Name: Breakfast Casserole with Biscuits
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 pound sausage (crumbled and cooked); 1 can refrigerated biscuits (cut into quarters); 0.5 cup shredded cheddar cheese; 6 large eggs; 2 cups milk; 0.5 teaspoon salt; 0.25 teaspoon black pepper

When the alarm rings and the house smells like coffee and old Saturday mornings, I’m transported back to Grandma’s kitchen. She’d pull out a tray of fluffy biscuits, crack eggs into a bowl, and we’d crowd around the stove while the bacon sizzled. This Breakfast Casserole with Biscuits is basically that memory turned into a weeknight-friendly brunch dish. It’s not fussy, it’s incredibly flavorful, and the soft, biscuit-y bites soak up all the savory custard like little pillow clouds. Think of it as a sunrise in a pan: creamy eggs, melty cheese, savory sausage, and biscuits that turn every bite into cozy comfort. It’s also ridiculously practical—One Pan, no babysitting the oven, and you’re rewarded with a crowd-pleasing aroma that seems to announce, “Breakfast is served.” I’ve made it a thousand times, and the whole family leans in as soon as the oven door shuts. If you’re mornings-slaying, this is your new secret weapon. And yes, you can swap in veggies or chicken if you want to mix it up, but the classic sausage version is the one my kids actually ask for seconds of.

What is breakfast casserole with biscuits?

Breakfast Casserole with Biscuits is essentially a hearty, one-pan breakfast that pieces together biscuits, eggs, cheese, and a protein of your choice (usually sausage or bacon) in a savory custard. The name says it all: biscuits anchor the dish, and the eggs plus dairy melt into a creamy, cohesive bake that’s easy to portion and share. The concept came from home cooks who wanted a morning dish that tasted special but could be assembled in minutes and left to bake while everyone gets ready. Think of it as a croissant-dusted quiche without the fuss, or a sausage breakfast bake that travels well for weekend guests. It’s comfort food that travels well through a busy day—great for brunches, holiday mornings, or simply feeding a hungry family after a sleepover. The beauty is in the flexibility: you can switch sausage for bacon, add bell peppers, swap in almond milk for a lighter touch, or even lean into a vegetarian version with mushrooms and spinach. Breakfast Casserole with Biscuits is homey, forgiving, and endlessly adaptable.

Why you’ll love this recipe?

What I love most about this Breakfast Casserole with Biscuits is how it feels at the table. The first bite delivers that familiar, comforting mix of savory sausage, creamy EGG CUSTARD, and gooey cheese, all tucked into buttery biscuit morsels. The flavors wake up the morning without needing a long list of ingredients. It’s incredibly forgiving—I’ve swapped in almond milk and a touch of sour cream and honestly, it made the custard silkier. The dish is also cost-conscious: biscuits, eggs, and a bit of cheese stretch far, so you can feed a crowd without breaking the bank. And it’s versatile; you can customize the mix-ins to match what you’ve got in the fridge, which means it’s perfect for leftover ham, roasted veggies, or a sausage-and-sage version for autumn mornings. What I love most is that it’s more than a meal—it’s a memory builder. The kids walk in, inhale the aroma, and you can almost hear them sigh with relief that breakfast feels like a warm hug. It’s a dish I’ve made for friends, it’s a dish I’ve shared after sleepovers, and every time someone new falls in love with that first bite, I’m reminded why this recipe stays in our family rotation.

How do I make breakfast casserole with biscuits?

Quick Overview

In a single pan, you brown sausage with a little onion, whisk eggs with milk and a touch of Sour Cream for extra creaminess, line up biscuit pieces, and pour the custard over everything. Then you bake until the top is lightly golden and puffy, the center is set, and the biscuits have soaked up that dreamy yolk-egg-cheese mixture. The result is a comforting, sliceable casserole that feeds a crowd before anyone has had their coffee. Don’t worry about perfection—the edges will be golden, the middle will puff, and the best part is you can customize with what you have on hand. Breakfast Casserole with Biscuits is built for easy mornings, big brunches, and those days when you crave something warm and nostalgic but don’t want to spend hours in the kitchen.

Ingredients

For the Main Batter:

8 large eggs
1 cup whole or 2% milk (or almond milk for a lighter version)
1/2 cup sour cream or plain Greek yogurt (optional but dreamy)
1 cup shredded cheddar cheese, divided
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika or smoked paprika for a gentle kick
Butter or nonstick spray for the pan

For the Filling:

1 pound breakfast sausage (or spicy Italian sausage), crumbled
1/2 cup onion, finely chopped
1/2 cup bell pepper, diced (optional but bright)
1/4 teaspoon salt and a pinch of red pepper flakes (to taste)

For the Glaze:

2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon melted butter
Pinch of black pepper and a tiny pinch of salt

What makes this Breakfast Casserole with Biscuits extra comforting is the choice to use refrigerated biscuits as a soft, biscuit-y bed for the custard. If you’re in a rush, you can use store-bought biscuit dough cut into quarters; if you’ve got a little more time, replace them with warm-from-scratch biscuits for a deeper, buttery bite. The ingredient list is intentionally flexible so you can swap in bits of whatever’s in your fridge, making this a friendly, impulsive weekend project that somehow tastes like a well-planned feast.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. If you have a deeper dish, you’ll get a creamier center; a shallower dish will give a crisper edge. This is the moment you can decide how you want the texture to be—soft and custardy in the middle or a touch crisp around the edges. I always go for a middle ground: nice, soft interior with a gentle, golden edge.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the salt, pepper, garlic powder, paprika, and the 1/2 cup of shredded cheese. This is your savory foundation—seasoning matters, and I’ve learned that a good spice blend here makes all the difference in taste and how the custard clings to the biscuits later on.

Step 3: Mix Wet Ingredients

In another bowl, whisk the eggs well, then whisk in the milk and Sour Cream until the mixture is smooth and a little frothy. The sour cream is optional, but it makes the custard richer and silkier—trust me on this one. If you’re avoiding dairy, you can use a hint of almond milk and a tablespoon of olive oil to keep the mixture from tasting thin.

Step 4: Combine

Pour the wet mixture into the dry ingredients and whisk gently just until combined. It’s okay if there are a few small lumps; overmixing makes the texture stiffer. This is where you’ll see the batter start to look a little custardy; that’s exactly what you want before the oven does its magic.

Step 5: Prepare Filling

In a skillet over medium heat, cook the sausage until it’s browned and crumbled. Drain off the excess fat, then add the onion and bell pepper and cook until softened, about 4–5 minutes. Season with a pinch of salt and red pepper flakes if you like a touch of heat. The filling should smell savory and slightly sweet from the caramelized onions—that’s your signal you’re in the right direction.

Step 6: Layer & Swirl

Spread a thin layer of the main batter on the bottom of the prepared pan. Layer half the biscuits, pressing gently to fit. Spoon half the sausage mixture over the biscuits, then sprinkle half the cheese. Repeat with another layer of biscuits, the rest of the sausage, and the remaining cheese. Pour the remaining batter evenly over the top. Don’t worry if it doesn’t cover perfectly; a few biscuit pokes are fine. Now, gently swirl with a spoon to help the custard mingle with the fillings and get into every nook and cranny. The goal is a visually marble-y look that also ensures every bite has a bit of everything.

Step 7: Bake

Bake for 40–45 minutes, or until the edges are golden and the center is set but still a touch jiggly—it will firm up as it rests. If the top browns too quickly, tent with a piece of foil for the last 10 minutes to keep the biscuits from scorching. The snug, puffed center is what you’re aiming for; a clean knife inserted in the middle should come out with just a few moist crumbs, not wet batter. When it comes out of the oven, you’ll be tempted to dive in right away, but give it 10–15 minutes to rest and set—the glazes and fillings will mingle in perfect harmony while you sip your coffee.

Step 8: Cool & Glaze

While the casserole rests, whisk together the glaze ingredients until smooth. Drizzle a generous, glossy line over the top or swirl it in a few sections for a visually appealing contrast. The glaze adds a subtle sweetness that complements the savory layers—if you prefer a more restrained finish, skip the glaze or swap in a simple sour cream drizzle (just a few spoonfuls blended with a pinch of salt and lemon juice).

Step 9: Slice & Serve

Slice into generous squares and serve warm. A sprinkle of chopped chives or green onions adds a pop of color and a fresh bite that balances the richness. This Breakfast Casserole with Biscuits shines with a side of bright fruit, a dollop of yogurt, or a simple green salad for contrast on busy mornings. Leftovers reheat beautifully in the microwave or a gentle bake, which is part of why this has earned a permanent spot on my weekly meal plan. When your guests take that first bite, you’ll hear the cheers—trust me on this one, Breakfast Casserole with Biscuits brings comfort to the table in the best possible way.

What to Serve It With

This dish is a crowd-pleaser no matter how you frame it. Here are a few ways to present it that feel special without extra effort.

For Breakfast: A pot of strong coffee, a splash of orange juice, and a simple fruit salad. If you’re feeding kids, offer a few fresh berries on the side and maybe a little maple yogurt dip for the fruit. The aroma alone brings everyone to the kitchen, and breakfast becomes a mini celebration before the day starts.

For Brunch: Pair with a mixed green salad lightly dressed with lemon, a pitcher of sparkling water with cucumber, and a friend’s favorite pastry. Plate slices with a small spoon of the glaze on the side for dipping, and garnish with chives for a polished finish. Your brunch guests will feel like they’re getting a restaurant-worthy spread without the fuss.

As Dessert: Believe it or not, a light drizzle of the glaze and a scoop of vanilla yogurt can turn leftover casserole into a warm, comforting “dessert-for-breakfast.” The flavors aren’t cloying, and the contrast between the savory base and a hint of sweetness feels surprisingly delicious after a long day. It’s not a conventional dessert, but it’s a cozy twist that some guests adore.

For Cozy Snacks: Slice into bite-sized pieces and serve with a quick tomato-basil salad or a creamy herb dip. It doubles as a lazy lunch, a midnight indulgence, or a comforting snack when the weather turns chilly.

My family tends to lean toward this Breakfast Casserole with Biscuits as a Sunday morning favorite, but it truly shines any time you need a warm, satisfying meal that doesn’t require a full day in the kitchen.

Top Tips for Perfecting Your Breakfast Casserole with Biscuits

These tips come from years of tweaking and tasting with different kitchens and hungry little mouths. They helped me dial in the texture and flavor so this dish is consistently delicious.

Biscuit Prep: If you’re using canned biscuits, cut each biscuit into quarters before layering. This ensures every bite gets a little biscuit goodness. If you’re using homemade biscuits, bake them to a pale gold so they stay fluffy and absorb the custard without turning soggy.

Mixing Advice: Don’t overmix the batter once you add the wet ingredients to the dry. A few small lumps are totally fine and prevent the custard from becoming tough. The goal is a creamy, pourable batter that clings to the filling rather than a dense scramble.

Swirl Customization: The marbling is visual, but it also helps distribute flavors. If you want a more dramatic swirl, reserve a small portion of the cheese and pepper flakes to sprinkle on top after pouring the batter. A little color goes a long way for presentation.

Ingredient Swaps: This dish is forgiving. Try cooked diced ham, sautéed mushrooms, or spinach for a lighter version. If you’re skipping dairy, a splash of regular milk with a bit of olive oil can mimic the creaminess; just add an extra egg to help set the texture.

Baking Tips: Oven temperatures vary. If your oven runs hot, start with 325°F (165°C) and check for doneness a little earlier. If your oven is temperamental, bake with a sheet of foil over the top for the last 10 minutes to prevent over-browning. Center should be just set, not runny, and the edges should be lightly browned and crisp.

Glaze Variations: You can tailor the glaze to suit the day. A touch more maple gives a morning-sweet finish, while a Dijon-lemon glaze adds a bright, tangy accent that cuts through the richness. If you’re avoiding sugar, simply drizzle with a light lemon-sour cream glaze or skip the glaze altogether for a more pronounced savory edge.

Bonus lesson I’ve learned: the best Breakfast Casserole with Biscuits takes on a deeper flavor the next day, so if you’re cooking ahead, refrigerate tightly and reheat gently to keep the texture tender rather than dry. This dish is a testament to the idea that simple ingredients—biscuits, eggs, cheese, and a good sausage—can become something special with a little love and a few smart tweaks.

Storing and Reheating Tips

Storing this casserole is painless, and reheating is even easier. Here’s how I do it so every bite tastes just as good as the first one.

Room Temperature: If you’re eating the same day, you can cover slices with foil and keep them on the counter for up to 2 hours. After that, I pop leftovers in the fridge to maintain texture and moisture.

Refrigerator Storage: Store in an airtight container for up to 3 days. If you’ve left glaze on top, you can cover it separately and reapply after reheating to keep things fresh and glossy.

Freezer Instructions: This casserole freezes beautifully in individual portions. Wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw in the fridge overnight, then reheat in a 350°F oven for 15–20 minutes or until heated through. If texture seems a little dry after thawing, spritz with a touch of milk and reheat covered to trap steam.

Glaze Timing Advice: If you’re freezing, skip applying the glaze before freezing. Reheat, then drizzle or toss with the glaze right before serving to preserve shine and brightness. The glaze is a finishing touch that shines when the casserole is warm and fresh, but it’s not essential to enjoy the dish at its best.

This Breakfast Casserole with Biscuits is incredibly forgiving when it comes to storage, and that’s part of why it’s earned a place in our kitchen rotation. Reheating gently keeps the texture tender and the flavors vibrant, making it just as comforting as the first bake.

Frequently Asked Questions

Can I make this gluten-free?

Yes. Use a gluten-free all-purpose flour blend or biscuits made with gluten-free flour, and ensure your sausage is gluten-free. The texture will be similar, but I’ve found the filling can be a touch crumblier if you use a very fine gluten-free flour, so adjust the batter with a touch more milk or a spoonful of yogurt to keep it creamy.

Do I need to peel the zucchini?

We aren’t adding zucchini to this version, so you don’t need to peel anything. If you’re adapting into a veggie-forward casserole later, you can grate zucchini and squeeze out moisture before adding to the filling, which helps prevent a soggy bottom.

Can I make this as muffins instead?

Absolutely. Use a muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until the center is set. Muffins will be a bit more crumbly, but they freeze and reheat beautifully, making them a great make-ahead option.

How can I adjust the sweetness level?

The sweetness mainly comes from the glaze. If you want less sugar, reduce the maple syrup to 1 tablespoon or skip the glaze entirely. You can also balance the savory flavors with a touch more Dijon or a squeeze of fresh lemon in the glaze.

What can I use instead of the glaze?

If you’d rather skip the glaze, drizzle a simple sour cream-lemon sauce (sour cream whisked with lemon juice and a pinch of salt) over the top after baking. Alternatively, a light drizzle of hot sauce or a sprinkle of chopped chives can add a bright finish without sweetness.

Final Thoughts

There’s something magical about a dish that feels both familiar and special at the same time. Breakfast Casserole with Biscuits has become a little ritual in our home: the morning hustle slows a touch, the kitchen fills with a cozy scent, and we cohort around a pan that brings everyone together. It’s a recipe that travels easily—from a weekend family brunch to brunch with friends—yet it remains deeply personal because it started as a memory and ends as a shared moment. If you’re ever in a morning pinch, you’ll find this is the dish that makes the morning feel intentional, even with a chaotic schedule. Remember: you can customize the fillings, swap in dairy-free options, and make it your own. The basis is solid, the result is comforting, and the way your kitchen smells while it bakes is pure sunshine. Happy baking, friends—I can’t wait to hear how yours turns out, and I’d love to hear your favorite variations in the comments below. If you try it, rate the recipe and share your tweaks so we can keep building delicious memories together.

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