Name: Biscuit Breakfast Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 can (16 oz) refrigerated biscuit dough; 8 large eggs; 1 cup milk; 1 lb breakfast sausage; 2 cups shredded cheddar cheese; 1 small onion, chopped; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 cup chopped bell peppers or green onions (optional)

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I love biscuit breakfast casserole because it’s hearty, comforting, and perfect for slow mornings or feeding a crowd. I enjoy how fluffy biscuits soak up eggs and cheese while baking, creating a warm, savory dish that feels cozy and satisfying with every bite.

Why You’ll Love This Recipe

I like this recipe because it’s easy to assemble and incredibly filling. I enjoy that I can prep it ahead of time and bake it when I’m ready. I also appreciate how flexible it is, since I can change the meat, cheese, or vegetables based on what I have. Biscuit Breakfast Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

refrigerated biscuit dough
eggs
milk
breakfast sausage
shredded cheddar cheese
onion
salt
black pepper
optional bell peppers or green onions

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish. I cut the biscuit dough into bite-sized pieces and spread them evenly in the dish.

I cook the sausage in a skillet until fully cooked, then drain any excess fat. I sprinkle the cooked meat and chopped onion over the biscuits, followed by an even layer of shredded cheese.

In a bowl, I whisk together the eggs, milk, salt, and black pepper. I pour the egg mixture evenly over everything in the baking dish, gently pressing down so the biscuits absorb some of the liquid.

I bake the casserole until the eggs are set, the biscuits are cooked through, and the top is golden. I let it rest briefly before slicing and serving.

Servings and timing

I usually get about 6 to 8 servings from this casserole.
Prep time takes around 15 minutes, baking time is about 35 minutes, and the total time comes to roughly 50 minutes.

Variations

I sometimes add bell peppers, mushrooms, or spinach for extra vegetables. I like using different cheeses such as Monterey Jack or pepper jack.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm portions in the oven or microwave until heated through. If reheating from cold, I cover it lightly to prevent drying out. Biscuit Breakfast Casserole

FAQs

Can I make this casserole ahead of time?

I often assemble it the night before, cover it, and bake it fresh in the morning.

Can I freeze biscuit breakfast casserole?

I freeze it after baking and cooling for up to 2 months and thaw it in the refrigerator before reheating.

How do I know the biscuits are fully cooked?

I check that the center biscuits are firm and no longer doughy.

Can I use canned biscuits?

I usually use refrigerated canned biscuits, which work perfectly for this recipe.

What can I serve with this casserole?

I like serving it with fresh fruit or a simple side salad to balance the richness.

Conclusion

I enjoy biscuit breakfast casserole because it’s comforting, filling, and easy to make. I love how it brings together classic breakfast flavors in one warm, satisfying dish that’s perfect for sharing.