Introduction
Let me tell you about the morning I fell in love with this Sausage Egg Biscuit Casserole. It was one of those chilly fall Sundays where the air felt crisp enough to make me want to wear fuzzy socks, wrap myself in a blanket, and pretend I lived in a cozy cabin instead of a noisy neighborhood. The smell of coffee was already brewing (my husband was on coffee duty because, well, I can barely function before caffeine). I wanted something more than cereal, something that felt like healthy comfort food but still hearty enough to keep everyone full until lunch.
The thing is, mornings at my house are never picture-perfect. I’ve burned toast more times than I care to admit, and once, I actually put salt instead of sugar in pancake batter (my kids still remind me of that “famous fail”). But this casserole? Oh boy. This was one of those rare easy weeknight dinners disguised as breakfast moments. Everything came together in one dish—no juggling skillets, no pancake flipping disasters, just layers of buttery biscuits, savory sausage, fluffy eggs, and gooey cheese that baked into golden, bubbly perfection.
Honestly, the first time I pulled it out of the oven, I thought, “This is it. This is the best thing since sliced bread.” It was warm, it was filling, and it made the whole kitchen smell like happiness. Plus, it’s the kind of recipe that works for any mood—lazy Sunday mornings, holiday brunch tables, or even a random Tuesday night when you just want something cozy. The best part? It checks all the boxes: budget-friendly recipes, quick family meals, and yes, even a win for meal planning chicken-style preps if you swap the sausage.
I’ll admit, there’s something magical about casseroles. They remind me of my grandma’s kitchen—always filled with laughter, mismatched mugs, and a mysterious casserole dish on the counter. This one, though, feels like my own little tradition now. And if you’re anything like me (a little messy, slightly chaotic, but passionate about good food), this casserole will be your best friend in the kitchen.
Why You’ll Love This Recipe
- It’s the definition of comfort food. Every bite is like a warm hug—flaky biscuit, savory sausage, cheesy egg goodness.
- Perfect for meal prep. Bake once, eat all week. It’s one of those high protein meals that reheats beautifully and actually tastes just as good the next day.
- Crowd pleaser vibes. From picky eaters to brunch guests, nobody says no to sausage, eggs, and cheese baked into golden biscuit layers.
- No fancy ingredients. Canned biscuits, eggs, cheese, sausage—things you probably already have.
- Flexible. Want to spice it up? Go hot sausage and jalapeños. Want healthy meal plans for two? Halve the recipe and bake in a smaller dish.
What Makes This Recipe Special
What I love about this recipe is how low-effort it is for maximum payoff. You don’t need to be a fancy chef or even particularly organized in the kitchen. (I once assembled this while simultaneously helping my kid glue macaroni on a school project. True story.)
It’s also one of those rare dishes that feels like it was made for sharing. You plop it down on the table, slice it into squares, and suddenly everyone’s grabbing a piece. It’s casual, but it feels special. And unlike some fussy brunch dishes, it won’t have you sweating over the stove while everyone else is laughing in the living room.
Also, I can’t ignore the fact that it doubles as a protein eating plan lifesaver. With eggs, cheese, and sausage, it hits the high macro meals goal without being complicated. For anyone following a keto meal plan or wanting high protein pre made meals, this is the kind of recipe that just makes life easier.
Ingredients
Here’s the breakdown of what you’ll need and why each one matters:
- 1 lb sausage – I go with turkey sausage most mornings because it’s lighter, but if you want that classic diner-style flavor, pork sausage is unbeatable. Just make sure it’s halal if you’re serving a mixed crowd. Plant-based sausage? Totally works too!
- 1 can refrigerated biscuit dough (16 oz) – This is the shortcut that makes the magic happen. No rolling pins, no flour on your floor. I’ve used both Pillsbury and store brands—both do the job. Pro tip: don’t leave it out too long before baking or it gets sticky.
- 8 large eggs – The base of the casserole. Fluffy, protein-packed, and the thing that binds everything together. I once forgot to whisk the eggs with milk (oops) and ended up with weird scrambled egg pockets. Lesson learned: whisk thoroughly.
- 1/2 cup milk – Makes the eggs lighter and creamier. Whole milk is my go-to, but almond milk works if you’re dairy-sensitive.
- 1 cup shredded cheddar cheese – Sharp cheddar brings that melty, gooey magic. Sometimes I mix in mozzarella for a stretchier vibe.
- Garlic powder & onion powder (1/2 tsp each) – These two tiny ingredients do so much heavy lifting in flavor. Trust me, don’t skip.
- Salt and pepper – The basics. Start light; the sausage and cheese already pack a punch.
- Optional: chopped green onions or parsley – This is purely for looks (and maybe a bit of freshness). I’ve skipped it many times when laziness won.
Don’t: drown the casserole in cheese. I tried once (because who doesn’t love extra cheese?) and ended up with a greasy top layer that made my husband politely say, “Maybe less cheese next time.”
How to Make It Step-by-Step
Alright, let’s get into the nitty-gritty. Here’s how I make this casserole without losing my sanity:
- Preheat the oven to 350°F. Grease your 9×13-inch baking dish. I always forget this step until the last minute and end up frantically buttering the dish while the sausage is sizzling. Don’t be like me.
- Cook the sausage. Medium heat, crumble it up, let it brown. The sound of sizzling sausage in the morning? Pure happiness. Drain the grease unless you want a greasy bottom (again, learned that the hard way).
- Cut the biscuits. Each biscuit into four little chunks. Toss them in the bottom of your baking dish. It’s like laying a fluffy, buttery foundation.
- Layer it up. Sprinkle sausage evenly. Toss cheese on top like confetti. If your cheese clumps in one corner (it happens), don’t stress—it all melts together anyway.
- Whisk the eggs. In a big bowl, beat the eggs, milk, garlic powder, onion powder, salt, and pepper. Get them frothy. This is the glue of your casserole.
- Pour it in. Evenly distribute over the sausage and biscuits. You’ll watch the liquid fill in all the little gaps—it’s weirdly satisfying.
- Bake. Pop it in the oven for 35–40 minutes. Your house will smell incredible about halfway through, like a diner breakfast but without the sticky menus.
- Rest. Let it cool for 5 minutes before slicing. I know it’s tempting to dig right in, but hot cheese burns are not fun (trust me, I’ve tried).
Tips for Best Results
- Don’t overbake—eggs turn rubbery if you push it too long.
- Check doneness with a knife: if it comes out clean, you’re good.
- Use freshly shredded cheese instead of pre-shredded for better melting.
- If making ahead, assemble at night but bake fresh in the morning.
Ingredient Substitutions & Variations
- Swap sausage for shredded chicken or turkey for low calorie chicken meal prep vibes.
- Add spinach, mushrooms, or bell peppers for a veggie boost.
- Go spicy with jalapeños or hot sauce mixed into the egg mixture.
- Try different cheeses—pepper jack makes it zesty, mozzarella makes it stretchy.
Serving Suggestions
This casserole is a star on its own, but here’s how I love to serve it:
- With fresh fruit and orange juice for a balanced quick family meal.
- With crispy hash browns on the side if you’re feeding big eaters.
- With a mimosa (or coffee, let’s be real) for brunch gatherings.
- With a simple side salad for those pretending to eat healthy boxed meals.
Pairing Ideas
- Drinks: Coffee, mimosas, or even chai latte for cozy mornings.
- Sides: Fresh fruit, roasted potatoes, or avocado slices.
- Dessert (yes, breakfast dessert exists): Cinnamon rolls or blueberry muffins.
How to Store and Reheat Leftovers
- Store in the fridge (airtight container) up to 4 days.
- Reheat in the microwave for 30–60 seconds—perfect for meal prep microwave lunches.
- Or reheat in the oven at 325°F for a crispier edge.
Make-Ahead and Freezer Tips
- Assemble the casserole the night before, cover tightly, refrigerate, and bake in the morning.
- Freeze baked slices wrapped in foil. Reheat in the oven for best texture.
Common Mistakes to Avoid
- Overbaking (rubbery eggs, dry casserole—don’t do it).
- Forgetting to grease the pan (you’ll regret the scraping).
- Adding too much cheese (yes, it’s possible).
- Cutting into it immediately (it needs that resting time).
Frequently Asked Questions
Can I use plant-based sausage?
Yes! Works just as well—just adjust seasoning.
Can I double the recipe?
Yes, but use two pans for even cooking.
Can I add hash browns?
Absolutely, toss in 1 cup thawed hash browns before baking.
Is it gluten-free?
Not unless you use gluten-free biscuit dough.
Can I use egg whites?
Yep, swap some yolks for whites for lighter low calorie high nutrition meals.
Cooking Tools You’ll Need
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Whisk
- Knife & cutting board
Final Thoughts
Every time I make this Sausage Egg Biscuit Casserole, I’m reminded that the best meals are the ones that bring people together without requiring me to lose my mind in the kitchen. It’s cozy, it’s filling, and it’s flexible enough to fit into any protein meal plan or just a lazy brunch lineup.
If you try it, don’t forget to share your version—add peppers, switch the cheese, make it spicier, or keep it classic. Either way, you’ll have a dish that feels like a hug in every bite.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Sausage Egg Biscuit Casserole
Ingredients
- 1 lb halal turkey or beef breakfast sausage, casings removed
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
- 8 large eggs
- 1/2 cup milk (whole or 2%)
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- fine salt, to taste
- black pepper, to taste
- chopped green onions or parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Brown the sausage: In a large skillet over medium heat, crumble and cook the halal breakfast sausage until fully browned, 6–8 minutes. Drain excess fat and set aside.
- Layer the biscuits: Cut each biscuit into quarters and scatter the pieces evenly over the bottom of the prepared baking dish.
- Add sausage and cheese: Sprinkle the cooked sausage evenly over the biscuit layer, then top with the shredded cheddar cheese.
- Whisk the custard: In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth and slightly frothy.
- Assemble: Pour the egg mixture evenly over the sausage and biscuits, tilting the pan if needed to help it distribute.
- Bake: Transfer to the oven and bake for 35–40 minutes, or until the eggs are set and the top is golden. A knife inserted in the center should come out clean.
- Rest and serve: Let the casserole rest for 5 minutes before slicing. Garnish with chopped green onions or parsley, if desired.
