Easy Breakfast Biscuit Casserole with Sausage, Egg and Cheese

Breakfast just got easier with this biscuit breakfast casserole packed with sausage, eggs, and gooey cheese. This easy breakfast biscuit casserole is perfect for busy mornings, weekend brunch, or when you need something warm and filling without a lot of fuss.

 

Why We Love This Sausage Biscuit Breakfast Casserole

• Easy for holidays or a crowd – Perfect for weekend brunch, Christmas morning, or Easter brunch. Check out my Christmas brunch recipes, Easter brunch ideas, or all my Easter recipes for more options.
• Great for meal prep – Make it once and reheat slices during the week for an easy breakfast.
• Make ahead friendly – Prep it the night before, then bake in the morning so everything is ready with less stress.

Ingredients For Breakfast Biscuit Casserole Recipe

You only need a few simple ingredients to make this easy breakfast biscuit casserole, and most are pantry or fridge staples.

• breakfast sausage – you want to use breakfast sausage crumbles. Patties or links can be used, but will need to be cut up before adding to the sausage biscuit casserole. You can also use turkey sausage or chicken sausage.
• refrigerated biscuit dough – I used canned Pillsbury Grands refrigerated biscuits. Store brand or another brand works fine too.
• large eggs
• milk I used 2% milk, you can use whatever milk of choice you prefer. Whole milk will have the best creaminess.
• Monterey Jack cheese shredded, you can use cheddar cheese or Colby cheese also
• salt
• black pepper
• garlic powder
• onion powder
• paprika – I use sweet paprika in all my recipes. A spicy paprika can be used, but may give the casserole a little kick!
• green onions optional, chopped for garnish

How To Make This Easy Breakfast Biscuit Casserole

1. Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking dish with spray cooking oil.
2. Place a large skillet over medium-high heat. Add the breakfast sausage, breaking it into pieces and stirring it as it cooks. Brown until fully cooked and there is no more pink. Drain any excess fat and set the sausage to the side.

3. Open the biscuit dough and place it on a cutting board. With a knife, slice each biscuit into quarters. Place the biscuit pieces evenly in the prepared baking dish. Layer the cooked sausage over the biscuit pieces.

4. Add eggs, milk, garlic powder, onion powder, paprika, salt, pepper to a large mixing bowl. Mix well with a whisk until well combined. Pour the egg mixture over the sausage and biscuits. Sprinkle the shredded Monterey Jack cheese over the entire casserole.

5. Place the casserole in the oven and bake for 30-35 minutes or until the eggs are set in the middle. The biscuits should also be golden brown, and the cheese will be bubbly. Let the casserole rest for a few minutes before cutting, then add sliced green onions as garnish if desired. Cut into squares, serve and enjoy hot!

Breakfast Casserole With Biscuits Variation Ideas

Swap The Meat – Crumbling cooked bacon in place of half or all of the sausage is the most obvious easy switch to me in the breakfast casserole. Diced ham, even if it’s thinly sliced lunchmeat also works, but you may want to crisp it up in a pan before adding it. Leftover diced cooked chicken is another great way to clean out the fridge with this breakfast casserole recipe.

Chorizo is another delicious option, and is especially delicious with a few ounces of chopped green chiles if that’s your style.

Add Vegetables – You can add vegetables like onion, bell pepper, asparagus sliced into 1 inch pieces, bite sized pieces of broccoli, sliced cherry tomatoes, or corn. Spinach, kale, or frozen veggies are fine to add but are more watery and need to be sauteed in the pan first to get the water out or they can make the casserole too watery. Adding between 1/2- 3/4 cup of vegetables total to this recipe usually works best to keep the bake time similar and not overwhelm the casserole with too many veggies.

Try Different Cheeses – Pretty much any shredded cheese works well in this recipe, try cheddar, provolone, pepper jack, or even a blend.

Why Is My Breakfast Biscuit Casserole Soggy?

This usually happens if extra moisture is added, like vegetables that haven’t been cooked first or sausage that wasn’t drained well. Be sure to brown and drain the sausage and cook down any watery vegetables before adding.

How To Make This A Make Ahead Breakfast

You can prep this breakfast biscuit casserole up to 24 hours in advance. Cover and refrigerate, then bake in the morning when ready to serve.

If baking straight from the fridge, you may need to add a few extra minutes to the bake time.

You can also bake it ahead for meal prep and reheat slices throughout the week.

How To Store And Reheat This Breakfast Biscuit Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also cover the casserole dish tightly with a lid or plastic wrap.

To reheat, warm individual slices in the microwave for about 30 seconds to 1 minute until heated through.

For larger portions, reheat in the oven at 350 degrees for about 15–20 minutes until warm. Cover loosely with foil while reheating to keep the biscuits from getting too brown.