This Biscuit Breakfast Casserole serves up sausage, eggs, peppers, and cheese on top of a buttery biscuit base. It’s a super easy and hearty and delicious way to start your day!
Breakfast Casserole with Biscuits
A breakfast casserole with biscuits is the epitome of breakfast comfort food! Veggies, sausage, and cheese sits on a scrumptious biscuit base, and then is oven baked to perfection. It also makes for a great make ahead breakfast or brunch!
Looking for more breakfast recipes? Why not also try my Butterscotch Monkey Bread Recipe and my English Muffin Breakfast Pizza.
Why You’ll Love this Easy Breakfast Casserole Recipe:
- CHEESY: Loaded with your favorite melty cheese!
- SAVORY: Filled with eggs, sausage, and bell peppers, then seasoned with garlic and herbs. Delicious!
- MAKE AHEAD: This recipe freezes really well, so it’s a great recipe for breakfast meal prep.
This is such an easy breakfast. Just assemble it in the casserole dish and pop it in the oven! This makes a great breakfast for holiday mornings too.
How to Make Biscuit Breakfast Casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Slice biscuits into quarters and place into the baking dish.
- In a large bowl, mix your egg topping ingredients then pour into the baking dish.
- Bake for 25 mins, then top with melted garlic butter and return to the oven for 10 mins.
- Allow to cool for 5 mins, serve and enjoy!
You definitely can. Follow this buttermilk biscuit recipe through step 9, and cut the biscuit dough into chunks before adding to the casserole.
Yes! Assemble the breakfast biscuit casserole ahead of time then cover tightly in foil and refrigerate overnight until ready you’re ready to bake it in the morning. When baked straight out of the refrigerator, you’ll need to add a minute or 2 to the baking time.
This baked breakfast biscuit casserole can be frozen for up to 2 months in an airtight container. Reheat individual slices in the microwave before serving.
Serving Suggestions
This easy casserole is a meal in itself but you can certainly perk up your breakfast with some of these additions!
This is such a satisfying way to start your morning. Kids will love this flavor packed breakfast casserole!
Make Ahead Instructions
Biscuit breakfast casserole can be prepared up to 1 day in advance. Assemble the casserole, then cover tightly in foil and refrigerate overnight until ready you’re ready to bake it in the morning. When baked straight out of the refrigerator, you’ll need to add a minute or 2 to the baking time.
Storage Instructions
Store leftover biscuit breakfast casserole in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Freezing Instructions
Biscuit breakfast casserole can be frozen whole or cut into slices for up to 2 months. Store in an airtight container. Reheat from frozen in the microwave.
Casserole Variations
This casserole is super customizable. Try these swaps:
- Use your favorite kind of cheese.
- Use cooked ham or bacon in place of the sausage.
- Use your favorite diced veggies in place of the pepper, such as onions, broccoli, or mushrooms.
- Season with your favorite flavors, such as rosemary or thyme, instead of parsley and oregano.
Easy to make and loaded with flavor, this yummy biscuit breakfast casserole recipe will satisfy even the hungriest of customers! This freezes so well, you can whip it up ahead of time and whip it out for a delicious breakfast everyone can enjoy!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Biscuit Breakfast Casserole Recipe
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
This Biscuit Breakfast Casserole serves up sausage, eggs, peppers, cheese on top of a buttery biscuit base – a super easy and hearty and delicious way to start your day!
Instructions
Preheat oven to 350°F. Spray a 9×13-inch baking dish well with nonstick cooking spray. Set aside.
Slice biscuits into quarters and place pieces in the sprayed baking dish.
2 cans refrigerated biscuit dough
In a large bowl, whisk 10 eggs together.
10 large eggs
Add milk, shredded cheddar cheese, cooked breakfast sausage, bell pepper, dried oregano, salt, and pepper to the egg mixture and stir well to mix.
¾ cup milk, 1 cup shredded cheddar cheese, 2 cups cooked breakfast sausage, 1 red bell pepper, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, ¼ teaspoon ground pepper
Pour egg mixture over the biscuits in the baking dish.
Place baking dish in oven for 25 minutes. After 25 minutes, remove from oven and cover lightly with aluminum foil and return to oven for 10 minutes.
In a small bowl, stir together melted butter, garlic powder and dried parsley.
¼ cup unsalted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley
Remove baking dish from oven, remove aluminum foil and spread melted butter mixture evenly over casserole. Cover again with aluminum foil and return to oven to bake for 10 more minutes (this will be 45 minutes bake time total).
Remove casserole from oven and insert knife in middle of casserole to test if eggs are thoroughly cooked.
Let casserole cool for 5 minutes before slicing and serving.
Becky’s tips
- Use your favorite kind of cheese.
- Use cooked ham or bacon in place of the sausage.
- Use your favorite diced veggies in place of the pepper, such as onions, broccoli, or mushrooms.
- Season with your favorite flavors, such as rosemary or thyme, instead of parsley and oregano.
- Biscuit breakfast casserole can be prepared up to 1 day in advance. Assemble the casserole, then cover tightly in foil and refrigerate overnight until ready you’re ready to bake it in the morning. When baked straight out of the refrigerator, you’ll need to add a minute or 2 to the baking time.
Storage: Store biscuit breakfast casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Information
Serving: 1slice Calories: 514kcal (26%) Carbohydrates: 39g (13%) Protein: 17g (34%) Fat: 32g (49%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 7g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 181mg (60%) Sodium: 1093mg (48%) Potassium: 359mg (10%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 774IU (15%) Vitamin C: 13mg (16%) Calcium: 151mg (15%) Iron: 4mg (22%)
