Sausage Biscuit Breakfast Bake is the kind of no-fuss breakfast casserole I make when I want something hearty, cheesy, and actually filling. It’s got that classic sausage-egg-and-cheddar flavor, plus biscuits that bake up tender and slightly crisp on the edges.
What I like most is how reliable it is. The custard sets up nicely, the sausage keeps it savory, and the cheddar gives you that familiar sharp bite that makes breakfast feel like breakfast.
I serve this on weekends, for brunch, or anytime we have people in the house in the morning. It’s also a good one when you want something warm and substantial, with maybe just some fruit on the side.
Why You’ll Love This Recipe
All-in-one breakfast: You get sausage, eggs, biscuits, and cheese in one pan, and it slices up neatly for serving.
Hearty and filling: This is the kind of breakfast that actually holds you over, especially if you’re feeding hungry people.
Make-ahead friendly: You can assemble it the night before, then bake it in the morning with almost no effort.
Easy to customize: Swap the cheese, bump up the heat, or toss in extra seasoning if that’s how you like it.
Good for groups: A 9×13 dish goes a long way, and everyone can take a piece without you standing at the stove making batches.
Ingredients You’ll Need
Base
- Breakfast sausage: I use regular breakfast sausage here, but hot sausage is great if you like a little heat. Just make sure it’s fully browned so you don’t end up with greasy pockets in the bake.
- Refrigerated biscuit dough: The canned biscuits are what make this easy, and they bake up soft in the middle with golden edges. Any standard 16-ish ounce tube works fine.
- Nonstick cooking spray or butter: Don’t skip greasing the dish. The egg and cheese like to stick around the edges, and this makes serving so much easier.
Custard and Topping
- Eggs: This is the backbone of the whole casserole. Large eggs are what I always use so the custard sets up the way you expect.
- Whole milk: Whole milk gives the creamiest texture. You can use a lower-fat milk, but it will be a little less rich.
- Sharp cheddar cheese: Sharp cheddar is my favorite here because it stands up to the sausage. Pre-shredded works, but freshly shredded melts a bit smoother.
- Kosher salt: Sausage and cheese both bring salt, so I keep this reasonable and let the rest do the work.
- Black pepper: A little pepper really helps the eggs taste more breakfast-y. Freshly cracked is nice if you have it.
- Garlic powder: This adds a savory background flavor without making the casserole taste like garlic bread.
- Onion powder: I like onion powder here because it blends into the custard and seasons everything evenly.
- Paprika: It’s subtle, but it rounds out the flavor and gives the top a nicer color as it bakes.
- Green onions (optional): Totally optional, but I like the little fresh bite on top. If you have them, use them.
Recipe Instructions
- Heat the oven: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or a little butter.
- Cook the sausage: Cook the breakfast sausage in a skillet over medium heat until browned and cooked through. Drain off excess fat.
- Cut the biscuits: Cut the biscuit dough into quarters. Spread the pieces evenly in the greased baking dish.
- Add the sausage: Spoon the cooked sausage evenly over the biscuit pieces.
- Whisk the custard: In a large bowl, whisk the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until smooth.
- Pour the custard: Pour the egg mixture evenly over the biscuit and sausage mixture, making sure it settles into the corners.
- Add the cheese: Sprinkle the shredded cheddar evenly over the top.
- Bake: Bake for 35 to 45 minutes, until the center is set and the top is deep golden. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
- Rest and serve: Let the casserole rest for 10 minutes, then garnish with sliced green onions if you like. Slice and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the sausage well. You don’t need it bone-dry, but getting rid of the extra fat keeps the bottom from turning greasy. I usually blot it quickly on a paper towel if it looks like a lot.
Spread the biscuits out. Try not to leave big clumps of dough in one spot. Even spacing helps everything bake through at the same time.
Whisk the eggs until really smooth. Take an extra 20 seconds here so the seasonings don’t settle in one place. It also helps the custard set more evenly.
Check the center before you pull it. The edges set first, so I look right in the middle for doneness. It should look set, not sloshy.
Tent with foil if needed. Cheddar can go from golden to too brown fast, especially if your oven runs hot. A loose foil tent fixes it without trapping steam.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Fresh fruit: A bowl of berries, sliced melon, or oranges is nice with this. Something cold and simple works well alongside a warm, rich bake.
- Hot sauce: If you like a little heat, serve it with hot sauce at the table. A vinegar-based one is especially good with the sausage and cheddar.
- Potatoes: If you’re feeding a bigger brunch, add crispy hash browns or home fries. I keep them pretty plain since the casserole already has a lot going on.
- Something green: A quick arugula salad or mixed greens with a light vinaigrette is a good side. It’s an easy way to balance the plate.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave for a quick breakfast, or warm them in the oven until heated through.
You can also make this recipe ahead. Assemble everything without baking, cover the dish, and refrigerate for up to 12 hours.
When you bake it straight from the fridge, plan on adding 5 to 10 minutes to the bake time. I still go by the center being set more than the exact minutes.
If you want longer storage, you can freeze individual portions and reheat as needed. Thaw in the fridge overnight if you have time, but it reheats fine from frozen in the microwave too.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I know when the casserole is done?
The top should be deep golden and the center should look set. If you gently jiggle the pan, the middle shouldn’t ripple like raw egg.
Can I make this spicier?
Yes. Hot breakfast sausage works well, or you can add about 1/4 teaspoon crushed red pepper to the egg mixture. I also like serving it with hot sauce so everyone can choose their own heat level.
What cheese works besides cheddar?
Pepper jack is great if you want a little kick. Colby Jack or a cheddar blend also work and melt nicely.
Can I assemble it the night before?
Yes, and it’s one of my favorite ways to do it. Assemble the casserole without baking, cover, and refrigerate up to 12 hours, then bake as directed (adding a few extra minutes if it’s cold).
Why are my biscuits still doughy in the middle?
That usually happens if the biscuit pieces are packed together in thick spots or the casserole was pulled a little early. Spread the biscuit quarters out as evenly as you can, and make sure the center is set before you take it out.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Sausage Biscuit Breakfast Bake
INGREDIENTS
Base
- 1 lb breakfast sausage
- 1 can 16.3 oz refrigerated biscuit dough
- nonstick cooking spray or 1 tsp butter for greasing.
Custard and Topping
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 2 tbsp sliced green onions for garnish optional.
INSTRUCTIONS
Prep and Assemble
- heat oven to 350 F and grease a 9x13 inch baking dish
- cook sausage in a skillet over medium heat until browned and cooked through then drain excess fat
- cut biscuits into quarters and spread evenly in the baking dish then top with cooked sausage.
Bake and Serve
- whisk eggs milk salt pepper garlic powder onion powder and paprika until smooth then pour evenly over biscuit and sausage mixture
- sprinkle cheddar over the top and bake until center is set and top is deep golden 35 to 45 minutes
- rest 10 minutes then garnish with green onions if using and slice to serve.
