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 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
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.
- 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.
Keywords: biscuit breakfast casserole
Can I eliminate the sausage (or any meat) and, instead, just use 12oz. more vegetable?
Hi Andi, absolutely.
The whole family loved this recipe! I subbed the sausage for impossible sausage (savory) and used cheddar cheese instead of feta. A complete winner for Easter brunch – both delicious and simple. Making it again for dinner tonight and everyone is looking forward to it.
★★★★★
This was delicious! I cut it in half for Christmas breakfast. I added some dried shallots to the egg mixture. And I made a gravy with the sausage drippings to serve on the side. And I used buttermilk in the biscuit mixture. Excellent!
★★★★★
Delicious and so easy! I cut the recipe in half since we’re a small group on Christmas morning. Made it the night before and put the biscuit dough in a separate container in the fridge. Topped with dollops of the dough before baking and was amazed at how puffy the biscuits baked up. I was almost afraid there wouldn’t be enough biscuit dough but it raised up so well.
★★★★★
This sounds yummy! Do you think this could be made with almond milk and dairy free cheese??
We haven’t tested it but that should work in a pinch!
Another delicious recipe from Sally! This was so good. I love that you can make it different each time with different veggies mixed in.
★★★★★
Could I use buttermilk in the biscuit topping instead of whole milk? I have some leftover from another recipe and would love to use it up!
Absolutely, same amount and no other changes necessary. I just call for whole milk because that’s what you need for the egg layer.
Made this with family in town over Thanksgiving. It was delicious and quite simple to put together. Thank you for another great recipe!
★★★★★
Do you think I could put these in muffin tins to make individual portions?
Hi Sherie, we haven’t tried that but we can’t see why not! Let us know if you give it a try.
I made this for my work crew. Not paying attention I also added a chopped onion. It was so good and crew said it was delicious. I mixed it up the night before but did keep the biscuits off the top while in the refrigerator overnight. I will make it again.
★★★★★
This casserole is not only yummy, but not difficult at all. I love that it is so easy to customize as well. Definitely going in my repitoire!
★★★★★
Would it be ok to put frozen diced potatoes in this dish?
Hi Amanda, we haven’t personally tried it but we can’t see why not. Let us know if you give it a try!
Absolutely delicious! Adding your homemade biscuits to the top is a must. Super easy to prepare the first few steps the night before. Definitely will make again!
★★★★★
I made this for Easter. It was easy to make, I made a smaller one to taste it before I served it to my friends. I used my cookie scoop to drop the biscuit dough. It was much easier than doing it with my hands.
★★★★★
Can I omit the sausage and swap for mushrooms to make it a veggie dish?
Your website is my go to now! Thank you.
We can’t see why not!
I am so happy I found you online. I use many of your recipes. May I substitute the whole milk for rice milk? We have a family member that is lactose intolerant.
My husband’s favorite recipe so far is your oatmeal raisin cookie. He enjoys the added flavor of the molasses.
Hi Margaret, we haven’t tried that substitution but let us know if you do. Thanks so much for making and trusting our recipes!
Hi. I’m looking forward to making this for Easter, and thought I’d try to ask—
I have a ton of self-rising flour, and wondered if I could just sub out the dry ingredients with it. My concern is that you use a whole TB of baking powder, and am not sure if that would equate the same way in a bag of White Lily. Or should I also add a little baking powder in addition?
Thanks for all your delicious recipes and guidance!
We don’t recommend using self-rising flour. Like you mention, it would take some recipe testing to ensure the same results as written. Best to use all-purpose flour here!
I never write reviews but this was so easy and delicious I had to thank you. This is definitely going in our family’s brunch menu rotation
★★★★★
This recipe is amazing – ESPECIALLY the biscuits.. like, they are the star of the show. Def easy enough that I think the reward is well worth making them vs using store bought. I did use buttermilk as I find biscuits and pancakes far superior with buttermilk. Anyways, they were perfect – fluffy and crispy on top. I also topped everything with extra cheese and herbs and everything bagel seasoning. I think pickled jalapeños would be a really nice addition. Thanks so much for such good recipes. I love this website!
★★★★★
Thank you so much for your kind words, Em – so glad you loved this recipe 🙂
I’m not a big cheese fan but don’t mind a cheddar flavored biscuit. Would it be ok to put shredded cheddar cheese in the biscuit dough instead of the egg mixture? It would that affect the outcome of the biscuits?
Hi Amanda, for cheese biscuits, we recommend following our Homemade Cheddar Biscuits recipe. They would be great on this breakfast casserole.
Made this dish this morning! Omitted the cheese, added in onion and spinach as well as chive. Delicious!
★★★★★
I made this casserole and it was awesome. We had it for a couple days and it reheated great, I made a sausage gravy to pour over each serving and we love it. Great casserole for the holidays with some fruit and a muffin.
Would using buttermilk instead of milk affect the biscuit topping? My family prefers a buttermilk flavor, but I’m not sure if that will change how the dough performs in this recipe. Thanks!
Hi Tami, you can absolutely use buttermilk as the milk in the biscuit mixture. Enjoy!
Hi Sally!
Can frozen biscuits be used in the recipe? Would I thaw them in the fridge before putting on top to cook? Thank you! ❤️
Hi Kristen, we’d recommend thawing the frozen biscuits before adding to the top of the casserole.
This is the perfect breakfast casserole. I have even served to people who won’t eat eggs and they have gone back for seconds.
I like to add some sliced green onions, and I use red bell peppers for contrast.
I have never had a failure with one of your recipes and family loves them all!
★★★★★
Can I ask where you got that white baking pan? It is beautiful!
Hi Allesandra! The brand is Juliska. It was a gift, but you can find the brand online.
Hello. How long does it take to thaw baked casserole?
We really enjoyed this dish. I halved this recipe because it’s just me and my dad here. And I used cheddar cheese and dried parsley because that’s what I had on hand. Next time I will try the make ahead and then bake option. Thanks for another yummy recipe.
★★★★★