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    Home » Recipes » Breakfast

    Egg and Biscuit Breakfast Casserole

    Published: Sep 7, 2021 · Modified: Apr 26, 2022 by Andrea · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe
    Cooked egg and biscuit breakfast casserole on a plate.

    Egg and Biscuit Breakfast Casserole 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.

    Plate with egg and biscuit breakfast casserole on it with fork.

    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!

    This casserole is made without potatoes and without using butter. See variations for a way to add cooked hash browns.

    This makes a great breakfast or brunch dish. Be sure to check out our other delicious brunch and breakfast recipes like our Veggie Quiche recipe, The Best Protein Packed Pancake Recipe, or Crunchy Cinnamon Granola with Egg Whites. Or add a side with our delicious Jammy Eggs.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Recipe
    • Egg and Biscuit Breakfast Casserole

    Ingredients

    Ingredients in bowls for easy breakfast casserole
    • Can /Tube of biscuits - buttermilk, flaky, or butter flavored
    • Ground breakfast sausage, pork
    • Eggs
    • Milk, dairy
    • Table Salt
    • Black Pepper
    • Shredded cheddar cheese

    See recipe card for quantities.

    Instructions

    Cooked pork sausage on the stovetop.
    1. On medium heat, in a medium sized skillet, brown breakfast pork sausage until completely cooked through. Drain away excess fat and set aside.
    Biscuit dough cut in fourths.

    2. Open the tube of canned biscuit dough and cut each biscuit round in four equal parts.

    Cracked eggs and milk in a mixing bowl.

    3. In a medium sized mixing bowl crack the eggs. Pour in the milk and add salt and pepper with the eggs.

    whisking the egg and milk mixture.

    4. Whisk the egg, milk, salt, and pepper mixture until fully mixed. The eggs yolks should be broken. Whisk for about 1 minute.

    Cut biscuit pieces at the bottom of a baking pan.

    5. Place the cut biscuit dough pieces on the bottom of a greased 9x13 baking pan. The biscuit pieces can be touching or even overlapping slightly. There also can be gaps in between the biscuit dough pieces.

    Pouring the egg mixture onto the biscuits and sausage.

    6. Evenly sprinkle the cooked sausage over the top of the biscuit dough pieces. Pour the whisked egg and milk mixture on top of the sausage and biscuits.

    Don't worry this won't make the biscuit soggy!

    Cheddar cheese on the biscuit, sausage and egg mixture.

    7. Sprinkle shredded cheddar cheese evenly on top of the egg and milk mixture. Add more cheese based on how cheesy you like it!

    Cooked egg and sausage breakfast casserole in a pan.

    8. Bake in the oven at 350 degrees for 20 minutes or until the egg is set and the biscuits are not doughy.

    Serve immediately or refrigerate for an easy early morning breakfast.

    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.

    Variations

    • 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.
    • Buttermilk Biscuits- Use canned buttermilk biscuits for a delicious buttermilk flavor.
    • Flaky Biscuits - Use tube flaky biscuits for a fluffier flaky recipe. The flaky biscuits will rise to a bigger size than standard biscuits.
    • Gluten free - Use gluten free biscuit dough to make this a gluten free recipe.
    • 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.
    • Meatless - Make this a meatless option by taking out the sausage and adding vegetables or just having egg, cheese and biscuits.

    Equipment

    • 9x13 baking pan
    • medium sized mixing bowl

    Storage

    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. Unless consuming the entire casserole, reheat in small portions.

    Recipe

    Baking pan with egg and biscuit breakfast casserole.

    Egg and Biscuit Breakfast Casserole

    Andrea
    Egg and Biscuit Breakfast Casserole, a quick and easy breakfast casserole made with biscuits, egg, sausage and cheese. Easy and delicious for the whole family!
    Prevent your screen from going dark
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    0 mins
    Total Time 35 mins
    Servings 6 servings
    Calories/serving 620 kcal

    Equipment

    • 9X13 baking pan
    • Mixing Bowl

    Ingredients
     

    • 1 can buttermilk biscuits
    • 1 lb 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.  
    • 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

    1. 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.
    2. Add more sausage if you have a meat lovers group. You can also use kielbasa or any other type of breakfast sausage you like.
    3. Make the night before to have a fun breakfast in the morning without having to wake up extra early. 
    4. This makes a great freezer meal breakfast!

    Nutrition

    Serving: 1cupCalories: 620kcalCarbohydrates: 39gProtein: 27gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 276mgSodium: 1467mgPotassium: 467mgFiber: 1gSugar: 3gVitamin A: 422IUVitamin C: 1mgCalcium: 143mgIron: 4mg
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    Reader Interactions

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      Recipe Rating




    1. Carolyn

      September 08, 2021 at 2:06 pm

      5 stars
      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!!

      Reply
    2. Jed

      September 13, 2021 at 2:14 pm

      5 stars
      Quickly becoming a family breakfast favorite

      Reply
    3. Annie

      May 17, 2022 at 8:15 pm

      5 stars
      We loved making this recipe the other day. I made it night before and we had a delicious hot breakfast ready to be reheated the next morning. I used pillsbury grand biscuit dough for the casserole and it worked out great!

      Reply
    4. Tammy Burandt

      December 26, 2022 at 12:32 pm

      5 stars
      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.

      Reply
      • Andrea

        December 26, 2022 at 5:34 pm

        I love all of those ideas! Sounds so delicious, thanks!

        Reply

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    nicole and andrea

    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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