Biscuit Breakfast Casserole

Imagine the aroma of buttery, golden-brown biscuits layered with savory sausage, melted cheese, and fluffy eggs filling your kitchen on a lazy weekend morning. This Biscuit Breakfast Casserole is the ultimate morning comfort food that combines everyone’s favorite breakfast ingredients into one deliciously satisfying dish. Perfect for feeding a hungry crowd or meal prepping for busy weekday mornings, this hearty casserole delivers bold flavors in every bite. You’ll learn how to create a perfectly balanced breakfast bake with crispy edges, tender centers, and just the right amount of cheesy goodness.

Why You’ll Love This Recipe

This Biscuit Breakfast Casserole will quickly become your go-to breakfast option for several compelling reasons. First, the contrast between the flaky biscuit base, protein-packed eggs, and gooey cheese creates a delightful textural experience in each forkful. The savory sausage adds a rich depth of flavor that perfectly complements the buttery biscuits.

What makes this breakfast casserole special is its versatility – it’s equally perfect for a casual family breakfast or an elegant brunch with friends. The make-ahead option saves precious morning time, allowing you to simply pop it in the oven while you enjoy your coffee. Plus, the simple preparation means even novice cooks can create an impressive breakfast that looks and tastes like it took hours to prepare.

The best part? This hearty biscuit casserole combines all your breakfast favorites in one dish, eliminating the need to prepare multiple items separately. It’s truly a complete meal in one pan!

Ingredients

For this delicious Biscuit Breakfast Casserole, you’ll need:

• 1 (16 oz) can refrigerated biscuit dough (8 count)
• 1 lb breakfast sausage (mild or hot, depending on preference)
• 6 large eggs
• 1 cup whole milk
• 2 cups shredded cheddar cheese, divided
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons fresh chives, chopped (for garnish)

The refrigerated biscuits provide a quick and easy base, but you can also use homemade biscuit dough for an elevated flavor. Fresh vegetables add color, texture, and nutrition to this hearty breakfast bake.

Pro Tips

Choose the Right Biscuits: For the best results in your Biscuit Breakfast Casserole, opt for regular-sized refrigerated biscuits rather than the jumbo or flaky layers varieties. The regular ones will cook more evenly with the egg mixture. If using homemade biscuit dough, chill it thoroughly before cutting into the casserole dish for optimal texture.

Properly Cook the Sausage: Brown the sausage completely before adding it to your casserole, making sure to break it into small, even crumbles. This ensures thorough cooking and distributes the savory flavor throughout the dish. Draining excess grease is crucial – too much fat can make your casserole soggy and greasy rather than light and fluffy.

Don’t Overbake: The secret to a perfect breakfast casserole is knowing exactly when to remove it from the oven. Look for golden-brown edges and a slight jiggle in the very center – the residual heat will continue cooking the eggs after you remove it from the oven. Insert a knife in the center; if it comes out clean with no raw egg mixture, your casserole is done. This prevents the dreaded dry, rubbery texture that comes from overcooking.

Instructions

Step 1: Prepare Your Ingredients
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray. Open the can of biscuits and cut each biscuit into 6 pieces. Arrange these pieces evenly across the bottom of your prepared baking dish to form the base of your Biscuit Breakfast Casserole.

Step 2: Cook the Sausage and Vegetables
Heat a large skillet over medium heat. Add the breakfast sausage and break it apart with a wooden spoon as it cooks. When the sausage is about halfway cooked (after about 3-4 minutes), add the diced bell peppers, onion, and minced garlic. Continue cooking until the sausage is no longer pink and the vegetables have softened, about 5 more minutes. Drain any excess grease.

Step 3: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, dried oregano, salt, black pepper, and paprika until well combined. Make sure the eggs are thoroughly beaten for a fluffy texture. Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.

Step 4: Assemble the Casserole
Evenly distribute the sausage and vegetable mixture over the biscuit pieces in your baking dish. Gently pour the egg and cheese mixture over the sausage layer, ensuring it seeps down between the biscuit pieces. Use a fork to slightly press down, helping the egg mixture to reach the bottom of the dish.

Step 5: Bake to Perfection
Sprinkle the remaining 1/2 cup of cheese over the top of your casserole. Bake in your preheated oven for 30-35 minutes, or until the eggs are set and the biscuits are golden brown. If the top starts to brown too quickly, loosely cover with aluminum foil for the remainder of the cooking time. Let the casserole rest for 5-10 minutes before serving, which allows it to set properly. Garnish with freshly chopped chives before serving your delicious Biscuit Breakfast Casserole.

Variations

Southwestern Biscuit Casserole: Transform your Biscuit Breakfast Casserole with a zesty twist by substituting chorizo for the breakfast sausage and adding 1 cup of corn kernels, 1 diced jalapeño (seeds removed for less heat), and 1/2 cup of black beans. Top with pepper jack cheese instead of cheddar, and garnish with fresh cilantro and a dollop of sour cream for a Mexican-inspired morning fiesta.

Vegetarian Option: Create a meat-free version by omitting the sausage and doubling up on vegetables. Add 1 cup of sliced mushrooms, 1 cup of fresh spinach, and 1/2 cup of diced tomatoes to the existing vegetables. For extra protein, mix 1/2 cup of cottage cheese into the egg mixture. This plant-forward variation is equally satisfying and packed with nutrients.

Italian Breakfast Bake: Give your breakfast casserole Mediterranean flair by using Italian sausage, adding 1/2 cup of sun-dried tomatoes, and mixing in 1 teaspoon of Italian seasoning. Replace the cheddar with a combination of mozzarella and parmesan cheeses, and garnish with fresh basil for a morning meal that transports you straight to Italy.

Storage and Serving

Your Biscuit Breakfast Casserole can be refrigerated in an airtight container for up to 3 days. For best results, cut the leftover casserole into individual portions before storing, making reheating quicker and more even. To reheat, place a portion in the microwave for 60-90 seconds or in a 350°F oven for about 10 minutes until warmed through.

For freezing, wrap individual portions tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.

Serve your casserole with fresh fruit for a refreshing contrast to the savory flavors. A simple arugula salad dressed with lemon vinaigrette makes an excellent side for brunch presentations. For a more substantial meal, pair with crispy hash browns or roasted breakfast potatoes. Add a dollop of sour cream, salsa, or hot sauce on top for those who enjoy an extra flavor kick with their Biscuit Breakfast Casserole.

FAQs

Can I make this breakfast casserole the night before?
Yes! You can assemble the entire Biscuit Breakfast Casserole the night before, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, remove it from the refrigerator while your oven preheats, then bake as directed, adding about 5-10 minutes to the cooking time since you’re starting with a cold casserole.

Can I use homemade biscuit dough instead of refrigerated?
Absolutely! Homemade biscuit dough works wonderfully in this recipe. Prepare your favorite biscuit recipe, but instead of baking the biscuits separately, cut the dough into small pieces and use them as the base of your casserole.

My casserole seems too runny in the middle. What went wrong?
Underbaking is the most common cause of a runny center. Make sure to bake until the eggs are completely set. You can test by inserting a knife into the center – it should come out clean with no raw egg mixture.

Can I use turkey or chicken sausage instead of pork?
Yes, any ground breakfast sausage works well in this recipe. Turkey or chicken sausage makes a lighter alternative with less fat.

How can I tell when my breakfast casserole is done baking?
Your Biscuit Breakfast Casserole is done when the edges are golden brown, the center is set (not jiggly), and a knife inserted in the middle comes out clean. The internal temperature should reach 160°F.

Conclusion

This Biscuit Breakfast Casserole is comfort food at its finest — a hearty, satisfying blend of flaky biscuits, savory sausage, and fluffy eggs that creates the perfect start to any day. It’s the kind of dish that brings family together around the table, whether for a special weekend brunch or a make-ahead weekday breakfast. The beauty of this casserole lies in its simplicity and adaptability—customize it with your favorite ingredients while maintaining that irresistible combination of textures and flavors that makes breakfast the most beloved meal of the day. From the first bite to the last, this casserole delivers the warm, homey satisfaction that makes mornings something to look forward to.

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