Biscuit Breakfast Casserole

This easy Biscuit Breakfast Casserole combines fluffy biscuits, savory breakfast sausage, eggs, and melted cheddar cheese in one delicious dish! Made with refrigerated biscuits and ready in just 40 minutes, it’s perfect for busy mornings, weekend brunch, or holiday breakfasts!

I don’t know about you, but I love an easy breakfast casserole! Especially one that’s hearty, packed with flavor, and uses simple ingredients. This Pillsbury biscuit breakfast bake is just that! It’s perfect for weekend brunch, Christmas morning, baby showers, or feeding a crowd. You can even prep it the night before and bake it the next morning! If you love easy breakfast recipes, be sure to try my Biscuits and Gravy Breakfast Casserole or School Breakfast Pizza too!

Quick Look: Biscuit Breakfast Casserole

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 12
• Main Ingredients: Refrigerated biscuits, breakfast sausage, eggs, cheddar cheese, and scallions
• Taste: Savory, cheesy, and packed with flavor
• Texture: Fluffy biscuits, tender eggs, and a golden-brown top

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Ingredient Notes

Here’s a quick look at the ingredients needed to make this easy breakfast casserole with biscuits! For the full ingredient list and exact measurements, scroll down to the printable recipe card.

• Biscuits: I use Pillsbury Grands refrigerated biscuits for this Grands biscuit breakfast casserole. You can find them near the cinnamon rolls at the grocery store. Other brands of canned biscuit dough work too! You can also try my Flaky Buttermilk Biscuits if you prefer homemade. If you have extra refrigerated biscuit dough, my Monkey Bread Muffins are another easy way to use it, especially when you’re craving something sweet!
• Sausage: Use cooked and crumbled breakfast sausage. Pork or turkey sausage works great, or swap it for cooked bacon or ham.
• Cheese: Shredded cheddar cheese is my favorite, but Colby Jack works great too!
• Scallions: Also called green onions. You can use diced white or yellow onions instead.

Substitutions & Variations

There are so many easy ways to change up this sausage biscuit breakfast casserole using ingredients you already have on hand!

• Veggies: Add sautéed spinach, diced bell peppers, mushrooms, or fresh herbs for extra flavor. If you love adding veggies to your eggs, my Breakfast Egg Scramble is another easy option!
• Seasonings: Add a little salt, black pepper, garlic powder, or your favorite seasonings. Serve with hot sauce, salsa, or sour cream if desired.
• Meat: Swap the breakfast sausage for cooked bacon, diced ham, or turkey sausage. This canned biscuit breakfast casserole is also a great way to use up leftover holiday ham! If your family loves sausage for breakfast, my Incredible Sausage Kolaches are another fun recipe to try!
• Cheese: Try mozzarella, Colby Jack, Pepper Jack, or your favorite shredded cheese blend. You can even sprinkle a little extra cheddar cheese on top before baking!

How to make Breakfast Casserole with Biscuits

This sausage egg biscuit casserole is one of my favorite easy breakfast recipes! Made with just 6 simple ingredients, it takes only a few minutes to put together before baking.

Step 1. In a large mixing bowl, whisk together the eggs and milk until combined.

Step 2. Cut each refrigerated biscuit into quarters and add to the egg mixture. Gently toss until all the biscuit pieces are coated.

Step 3. Add the chopped scallions, shredded cheddar cheese, and cooked, crumbled breakfast sausage. Gently stir until combined.

Step 4. Pour the mixture evenly into a greased 9×13-inch baking dish. Place in the preheated oven at 350°F.

Step 5. Bake for 28-30 minutes, or until the top is golden brown, the eggs are set, and the biscuits are cooked through.

Step 6. Remove from the oven and let the casserole rest for 1-2 minutes before slicing and serving. Enjoy!

Helpful Tips

• Cut biscuits evenly: Quarter each biscuit so the pieces bake evenly and you don’t end up with doughy centers.
• Drain the sausage: Once cooked and crumbled, drain any excess grease before adding it to the casserole.
• Don’t overbake: Start checking around 28 minutes, as baking time can vary slightly by oven. The eggs should be set, the biscuits cooked through, and the top golden brown.
• Cover if needed: If the top starts browning too quickly, loosely cover the baking dish with aluminum foil until the center finishes baking.

Storage, Reheating, & Make-Ahead

• Make Ahead: Assemble the breakfast biscuit casserole as directed, cover tightly with aluminum foil, and refrigerate overnight. When ready to bake, remove the foil and let the baking dish sit at room temperature while the oven preheats. Bake as directed, adding a few extra minutes if needed.
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days. Individual slices are great for quick breakfasts throughout the week!
• Freezer: Once cooled, place leftover slices in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Microwave individual slices in 30-second increments until heated through. You can also reheat in the air fryer at 350°F for about 5-10 minutes, keeping an eye on them so they don’t burn.

Biscuit Breakfast Casserole Recipe FAQs

More Breakfast Casserole Recipes To Try

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