This breakfast casserole with biscuits recipe turns a can of refrigerated biscuits into a fluffy, cheesy breakfast bake. Browned sausage, cheddar, and a savory egg custard soak into golden biscuit pieces, so every bite tastes like a sausage biscuit in casserole form.
I started making this on slow weekend mornings when I wanted something warm without making dough from scratch. A can of biscuits, some sausage, and suddenly breakfast feels like a small celebration. It is the casserole I bring when friends come over for brunch.
Quick facts: This breakfast casserole with biscuits recipe takes 15 minutes of prep, 40 to 45 minutes in the oven, and serves 8.
If you like make-ahead breakfasts, try my overnight french toast casserole recipe too. Save this one to your Easy Breakfast board on Pinterest.
Why You Will Love This Breakfast Casserole With Biscuits Recipe
- Fluffy biscuit texture. Soft inside with golden edges.
- Fast prep. Canned biscuits mean no dough to make.
- Make ahead friendly. Assemble it the night before.
- Kid friendly. Tastes like a sausage biscuit sandwich.
- Easy cleanup. One skillet and one dish.
Ingredients for Biscuit Breakfast Casserole
- 1 pound breakfast sausage
- 1 can (16.3 ounces) refrigerated biscuits (8 large)
- 8 large eggs
- 1 cup whole milk
- 1½ cups shredded cheddar cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 green onions, sliced
Ingredient Notes
- Biscuits: Flaky layers biscuits give the fluffiest result. Cut them into quarters so they cook through.
- Sausage: Drain it well to avoid a greasy casserole.
- Milk: Whole milk makes a creamier custard, but 2% works.
How to Make Breakfast Casserole With Biscuits
Step 1: Brown the sausage
Heat the oven to 350 degrees F and grease a 9×13 inch baking dish. Cook the sausage in a skillet over medium heat for 8 to 10 minutes, breaking it into crumbles. Drain well.
Step 2: Cut the biscuits
Cut each biscuit into 4 pieces and spread them in the dish in a single layer.
Step 3: Add sausage and cheese
Sprinkle the sausage and 1 cup of the cheese over the biscuit pieces.
Step 4: Whisk and pour
Whisk the eggs, milk, salt, pepper, and garlic powder until smooth. Pour evenly over the biscuits, pressing the pieces down lightly.
Step 5: Bake
Bake for 35 minutes, sprinkle on the remaining ½ cup cheese, and bake 5 to 10 minutes more, until puffed and golden and the center reaches 160°F (71°C). The FDA advises cooking casseroles and other egg dishes to 160°F.
Step 6: Rest and serve
Rest 10 minutes, top with green onions, and serve warm.
Why This Recipe Works
Biscuit pieces act like bread in a strata. They soak up the custard and bake into fluffy, tender bites, while the exposed tops turn golden and crisp. Cutting the biscuits small means they cook through instead of staying doughy.
Tips for the Best Biscuit Breakfast Casserole
- Cut the biscuits small so the centers bake through.
- Drain the sausage to avoid grease.
- Check the temperature. The center should reach 160°F (71°C).
- Rest before cutting so the custard sets.
- Use a 9×13 dish. A smaller dish needs more time and bakes unevenly.
Variations
Ham and cheese
Replace the sausage with 2 cups diced ham.
Veggie version
Skip the meat and add 2 cups sautéed peppers, onions, and spinach.
Sausage gravy style
Serve each square with warm sausage gravy over the top.
What to Serve With Breakfast Casserole With Biscuits
Serve with fresh fruit, coffee, and something sweet, such as my pumpkin coffee cake recipe. For a bigger spread, add my overnight french toast casserole recipe. For a crisp potato topping instead, try this tater tot breakfast casserole recipe.
How to Store and Reheat
Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F (74°C), in the microwave or at 350°F (175°C) for 15 minutes. It freezes for up to 2 months; thaw overnight and reheat until steaming hot.
Make ahead
Assemble everything the night before, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes.
Final Thoughts
This breakfast casserole with biscuits recipe is proof that a few simple ingredients can feed a crowd. If it becomes a regular in your kitchen, I would love to hear about it in the comments.
Frequently Asked Questions
Can I make breakfast casserole with biscuits the night before?
Yes. Assemble and refrigerate up to 24 hours, then bake and add 5 to 10 minutes.
What kind of biscuits should I use?
Refrigerated flaky biscuits work best. Cut them into quarters.
Why is the middle doughy?
The biscuit pieces were too big or the casserole was underbaked. Cut them small and bake until the center reaches 160°F.
How do I know it is done?
The top should be golden, the eggs set, and a thermometer in the center should read 160°F (71°C).
Can I use bacon instead of sausage?
Yes. Use 12 slices of cooked, crumbled bacon.
Can I freeze it?
Yes. Freeze baked portions for up to 2 months and reheat until steaming hot.
Can I make it without meat?
Yes. Add sautéed vegetables, or keep it plain with extra cheese.
Breakfast Casserole With Biscuits Recipe
Ingredients
Equipment
Method
- Heat the oven to 350 degrees F and grease a 9×13 inch baking dish. Cook the sausage in a skillet over medium heat for 8 to 10 minutes, breaking it into crumbles. Drain well.
- Cut each biscuit into 4 pieces and spread them in the dish in a single layer.
- Sprinkle the sausage and 1 cup of the cheese over the biscuit pieces.
- Whisk the eggs, milk, salt, pepper, and garlic powder until smooth. Pour evenly over the biscuits, pressing the pieces down lightly.
- Bake for 35 minutes, sprinkle on the remaining ½ cup cheese, and bake 5 to 10 minutes more, until puffed and golden and the center reaches 160°F (71°C). The FDA advises cooking casseroles and other egg dishes to 160°F.
- Rest 10 minutes, top with green onions, and serve warm.
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