If there’s one thing that screams weekend brunch at my house, it’s this Biscuit Breakfast Casserole. It’s hearty, cheesy, and packed with savory sausage goodness, all baked on a bed of fluffy biscuit pieces that puff up and soak in all that eggy flavor.
I’ve tested plenty of versions, and this one is the real winner. It has just the right ratio of egg to biscuit, the veggies don’t get lost, and the cheeses melt into every bite. It’s perfect for holidays, weekends or any time you need a crowd pleasing favorite, this one always disappears fast. If you’re in a brunch mood but want something a little lighter, try Ham & Cheese Quiche next.
We love a good breakfast casserole! Try my Overnight Hashbrown Casserole, Vanilla Maple Baked French Toast, or my Breakfast Sliders too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
You get all the cozy breakfast feels thanks to savory sausage, cheesy eggs, and those fluffy golden biscuits. It’s great for making ahead, so you can sleep in and still win breakfast. Bonus? It feeds a crowd and you can totally switch up the meats, cheeses, or veggies to fit whatever you’ve got in the fridge.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. Helps brown the sausage and sauté the veggies.
- Breakfast sausage. Adds flavor and protein. Use pork, turkey, or chicken sausage. Add a little bacon if you want.
- Red bell pepper. Adds sweetness and color. You can use green or yellow instead.
- Yellow onion. Brings in flavor. White or red onion works, too.
- Refrigerated biscuits. I use the flaky, buttermilk or butter flavored ones with no major flavor difference. Cut into quarters so they bake up fluffy and golden.
- Eggs. Use 8 large eggs to make the custard.
- Whole milk. Makes the egg mixture rich and creamy. Half-and-half works too.
- Salt and black pepper. Basic seasoning to bring everything together.
- Sharp cheddar cheese. Adds bold, cheesy flavor. Medium or mild cheddar is fine, too.
- Monterey Jack cheese. Melts well and adds creaminess. Swap with mozzarella if needed.
- Chives. Brings a little fresh, oniony bite to the top. Green onions can be used instead.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Dice the onion and bell pepper (medium dice). Cut the biscuits pieces evenly into quarters, and preheat the oven to 425°F. Grease a 9×13 casserole dish and set aside.
Cook the sausage and veggies: In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until fully browned. Drain any grease. Add the diced onion and red peppers. Cook for 5 to 6 minutes until softened. Remove from heat and set aside.
Mix together the eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Assemble the casserole: Place biscuit dough pieces to the bottom of the prepared baking dish. Add a little cheese over the top of the biscuits. Top with the cooked sausage and veggie mixture. Pour the egg mixture evenly over the biscuits and sausage. Sprinkle the cheese over the top.
Bake: Bake for about 25 minutes, or until eggs are set and the top is golden brown.
Serve: Sprinkle with chopped green onions before serving.
Troubleshooting Guide – Common Problems and Solutions
- My biscuits stayed doughy in the center. This usually means the casserole needed a bit more bake time or your biscuit pieces were too big. Try cutting them smaller and baking for 5–10 extra minutes (cover loosely with foil if browning too fast).
- The top got too brown before the middle set. Ovens vary! If this happens, loosely tent the casserole with foil partway through baking to protect the top while the inside finishes cooking.
- The biscuits rose too much and overflowed. Make sure your baking dish is at least 2 inches deep. Also, don’t overcrowd the biscuit pieces – a single, loosely spread layer works best.
- Eggs look overcooked or rubbery. Overbaking is the culprit. Start checking at the 25-minute mark and pull it as soon as the center is just set.
Frequently Asked Questions
Can I use homemade biscuits?
Absolutely! Just make sure they’re cut into small pieces to cook evenly.
Do I need to cook the biscuits first?
Nope. They bake right in the casserole and soak up all the flavor.
Can I make this ahead of time?
Yes! Assemble it the night before, cover, and refrigerate. Bake it in the morning as directed.
Kylee’s Notes
- Cut the biscuits evenly so they bake consistently.
- Sprinkle a little garlic powder into the the sausage and veggies as they cook.
- Don’t skip browning the sausage. It adds a ton of flavor.
- Use pre-shredded cheese to save time, but freshly shredded melts better.
- Let it rest 5 to 10 minutes after baking for easier slicing.
- Want heat? Add a pinch of red pepper flakes or use spicy sausage.
How to store leftovers
Refrigerator
Let the casserole cool, then store covered in the fridge for up to 4 days.
Freezing
To freeze, cool completely, then cut into portions and wrap tightly in foil or place in freezer-safe containers. Freeze for up to 2 months.
Reheating
Reheat slices in the microwave in 30-second intervals until warmed through.
For oven reheating, cover with foil and warm at 350°F for 15 to 20 minutes.
More breakfast recipes to love:
- Easy Blueberry Waffles from Scratch. These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
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Biscuit Breakfast Bake
Recommended Equipment
Ingredients
- 1 onion
- 1 red bell pepper
- 16 oz refrigerated biscuits (canned)
- 1 tablespoon olive oil
- 1 pound breakfast sausage
- 8 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups colby jack cheese (shredded, divided)
- 2 tablespoons green onions (chopped)
Directions
- Get prepped: Dice 1 onion and 1 red bell pepper (medium dice). Cut 16 oz refrigerated biscuits into quarters, and preheat the oven to 425°F. Grease a 9×13 baking dish and set aside.
- Cook the sausage and veggies: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 pound breakfast sausage and cook, breaking it up with a spoon, until fully browned. Drain any grease. Add the diced1 onion and1 red bell pepper. Cook for 5 to 6 minutes until softened. Remove from heat and set aside.
- Mix together the eggs: In a medium bowl, whisk together 8 large eggs, 1 cup milk, 1 teaspoon salt, and ½ teaspoon black pepper.
- Assemble the casserole: Place biscuit pieces in the bottom of the prepared baking dish. Add a little 2 cups colby jack cheese over the top of the biscuits. Top with the sausage and veggie mixture. Pour the egg mixture evenly over the biscuits and sausage. Sprinkle the remaining2 cups colby jack cheese over the top.
- Bake: Bake uncovered for 25 to 30 minutes, or until eggs are set and the top is golden brown.
- Serve: Sprinkle with 2 tablespoons green onions before serving.
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Notes
- Cut the biscuits evenly so they bake consistently.
- Don’t skip browning the sausage. It adds a ton of flavor.
- Use pre-shredded cheese to save time, but freshly shredded melts better.
- Let it rest 5 to 10 minutes after baking for easier slicing.
- Want heat? Add a pinch of red pepper flakes or use spicy sausage.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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