Sausage Biscuit Breakfast Casserole is the kind of breakfast bake I rely on when I want something hearty, cheesy, and actually filling. It’s basically biscuits, sausage, eggs, and cheddar baked together into one pan that slices clean and eats like a full breakfast.
What I like most is the mix of textures: soft biscuit pieces on the inside, golden edges on top, and a rich egg layer that holds everything together. The sausage keeps it savory, and the cheddar gives it that classic diner-style comfort.
This is one of my favorites for weekend breakfasts, brunch, and holiday mornings when I don’t want to cook in batches. I usually put out hot sauce and green onions and let everyone top their own slice.
Why You’ll Love This Recipe
One-pan breakfast: It’s all the good stuff—sausage, eggs, biscuits, and cheese—in a single baking dish. Less juggling, less cleanup.
Filling and cozy: This is a stick-to-your-ribs kind of breakfast that keeps people full for hours. I make it when I want something more substantial than toast or yogurt.
Make-ahead friendly: You can assemble it the night before, then bake in the morning. That alone makes it worth keeping in your back pocket.
Easy to customize: Add onions and peppers, swap the cheese, or use bacon or ham instead. It handles little changes really well.
Great for serving a group: It slices into neat squares and holds together. That’s exactly what I want for brunch, potlucks, and holiday mornings.
Ingredients You’ll Need
Casserole Base
- Breakfast sausage: I use regular pork breakfast sausage here because it seasons the whole casserole. Hot or sage sausage works too if you like a little more punch.
- Refrigerated buttermilk biscuits: The canned kind is exactly right for this recipe. They bake up tender and give you those soft, bready bites throughout the pan.
- Cheddar cheese: Sharp cheddar is my pick because it still tastes cheesy after baking. A cheddar blend works fine too.
- Butter: This is just for greasing the dish. It helps prevent sticking and gives the edges a nicer flavor than cooking spray.
Egg Custard
- Eggs: These set up the casserole and make it sliceable, almost like a savory bread pudding. Large eggs are the standard here.
- Whole milk: Whole milk keeps the custard richer and less watery. If you only have 2%, it will still work.
- Kosher salt: Sausage and cheese are already salty, so I keep the seasoning reasonable. If you’re using a saltier sausage, you can slightly reduce it.
- Black pepper: Freshly ground is nice, but whatever you have is fine. It gives the casserole that classic breakfast casserole bite.
- Garlic powder: This adds a little savory depth without turning it into a garlic-forward dish. It’s subtle, but I don’t skip it.
- Onion powder: This rounds everything out, especially if you’re not adding fresh onion. It also plays really well with cheddar.
Optional Add Ins
- Yellow onion: I like a small dice so it softens as it bakes. If you want it milder, you can sauté it briefly in the sausage pan.
- Bell pepper: This adds a little sweetness and color. Any color bell pepper works, and frozen diced peppers are fine too.
- Green onions: I toss these on at the end for a fresh bite. They make each serving taste a little less heavy.
- Hot sauce: For me, hot sauce is non-negotiable with sausage and eggs. Let everyone add their own so it works for mild and spicy eaters.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 9×13-inch baking dish with butter.
- Cook the sausage: Brown the sausage in a skillet over medium heat, breaking it up into crumbles, until cooked through. Drain off excess grease.
- Cut the biscuits: Cut the refrigerated biscuits into quarters. If they feel a little sticky, a quick dusting of flour on the cutting board helps.
- Add the first layer: Spread half of the biscuit pieces in the baking dish. Top with the cooked sausage and most of the shredded cheddar.
- Add the second layer: Scatter the remaining biscuit pieces over the top, then sprinkle with the rest of the cheese.
- Whisk the custard: Whisk the eggs, milk, salt, pepper, garlic powder, and onion powder until smooth, then pour evenly over the casserole.
- Bake: Bake for about 35 to 45 minutes, until puffed, golden, and the center is set and reaches 160°F. Let it rest for about 10 minutes before slicing.
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. A lot of breakfast sausage renders plenty of grease, and too much can make the bottom a little heavy. I usually drain it, then blot once with a paper towel if it looks especially oily.
Cut the biscuits into similar-size pieces. You don’t have to be fussy, but try not to leave a few huge chunks. Even pieces bake more evenly and you won’t end up with random doughy spots.
Pour the egg mixture slowly. I pour across the whole dish and pause a few times so the custard can sink down between the biscuits. If you dump it all in one spot, it tends to pool.
Cover with foil if the top gets too brown. Biscuits can brown fast, especially around the edges. A loose foil tent for the last 10 minutes keeps the top from getting too dark.
Use a thermometer if you’re unsure. The center should hit 160°F and look set, not jiggly. This is extra helpful if you added veggies or assembled it ahead and baked from cold.
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
- Hot sauce and green onions: I like serving this with sliced green onions and a couple hot sauce options. It keeps each plate feeling fresh and not too heavy.
- Fresh fruit: A bowl of berries, orange slices, or grapes is simple on the side. Something cold and juicy is nice with a rich casserole.
- Brunch spread: Add a basic fruit salad and a yogurt bowl with granola if you want more than one thing on the table. This casserole is the filling part, so keep the rest easy.
- Crispy potatoes: If you’re feeding big eaters, serve it with roasted breakfast potatoes or hash browns. I keep the seasoning on the potatoes pretty simple since the casserole is already savory.
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. I usually slice the rest into squares so it’s easy to grab. Reheat in the microwave for a quick breakfast, or warm in the oven until hot.
You can make this recipe ahead by assembling the casserole, covering it tightly, and refrigerating it for up to 12 hours. Bake as directed, and plan on adding about 5 to 10 minutes if it’s going into the oven cold.
If you want to freeze it, freeze individual portions or freeze the baked casserole tightly wrapped. Thaw in the fridge overnight, then reheat until warmed through.
When reheating, I like a lower oven temperature (around 325°F) if I’m warming a larger section. It heats more evenly and the edges don’t dry out as fast.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I assemble this as an overnight breakfast casserole?
Yes. Assemble the casserole, cover it, and refrigerate it for up to 12 hours. In the morning, bake it at 350°F and add a few extra minutes if the center is still cool.
How do I know when the casserole is done?
The center should look set (not wet or jiggly) and a thermometer in the middle should read 160°F. If the top is browning but the center isn’t there yet, loosely cover with foil and keep baking.
Can I swap the cheddar for another cheese?
Definitely. Pepper jack is great if you want a little heat, and a cheddar blend works well too. I’d avoid very soft cheeses as the main cheese here because they can get a bit oily.
Can I use bacon, ham, or turkey sausage instead?
Yes. Cooked crumbled bacon and diced ham both work well. Turkey sausage is fine too—just make sure it’s browned and drained so you don’t add extra moisture to the casserole.
Can I add vegetables?
You can add diced onion and bell pepper, and they bake up nicely in this. If you’re adding a lot of vegetables (or anything watery like mushrooms), I’d sauté them first so the casserole doesn’t end up too wet.
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 Casserole
INGREDIENTS
Casserole Base
- 1 lb breakfast sausage
- 1 can refrigerated buttermilk biscuits 16 oz
- 2 cups shredded cheddar cheese
- 1 tbsp butter for greasing.
Egg Custard
- 6 large eggs
- 1.5 cups whole milk
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder.
Optional Add Ins
- ½ cup diced yellow onion
- ½ cup diced bell pepper
- 2 tbsp sliced green onions for garnish
- hot sauce to taste.
INSTRUCTIONS
Prep
- Heat oven to 350 F
- grease a 9 by 13 inch baking dish with butter
- brown sausage in a skillet over medium heat until cooked through and crumble then drain excess grease.
Assemble
- Cut biscuits into quarters
- spread half the biscuit pieces in the baking dish then top with sausage and 1.5 cups cheese
- add remaining biscuit pieces and sprinkle remaining 0.5 cup cheese.
Bake
- Whisk eggs milk salt pepper garlic powder and onion powder until smooth then pour evenly over the casserole
- bake until puffed golden and the center is set and reaches 160 F about 35 to 45 minutes
- rest 10 minutes before slicing.
