This biscuit breakfast casserole combines eggs, sausage, peppers, and cheese with buttery biscuits all in one dish. Switch it up by using your favorite cheese, herbs, and veggies!
The definition of comfort food: sausage, egg, & cheese biscuit casserole. Like your favorite breakfast sandwich but all baked IN ONE DISH…!
This is the breakfast that keeps on giving because we’ve been eating the leftovers for dinner every single night. We’re baking it again for Christmas morning and I’m showing you exactly how to make it in today’s blog post. Bonus: you can prep it the night before!
Let’s Make Biscuit Breakfast Casserole
There are 3 layers:
- Add-ins go on the bottom
- Eggs + milk go in the middle
- Biscuits go on top
This biscuit breakfast casserole is a total low-key breakfast where you can mix and match your favorite add-ins, just like regular breakfast casserole. Only here, we’re putting biscuits right on top!
I use feta cheese, red bell pepper (or use a festive combination of 1/2 red pepper and 1/2 green pepper, like I do in my hash brown breakfast skillet), parsley, and sausage. Pre-cook the sausage (maple chicken breakfast sausage would be delicious here!) or switch it up with crumbled cooked bacon. Ham would be fantastic also; just cube cooked ham like we do in ham and potato casserole. For the cheese, use your favorite. We loved feta in this dish, but shredded pepper jack, smoked gouda, or cheddar cheese would be AWESOME.
Biscuit Topping
You have options here! You can make the biscuits from scratch or use canned biscuits. I recommend homemade and the great news is that you only need a handful of easy ingredients like flour, butter, and milk. It’s the same biscuit topping we use when making this vegetable pot pie, too. Shape the biscuit dough into rounds. The biscuit balls can be super sloppy because it’s the morning and we’re all tired. See mine as the example. They look like cauliflower but MAN ARE THEY GOOD.
- I reduced down my biscuits recipe for the topping. I swapped out buttermilk for whole milk because you’re using whole milk in the egg casserole. If you have it, you can use buttermilk in the biscuit dough.
Before baking, brush the biscuits with melted butter and sprinkle the entire casserole with fresh parsley, ground pepper, and extra cheese. This helps create an incredible crunchy biscuit crust.
Make Ahead Breakfast
If you’re entertaining or just need a head start on tomorrow’s breakfast, prepare and assemble the entire biscuit breakfast casserole the night before. Remove from the refrigerator as the oven pre-heats, then bake for an extra minute or two. See my instructions. Serve with a little fruit salad to complete the meal. If it’s a special day and you run out of oven space, add some slow cooker cinnamon rolls to the feast. This make-ahead casserole is one of my favorite Easter brunch recipes.
You can also freeze the assembled biscuit casserole. See my instructions in the recipe!
Can someone make croissant-topped breakfast casserole and report back? Yum!
More Favorite Breakfast Recipes
- Buttermilk Waffles
- Baked Oatmeal
- Quiche and Mini Quiche
- Homemade Bagels
- New York-style Crumb Cake
- Cinnamon Rolls
- Sour Cream Coffee Cake
- Blueberry Muffins
- Easy Frittata Recipe & Breakfast Egg Muffins
- Eggs Benedict
- Dutch Baby
And for more inspiration for breakfast on busy mornings see my complete list of 30+ make-ahead breakfast ideas.
Print
Biscuit Breakfast Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This biscuit breakfast casserole combines eggs, sausage, peppers, and cheese with buttery biscuits all in one dish. Switch it up by using your favorite cheese, herbs, and veggies!
Ingredients
- 1 and 1/2 cups (12 ounces) cooked crumbled sausage*
- 1 bell pepper, chopped (about 1 cup)
- 1 and 1/2 cups crumbled or shredded cheese (I use feta cheese)
- 10 large eggs
- 1 and 1/2 cups (360ml) whole milk
- 1 Tablespoon fresh chopped parsley or 2 teaspoons dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Biscuit Topping
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 Tablespoon baking powder (yes, Tablespoon!)
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, divided (6 Tablespoons (85g) cold, 2 Tablespoons (28g) melted)*
- 1 cup (240ml) whole milk
- topping: fresh ground black pepper, extra fresh parsley, extra cheese
Instructions
- Preheat the oven to 375°F (191°C). Generously grease a 9×13-inch baking pan.
- Layer the sausage, peppers, then cheese into prepared pan. Whisk the eggs, milk, parsley, salt, and pepper together in a large bowl. Pour evenly over meat + cheese. Set aside.
- Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use the food processor. Add the 6 Tablespoons of cubed butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add the milk, then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, add another Tablespoon of milk. With floured hands, form the biscuit dough into about 20 1.5 Tablespoon size balls. They don’t have to be perfect or neat, see my photo above as an example. Arrange on top of the eggs.
- Brush the biscuits with 2 Tablespoons of melted butter and top with a sprinkle of fresh ground pepper, extra parsley, and extra cheese, if desired.
- Bake for 45-50 minutes or until the biscuits are golden brown on top. Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
- Cover leftover casserole tightly and refrigerate for up to 1 week.
Notes
- Make Ahead Instructions: Assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. The biscuits won’t be as crisp on top after sitting in the egg mixture overnight, so you can always prepare the biscuit mixture, cover tightly in the refrigerator overnight, then place on top in the morning before baking. You can also freeze the assembled uncooked casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, preheat the oven, then continue with step 4. You can also freeze the baked and cooled casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw on the counter or at room temperature and reheat to your liking.
- Special Tools (affiliate links): 9×13-inch Baking Pan (or similar size casserole dish) | Large Mixing Bowl (preferably with pour spout) | Whisk | Food Processor or Pastry Cutter
- Meat: If it’s not pre-cooked, cook and crumble the sausage in a medium skillet before using. You can also use the same amount of cooked crumbled bacon or diced cooked ham.
- Cheese: Use your favorite. Feta cheese, shredded pepper jack, smoked gouda, or cheddar cheese would be great!
- Butter for the biscuits: 6 Tablespoons go into the biscuit dough and the other 2 Tablespoons will be brushed on top before baking. Make sure 6 Tablespoons of butter (for the dough) is cold and cubed and 2 Tablespoons (for the topping) is melted.
- Canned biscuits: Though I recommend homemade (yum!), you can use canned biscuits. Follow this recipe as written, subbing canned biscuits for homemade. If prepping the casserole in advance, place sliced canned biscuits on top of casserole immediately before baking. Don’t let them sit on the un-baked casserole for too long.
- Added flavor: Depending on the cheese and meat you use, there’s plenty of flavor in the breakfast casserole. If desired for added flavor, add a sprinkle of garlic powder, dry mustard, or smoked paprika to the egg/milk mixture.
Reader Comments and Reviews
Hello!
I made this recipe for my family and we loved it. However, the next day there were some leftovers, and they turned out kind of rubbery when reheating, especially the biscuit part. Do you have any tips to deal with that, or should I just make a half recipe next time it’s just four of us sharing it?
Thanks for all the tasty recipes and inspiration!
Ryan
I made this for Christmas Day Brunch and it was absolutely delicious! I have never made biscuits from scratch before and my husband said that they tasted like his late Mom’s biscuits. Simple ingredients but very flavorful! I will definitely be making this again and sharing the recipe with my family & friends.
Sally, you nicely explained to Marge the reality of running a business. I hope that Marge now understands how she is able to get your recipes “free”. I appreciate that I don’t have to pay a fee; just note the ads. Thanks!
Can you use bisquick instead?
Hi Michele, We haven’t tested it but yes, it should work.
So I use Sally’s recipes all the time. I usually print it out. If you don’t want to print it just click on the printer icon and it will give you the printable recipe (with no ads) in a new page.
I typically love all of Sally’s recipes!! This one was just so-so. It’s convenient as I had the ingredients on hand. But I think I’ll go back to my egg casserole (with hash browns and cottage cheese!)
Another one of my favorites. <3
This recipe is super versatile and I've never made it the same twice. I toss in whatever meat/cheese/veggies needing to be used up in my fridge. I usually add a layer of potatoes or tater tots on the bottom and ALWAYS use Sally's homemade biscuits on top. The final product is always delicious and is especially tasty with a little guacamole or salsa on top. It makes a huge pan of breakfasts that last us for most of the week.
Thanks for another winning recipe Sally!
When you layer potatoes on the bottom do you slice or cube them? Also do you find you need to precook the potatoes or will they cook through? Thanks!
The biscuits dough will not ruin sitting all night ? Doesn’t it rise a little ?
Hi Traci, the biscuits won’t rise. They may slightly expand, but it’s never been the case for me. You can assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. The biscuits won’t be as crisp on top after sitting in the egg mixture overnight, so you can always prepare the biscuit mixture, cover tightly in the refrigerator overnight, then place on top in the morning before baking.
This recipe is easy and absolutely delicious! I love making it for friends and family. Even my picky 2.5 year old loves it! Would definitely recommend.
Another win from the Sally website! I halved it in a 9×9 and added bacon, used a 1Tb cookie scoop and got 10 perfectly round biscuits. I am so pleased… However I was quite disappointed that I foolishlyserved this without gravy! I promised that I would never serve it again without. Still so good!
Can you use frozen biscuits?
Frozen biscuits are a bit too heavy and may not cook all the way through. I recommend thawing first.
How long will the biscuit mix last in the refrigerator if sealed tightly?
Overnight or up to 12-16 hours.
Adding sausages could add more flavor in the casserole and I like the idea of the biscuits since it could give an additional texture when you bite into it. This can be served not only for breakfast but for snacks as well.
This was quick and so easy to make! I made it for a work breakfast and it was a hit! Everyone loved it! I did use the store bought biscuits (sorry I cheated on that) I look forward to making it again! Thanks for all of the amazing recipes Sally!
Delicious! I used bacon and doubled the amount of green peppers. It was a hit with my whole family.
Thanks, sally, this was perfect for Christmas morning! Our 1-year-old loves broccoli, so we did turkey sausage with broccoli, onion, and feta. (I cooked the onion and broccoli down first.) Such a great recipe!
I made this delicious egg bake over the weekend and it was a huge hit with the whole family, even the 2 year old and 1 year old gobbled it up! We make a lot of egg bakes and this one was a nice change from the usual.
Thank you Sally for this delicious recipe! Coupled with a fruit salad, this casserole was perfect for our Christmas Day brunch. I love the biscuit top…scrumptious! On another note, I’m super excited because my 14 & 11 year-old daughters gave me Sally’s Cookie Addiction for Christmas. As they said “It’s the gift that keeps on giving!”.
I just finished baking 5 of your cookie recipes and came to check out your quiche recipe to prep for Christmas brunch. I think I will given this a go instead! I never leave a comment but you have become my most trusted baking resource. Thank you for sharing all your hard work. Merry Christmas to you and your family.
Ni Nicole, Thank you so much for taking the time to leave a comment! I hope you love this breakfast casserole and have a wonderful holiday!
Hey Sally ~ are you able to use Gluten Free Bisquick mix also?
Thanks
I haven’t tried it, but I can’t see why not!
Either way will be fine– as 8 large biscuits or rolled up as pictured. Let me know if you try this recipe!
Hi Stephanie! Bread flour should be just fine for the biscuit topping. Let me know how it turns out!