Easy Breakfast Casserole Recipe
Start the day off deliciously with this Easy Breakfast Casserole Recipe! Who doesn’t love the combination of fluffy biscuits, seasoned eggs, savory sausage and gravy, and gooey cheese? It’s a real crowd pleaser and a dish the whole family will love!! Even better, it’ll take you under an hour from start to finish to bake and you can make it ahead of time!!
Why You’ll Love This Easy Breakfast Casserole
- A delightful way to start the day whether it’s just for the family, a breakfast potluck, or a brunch party with friends!
- Great for crowds of all sizes! It serves up to 6 people, so it’s perfect for feeding a small group but you can easily double and triple the recipe for larger groups.
- Great flavor and more! The aromas of the sausage, biscuits, cheese, and gravy are so intoxicating.
- A savory breakfast recipe everyone loves! Pair it with something sweet, like Funfetti French Toast Muffins for a bit of balance!
- Quick and easy breakfast recipe that’s ready to eat in under an hour? This egg casserole checks all the right boxes!
This breakfast casserole with Pillsbury biscuits is so easy! It uses simple, convenient items to keep the prep time minimal. Here’s a look at the highlights but be sure to check the recipe card for the complete list and quantities.
- Biscuits: I LOVE using Pillsbury Grands biscuits. They cook up so fluffy and light. But of course, you can use a different brand or flavor if you prefer!
- Sausage: Use a crumbly style breakfast pork sausage such as the Jimmy Dean brand.
- Cheese: The flavor of sharp cheddar cheese works really well with sausage and biscuits! You can also use Mexican 4 cheese or Monterey jack cheese to add a little kick to this egg casserole.
- Eggs: This breakfast favorite acts as the glue that holds the casserole together.
- Milk: Mixed with the eggs to make them creamy, light, and fluffy.
- Gravy: Use canned sausage gravy to keep things simple!
How To Make Breakfast Casserole
Making this easy breakfast casserole requires just a few minutes of prep! Here’s a look at the main steps.
- Add the biscuits. Cut the biscuits into pieces and place them over the bottom of the greased baking dish.
- Sausage. Scatter the cooked sausage over the biscuit layer.
- Make it cheesy. Top the biscuits and sausage with a cup of cheddar cheese.
- Add the eggs and milk. Whisk together the egg, milk, salt, and pepper in a bowl and pour the mixture over the cheese layer.
- Add the gravy. Pour the gravy over the egg mixture.
- Make it cheesy (again!): Add the remaining shredded cheese over the top.
- Bake and serve. Bake your breakfast casserole at 350°F for 40 minutes. Serve it up warm and enjoy!
Tips & Variations
- Drain sausage. Don’t forget to drain the grease before you place the sausage on top of the biscuits.
- Oven temperatures. Your breakfast casserole might take longer or shorter depending on your oven. You want to make sure the eggs are cooked, just insert a knife into the center and when it comes out clean then your egg casserole is done.
- Cheese burning? If the cheese is starting to brown too fast, just cover it with foil.
- Want to try a different breakfast meat? You can also use diced ham, turkey, or crispy bacon pieces.
- Swap the milk for half and half or heavy cream if you want a richer egg mixture.
- Add some veggies. If you like to sneak in some veggies you can saute them on their own or with the sausage. Add them to the casserole along with the sausage. Mushrooms, onions, bell peppers, and spinach are all some favorites.
- Make it spicy! If you like things with some heat you can use a spicy pork sausage or add some crushed red pepper to the sausage as it cooks.
This easy breakfast casserole is perfect to serve for a weekend breakfast when you’ve got time to let it cook! It’s also special enough for holidays, breakfast for guests, or even a celebratory brunch.
- Add a Fruit Salad: Fruit always works great for breakfast. I love this fresh fruit salad and fruit salad with Cool Whip!
- Add a sweet treat! From homemade blueberry muffins and lemon poppy seed muffins to buttermilk pancakes, the possibilities are endless.
- Offer something lighter! A smoothie makes a great addition or alternative for anyone looking for something to balance the decadence of breakfast casserole. I love this raspberry peach smoothie or a banana smoothie.
Yes, you can. You can make this up to 24 hours ahead of time. Just cover it with foil and place it in the fridge until you are ready to cook it. If you want to make it further in advance, you can cook it and then freeze it after it’s cooked for up to three months.
Sure, just press down the crescent rolls into the bottom of the pan. Oh and don’t forget to press the seams together too!
Your breakfast is done cooking when the edges are lightly browned and the center is cooked. It may be slightly wobbly in the center but you shouldn’t see uncooked eggs on top.
- Store. Leftovers in the refrigerator for up to four days.
- Freeze. You can freeze this breakfast casserole AFTER it’s baked. For best results, bake it in an aluminum pan. It can be frozen for up to 3 months.
- Reheat. Leftovers in the oven for the best results. If frozen, let it thaw in the fridge for 24 hours. Bake for 20-30 minutes or until heated through. Alternatively, you can also reheat individual portions in the microwave.
More Breakfast Recipes
Easy Breakfast Casserole (with Sausage)
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish.
- Cut biscuits into pieces and place on the bottom of the greased baking dish.
- Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, drain.
- Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese.
- Whisk eggs, milk, salt, and pepper together in a bowl and pour over the cheese layer.
- Pour 1 CUP OF GRAVY over the egg layer. Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 40 minutes. Serve immediately.
- Store. If you have any leftovers of your sausage breakfast casserole, you can store it in the refrigerator for about 3-4 days.
- Freezing. You can freeze this breakfast casserole AFTER it’s baked. For best results, bake it in a aluminum pan. It can be frozen for up to 3 months. When your ready to bake it, let it thaw in the fridge for 24 hours, then bake for 20-30 minutes.
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