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Sausage Egg Cheese Biscuit Casserole

Sausage Egg and Cheese Biscuit Breakfast Casserole 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! Sausage Biscuit Breakfast Casserole

Happy Friday!  I’m not sure why, but this week felt like the week that would never end.  It wasn’t a bad week for any reason, it just felt like it should be Friday on Tuesday.

It doesn’t matter now because Friday is finally here and the weekend is upon us and it’s time for a Sausage Egg Biscuit Casserole!  I’ve been dying to try a breakfast casserole with biscuits and this one did not disappoint.

I don’t think it’s a secret around here that I loooooove weekend brunching. These days with Lars, our brunches are usually at home.  Lars is in this phase where it’s really hard to take him out to a restaurant.  He will sit in a highchair for about half of dinner, but then he wants out and to run around.  Basically do anything but sit still.
Sausage Biscuit Casserole

We still take him out occasionally just for practicing (and because parents gotta go out sometimes too!), but we pretty much always stay home for brunch.

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! 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.  I also used Jennie-O All Natural Turkey Sausage, which has less fat than pork sausage and is all-natural and gluten free, making this breakfast casserole a little lighter.  Now THAT is brunch winning.

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!   Sausage Egg Cheese Biscuit Breakfast Casserole

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Sausage Egg and Cheese Biscuit Breakfast Casserole

Sausage Egg and Cheese Biscuit Breakfast Casserole

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


  • 16 ounces Jennie-O Turkey 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


  • 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!


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
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

This post was sponsored by Jennie-O Turkey as part of an ongoing partnership.  As always, all opinions and recipe are my own!  

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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 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!


  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.