The Best Biscuit Breakfast Casserole
Breakfast is the most important meal of the day and this Biscuit Breakfast Casserole is sure to start it right. Starting with refrigerated biscuits keeps it simple and being loaded with sausage and egg makes it super hearty.
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As a mother of 4, I have made countless breakfast casseroles over the years. From Pigs in a Blanket Casserole to Ham Breakfast Casserole, they just might be one of my super powers.
I love adding amazing ingredients to one new recipe and creating something that everyone goes crazy for. This casserole is definitely a family favorite!
What makes this biscuit breakfast casserole so good is how easy it is to make and how tasty it turns out. Using refrigerated biscuits saves time, and the dish still comes out delicious. Add in some sausage, cheese, and eggs, and you’ve got a breakfast that everyone requests and they always come back for seconds.
Best of all, you can make the casserole the night before, which makes it perfect for occasions like Christmas morning or any time you have overnight guests. You really can’t go wrong with an overnight breakfast casserole!
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What goes into this Recipe
- Refrigerated Biscuits: These are the foundation of our delicious breakfast casserole. I used Grands biscuits, but you can use whatever brand you prefer.
- Breakfast Sausage: Pork breakfast sausage adds a savory flavor and tons of protein. I love to use a spicy sausage but turkey sausage also works great.
- Eggs: These bind everything together and make the breakfast casserole with biscuits even more filling.
- Green Chilies: These add a mild kick and extra flavor without making the dish spicy.
- Cheese: A mix of mozzarella and cheddar gives a great blend of flavors and melty goodness.
See recipe card for full information on ingredients and quantities.
How to make a Biscuit Breakfast Casserole
- Start by heating your oven to 425°F. Grab a 9×13 casserole dish and give it a good spray with cooking spray. Take your can of biscuits and cut each one into quarters. Spread these pieces of biscuit dough out on the bottom of your baking dish.
- Cook up your sausage in a large skillet until it’s nice and brown, being sure to crumble sausage as it cooks. Drain off any extra fat, then sprinkle the sausage over the biscuits.
- Add both types of shredded cheese on top.
- In a large bowl, mix up your eggs, milk {or cream if you’re using that}, green chilies, seasoning salt, and black pepper. Whisk it all together until it’s well combined.
- Pour egg mixture over everything in the baking dish.
- Pop it in the oven and let it bake for about 25-30 minutes. You’ll know it’s done when the middle doesn’t jiggle and it looks set. Once it’s out of the oven, let it sit for about 5 minutes. This makes it easier to cut and serve. Cut it into squares and serve in individual servings while it’s still warm. Enjoy!
Expert Tips
- Don’t forget to cut the biscuits into quarters. This will help to ensure nice bite sized pieces that are easy to serve and eat.
- Let the casserole rest for 5-10 minutes after baking. This makes it easier to cut and serve.
- Make sure not to overbake. The sausage egg biscuit casserole is done when the center is set but still slightly jiggly.
- Try different types of cheese for variety. Sharp cheddar or pepper jack can add extra flavor to this already delicious recipe.
- Top the casserole with homemade sausage gravy. It adds the perfect creamy element to an already awesome cheese biscuit breakfast casserole.
Storage and Freezing
Store: Once cooled, keep your Biscuit Breakfast Casserole in an airtight container in the refrigerator. It’ll stay good for up to 3-4 days. When you’re ready to eat, reheat individual portions in the microwave for about 30-45 seconds, or until warm.
Freeze: This cheese biscuit casserole freezes well. Cut it into individual portions, wrap each piece in plastic wrap, and place them in a freezer bag. It’ll keep for up to 2 months. To reheat, thaw in the fridge overnight, then warm in the microwave or oven until heated through.
Recipe FAQs
Yes, you can assemble the entire casserole the night before and refrigerate it. The next morning, let it sit at room temperature for about 30 minutes before baking. You might need to add a few extra minutes to the baking time. You can also make this French Toast Casserole the night before.
Absolutely! Cooked and crumbled bacon or diced ham work great in this recipe. You could even use a vegetarian sausage substitute if you prefer.
The casserole is done when the edges are golden brown and the center is set. If you gently shake the pan, the center shouldn’t jiggle. You can also insert a knife in the center – it should come out clean.
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The Best Biscuit Breakfast Casserole
Ingredients
- 1 can Grands Biscuits {8 count-cut into quarters}
- 8 ounces pork breakfast sausage {cooked and drained}
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1 cup milk {or heavy cream}
- 4 ounces diced green chilies
- 2 Tablespoons diced pimentos {optional}
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F.
- Spray the bottom and sides of a 9×13 baking dish with nonstick cooking spray. Cut the biscuits into quarters and add to the bottom of the prepared pan.
- Sprinkle the top of the biscuits with cooked sausage and shredded cheese.
- In a medium bowl, whisk together eggs, milk {or heavy cream}, diced green chilies, pimentos, salt, black pepper and garlic powder until blended. Pour over sausage and cheese.
- Bake for 25–30 minutes, or until set and middle does not jiggle. Let stand for 5 minutes before cutting into squares. Serve warm.
