Easy Biscuit Breakfast Bake
Making a breakfast casserole with biscuit dough is an easy way to create a hearty, satisfying dish to start the day off right.
This biscuit breakfast bake combines refrigerated biscuit dough with eggs, sausage, and cheese for a flavorful casserole you can make ahead of time and serve for weekend brunch or a holiday morning breakfast.
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Having a good breakfast casserole recipe up your sleeve is one of the best ways to celebrate special mornings without a lot of effort.
Whether you’re serving something hearty for Christmas morning breakfast or just want something special for an easy weekend brunch, a sausage, egg and cheese casserole fits the bill.
This biscuit breakfast bake is one of those recipes that’s easy to adapt, can be made ahead of time, and feeds a crowd.
The pieces of refrigerated biscuit dough bake right into scrambled eggs and breakfast sausage, and the whole thing is topped with plenty of melty cheese.
It’s flavorful and delicious, and it comes together in minutes!
Serve it alongside some fried potatoes or fresh fruit and you’re set.
More Breakfast Recipes You’ll Love:
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- 10 Bisquick Muffins Recipes
- Easy Homemade Biscuits
- Pear Coffee Cake
- Fluffy Pancakes with Self-Rising Flour
- Instant Pot Egg Bites
- Pumpkin Donut Holes
How to Make Breakfast Casserole with Biscuit Dough
It’s really easy to make this hearty dish.
Ingredients You’ll Need
- Canned refrigerated large flaky biscuits (such as Pillsbury)
- Raw breakfast sausage
- Eggs
- Milk (preferably whole or 2%)
- Salt and pepper
- Garlic powder
- Shredded sharp cheddar cheese
- Fresh or dried parsley, for garnish (optional)
How to Make It:
Find the full printable recipe available below
Assemble biscuits and sausage. First, you’ll take your rounds of biscuit dough and cut each one into six wedges. Arrange those pieces in your greased baking dish.
Then sprinkle some cooked (and drained) breakfast sausage over the pieces of biscuit dough.
Make the egg mixture. You’ll whisk together your eggs, milk, salt, pepper, and garlic powder. Pour that mixture over the sausage and biscuits.
Add cheese and bake. Next, you’ll sprinkle some shredded cheddar cheese over the top.
Pop the dish into the oven and bake for about 35-40 minutes, or until the eggs are completely set in the center, the biscuits are cooked, and the cheese is golden-brown.
Let the casserole cool for at least five minutes before slicing and serving. Enjoy!
Notes and Adaptations:
- Switch up the breakfast sausage to adjust the spiciness. I typically use mild sausage, but you can use medium or hot if you’d like.
- If possible, I prefer to shred my own cheese, because it melts so much better than packaged shreds. I like to buy a block of cheese and use a box grater to shred it.
- Sharp cheddar gives extra flavor in this casserole, but you can use mild or medium cheddar if you prefer. You could also use Colby Jack or Gruyere, or use pepper jack if you want more heat.
- Use refrigerated canned biscuits, such as Pillsbury Grands Flaky Layers variety (or a store-brand equivalent).
- This casserole can be assembled the night before! Cover and refrigerate it, then bake it when you’re ready for breakfast.
- Leftover casserole should be covered and refrigerated for up to 2-3 days.
Recommended Equipment:
Easy Biscuit Breakfast Bake
Ingredients
- 16 ounce can refrigerated large flaky biscuits (such as Pillsbury)
- 1 pound raw breakfast sausage
- 8 eggs
- 1/2 cup milk (preferably whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- fresh or dried parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish. Cut each biscuit into 6 pieces and arrange the pieces evenly over the bottom of the baking dish.
- Cook the breakfast sausage in a large skillet over medium heat, breaking it apart as it cooks. Once it's browned and no longer pink, drain any excess grease.
- Sprinkle the cooked sausage evenly over the biscuit pieces in the baking dish.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the sausage and biscuits in the baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top. Bake for 35 to 40 minutes, or until the eggs are completely set in the center, the biscuits are cooked through, and the cheese is melted and golden-brown.
- Let the casserole rest at room temperature for at least 5 minutes before cutting into squares and serving warm.
Notes
- You can use whatever kind of breakfast sausage you prefer in terms of spiciness. I typically use mild, but you can use medium or hot if you’d like.
- I highly recommend shredding your own cheese, if possible, because it melts so much better than packaged shreds. I like to buy a block of cheese and use a box grater to shred it.
- If you aren’t a fan of sharp cheddar, you can use mild or medium, or switch to another cheese (Colby Jack or Gruyere would be delicious, or use pepper jack for more heat).
- Use refrigerated canned biscuits, such as Pillsbury Grands Flaky Layers variety (or a store-brand equivalent).
- This casserole can be assembled the night before! Cover and refrigerate it, then bake it when you’re ready for breakfast.
- Leftover casserole should be covered and refrigerated for up to 2-3 days.
Equipment
Nutrition
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