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This Breakfast Casserole with Biscuits is a complete breakfast all in a single casserole dish! It’s always a crowd-pleaser, whether you serve it for a casual weekend breakfast or big brunch get-together.
Flaky Biscuits Make This Breakfast Casserole Special!
Breakfast casseroles are always a go-to for me when I need a recipe to feed a crowd, and this recipe for Breakfast Casserole with Biscuits is perfect for weekend brunch with friends and family. The buttery, flaky biscuit crust adds a delicious layer of flavor and texture to the casserole, and the combination of eggs, sausage, and cheese make for a hearty, satisfying dish.
Now, just because this recipe is perfect for feeding a large crowd doesn’t mean you can’t whip it up for your family on the weekend either! It can be made ahead of time so you can enjoy your morning cup of coffee without any fuss, and you can have the leftovers for a few days!
Breakfast Casserole with Biscuits
Ingredients
- 1 16oz can of Jumbo buttermilk biscuits
- 12 oz pork breakfast sausage cooked and crumbled
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 cups whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 scallions green ends sliced thinly (optional)
Instructions
- Preheat the oven to 350F. Lightly grease a 9×13 baking dish.
- Line the bottom of the baking dish with the biscuits gently pressing down to cover.
- Cook the sausage in a large pan breaking up the meat as it cooks. Drain and set aside.
- Whisk together the eggs, milk, and seasonings to combine. Set aside.
- Sprinkle the sausage evenly over the biscuits and then pour the egg mixture over that. Finish by sprinkling the cheese over the whole dish.
- Bake for 35-40 minutes. If the top begins to color too early, cover loosely with foil and continue baking.
- Garnish with chopped scallions, if using.
Nutrition
Make It Ahead
Just like my Overnight Breakfast Casserole, you can assemble this breakfast casserole the night before you plan on serving it. Cover the baking dish tightly with foil and refrigerate.
While your oven is preheating in the morning, set the casserole dish on the countertop so it comes to room temperature.
How to Store Breakfast Casserole with Biscuits
Let the casserole cool before storing it in the fridge. If you put it in too soon, the heat will cause condensation, which can make the dish soggy. Once it’s cooled, wrap the casserole tightly in plastic wrap or foil or transfer it to an airtight storage container.
Refrigerate for 3 to 4 days and reheat in the oven or microwave. You can also freeze this recipe for up to 3 months; let it thaw in the fridge before reheating.
More Must-Try Breakfast Casserole Recipes
- It’s not just for biscuits and pancakes! Put that package of Bisquick to use in this Bisquick Breakfast Casserole With Bacon.
- If you prefer your casserole with potatoes, this Sausage Hashbrown Breakfast Casserole is for you!
- Buttery crescent rolls are the perfect addition to this Crescent Roll Sausage Breakfast Casserole.
- Ham & Cheese Breakfast Casserole is my favorite way to use leftover ham after Easter!
