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 flourย (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 375ยฐF (191ยฐC). 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:ย 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.ย 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:ย 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:ย 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:ย 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:ย 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
I made this as published, except I omitted the bell peppers and halved the recipe and baked in a 9×9 pan. I was great, and heats up just as good later. I topped each portion with sausage gravy made from the leftover grease from cooking the sausage. Thank you for this wonderful recipe. Next time I think I will add a grating of nutmeg to the egg mixture, but otherwise I won’t be changing this.
Hello , could I halve this recipe using a 9 inch square pan? This recipe is wonderful! Thanks
Hi Anna, that should work just fine!
You’re so right about the biscuits! Brushing them with melted butter and topping them with fresh ground pepper, parsley and Parmesan made them so special. I’ll always use your biscuit recipe. Not store-bought biscuits. The feta cheese is perfect in this dish. The next time I make this, I’m planning to add chopped hatch chilis and minced onions and bake them as muffins in a tin. Then freeze the muffins for quick breakfasts during the week. Thanks! Your recipes are always on point
Excellent recipe! Added my own veggies (onion and whatever I had around). Will be my go to make ahead breakfast. I did make the biscuits separate and add them to the casserole in the morning.
How long does this casserole take to thaw at room temperature? We have one in the freezer & I want to serve it Thursday morning.
Thanks
Hi Maureen, it will take at least a few hours to thaw completely.
This was good but my kids said the biscuits were ‘soggy from the bell peppers’. Can you help me troubleshoot that? I love being able to make a breakfast casserole with things I usually have on hand!
Hi Kara, the casserole will be soft, but if it seemed at all soggy, it could just need a few additional minutes in the oven for next time. Thanks so much for giving this one a try!
This is so delicious, and I most often serve it for dinner. I like to make the egg/ meat portion in advance and then finish the biscuits before I bake it. It’s a great versatile meal for feeding a crowd!
This was a great breakfast casserole that the whole family liked! I followed the recipe as it is but did add chopped onion and fresh jalapeno, cheddar and cojita cheese. It was delicious! Looking forward to breakfast tomorrow. ๐
Do you think this would work well in a muffin tin for individual servings? If so, what would you suggest the bake time to be? Thank you! <3
Hi Alice, that should work! We’re unsure of the exact bake time, but keep a close eye on them.
Thank you so much for this recipe! My family loved it. I was a little nervous to try it because when I’ve tried a recipe like this in the past, the biscuits are always soggy and slimy. They weren’t in this one!!! Everything was PERFECT.
The only things I changed were I added more salt ( because I used ham instead of sausage) and I sauteed the peppers.
This is definitely a 10 out of 10.
Thanks again!!!
I omitted the bell peppers because i’m not a fan, but made the rest to spec – this was delicioius! And just as delicious on day 2.
Made this for Christmas brunch, and it was delicious and surprisingly easy. It was a huge hit.