If you’re searching for a warm, comforting breakfast that feels like a hug on a plate, this Sausage, Egg & Biscuit Breakfast Casserole Recipe is exactly what you need. It’s a glorious combination of savory breakfast sausage, fluffy eggs, melty cheddar cheese, and tender buttermilk biscuits all baked together in one fabulous dish. Easy enough to make for a family brunch yet impressive enough for guests, this casserole is every bit as satisfying as it sounds and perfect to brighten up your morning with hearty, gooey goodness.
Ingredients You’ll Need
This Sausage, Egg & Biscuit Breakfast Casserole Recipe calls for simple ingredients that work together like old friends. Each component plays a vital role in creating the perfect balance of taste, texture, and color that makes this dish irresistible.
- 1 lb breakfast sausage: Provides savory, flavorful protein with just the right amount of seasoning.
- 8 frozen buttermilk biscuits: These form the soft, buttery base and layers—it’s important they’re slightly thawed for easy slicing.
- 2 cups shredded cheddar cheese: Adds gooey, melty richness with a sharp kick that brings everything together.
- 7 large eggs: The heart of the casserole, offering structure and a creamy mouthfeel.
- 1 cup milk: Keeps the eggs tender and moist throughout baking.
- 1 cup heavy cream: Contributes extra richness to the custard-like egg mixture.
- 1 tsp salt: Enhances all the naturally savory flavors—adjust to your preference.
- 1 tsp pepper: Adds a subtle heat and depth to the dish.
How to Make Sausage, Egg & Biscuit Breakfast Casserole Recipe
Step 1: Prepare the Baking Dish and Sausage
Start by preheating your oven to 375°F and lightly spraying a 7×11-inch baking dish with cooking spray to prevent sticking. Brown the breakfast sausage in a skillet over medium heat, breaking it into bite-sized chunks as it cooks. Once browned, drain off any excess fat—this keeps the casserole from becoming greasy while preserving that wonderful sausage flavor.
Step 2: Layer the Biscuits, Sausage, and Cheese
Take each frozen biscuit and slice it in half horizontally using a serrated knife—this helps create fluffy layers. Place the biscuit bottoms in an even layer on the bottom of your prepared dish. Sprinkle half of the cooked sausage over those biscuits, then cover with half of the shredded cheddar. Add the remaining biscuit tops on top of this layer and repeat with the rest of the sausage and cheese. This layering ensures every bite has a perfect balance of biscuit, meat, and cheese.
Step 3: Mix and Pour the Egg Mixture
In a large measuring cup or bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until fully combined. Pour this rich, creamy mixture evenly over the layered biscuits, sausage, and cheese. This custard will soak into the biscuits while baking, creating that irresistible texture we all crave in a breakfast casserole. If you’d like, you can cover the dish and refrigerate it at this point to bake later—great for prepping ahead of time!
Step 4: Bake to Golden Perfection
Place the casserole in the preheated oven and bake for 50 to 60 minutes. You want the eggs to be fully set but still moist and tender. If the top starts to brown too quickly, tent it loosely with aluminum foil to prevent burning. Once done, allow the casserole to rest for 10 minutes before serving so it sets further and is easier to cut into hearty squares.
How to Serve Sausage, Egg & Biscuit Breakfast Casserole Recipe
Garnishes
A sprinkle of freshly chopped chives or green onions adds a bright, fresh pop of color and flavor that contrasts beautifully with the rich casserole. If you like a bit of heat, drizzle on some hot sauce or serve it alongside a dollop of sour cream for creaminess. A handful of fresh herbs also gives a lovely fragrant finish.
Side Dishes
This dish pairs wonderfully with fresh fruit salad to add a light and juicy contrast. Roasted breakfast potatoes or a crisp green salad can balance the richness and provide extra texture and variety on your plate. For something indulgent, serve with crispy bacon or sausage links for a bigger protein punch.
Creative Ways to Present
For a fun twist, try making individual casserole bites using muffin tins—portion the layers to fit and bake for mini handheld breakfasts. You can also layer in spinach, mushrooms, or bell peppers for added veggies and color. Serving with warm maple syrup on the side offers a sweet-savory combination your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover casserole refrigerated in an airtight container for up to 3 days. This makes an easy, grab-and-go breakfast or quick lunch that reheats beautifully without losing its texture or flavor. Just cover and store promptly to maintain freshness.
Freezing
You can freeze this casserole either before or after baking. If freezing before baking, assemble the casserole, cover tightly with foil, and freeze for up to 2 months—then thaw overnight in the fridge before baking. Leftover cooked casserole can be frozen in portions with plastic wrap and foil for similar durations.
Reheating
Reheat individual servings in the microwave for about 1 to 2 minutes until hot. For larger portions, bake covered at 350°F until warmed through, usually around 20 minutes. Adding a splash of milk can help keep reheated casserole moist and delicious.
FAQs
Can I use fresh biscuits instead of frozen?
Absolutely! Fresh biscuits work well and might even give a fluffier texture. Just be gentle when slicing so they don’t crumble.
Is there a way to make this recipe vegetarian?
Yes! Substitute sausage with plant-based sausage or add hearty veggies like mushrooms and bell peppers to maintain a savory protein texture.
Can I prepare this casserole the night before?
Definitely. Prepare the casserole up to pouring the egg mixture, cover, and refrigerate overnight. Bake fresh in the morning for a convenient and satisfying start.
What’s the best cheese to use?
Sharp cheddar is ideal for flavor and meltability, but feel free to mix in mozzarella or Monterey Jack for a milder taste and stretch of gooey cheese.
How do I prevent the casserole from drying out?
Using the combination of milk and heavy cream keeps the eggs tender. If the casserole looks dry while baking, loosely cover with foil and add a little extra cream before serving if needed.
Final Thoughts
This Sausage, Egg & Biscuit Breakfast Casserole Recipe is my absolute go-to when craving a truly comforting and crowd-pleasing breakfast. It’s easy to make, endlessly satisfying, and transforms humble ingredients into something special. I hope you try making it soon and enjoy every warm, cheesy, savory bite as much as I do!
Print
Sausage, Egg & Biscuit Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A comforting Sausage, Egg & Biscuit Breakfast Casserole featuring layers of savory breakfast sausage, fluffy eggs, and flaky buttermilk biscuits, all baked to golden perfection with melted cheddar cheese. Perfect for a hearty breakfast or brunch to serve six.
Ingredients
Sausage Layer
- 1 lb breakfast sausage
Biscuit Layer
- 8 frozen buttermilk biscuits, slightly thawed and halved
Cheese Layer
- 2 cups shredded cheddar cheese
Egg Mixture
- 7 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Lightly spray a 7×11-inch baking dish with cooking spray to prevent sticking.
- Cook Sausage: In a skillet, brown the breakfast sausage over medium heat, breaking it into bite-sized chunks as it cooks. Once fully cooked, drain off excess fat to keep the casserole from becoming greasy.
- Assemble Biscuit and Sausage Layers: Using a serrated knife, slice each biscuit in half horizontally. Arrange the biscuit bottoms evenly in the prepared baking dish. Sprinkle half of the cooked sausage over the biscuit layer, followed by half of the shredded cheddar cheese. Next, add the remaining biscuit halves on top, then cover with the rest of the sausage and cheese.
- Prepare Egg Mixture and Pour: In a large measuring cup or bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until fully combined and smooth. Pour this egg mixture evenly over the layered biscuits and sausage in the baking dish. If not baking immediately, cover and refrigerate at this stage.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 50 to 60 minutes, or until the eggs are set and the top is golden brown. To prevent over-browning, tent the casserole with aluminum foil halfway through baking or if it starts to look too dark.
- Rest Before Serving: After baking, remove the casserole from the oven and let it stand for about 10 minutes. This resting time helps the casserole to set and makes it easier to slice and serve.
Notes
- You can prepare the casserole the night before by assembling and refrigerating it before baking.
- If your biscuits are not frozen but fresh, adjust baking time slightly as needed.
- Use a sharp serrated knife to slice the biscuits cleanly without squashing them.
- Covering with foil during baking prevents the top from burning while ensuring the inside cooks fully.
- Feel free to add vegetables like bell peppers or onions for extra flavor.
