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Biscuit Breakfast Casserole

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Biscuit Breakfast Casserole

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This biscuit breakfast casserole combines eggs, sausage, peppers, and cheese with buttery biscuits all in one dish. Switch it up by using your favorite cheese, herbs, and veggies!

The definition of comfort food: sausage, egg, & cheese biscuit casserole. Like your favorite breakfast sandwich but all baked IN ONE DISH…!

This is the breakfast that keeps on giving because we’ve been eating the leftovers for dinner every single night. We’re baking it again for Christmas morning and I’m showing you exactly how to make it in today’s blog post. Bonus: you can prep it all the night before!

Sausage egg and cheese biscuit breakfast casserole

Let’s Make Biscuit Breakfast Casserole

There are 3 layers:

  1. add-ins go on the bottom
  2. eggs + milk go in the middle
  3. biscuits go on top

This biscuit breakfast casserole is a total low-key breakfast where you can mix and match your favorite add-ins. I use feta cheese, red bell pepper (festive!), parsley, and sausage. Pre-cook the sausage or switch it up with crumbled cooked bacon. Ham would be fantastic, too! For the cheese, use your favorite. We loved feta in this dish, but shredded pepper jack, smoked gouda, or cheddar cheese would be AWESOME.

How to make breakfast casserole with sausage

Biscuits on top of breakfast egg and sausage casserole

Biscuit Topping

You have options here! You can make the biscuits from scratch or use canned biscuits. I obviously recommend homemade and the great news is that you only need a handful of easy ingredients like flour, butter, and milk. Stir everything together and roll the biscuit dough into rounds. The biscuit balls can be super sloppy because it’s the morning and we’re all tired. See mine as the example. They look like cauliflower but MAN ARE THEY GOOD.

  • I reduced down my buttermilk biscuits recipe for the topping. I swapped out buttermilk for whole milk because you’re using whole milk in the egg casserole. If you have it, you can use buttermilk in the biscuit dough.

Before baking, brush the biscuits with melted butter and sprinkle the entire casserole with fresh parsley, ground pepper, and extra cheese. This helps create an incredible crunchy biscuit crust.

Biscuits on top of breakfast egg and sausage casserole

Biscuit breakfast casserole with sausage and peppers

Make Ahead Breakfast

If you’re entertaining or just need a head start on tomorrow’s breakfast, prepare and assemble the entire biscuit breakfast casserole the night before. Remove from the refrigerator as the oven pre-heats, then bake for an extra minute or two. Serve with a little fruit salad to complete the meal. If it’s a special day and you run out of oven space, add some slow cooker cinnamon rolls to the feast. (→ Love those.)

You can also freeze the assembled biscuit casserole. See my instructions in the recipe!

Sausage egg and cheese biscuit breakfast casserole

Can someone make croissant-topped breakfast casserole and report back? SO GOOD.







Biscuit Breakfast Casserole


Yield: serves 12

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


This biscuit breakfast casserole combines eggs, sausage, peppers, and cheese with buttery biscuits all in one dish. Switch it up by using your favorite cheese, herbs, and veggies!







Directions:

  1. Preheat the oven to 375°F (191°C). Generously grease a 9×13 inch baking pan.
  2. Layer the sausage, peppers, then cheese into prepared pan. Whisk the eggs, milk, parsley, salt, and pepper together in a large bowl. Pour evenly over meat + cheese. Set aside.
  3. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use the food processor. Add the 6 Tablespoons of cubed butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add the milk, then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, add another Tablespoon of milk. With floured hands, form the biscuit dough into about 20 1.5 Tablespoon size balls. They don’t have to be perfect or neat, see my photo above as an example. Arrange on top of the eggs.
  4. Brush the biscuits with 2 Tablespoons of melted butter and top with a sprinkle of fresh ground pepper, extra parsley, and extra cheese, if desired.
  5. Bake for 45-50 minutes or until the biscuits are golden brown on top. Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
  6. Cover leftover casserole tightly and refrigerate for up to 1 week.

Make ahead/freezing instructions: Assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. You can also freeze the assembled uncooked casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, preheat the oven, then continue with step 4. You can also freeze the baked and cooled casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw on the counter or at room temperature and reheat to your liking.




Recipe Notes:

  1. Butter for the biscuits: 6 Tablespoons go into the biscuit dough and the other 2 Tablespoons will be brushed on top before baking. Make sure 6 Tablespoons of butter (for the dough) is cold and cubed and 2 Tablespoons (for the topping) is melted.
  2. Meat: If it’s not pre-cooked, cook and crumble the sausage in a medium skillet before using. You can also use the same amount of cooked crumbled bacon or diced cooked ham.
  3. Cheese: Use your favorite. Feta cheese, shredded pepper jack, smoked gouda, or cheddar cheese would be great!
  4. Added flavor: Depending on the cheese and meat you use, there’s plenty of flavor in the breakfast casserole. If desired for added flavor, add a sprinkle of garlic powder, dry mustard, or smoked paprika to the egg/milk mixture.