Sausage Egg and Biscuit Breakfast Casserole is my go-to when I need a make-ahead breakfast casserole that still feels like a real brunch (not just "breakfast for a crowd"). You get the classic sausage + eggs + biscuits combo in one pan, and it slices cleanly once it rests, so serving is fast and stress-free.
If you're making this for guests, two things make the difference between "fine" and wow:
- spreading the biscuit pieces so you don't get a doughy middle
- baking until the center is fully set (not just browned on top)
Jump to:
- Why You'll Love Sausage Biscuit Casserole
- Ingredients For Sausage Biscuit Casserole
- How To Make Sausage Egg and Biscuit Breakfast Casserole
- Tips For Biscuit Sausage Egg Casserole
- Adding Vegetables To Breakfast Casserole
- What to Serve With This
- FAQs For Sausage Egg and Biscuit Breakfast Casserole
- Related Recipe (Make Ahead Breakfasts)
- Easy Breakfast Casseroles
- 📖 Recipe
If you're looking for more family-friendly casseroles, browse my casserole recipes . If you want a from-scratch option another day, here's my Best Buttermilk Biscuit Recipe (this casserole is designed for refrigerated biscuits).
This recipe is easy to prepare because it uses refrigerated biscuit dough and can be prepared the night before. It works as a breakfast or brunch and is one that I have brought to potlucks for years. For another yummy breakfast recipe, try this Sausage Biscuit Casserole.
Why You'll Love Sausage Biscuit Casserole
- It's perfect for busy mornings. You can prep it ahead of time and bake it fresh, making chaotic days feel a little more manageable.
- It uses simple ingredients. With just biscuits, eggs, milk, cheese, and sausage, you're serving up a hearty breakfast the whole family will love.
- It's warm, cheesy, and comforting. Classic flavors come together in one delicious dish that tastes like a cozy hug.
- It's a reader favorite for a reason. This sausage biscuit casserole is one of our most popular breakfast recipes!
- It's versatile. Serve it for weekend brunch, holiday mornings, or even dinner-you really can't go wrong.
- Want to try a twist? Check out our Biscuits and Gravy Casserole for another delicious variation!
Ingredients For Sausage Biscuit Casserole
- Refrigerated biscuits - Refrigerated biscuit dough is the foundation of the dish. Biscuits add a fluffy and slightly crispy texture and help make the dish more filling.
- Eggs - Provide a rich, creamy texture and protein.
- Milk - Helps the eggs to cook evenly and contributes to the creamy texture.
- Shredded cheddar cheese/jack mix - Adds a melty, gooey layer to this casserole.
- Breakfast sausage - Gives a savory, slightly spicy taste that works wonderfully with the eggs and cheese. The sausage also adds protein, making this breakfast even more satisfying.
- Salt and pepper - To taste.
How To Make Sausage Egg and Biscuit Breakfast Casserole
1. Preheat and prep
Preheat your oven to 350°F and spray a casserole dish with nonstick cooking spray.
2. Cut the biscuits
Open the tube of biscuits and separate them. Use a pizza cutter to slice each biscuit into six small pieces.
3.Cook and prep the sausage
Heat eight frozen pork sausage patties in the microwave or a skillet until fully cooked. Then chop them into small pieces. (You can also use bacon or turkey sausage if preferred!)
4. Layer the ingredients
Spread the biscuit pieces evenly on the bottom of the greased casserole dish. Add the sausage on top of the biscuits, then sprinkle some shredded cheese over the sausage.
5. Add the egg mixture
In a bowl, beat the eggs and milk together. Pour this mixture evenly over everything in the casserole dish.
6. Top with more cheese
Sprinkle the remaining cheese over the top for extra melty goodness.
7. Bake now or refrigerate overnight
If you're baking right away, pop it in the oven and bake until the eggs are set. Want to make it ahead? Cover the dish and refrigerate overnight, then bake in the morning as directed.
This recipe is perfect for potlucks and feeding a crowd. With just a few basic ingredients, such as biscuits, eggs, milk, cheese, and sausage, you can create a hearty, stress-free meal.
Tips For Biscuit Sausage Egg Casserole
- Don't overcook the sausage-cook just until done so it stays juicy in the oven.
- Spread biscuit pieces/sausage/cheese evenly so every slice has the right mix.
- Rest the casserole about 10 minutes before slicing so it sets and cuts cleanly.
Adding Vegetables To Breakfast Casserole
Adding veggies to this dish is a great way to add a bit of color and extra nutrients. Feel free to mix in bell peppers, onions, spinach, or mushrooms. If you are going to add vegetables, dice and sauté them first to bring out their flavors and keep them from adding excess moisture.
- Spinach: squeeze it dry after wilting.
- Mushrooms: cook until the pan is dry.
The best time to incorporate veggies is right after you've added the sausage, but before you add the eggs. Just sprinkle the veggies over the sausage. A small handful per veggie is plenty - too much can water down the eggs. Avoid raw tomatoes or frozen peppers unless fully cooked and drained.
What to Serve With This
This casserole is hearty and savory, so it pairs best with something fresh or crunchy:
- Fresh fruit salad, berries, or a simple fruit tray
- Yogurt parfait bar (yogurt + fruit + granola)
- Hash browns or roasted breakfast potatoes for a bigger brunch spread
- A simple green salad with a light vinaigrette (surprisingly perfect with cheesy casseroles)
- Muffins or coffee cake if you're feeding a crowd
FAQs For Sausage Egg and Biscuit Breakfast Casserole
Yes, this casserole is a great make-ahead option! You can fully assemble it the night before -just cover it tightly with foil or plastic wrap and store it in the refrigerator. In the morning, take it out while the oven preheats and bake as directed.
To store your breakfast casserole recipe with biscuits, let it cool completely before transferring it to an airtight container. Then, refrigerate for up to 3 days.
Definitely! To freeze, bake the casserole as directed and let it cool completely. Then wrap it tightly in plastic wrap and foil (or place it in an airtight container) and freeze for up to 2 months. When you're ready to serve it, thaw it overnight in the fridge and reheat in the oven at 350°F until warmed through.
Absolutely - this recipe is super versatile! Feel free to substitute the sausage with cooked bacon, diced ham, or even a plant-based sausage alternative. You can also mix in some sautéed veggies like peppers, onions, or spinach if you'd like to sneak in a little extra flavor and color.
A 9×13 pan bakes most evenly. If using a smaller/deeper dish, expect a longer bake time.
Absolutely. Use cooked bacon pieces or diced ham. The main rule is: meats should be cooked (or ready-to-eat) before they go in.
Related Recipe (Make Ahead Breakfasts)
- Overnight Egg Casserole
- Overnight Breakfast Casserole
- 20 Make Ahead Breakfast Recipes
- Healthy Breakfast Ideas to Make Ahead of Time
Easy Breakfast Casseroles
📖 Recipe
Sausage Egg and Biscuit Breakfast Casserole (Make-Ahead)
Video
Ingredients
- 16 oz container of biscuits
- 6 eggs
- ½ cup milk
- 1 ½ 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 ½ 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.
Notes
- Spread out the biscuit pieces, sausage, and cheese evenly so each bite contains all of the ingredients.
- Let this casserole rest for 10 minutes after it comes out of the oven. It will be easier to slice this way.
Cheryl says
This casserole was a big hit at our Easter Brunch. Thanks!
Vicky says
Thrilled to hear it! Thanks for the feedback Cheryl!
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.
Jamie says
Hello, planning on maling this in the morning....do you bake it covered or uncovered?
Vicky says
Uncovered. Enjoy!
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.
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.
Sue says
I forgot to spray my glass Pyrex 9x13.. 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..
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!
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!
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!
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!