per Serving
Calories 381 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Cholesterol 154mg 51%
Sodium 786mg 33%
Potassium 239mg 7%
Total Carbohydrates 28g 9%
Sugars 2g
Protein 15g 30%
Vitamin A 8.5%
Calcium 21.6%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.
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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!
Rojeanna says
Can it sit overnight in the fridge??
Vicky says
Yes it can!
Lisa says
Is this sitting in the fridge over night uncooked and cooked in the morning or cooked first?
Thank you!
Vicky says
Yes Lisa, uncooked overnight and bake in the morning. Thanks for stopping by!
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
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)
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
Thank you!
Sarah says
If this was made in a crock pot how long would it take? On high or low?
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.
Vicky says
Good to know! Thanks so much Lawanda!
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
happy at last says
Malea,
I have needed that cooking guide for as long as I can remember. THNAK YOU !! My family thanks you!!
Bernie says
not understanding these settings. Sorry!
Amber says
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.
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.
Sahar says
Scone!!
R says
Oh, what if you used CINNAMIN ROLLS !
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.
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?
Vicky says
I have never tried that, so I can’t say for certain, but that sounds like it would work.
Samamtha says
Do you think this recipe could be made in a throw away casserole tin?
Vicky says
I think that would work well Samantha. Thanks for stopping by!
ColleenB.~Texas says
Also good using diced ham
Vicky says
Love that idea Colleen!
Ruthie says
If you chill overnight,do you bring back to room temp or increase bake time?
Vicky says
No it goes straight from the refrigerator to oven with no increase in cook time. Thanks for stopping by!
Don Guderian says
I used this recipe this morning and it was EGGcellent and EASY. Everyone loved it! Thanks, Vicky!
Vicky says
Thanks so much for the kind words Don! It means a lot. Have a great new year!
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!
Donna says
Do you have to refrigerate it are can you just make it in the morning and cook it then.
Vicky says
You can easily make it in the morning and cook it then. Happy New Year Donna!
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.
Vicky says
Yum! Sounds like a great meal Judy. Happy New Year!
Janet says
tried this recipe this morning and it was a HIT ! I did add two chopped jalapenos at my hubby’s request …
Vicky says
I LOVE hearing that Janet. Oh, I can’t wait to try your spicy variation! Happy New Year!
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..
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!
Ash says
Thank you, same to you! It came out perfectly 🙂 thank you, Miss Vicky for this wonderful recipe!
Vicky says
SO happy to hear that! Thanks so much for taking the time to leave such kind words.
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.
Jamie says
Hello, planning on maling this in the morning….do you bake it covered or uncovered?
Vicky says
Uncovered. Enjoy!
Cristina says
Was curious if anyone has added in a layer of has browns to it?
Vicky says
Never tried that Cristina, but if you do let me know how it works.
Cheryl says
This casserole was a big hit at our Easter Brunch. Thanks!
Vicky says
Thrilled to hear it! Thanks for the feedback Cheryl!
Aubyn says
Can I use a can of the Grands biscuits, or is they too big? Many thanks!
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?
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?
Schontell says
I forgot to add my milk to my eggs I pray that it still come out Perfect
KB says
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).
Denise says
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!
Joy Frederick says
Can’t wait to try this next time I have company. Thanks
Debbi says
What type of biscuits do you use for this recipe? Flaky, Home style, Southern style, etc.? Thank you!
Vicky says
I used an 8 pack of grands biscuits. Thanks for stopping by!
Sajon says
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.
Jane C says
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
Glad you liked it! I will try it with more eggs next time. Thanks for the tip.
debbie says
Loved this! I didn’t have enough sausage, so I added real bacon bits and sausage. Turned out great!!
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!!!
Vicky says
Thanks so much for the kind words Wendy!
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.
Padme Skywalker says
I tried this today with only the alternation of using 10 eggs & it was fantastic!!! Thank you so much for sharing.
Tarissa says
Hi, can this be left in the fridge for two nights? Thank you!
Vicky says
Hi Tarissa, I have never tried that and I’d be nervous about the eggs.
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!
Marissa says
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
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!
Freda Marie says
Not as progresSively…but “as written”…I hate autocorrect on my PC!
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!
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.
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.
Sharolyn says
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
Glad to hear you enjoyed it! Happy holidays and thanks for the kind words!
Christina says
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!
April Bates says
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.
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.
Patricia says
Can you freeze it, if not how long will it stay in fridge.
Vicky says
I have cut it up into individual portions, frozen it and reheated it. So it is freezer friendly.
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.
María says
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.
Dayna says
This is amazing with gravy!
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
Vicky says
Thanks for the kind words Erin!
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.
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.
Jeffrey Melton says
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
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!!
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.
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.
Vicky says
I say it’s worth a try Renee!
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.
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!!
Lois says
Do you cover while baking?
Vicky says
No, but you can cover with foil near the end if it starts turning too brown.
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.
Vicky says
I love the two meat variation. Yum! Thanks for the kind words!
Angie says
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
So glad it turned out for you Angie. It is one of our favorites.
Tracie Ethridge says
I tried this, this moring loved it would definitely make it again….thank you vicky
Chandra says
Can I refrigerate LEftovers and Reheat For a couple Of Days Instead Of Freezing Right away?
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!
Vicky says
Thanks for the kind words Celena! It always means a lot. Enjoy your day!
Kelly says
Thank you for sharing!
Elizabeth says
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
So happy you liked it Elizabeth!
Serenity says
Once cooked, do I store in fridge or can I leave it out?
Vicky says
You would need to store it in the refrigerator.
LuxeCalendar 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.
Angie says
Can I cut this in half in a 9×9? How long should I bake it?
Terri says
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.
Rebecca says
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!!