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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 Biscuit Breakfast Casserole

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 is one of those breakfast recipes that you will make again and again!

What makes this easy breakfast casserole recipe so simple? It has only five ingredients (plus salt and black pepper) and one of them is canned biscuits. It seriously tastes just like a sausage egg and cheese biscuit sandwich from a fast food restaurant!

Sausage Biscuit Casserole

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

  • Canned Biscuits – canned buttermilk biscuits are the perfect biscuit dough for this recipe!
  • Large Eggs
  • Milk
  • Shredded Cheddar Cheese
  • Breakfast Sausage – pork or turkey sausage would work
  • Salt and Pepper

So few ingredients and so much flavor! This egg casserole is so easy to make and you could even make ti ahead of time. 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!

Sausage Egg and Cheese Biscuit Breakfast Casserole

How to Make Sausage Egg Biscuit Casserole

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.

Cook the sausage. To start, cook the ground sausage over medium-high heat in a large skillet until it is browned, breaking it into smaller pieces as it cooks.

Assemble. Cut the biscuits into quarters and spread evenly in a greased baking dish. Top with the cooked sausage and cheese. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the biscuits, sausage, and cheese.

Bake. Bake in the preheated oven at 375 degrees for 35-40 minutes. You want the eggs set and the biscuits golden brown. Serve and enjoy!

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

Make Ahead Breakfast Casserole

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.

Biscuit Egg Casserole Variations

This recipe is perfection as is, but here are some variations in case you’re wondering.

  • 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 1/2-1 tsp 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.
Sausage Egg Cheese Biscuit Breakfast Casserole

Serving Suggestions

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

I hope you make and love this breakfast casserole with biscuit recipe and if you do, be sure to tag greens & chocolate on social media, or use the hashtag #greensnchocolate!  Have a GREAT weekend….I’ll be back tomorrow with your healthy meal plan!  

Like this recipe?  Check these out, too!

Sausage Crescent Roll Breakfast Casserole

Summer Vegetable Crescent Roll Breakfast Casserole

Potato Sausage Kale Breakfast Casserole

Bacon Egg and Cheese Breakfast Braid from Melissa’s Southern Kitchen

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
Keyword: breakfast casserole, cheese biscuit, sausage egg
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 648kcal

Ingredients

  • 16 ounces breakfast sausage cooked
  • 16 ounces refrigerated canned biscuits
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Preheat oven to 375 degrees F.
  • Grease 9×13″ 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!

Notes

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

Nutrition

Calories: 648kcal | Carbohydrates: 39g | Protein: 37g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 318mg | Sodium: 1685mg | Potassium: 526mg | Fiber: 1g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 390mg | Iron: 5mg
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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!

      Taylor

  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! 🙂

      -Taylor

  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 9×13″ 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!

      Taylor

  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.