Biscuit Breakfast Casserole

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!

Sausage egg and cheese biscuit breakfast casserole

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!

Sausage egg and cheese biscuit breakfast casserole

Let’s Make Biscuit Breakfast Casserole

There are 3 layers:

  1. add-ins go on the bottom
  2. eggs + milk go in the middle
  3. biscuits go on top

This biscuit breakfast casserole is a total low-key breakfast where you can mix and match your favorite add-ins. I use feta cheese, red bell pepper (festive!), parsley, and sausage. Pre-cook the sausage or switch it up with crumbled cooked bacon. Ham would be fantastic, too! For the cheese, use your favorite. We loved feta in this dish, but shredded pepper jack, smoked gouda, or cheddar cheese would be AWESOME.

How to make breakfast casserole with sausage

Biscuits on top of breakfast egg and sausage casserole

Biscuit Topping

You have options here! You can make the biscuits from scratch or use canned biscuits. I obviously recommend homemade and the great news is that you only need a handful of easy ingredients like flour, butter, and milk. Stir everything together and roll 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 buttermilk 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.

Biscuits on top of breakfast egg and sausage casserole

Biscuit breakfast casserole with sausage and peppers

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. (→ Love those.)

You can also freeze the assembled biscuit casserole. See my instructions in the recipe!

Sausage egg and cheese biscuit breakfast casserole

Can someone make croissant-topped breakfast casserole and report back? Yum!

More Favorite Breakfast Recipes

Sausage egg and cheese biscuit breakfast casserole

Biscuit Breakfast Casserole

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 12
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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!


  • 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 pepper

Biscuit Topping

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 Tablespoon baking powder (yes, Tablespoon!)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, divided (6 Tablespoons cold, 2 Tablespoons melted)*
  • 1 cup whole milk
  • topping: fresh ground pepper, extra fresh parsley, extra cheese


  1. Preheat the oven to 375°F (191°C). Generously grease a 9×13 inch baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover leftover casserole tightly and refrigerate for up to 1 week.


  1. 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.
  2. 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.
  3. Cheese: Use your favorite. Feta cheese, shredded pepper jack, smoked gouda, or cheddar cheese would be great!
  4. 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.
  5. 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.
  6. 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.


    1. I am prepping all the ingredients ahead of time to make at my sister and brother-in-laws the day after Christmas. Usually he and I make breakfast, so I wanted to do something special and he can add the final touches.

  1. I’m so glad you shared this recipe Sally!!!! I’ve been looking for a good savoury dish to make for this week amidst all the sugar…..and this looks perfect!!! Thank you!

  2. If I used pre-made/can biscuits could I still add them the night before or would I need to wait and them the morning of?
    Thanks, Stephanie

    1. Hi Sally,

      I just made the base for this recipe and won’t have time for homemade biscuits. With the store bought is the cooking time still the same? I feel like they will get burned?
      Thanks and Merry Christmas!!

      1. Hi Erin! They shouldn’t burn, but you can turn down the oven temperature and tent the casserole with foil if you’re concerned.

  3. Sally, I love the casserole baking dish. Where can it be purchased? I may want to buy two. Looking forward to making this recipe for Christmas and Easter.

  4. Do the biscuits get soggy sitting on the egg mixture overnight ? I would like to have this Christmas morning. I have always made the egg strata but this might be a nice alternative . Thanks so much and Merry Christmas

    1. They aren’t as crisp after sitting in the egg mixture overnight, so you can definitely make the biscuit mixture, cover tightly, and keep in the fridge then place on top in the morning. 🙂

    1. Delicious! You could even swap in another veggie. You could sauté some mushrooms, spinach, or even add some cooked sweet potato cubes.

  5. Can the all-purpose flour be swapped out for gluten free flour? If so how would I go about doing that conversion. Thoughts?? This looks delicious and I am hoping I can tweak it to be low FODMAP/gluten free!

  6. Sally, This looks really wonderful. I love these type dishes that you can make ahead especially for a breakfast or brunch with friends. I will be giving this one a try. Thank you so much! Happy Holidays!

  7. I know I’m not alone in saying your savory recipes are some of my favorites! I will be making this this weekend and savoring every biteMerry Christmas!!

  8. Looks amazing! We had a sally thanksgiving and it’s shaping up to be a sally Christmas morning! Thank you. Love your blog. With this recipe will unflavored almond milk work? We have a couple lactose intolerance here! Thanks again!

    1. Thanks Sherry! Almond milk should be fine, though it may have an impact on the texture of the biscuits. I think it’ll still taste great though!

  9. 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.

    1. 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!

  10. I love your recipes Sally! I learn so much from your tutorials too. I can’t wait to use this recipe. I have always been able to download your recipes into my recipe app, Paprika. For the last few days, the application always quits when I try to download any recipe from your site, but I can download from other places. I don’t know why that is happening, but I thought I would tell you.

    1. Hi Melodie! That’s odd. I’ve never used the app before so I’m unsure of the problem. Can you contact them directly? Sorry I don’t have a more direct answer from you. My website is receiving a lot of traffic for the holidays, so I wonder if that’s causing an issue.

      1. Thank you for your response Sally! I did report it to the app. You do a great job! Your blog is my favorite place to go for recipes and tips on “How to…”. Merry Christmas to you and your sweet family!

  11. Made this today for Christmas breakfast and it was wonderful! Prepped it most of the way Last night and threw the biscuits together this morning. Debated about using canned biscuits, but making them using this recipe was quick & easy (not to mention delicious). Used cheddar cheese and a couple extra eggs to make it go a little further. This was the perfect breakfast and will definitely be our go to from now on. Thanks, Sally!

  12. 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!”.

  13. 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.

  14. 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!

  15. I wanted to make this using canned biscuits — most are sold in 16 oz containers, pre-sliced as 8 large biscuits. Would you advise leaving as is or should I break each slice in half and re-roll, to better approximate the picture you’ve included? Thanks!

  16. I made this as the final breakfast of 2018. I’m working to eat a plant-based diet so I opted for an all-veggie option with roasted cauliflower, frozen spinach (with water removed), the bell pepper and broccoli slaw (no sausage). The biscuit top was delicious (used buttermilk I had sitting around). If you go with with the all-veggie version, don’t be afraid to add plenty of salt; it will need it.

    In sum, Sally delivers another winner. I love making her recipes because I know she has actually tested them (repeatedly) and they turn out like promised, which is not something I can say for all food bloggers.

  17. Hi Sally! I’m planning to make this for breakfast tomorrow for me and my little family but I’m all out of all purpose flour and won’t be going to the store before tomorrow morning so I was wondering, do you think it would turn out OK if I subbed bread flour for all purpose?

  18. 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!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally