Easy Biscuit Breakfast Casserole

This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.

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!

A slice of biscuit breakfast bake on a white plate with a bite missing, topped with melted cheese and green onions.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

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.

Pin this recipe for later!

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.

A baked biscuit breakfast casserole in a white dish topped with melted cheese and chopped green onions.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. 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.

Measured ingredients for biscuit breakfast bake labeled on the image, including sausage, eggs, cheese, red bell pepper, onion, green onions, milk, flour, oil, and salt & pepper. Text on the image says each ingredient name.

How to make this recipe

Scroll for Recipe

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.

Biscuit dough pieces in a baking dish topped with shredded cheese. Text on the image says 'Place biscuit pieces, then top with cheese'.

A skillet with cooked sausage, chopped onion, and red bell pepper. Text on the image says 'Cook the sausage, then add the onion and peppers. Cook until softened'.

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.

Sausage and veggie mixture layered over biscuit dough in a baking dish. Text on the image says 'Top with the sausage and veggie mixture'.

Egg mixture poured over sausage and biscuit layers in a baking dish. Text on the image says 'Pour the egg mixture evenly over the biscuits and sausage'.

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.

Shredded cheese sprinkled over the unbaked casserole. Text on the image says 'Sprinkle the cheese over the top'.

Fully baked casserole with a golden cheesy top. Text on the image says 'Bake 25–30 minutes until the top is golden brown'.

Troubleshooting Guide – 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!
ALL BREAKFAST RECIPES

Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

5 from 1 vote

One Comment

Cece says:

at

This is my go to recipe. The whole family loves it. I’ve never tried it cutting up the biscuits, I will though. I usually roll and press them out so it’s more like a crust. Everything else was the same.