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Author: Sally
Published: 12/20/2018Updated: 04/17/2022
This biscuit breakfast casserole combines eggs, sausage, peppers, and cheese with buttery biscuits all in one dish. Switch it up by using your favorite cheese, herbs, and veggies!
The definition of comfort food: sausage, egg, & cheese biscuit casserole. Like your favorite breakfast sandwich but all baked IN ONE DISH…!
This is the breakfast that keeps on giving because we’ve been eating the leftovers for dinner every single night. We’re baking it again for Christmas morning and I’m showing you exactly how to make it in today’s blog post. Bonus: you can prep it the night before!
Let’s Make Biscuit Breakfast Casserole
There are 3 layers:
- add-ins go on the bottom
- eggs + milk go in the middle
- biscuits go on top
This biscuit breakfast casserole is a total low-key breakfast where you can mix and match your favorite add-ins, just like regular breakfast casserole. Only here, we’re putting biscuits right on top!
I use feta cheese, red bell pepper (or use a festive combination of 1/2 red pepper and 1/2 green pepper, like I do in my hash brown breakfast skillet), parsley, and sausage. Pre-cook the sausage or switch it up with crumbled cooked bacon. Ham would be fantastic also; just cube cooked ham like we do in ham and potato casserole. For the cheese, use your favorite. We loved feta in this dish, but shredded pepper jack, smoked gouda, or cheddar cheese would be AWESOME.
Biscuit Topping
You have options here! You can make the biscuits from scratch or use canned biscuits. I recommend homemade and the great news is that you only need a handful of easy ingredients like flour, butter, and milk. It’s the same biscuit topping we use when making this vegetable pot pie, too. Shape the biscuit dough into rounds. The biscuit balls can be super sloppy because it’s the morning and we’re all tired. See mine as the example. They look like cauliflower but MAN ARE THEY GOOD.
- I reduced down my biscuits recipe for the topping. I swapped out buttermilk for whole milk because you’re using whole milk in the egg casserole. If you have it, you can use buttermilk in the biscuit dough.
Before baking, brush the biscuits with melted butter and sprinkle the entire casserole with fresh parsley, ground pepper, and extra cheese. This helps create an incredible crunchy biscuit crust.
Make Ahead Breakfast
If you’re entertaining or just need a head start on tomorrow’s breakfast, prepare and assemble the entire biscuit breakfast casserole the night before. Remove from the refrigerator as the oven pre-heats, then bake for an extra minute or two. See my instructions. Serve with a little fruit salad to complete the meal. If it’s a special day and you run out of oven space, add someslow cooker cinnamon rollsto the feast. This make-ahead casserole is one of my favorite Easter brunch recipes.
You can also freeze the assembled biscuit casserole. See my instructions in the recipe!
Can someone make croissant-topped breakfast casserole and report back? Yum!
More Favorite Breakfast Recipes
- Buttermilk Waffles
- Baked Oatmeal
- Quiche and Mini Quiche
- Homemade Bagels
- New York-style Crumb Cake
- Cinnamon Rolls
- Sour Cream Coffee Cake
- Blueberry Muffins
- Easy Frittata Recipe & Breakfast Egg Muffins
- Eggs Benedict
Biscuit Breakfast Casserole
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 26 reviews
- Author: Sally
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
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Description
This biscuit breakfast casserole combines eggs, sausage, peppers, and cheese with buttery biscuits all in one dish. Switch it up by using your favorite cheese, herbs, and veggies!
Ingredients
- 1 and 1/2 cups (12 ounces) cooked crumbled sausage*
- 1 bell pepper, chopped (about 1 cup)
- 1 and 1/2 cups crumbled or shredded cheese (I use feta cheese)
- 10 large eggs
- 1 and 1/2 cups (360ml) whole milk
- 1 Tablespoon fresh chopped parsley or 2 teaspoons dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Biscuit Topping
- 2 cups (250g) all-purpose flour()
- 1 Tablespoon baking powder (yes, Tablespoon!)
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, divided (6 Tablespoons (85g) cold, 2 Tablespoons (28g) melted)*
- 1 cup (240ml) whole milk
- topping: fresh ground black pepper, extra fresh parsley, extra cheese
Instructions
- Preheat the oven to 375°F (191°C). Generously grease a 9×13-inch baking pan.
- Layer the sausage, peppers, then cheese into prepared pan. Whisk the eggs, milk, parsley, salt, and pepper together in a large bowl. Pour evenly over meat + cheese. Set aside.
- Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use the food processor. Add the 6 Tablespoons of cubed butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add the milk, then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, add another Tablespoon of milk. With floured hands, form the biscuit dough into about 20 1.5 Tablespoon size balls. They don’t have to be perfect or neat, see my photo above as an example. Arrange on top of the eggs.
- Brush the biscuits with 2 Tablespoons of melted butter and top with a sprinkle of fresh ground pepper, extra parsley, and extra cheese, if desired.
- Bake for 45-50 minutes or until the biscuits are golden brown on top. Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
- Cover leftover casserole tightly and refrigerate for up to 1 week.
Notes
- Make Ahead Instructions:Assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. The biscuits won’t be as crisp on top after sitting in the egg mixture overnight, so you can always prepare the biscuit mixture, cover tightly in the refrigerator overnight, then place on top in the morning before baking. You can also freeze the assembled uncooked casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, preheat the oven, then continue with step 4. You can also freeze the baked and cooled casserole.Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw on the counter or at room temperature and reheat to your liking.
- Special Tools (affiliate links): 9×13-inch Baking Pan (or similar size casserole dish) | Large Mixing Bowl (preferably with pour spout) | Whisk | Food Processor or Pastry Cutter
- Meat:If it’s not pre-cooked, cook and crumble the sausage in a medium skillet before using. You can also use the same amount of cooked crumbled bacon or diced cooked ham.
- Cheese:Use your favorite. Feta cheese, shredded pepper jack, smoked gouda, or cheddar cheese would be great!
- Butter for the biscuits: 6 Tablespoons go into the biscuit dough and the other 2 Tablespoons will be brushed on top before baking. Make sure 6 Tablespoons of butter (for the dough) is cold and cubed and 2 Tablespoons (for the topping) is melted.
- Canned biscuits:Though I recommend homemade (yum!), you can use canned biscuits. Follow this recipe as written, subbing canned biscuits for homemade. If prepping the casserole in advance, place sliced canned biscuits on top of casserole immediately before baking. Don’t let them sit on the un-baked casserole for too long.
- Added flavor:Depending on the cheese and meat you use, there’s plenty of flavor in the breakfast casserole. If desired for added flavor, add a sprinkle of garlic powder, dry mustard, or smoked paprika to the egg/milk mixture.
