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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 in a white baking dish

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!

piece of biscuit breakfast casserole on a white plate

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, 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, 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.

2 images of ingredients in bowls for biscuit breakfast casserole and pouring eggs into white casserole dish
2 images of biscuit dough in a bowl and biscuits on top of breakfast egg and sausage casserole before baking

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.

zoomed in image of biscuits on top of breakfast egg and sausage casserole
Biscuit breakfast casserole in a white casserole dish

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!

a slice of biscuit breakfast casserole on a server being removed from a baking dish

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

More Favorite Breakfast Recipes

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piece of biscuit breakfast casserole on a white plate

Biscuit Breakfast Casserole

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 12 1x
  • 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 black 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 black 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.

Keywords: biscuit breakfast casserole

Reader Questions and Reviews

  1. 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.

    1. Hi Allesandra! The brand is Juliska. It was a gift, but you can find the brand online.

  2. 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!

  3. 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! ❤️

    1. Hi Kristen, we’d recommend thawing the frozen biscuits before adding to the top of the casserole.

  4. 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!

  5. 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.

  6. 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?

      1. Made this dish this morning! Omitted the cheese, added in onion and spinach as well as chive. Delicious!

  7. 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!

    1. Thank you so much for your kind words, Em – so glad you loved this recipe 🙂

  8. 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

  9. 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!

    1. 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!

  10. 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.

    1. Hi Margaret, we haven’t tried that substitution but let us know if you do. Thanks so much for making and trusting our recipes!

  11. Can I omit the sausage and swap for mushrooms to make it a veggie dish?

    Your website is my go to now! Thank you.

  12. 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.

  13. 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!

    1. Hi Amanda, we haven’t personally tried it but we can’t see why not. Let us know if you give it a try!

  14. 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!

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