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 Breakfast Casserole or this collection of Breakfast Casserole Recipes. Be sure to also check out our Overnight Egg Casserole.
Why you'll love this sausage egg and biscuit breakfast casserole
This breakfast casserole recipe is so easy to prepare because it uses refrigerated biscuit dough and can be prepared the night before. This breakfast casserole with biscuits makes a great breakfast or brunch.
- container of biscuits
- shredded cheddar cheese/jack mix
- breakfast sausage
- Salt and pepper
How to make this easy breakfast casserole
Preheat the oven to 350 degrees and prepare a casserole dish with cooking spray.
For this breakfast casserole with biscuits, I used a 3 quart casserole dish. I am all about my baking dish with carrier. It makes it so easy to take this breakfast to a meeting or gathering.
I cut each biscuit into six pieces. The easiest way to do this is to use a pizza cutter.
I used eight frozen pork sausage patties for this biscuit breakfast casserole. Just heat in the microwave and cut the cooked sausage into small pieces. Bacon would work well too as would turkey sausage.
Spread cut biscuits in the bottom of the greased casserole dish. Spread the sausage pieces over the biscuits. Sprinkle ½ cup of the shredded cheese over the sausage.
In a large bowl, beat together the eggs and milk with a whisk. Pour the egg mixture over the other ingredients in the baking pan.
Top with the remainder of the cheese.
Bake for 30-35 minutes or until the eggs are set.
Figuring out what to make for dinner each night can be stressful. When you sign up for Eat At Home Meal Plans, you get access to four separate meal plans each month (Traditional, Wholesome Traditional, Slow Cooker, and No Flour/No Sugar).
Frequently asked questions
It is easy to prepare this casserole the night before. Simply assemble it as shown above and place it in the fridge overnight and bake it the next morning.
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.
If you have any leftovers (I never have!) you can store them in the refrigerator for up to 3 days.
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.
Sausage, Egg and Biscuit Breakfast Casserole
- 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
- 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.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
If you enjoyed this make ahead breakfast casserole, you'll love:
I made two for 11 7th graders and 4 youth leaders, I also did one casserole with country gravy ( my son loves this)
not understanding these settings. Sorry!
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.
Can I cut this in half in a 9x9? How long should I bake it?
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.
im worried about the biscuits not cooking right...no need to precook biscuit even [partially) if I want pronounced chunks of biscuit?
You would need to store it in the refrigerator.
happy at last
I have needed that cooking guide for as long as I can remember. THNAK YOU !! My family thanks you!!
Oh, what if you used CINNAMIN ROLLS !
Once cooked, do I store in fridge or can I leave it out?
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.
So happy you liked it Elizabeth!
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
Thank you for sharing!
Thanks for the kind words Celena! It always means a lot. Enjoy your day!
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!
Can I refrigerate LEftovers and Reheat For a couple Of Days Instead Of Freezing Right away?
I tried this, this moring loved it would definitely make it again....thank you vicky
I love the two meat variation. Yum! Thanks for the kind words!