Egg and Biscuit Breakfast Casserole made with sausage is a breakfast sandwich in casserole form. A quick and easy homemade family breakfast that uses canned biscuits and can be made ahead of time, the night before or the morning of. This tasty morning meal is amazing, and you still get fluffy and delicious eggs and biscuits.
This quick cheesy tube biscuit recipe is an easy meal to make overnight and serve the next morning. You get a delicious layered casserole with all of your favorite breakfast foods, eggs, sausage, biscuits, and cheese! We've been making this for years and it's always a hit.
This makes a great breakfast or brunch dish just like our Sheet Pan Pancakes. Be sure to check out our other delicious brunch and breakfast recipes like our Veggie Quiche and Cinnamon Roll Casserole recipe. The Best Protein Packed Pancake Recipe, Air Fryer Frozen biscuits, or Crunchy Cinnamon Granola with Egg Whites our some of our most popular breakfast recipes. Or add a side with our delicious Jammy Eggs.
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Ingredients
- Can /Tube of biscuits - buttermilk, flaky, or butter flavored all work great with this recipe. This is found in most refrigerated sections of the grocery store.
- Ground breakfast sausage- Use breakfast Italian Sausage for the best result and flavor.
- Eggs- You can use these fridge right out of the fridge, they don't have to be room temperature.
- Milk- We used 2% dairy milk when making this but you can use any percent of milk or you can use almond milk or oat milk.
- Table Salt and Black Pepper- This is a simple and traditional seasoning for breakfast foods.
- Shredded cheddar cheese- This adds and compliments the other flavors and ingredients. You can also use mild cheddar or your favorite kind of cheese.
See recipe card for quantities.
How to make Egg and Biscuit Breakfast Casserole
Follow these step-by-step instructions for a great cooking experience. This is a fun and easy recipe to make.
1. Mix the eggs and milk together with a whisk. Add in salt and pepper.
2. In a well greased pan add cut biscuits and then layer cooked sausage. Pour the egg mixture on top.
3. Sprinkle the top with cheese. Don't worry the wet egg won't make the biscuit sogg.
4. Bake for 20 minutes. The eggs need to set and the biscuits need to cook. Serve hot, or reheat in the morning when serving.
Hint: Serve this dish with extra flavor by serving with salsa, ketchup, or even sausage gravy.
Substitutions
- Ham- Instead of sausage, use diced ham. You can use leftover ham from the easter holidays or another meal.
- Bacon - Substitute cooked sausage with cooked bacon. Cook bacon and crumble or cut into bite sized pieces. Sprinkle bacon on the cut biscuits instead of ground breakfast sausage.
- Vegetarian- Remove the meat altogether and have a vegetarian breakfast recipe. This vegetarian casserole will still have the delicious flavor of biscuits, egg, and cheese.
- Veggie lovers - In addition to the sausage, or instead of the sausage, make this a a veggie lovers casserole but adding diced onion, diced green pepper, and sliced mushrooms.
- Crescent Rolls- Try making this with crescent rolls instead by checking out this recipe, Crescent Roll Breakfast Casserole.
Try this Bisquick Breakfast Casserole for another variation.
Storing Breakfast Casserole
Store any leftovers in a refrigerator in an airtight container for 3-4 days.
This meal also freezes well. Cut into small squares and freeze in a freezer bag or airtight plastic container. Freeze for 1-2 months. Thaw and reheat in the microwave before serving.
To reheat any leftovers, heat in a microwave, oven or air fryer.
Top Tip
Make this breakfast dish ahead of time, the night before or a couple hours before eating it in the morning, to save time. This recipe reheats very well in the microwave. Cut small serving size squares and reheat only what you are going to eat. I make this at the beginning of the week and enjoy all week long.
Recipe
Egg and Biscuit Breakfast Casserole
Equipment
- 9X13 baking pan
Ingredients
- 1 can buttermilk biscuits
- 1 pound ground Italian sausage cooked, drained
- 8 eggs
- ¼ cups milk
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon pepper adjust to taste
- ⅔-1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking pan
- Brown the sausage. Drain the excess fat and measure out the amount needed.
- Pop open the canned biscuits. Cut each biscuit into four equal parts. Each can usually has 8 biscuits, you will be left with 32 biscuit pieces. Place the biscuit pieces on the bottom of the pan, evenly spread out. Sprinkle the sausage on top of the biscuits.
- In a medium bowl, crack the eggs, and pour in milk. Whisk for 1 minute. Make sure all of the egg yolks are broken up. Season with salt and pepper, if desired.
- Pour the egg and milk mixture over the top of the biscuits and sausage. The biscuit will not get soggy. See photos above for what this looks like.
- Top the casserole with shredded cheddar cheese.
- Bake for 20 minutes, or until biscuits are cooked through and egg is set. Serve immediately plain, or topped with your favorite hot sauce, ketchup, sausage gravy, or salsa. Or make the night before and reheat in the microwave in the morning.
Notes
- I like to make this meal the night before and have it ready to serve in the morning. This way I don't have to wake up extra early.
- Add more sausage if you have a meat lovers group. You can also use kielbasa or any other type of breakfast sausage you like.
- Make the night before to have a fun breakfast in the morning without having to wake up extra early.
- This makes a great freezer meal breakfast!
- Hash browns - Make this a supreme breakfast by adding cooked hash browns on top of the biscuit dough. You will need to use a 9x13 baking pan to account for the added food. Make sure to brown the hash browns before.
- Meatless - Make this a meatless option by taking out the sausage and adding vegetables or just having egg, cheese and biscuits.
- Dairy free - To make this a dairy free option, substitute the cheese for vegan cheese, or don't use cheese at all. Instead of using dairy milk, use soy milk or almond milk to mix with the eggs.
- Gluten free - Use gluten free biscuit dough to make this a gluten free recipe.
- Flaky Biscuits - Use tube flaky biscuits for a fluffier flaky recipe. The flaky biscuits will rise to a bigger size than standard biscuits.
- Buttermilk Biscuits- Use canned buttermilk biscuits for a delicious buttermilk flavor.
Carolyn says
My family absolutely LOVES this recipe!!! It is easy and quick enough to make the morning of, but also sits well over night in the fridge if you make it the night before. We also like to mix and match meats and cheeses to make it different each time. It is as delicious as it is versatile!!
Tammy Burandt says
I already do something like this and my family LOVES it. Instead of just the meat and eggs, I make sausage gravy to pour over the basket and eggs. Then putting the cheese on at the end after baking. I have also made meals with other meats and veggies. The leftovers are an easy pack up for work the next day.
Andrea says
I love all of those ideas! Sounds so delicious, thanks!