This easy-to-make dish combines flaky biscuits, savory sausage, and melted cheese, all topped with a creamy egg mixture that soaks in overnight for a flavorful, crowd-pleasing breakfast.
Whether you’re preparing for a family gathering, a holiday morning, or just looking to enjoy a satisfying meal to start the day, this casserole is the perfect choice.
Ingredients List
Main Ingredients
- 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits total, about 8 cups cubed)
- 1 lb. ground pork breakfast sausage (Italian sausage is also a great alternative)
- 2 teaspoons chopped fresh sage (or ½ teaspoon ground sage)
- 1 cup (4 ounces) grated sharp cheddar cheese
- 1 cup (4 ounces) grated Gruyere, gouda, fontina, or Swiss cheese
- 8 large eggs
- 3 cups whole milk or half-and-half
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch of cayenne (optional, for a little spice)
Optional Garnish
- Chopped fresh parsley, chives, thyme, or any other herbs you like
Required Kitchen Tools
When making this Breakfast Casserole with Biscuits, having the right tools will ensure everything goes smoothly. Here are the must-have tools for success:
- 9 x 13-inch Baking Dish: A standard size for this casserole, perfect for holding all the ingredients.
- Large Skillet: Used to brown the sausage and cook the sage.
- Whisk: To mix the eggs, milk, and seasoning for the egg mixture.
- Plastic Wrap: Essential for covering the casserole and refrigerating overnight.
- Nonstick Cooking Spray: For greasing the baking dish to prevent sticking.
With these tools ready, you’re set for a seamless casserole-making experience!
Casserole Preparation
Preparing this Breakfast Casserole with Biscuits is easy, but it does require a bit of assembly and patience as it sits overnight to allow the biscuits to soak up the egg mixture. Here’s how to make the magic happen:
Baking the Biscuits
Start by baking the refrigerated biscuits according to the package instructions. Once baked, set them aside to cool completely. This step is key, as the biscuits will be cut into cubes and incorporated into the casserole. Pro tip: You can even bake the biscuits a day or two in advance, and stale biscuits work wonderfully for this recipe!
Cooking the Sausage
While the biscuits cool, heat a large skillet over medium-high heat and add the ground sausage. Use a wooden spoon to break the sausage apart as it cooks. Stir occasionally until the sausage is browned and cooked through—this should take about 5 to 10 minutes. Once the sausage is cooked, stir in the chopped fresh sage (or ground sage if you’re using that). Remove the skillet from the heat and set it aside.
Assembling the Casserole
Now it’s time to assemble the casserole! Grease your 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking. Begin by layering the cubed biscuits in the bottom of the prepared dish, spreading them out evenly.
Then, sprinkle the cooked sausage over the biscuits, followed by both types of grated cheese (cheddar and Gruyere). Toss everything gently so the biscuits, sausage, and cheese are evenly distributed across the dish.
Preparing the Egg Mixture
In a large bowl, whisk together the eggs, milk (or half-and-half), ground mustard, kosher salt, black pepper, and a pinch of cayenne if you like a little spice. This creamy egg mixture will soak into the biscuits and sausage, creating the delicious custard base of the casserole.
Pour the egg mixture evenly over the biscuit and sausage layers in the baking dish. Make sure to cover everything thoroughly so the biscuits have plenty of time to soak up the custard overnight.
Refrigerating and Baking the Casserole
Now that the casserole is assembled, it’s time to let the flavors meld and the biscuits soak up the egg custard. Here’s how to proceed:
Refrigerating Overnight
Cover the baking dish with plastic wrap and refrigerate the casserole overnight. This allows the biscuits to absorb all the savory goodness of the egg mixture and ensures that every bite is perfectly moist and flavorful. Pro tip: If you don’t have time to refrigerate overnight, letting it sit for at least 6-8 hours will also work!
Preparing to Bake
The next morning, take the casserole out of the fridge and let it sit on the counter for about 30 minutes while you preheat your oven to 350°F (175°C). This step helps bring the casserole to room temperature and ensures even baking.
Baking the Casserole
Remove the plastic wrap from the casserole and pop it into the preheated oven. Bake the casserole for 1 hour, or until it’s bubbly and hot throughout. Tip: After the first 40 minutes of baking, loosely cover the dish with foil to prevent excessive browning on the top. This helps the casserole cook evenly and stay moist.
Resting the Casserole
Once baked, remove the casserole from the oven and let it rest for at least 10 minutes. This allows the casserole to firm up a bit, making it easier to slice and serve. The waiting time is worth it—it gives the casserole a chance to set perfectly!
Serving and Storing
Garnishing and Serving
Once your Breakfast Casserole with Biscuits has rested, it’s time to serve! For an added touch of freshness and flavor, garnish the casserole with some chopped herbs like parsley, chives, or thyme. Not only will this enhance the dish’s look, but it’ll also add a burst of fresh flavor to each bite.
Serve the casserole warm, and enjoy it with your favorite breakfast sides, such as fresh fruit, crispy bacon, or even a hot cup of coffee.
How to Store Leftovers
If you happen to have any leftovers, no worries! Simply store the casserole in an airtight container in the fridge for up to 3-4 days. It will stay fresh and delicious, making it perfect for breakfast or even a quick lunch during the week.
Freezing the Casserole
Looking to prepare ahead for future mornings? You can freeze this casserole for up to 3 months. After it has cooled completely, wrap the casserole tightly in plastic wrap and foil. Store it in a freezer-safe container or bag for long-term storage. When you’re ready to enjoy it, let it defrost in the fridge overnight, then reheat it in a 350°F oven for about 30 minutes until it’s warmed through.
Breakfast Casserole with Biscuits
Equipment
- 9 x 13-inch Baking Dish
- Large Skillet
- Whisk
- Plastic Wrap
- Nonstick Cooking Spray
Ingredients
- 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits total, about 8 cups cubed)
- 1 lb. ground pork breakfast sausage (Italian sausage is also a great alternative)
- 2 teaspoons chopped fresh sage (or ½ teaspoon ground sage)
- 1 cup (4 ounces) grated sharp cheddar cheese
- 1 cup (4 ounces) grated Gruyere, gouda, fontina, or Swiss cheese
- 8 large eggs
- 3 cups whole milk or half-and-half
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ¼ teaspoon ground black pepper
- Pinch of cayenne (optional, for a little spice)
Instructions
Baking the Biscuits
- Start by baking the refrigerated biscuits according to the package instructions. Once baked, set them aside to cool completely. This step is key, as the biscuits will be cut into cubes and incorporated into the casserole. Pro tip: You can even bake the biscuits a day or two in advance, and stale biscuits work wonderfully for this recipe!
Cooking the Sausage
- While the biscuits cool, heat a large skillet over medium-high heat and add the ground sausage. Use a wooden spoon to break the sausage apart as it cooks. Stir occasionally until the sausage is browned and cooked through—this should take about 5 to 10 minutes. Once the sausage is cooked, stir in the chopped fresh sage (or ground sage if you're using that). Remove the skillet from the heat and set it aside.
Assembling the Casserole
- Now it’s time to assemble the casserole! Grease your 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking. Begin by layering the cubed biscuits in the bottom of the prepared dish, spreading them out evenly.
- Then, sprinkle the cooked sausage over the biscuits, followed by both types of grated cheese (cheddar and Gruyere). Toss everything gently so the biscuits, sausage, and cheese are evenly distributed across the dish.
Preparing the Egg Mixture
- In a large bowl, whisk together the eggs, milk (or half-and-half), ground mustard, kosher salt, black pepper, and a pinch of cayenne if you like a little spice. This creamy egg mixture will soak into the biscuits and sausage, creating the delicious custard base of the casserole.
- Pour the egg mixture evenly over the biscuit and sausage layers in the baking dish. Make sure to cover everything thoroughly so the biscuits have plenty of time to soak up the custard overnight.
Conclusion
This Breakfast Casserole with Biscuits is the perfect blend of savory flavors, creamy textures, and satisfying ingredients. Whether you prep it the night before or make it for a weekend brunch, it’s sure to become a family favorite. With the option to store leftovers or freeze the casserole for later, this dish offers convenience and flavor all in one! Enjoy the warmth and comfort of a hearty breakfast that will leave everyone coming back for more.
