Sausage Egg Biscuit Casserole

Sausage Egg Biscuit Casserole is an EASY breakfast recipe made with ground breakfast sausage, canned biscuit dough, eggs, milk, and shredded cheese. It is just like a Sausage Egg and Cheese Biscuit, but in biscuit casserole form!  This breakfast casserole with biscuits is SO easy and delicious and perfect for weekend brunch or Christmas morning.

Sausage Egg Biscuit Casserole in a white baking dish.

I'm always looking for new recipes to make during the week and on the weekends for delicious and filling breakfasts. On the weekdays, I love make ahead recipes that I can pop in the oven so my family has a warm home cooked breakfast before work and school, and on the weekend I love a lazier (but still easy!) morning with a yummy meal.

If you're looking for an easy make ahead breakfast recipe for a fun weekend brunch, this Sausage Egg Cheese Biscuit Casserole is one of those breakfast recipes that you will make again and again!

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Why You'll Love This Recipe

Minimal Ingredients. It has only five ingredients (plus salt and black pepper) and one of them is canned biscuits.

Tastes Like Restaurant Quality. It seriously tastes just like a sausage egg and cheese biscuit sandwich from a fast food restaurant!

Great for a Crowd. This casserole is great when making breakfast for a large group of people because it is easy to serve and dish up.

Can be Made Ahead - Prep it the night before, cover with foil and put it in the refrigerator, and then just pop the pan in the oven in the morning!

Great Breakfast-For-Dinner Option - my kids LOVE when I do breakfast for dinner

I'm not sure I'll ever need to go out for breakfast again with this recipe for Sausage Egg and Cheese Biscuit Breakfast Casserole.  Okay, that might be an exaggeration but seriously, this sausage biscuit casserole is one of the easiest and most delicious things I've ever made for breakfast/brunch.  It tastes JUST like a Sausage Egg and Cheese Biscuit!

Ingredients in Sausage Egg Biscuit Casserole

Ingredients in Sausage Egg Biscuit Casserole - breakfast sausage, milk, eggs, cheese, and canned biscuits.
  • Canned Biscuits - canned buttermilk biscuits are the perfect biscuit dough for this recipe!
  • Large Eggs - 8 eggs making up the liquid mixture in this casserole.
  • Milk
  • Shredded Cheddar Cheese - added on top for that cheesy flavor!
  • Breakfast Sausage - pork or turkey sausage would work
  • Salt and Pepper

Refer to the recipe card for the complete list of ingredients.


  • Add onions for more flavor. Saute a white or yellow onion with the sausage.
  • Garlic. Add some garlic powder if you're a big garlic fan. I would add ½-1 teaspoon into the egg mixture.
  • Turkey or pork sausage. I love using Jennie-O's turkey sausage but have also made this with Italian sausage and Jimmy Dean's breakfast sausage.
  • Change the meat. Use ham, bacon, or hot sausage instead of breakfast sausage.
  • Change the meat. You can use any kind of cheese you have on hand. Cheddar, Colby jack, mozzarella, and Pepper Jack would all be great options.

Step by Step Instructions

This sausage egg biscuit casserole could not be easier.  It requires FIVE ingredients and can be started and baked in less than an hour.  The easiest way to make this recipe is to make it ahead of time. Instructions for that are below.

Photo 1. In a large skillet, cook the sausage until browned, breaking it up into small pieces as it cooks.

Photo 2. Cut each biscuit into 4 pieces.

Photo 3. Add eggs, milk, salt, and pepper to medium bowl.

Photo 4. Whisk well to combine.

Photo 5. Add biscuit pieces to greased baking dish.

Photo 6. Top the biscuits with the cooked sausage.

Photo 7. top the sausage with the shredded cheese.

Photo 8. Pour the egg and milk mixture over the casserole.

Bake at 375 degrees for 35-40 minutes. Serve and enjoy!

Expert Tips

Make Ahead. This egg breakfast casserole recipe can be made ahead of time, making it even easier! Simply prepare the casserole up to the point of baking it, and then the next morning, pop it in the oven. You may need to add 5-10 minutes to the baking time since the entire casserole will be cold.

Leftovers. Store leftovers in an airtight container for 3-4 days.

Serving Suggestions. This sausage cheese biscuit casserole recipe would be delicious with these buttermilk pancakes, banana muffins or TikTok Cinnamon Rolls!

Sausage Egg Biscuit Casserole in a a white baking dish.

Recipe FAQs

How long do leftovers last?

This casserole will last 3-4 days in the fridge, in an airtight container.

Can this breakfast casserole be frozen?

Yes. Once it is baked, you can freeze it for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.

Can this be made vegetarian?

You can make this biscuit casserole vegetarian by using plant based sausage (I love the Impossible Brand) or omitting the sausage altogether and adding some sautéed vegetables instead.

Other Breakfast Recipes To Consider

Sausage Egg and Cheese Biscuit Breakfast Casserole

Sausage Egg and Cheese Biscuit Breakfast Casserole

Sausage Egg Biscuit Casserole is an EASY breakfast recipe made with ground breakfast sausage, canned biscuit dough, eggs, milk, and shredded cheese. It is a family favorite that is perfect for a special breakfast or Christmas morning!
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 571kcal


  • 16 ounces breakfast sausage cooked
  • 16 ounces refrigerated canned biscuits
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • ¾ cup milk
  • ½ teaspoon salt
  • teaspoon pepper


  • Preheat oven to 375 degrees F.
  • Grease 9x13" baking dish with butter or cooking spray.
  • Cut biscuits into quarters, and spread evenly on bottom of baking dish.
  • Top with cooked sausage and shredded cheese.
  • In a medium bowl, whisk together eggs, milk, salt, and pepper.
  • Pour over baking dish, evenly distributing throughout the dish.
  • Bake in preheated oven for 30-35 minutes, until golden brown and biscuits are cooked through.
  • Serve immediately and enjoy!


  • Store leftovers an airtight container in the refrigerator for 3-4 days. 


Calories: 571kcal | Carbohydrates: 30g | Protein: 25g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 1296mg | Potassium: 385mg | Fiber: 1g | Sugar: 3g | Vitamin A: 602IU | Vitamin C: 0.4mg | Calcium: 286mg | Iron: 3mg
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Recipe Rating


    1. Chris,
      I don't think this would work well with the refrigerated biscuits. You could definitely cook the sausage in advance and then just put all of the ingredients together the morning of!


  1. 4 stars
    I started making this when I realized I had crescent rolls (grand) instead of the regular biscuits. I had to use them since the discovery happened after I had popped the canister!! This is going to be interesting.....its in the oven right now. Keeping my fingers crossed!

  2. 5 stars
    I made this recently, and my family and I loved it! I will definitely be making it again! I had to make it with two 8oz packages of crescent rolls, as the stores were cleared out of all regular biscuits, but it still worked great. I also used a little extra spices (pepper, paprika, etc.) and about 1/2 cup of diced scallions sprinkled on after the shredded cheese. Thank you for sharing such a delicious recipe!

  3. 5 stars
    My five year old is going through a "won't eat anything" phase. He had three pieces and I had to stop him so he didn't explode! That's amazing!! Everyone loved this casserole and it was so easy. I used ground pork and reduced the added salt a bit. Fantastic!! I can't wait to see who wins the fight for the last piece tomorrow morning lol! Thanks so much for the recipe.

  4. 3 stars
    We liked the flavor of this recipe, but had difficulty getting the biscuits to cook properly. We had to leave the dish in the oven for around 20 more minutes than listed on the recipe, with foil over the pan for the last 20. The biscuits were cooked but very dense. I’d perhaps recommend precooking the biscuits for a little while before adding the rest of the ingredients so they have a chance to rise.

    1. Hi Charity,
      Sorry you had this issue! I've made it multiple times and never have had a hard time with the biscuits getting cooked...I hope you at least enjoyed the end result after the additional cooking time! 🙂


  5. Would the cook time and temp be roughly the same if I doubled the recipe? Maybe just longer, but at same temp...

    1. Hi Ashley,
      I think your best bet if you doubled it, would be to put it in two 9x13" baking dishes, as it would be too much for one dish. This way, the cooking time would be pretty much the same - maybe a little longer if you cook them both at the same time. Hope this helps!


    1. So happy to hear this! I store leftovers cut into squares in an airtight container for up for 2-3 days.

    1. Hi Kandra,
      I've never done this, but I believe it would work. I would do 350 degrees for about 20 minutes!

  6. If i make this casserole or any egg casserole and want to freeze it before actually eating it. do I bake it first, cool it and then freeze it. OR do I freeze it, thaw it and then bake ?

    1. Hi Linda,
      I've never tried freezing this one, as I'm not sure how the biscuits would hold up. However, I have frozen many hashbrown and bread based egg casseroles, with really good luck! I freeze them prior to baking and then thaw them in the refrigerator overnight and then bake. Sometimes they need 5-10 additional minutes of baking time if they are still a little frozen in the middle.