Sausage Biscuit Breakfast Casserole

Why you’ll love this biscuit casserole

• Make it once and enjoy it for a few days, or easily feed a crowd with minimal effort.
• All of the ingredients we use are ready to go so you just have to cut the biscuits, beat the eggs, and assemble the casserole. 
• It’s a complete breakfast, with all your favorites baked into one convenient pan.
• Make it just the way you like it by adding veggies, switching up the cheese, or using different types of meat.

Ingredients

See recipe card for exact amounts.

Ingredient Notes

sausage – precooked sausage makes this easy peasy, it can be found in the refrigerated section of the grocery store.

potatoes – we use Simply Potatoes because they are so convenient (and tasty!). They are diced, cooked and ready to use. 

biscuits – I like Pillsbury Grands for this recipe because they are the perfect texture, you can use homestyle or flaky layers.

cheese – we use pre-shredded cheese to make this as easy as possible. 

milk – whole or low-fat milk will work great. 

How to make Sausage Biscuit Breakfast Casserole

1. Spray a 9″ X 13″ casserole dish with non-stick cooking spray. 
2. Cut each biscuit into eights. Place the biscuit pieces into the bottom of the prepared baking dish. Spread the sausage and potatoes over the biscuits. 
3. In a large bowl whisk the eggs, milk, salt and pepper until combined. Pour egg mixture into the casserole dish and top with shredded cheese. 
4. Bake in a 350° oven for 40-45 minutes or until the edges begin to brown and the middle is set. 
5. Let stand about 10 minutes before cutting and serving.

To make the night before

Prepare as directed above using only 1 1/2 cups of the cheese, cover and put into the refrigerator. 

When ready to bake it preheat the oven to 350°. Top with the remaining 1/2 cup cheese and bake 48-52 minutes or until the edges begin to brown and the center is set. 

Let stand about 10 minutes before serving.

Tips

• I find using a shallow glass baking dish works best. I have made this in a taller ceramic baking dish and it browned too much on the outside. 
• How to tell when this is done – the edges will begin to brown and a knife inserted into the center will be free of raw eggs. The knife will have sausage grease on it but it will be clear. There should be no milky or eggy substance on the knife.

Substitutions & Additions

This basic biscuit egg casserole can be made many different ways. Below are a few ideas on ways to change it up.

• Swap the sausage for bacon or ham, or add a combination of your favorites. You could also you lower fat meat such as chicken or turkey bacon or sausage.
• For this particular casserole we used a triple cheddar cheese blend made with Vermont, mild and sharp cheddar cheese. Your favorite variety of cheese can be used. 
• Can’t find diced potatoes? Use hash browns instead. 
• Add in some diced green peppers, about 1/2 cup.
• Diced onions would make a nice addition to this dish, about 1/2 – 1 cup. 
• Top it with sour cream, salsa and green onions for a Mexican flair.
• Smother it with bacon gravy or white gravy for total comfort food heaven.  

Storage, Freezing, and Reheating

• Freeze the unbaked casserole for up to 2 months and then thaw it completely in the refrigerator before baking as directed. 
• The baked casserole can be frozen in individual portions and frozen for up to 2 months, thaw in the refrigerator before warming it up in the microwave. 
• Leftover baked breakfast casserole can be stored in the refrigerator in an airtight container for about 3 days and reheated in the microwave. 

Try these easy recipes next!

Bisquick Sausage Casserole

Made with meat, hash browns, cheese, and eggs making it a filling and hearty breakfast.

Copycat Waffle House Cheese Eggs

Cheese and eggs are cooked in melted butter to make cheesy eggs that are so delicious! 

Chile Rellenos Breakfast Casserole

This easy casserole makes a great breakfast dish but can also be eaten for lunch or dinner.