This Sausage Egg Biscuit Casserole is the ultimate breakfast recipe, perfect for a large gathering or a simple Sunday morning breakfast. It’s made with crumbled sausage, eggs, cheese, and big canned homestyle biscuits.
Looking for more breakfast casserole recipes? You can also try our Tater Tot Breakfast Casserole, Denver Omelet Breakfast Casserole, or this Sweet Potato Breakfast Casserole.
Sausage Egg and Biscuit Casserole
We love biscuits at my house. They are fluffy, warm and delicious and they work great as a base for this casserole. This easy breakfast casserole is something that I love to make on lazy weekends or even as a special holiday breakfast.
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It’s super simple and only takes a few minutes to throw together which is great when you want to enjoy time with others rather than spend it in the kitchen. Even your little ones can help! You can easily change up the flavors by swapping out the meat with ham, bacon, or a mix of all three.
Key Recipe Ingredients
- Biscuits– I used the big homestyle flakey biscuits for this recipe. I also use a can of honey butter and a can of original biscuits. That’s why the chunks of biscuits are different colors in the picture.
- Sausage– I used a Jimmy Dean Maple Sausage. You can use your favorite. Many stores have their own brand. The maple sausage adds just a little bit of a sweet component to the recipe.
- Eggs– any type of large grade A eggs work great.
- Cheese– Shredded cheddar cheese works great but you can sub that out for pepper jack, Monterey jack, or white cheddar.
- Milk– either whole milk or 2% milk will work great.
- Seasonings-onion powder, garlic powder, dry mustard, paprika, salt and pepper
How to Make This Sausage and Egg Biscuit Breakfast Casserole
- Cook the sausage. In a saute pan, add the sausage and 1/4 cup of water. Use a spoon to break up the sausage into small crumbles. Cook until the sausage is well done and is no longer pink.
- Prep the biscuits. “Pop” your cans of homestyle biscuits, then cut each biscuit into 4 equal pieces.
- Assemble. Lay your biscuits in a 9″ x 13″ baking dish and add your cooked sausage on top. Sprinkle half of the cheese over the biscuits and sausage.
- Mix the egg custard. In a medium mixing bowl, crack the eggs into the bowl and add the onion powder, garlic powder, dry mustard, paprika, salt, and pepper. Whisk until combined. Pour the egg mixture over the sausage and biscuits. Add the remaining cheese.
- Bake. Cover loosely with aluminum foil and bake in a preheated 350 degree F oven for about 30 minutes. Take the foil off and bake for an additional 10-15 minutes or until the top is golden.
- Serve. Remove from the oven and allow to cool for about 5-1 minutes before cutting into squares and serving. Enjoy!
Sausage and Biscuit Casserole Recipe Variations
This recipe calls for sausage and eggs but there are few other variations that would really add a ton of flavor to your casserole.
- Spinach and Feta Sausage: Add sautéed spinach and crumbled feta cheese to the sausage and egg mixture.
- Southwest: Mix in diced bell peppers, black beans, corn, and a touch of taco seasoning to give the casserole a southwestern flair. Top with salsa and sour cream when serving.
- Mushroom and Swiss: Sauté sliced mushrooms and mix them with Swiss cheese in the casserole.
- Broccoli and Cheddar: Add steamed broccoli florets and shredded cheddar cheese to the casserole for a classic flavor combination.
- Sausage and Mushroom Gravy: Prepare a mushroom gravy to pour over the casserole before baking for a comforting and flavorful addition.
Frequently Asked Question
While you can assemble this Sausage Egg and Biscuit Casserole and immediately pop it in the oven, you don’t have to. You can easily prep it completely, then cover and store in the fridge overnight to bake the next morning.
This recipe is delicious when made with Jimmy Dean Sausage. You can use just about any sausage here. Stores usually have their own brand and those work great too. I like to use a maple sausage flavor. The little bit of sweet with the savory meat and eggs is amazing, every bite is a delight.
Storing And Reheating Instructions
- Refrigerator: store leftovers covered with plastic wrap or aluminum foil in the refrigerator for up to 3 days.
- Freezer: freeze the unbaked casserole by wrapping well with both plastic wrap and aluminum foil and storing frozen for up to 1 month. Pull the casserole from the freezer the day before you plan to serve and let it defrost in the fridge overnight. The next morning, pull out to room temperature and bake as directed.
- Reheating: reheat in a 320-degree oven, covered with aluminum foil, for about 15 minutes or until warmed through.
Sausage Egg Biscuit Casserole Recipe
Ingredients
- 1 pound sausage
- 1/4 cup water
- 2 cans refrigerated biscuits
- 2 cups shredded cheese, (divided)
- 8 large eggs
- 3/4 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9" x 13" baking dish with nonstick cooking spray and set aside.
- In a saute pan, add the sausage and 1/4 cup of water. Use a spoon to break up the sausage. Cook until the sausage is well done and is no longer pink then transfer to a plate to cool slightly.
- Unroll each can of biscuits, then cut each biscuit into 4 equal pieces.
- Lay your biscuits in your prepared baking dish and top with the cooked sausage. Sprinkle half of the cheese over the top.
- In a medium mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, dry mustard, paprika, salt, and pepper. Whisk until combined.
- Pour the egg mixture over the sausage and biscuits in the baking dish. Add the remaining cheese over the top and cover loosely with aluminum foil.
- Bake in a preheated oven for about 30 minutes. Take the foil off and bake for an additional 10-15 minutes, or until the top is golden. Be sure to test the center of the casserole with a toothpick or knife to ensure it is baked all the way through.
- Once cooked, remove from the oven and allow to cool for a few minutes before slicing and serving. Enjoy!
Notes
Nutrition
Did you make this?
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This Breakfast Casserole with Sausage and Biscuits is the ultimate breakfast recipe. It’s made with crumbled sausage, eggs, cheese, and big canned homestyle biscuits. This Sausage Biscuit Casserole is soon to be a favorite breakfast casserole at your house too.
I put the mils with the eggs, and I put most of the cheese in there except for the cheese on top of the sausage. The seasonings were also placed in the egg milk mixture. I ended up with only one can of the Honey Butter Grands so I used the same amount of eggs and milk but used a smaller sized pan, It’s in the oven, but it looks to be a 9X9. We love eggs and I have an over abundance of them, lol. I will let you know how it tastes in about 30 minutes!
As promised, I have come back to make a review. The recipe was ok, I believe it would be better without the large sized can of biscuits that I had… it just made for too gooey of a recipe and yes it was done. It also needed more Murph for us. I believe some sautéed onions or just diced onions and red bell peppers with red pepper flakes would have given it just the right umph needed. Now, I didn’t use a spicy sausage so that very well may have been the ticket. Still for me, my all time favorite is the old go to overnight breakfast casserole with bread instead of biscuits and if my memory serves me correctly, it also calls for more eggs. I hope this helps. Oh in defense of the recipe, my husband liked it. I gave it a three star rating strictly on my person preference of the biscuits being just too much and the seasonings not enough. Be Blessed!
with the eggs
I mixed it with the eggs. It’s in the oven now. We shall see how it goes ????
Same here! I think it goes with the eggs.