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.
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
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!
Dayna says
This is amazing with gravy!
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.
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.
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.
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.
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.
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!
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!