Why You’ll Love This Biscuit Breakfast Casserole
This Biscuit Breakfast Casserole is warm, filling, and simple to make. It combines cooked sausage, peppers, eggs, milk, and cheese under soft biscuits. You can make it ahead and bake it in the morning. It feeds a crowd and keeps well for leftovers. The mix of flavors is classic and comforting, and the biscuits on top get golden and soft. This dish works for holidays, busy mornings, or a slow weekend breakfast.
introduction
This recipe brings a lot of good things together with little work. You cook the sausage and chop the pepper, mix eggs and milk, and make a quick biscuit dough to top the pan. Then you bake and serve. If you like easy baked breakfast dishes, try pairing it with something sweet like a blueberry French toast casserole for a full breakfast spread. The steps are clear and the result is a hearty meal that most people will enjoy.
Why Make This Recipe
Make this recipe when you need a simple meal that feeds many. It is faster than making separate biscuits and scrambled eggs. The sausage and peppers add flavor and the cheese holds the dish together. You can prepare parts of it the night before to save time. It works for brunches, potlucks, or when you want a comforting family meal without much fuss.
What You Need for Biscuit Breakfast Casserole
You do not need special tools. A few common items will do:
- 9×13-inch baking pan
- Large mixing bowls
- Whisk and spoon
- Pastry cutter or food processor for the biscuit dough
- Measuring cups and spoons
- Baking sheet or plate to form biscuits (optional)
- Knife and cutting board
These things help you follow the steps smoothly and make the biscuit dough easy to handle.
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, 2 cups (250g) all-purpose flour (spooned & leveled), 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
Directions:
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.
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.
Best Ways to Serve Biscuit Breakfast Casserole
Serve this casserole warm. Cut into squares and use a spatula to lift pieces out. It pairs well with fresh fruit, a simple green salad, or a dollop of plain yogurt. For holidays, add a small side of roasted potatoes or a quick fruit salad. You can set out hot sauce, salsa, or ketchup for guests who like extra flavor. A warm cup of coffee or tea completes the meal.
How to Store Biscuit Breakfast Casserole
Cool the casserole fully before storing. Wrap the pan tightly with foil or move leftovers to an airtight container. Store in the refrigerator for up to 1 week. For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months. To reheat from the fridge, warm a slice in the microwave for 1-2 minutes or heat in a 350°F (175°C) oven for 10-15 minutes. From frozen, thaw in the fridge overnight then reheat in the oven until hot all the way through.
Easy Tips to Make Biscuit Breakfast Casserole
- Use room temperature eggs and milk so they mix smoothly.
- If you do not have a food processor, use a pastry cutter or two knives to cut the butter into the flour.
- Keep the butter pieces cold for flakier biscuit tops.
- Do not overmix the biscuit dough; it should be shaggy and a bit wet.
- Use flavored sausage if you want more spice, or swap for ham or bacon for a different taste.
- If you make it ahead, keep the biscuit dough separate and top right before baking for best texture.
Try These Variations of Biscuit Breakfast Casserole
- Veggie version: Replace sausage with cooked mushrooms, spinach, and onions for a meat-free dish.
- Cheese swap: Use cheddar, Monterey Jack, or a mix of cheeses instead of feta.
- Heat it up: Add chopped jalapeño or red pepper flakes to the egg mixture.
- Herb twist: Stir in chopped chives, basil, or thyme for a fresh herb flavor.
- Make it mini: Use a muffin tin to make single-serving portions for easy grab-and-go.
Common Questions About Biscuit Breakfast Casserole
Q: Can I make this casserole the night before?
A: Yes. You can layer the sausage, peppers, and cheese, then pour the egg mixture on top and keep it covered in the fridge. Make the biscuit dough and keep it in the fridge in a bowl. In the morning, form the biscuits on top and bake as directed.
Q: Can I use store-bought biscuit dough?
A: You can, but the homemade biscuit dough gives a different texture and flavor. If you use store-bought dough, follow the package directions for baking time. You may need less time in the oven.
Q: Can I freeze this casserole before baking?
A: Yes. Assemble the layers and top with unbaked biscuit dough. Cover tightly with foil and freeze. When ready to bake, thaw in the fridge overnight and then bake until the biscuits are golden and the eggs are set.
Q: How do I know when the casserole is done?
A: The biscuits should be golden brown and the center should not be jiggly. You can insert a knife into the center; it should come out mostly clean. If needed, bake a few minutes longer.
Q: Can I make this with lower-fat milk or dairy substitutes?
A: You can use lower-fat milk or a milk alternative, but the texture may change slightly. Whole milk helps give a richer custard in the egg layer.
Final Thoughts
This Biscuit Breakfast Casserole is a simple, filling dish that works for many occasions. It uses common ingredients and easy steps, so you can make it with little fuss. The biscuit top bakes to a nice golden color while the egg layer stays soft. It stores well and lets you serve a hot, ready meal to family or guests.
Ready to Give It a Try?
Gather the ingredients, preheat the oven, and follow the steps. The result is a warm, tasty breakfast that fills the kitchen with good smells. Try the variations to find your favorite version and enjoy easy leftovers all week.
Print
Biscuit Breakfast Casserole
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Meat
Description
A warm and filling breakfast casserole combining sausage, cheese, and biscuits, perfect for feeding a crowd.
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 (feta recommended)
- 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
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, divided
- 1 cup (240ml) whole milk (for biscuit dough)
- Fresh ground black pepper (for topping)
- Extra fresh parsley (for topping)
- Extra cheese (for topping)
Instructions
- Preheat the oven to 375°F (191°C). Generously grease a 9×13-inch baking pan.
- Layer the sausage, peppers, then cheese into the prepared pan.
- Whisk the eggs, milk, parsley, salt, and pepper together in a large bowl. Pour evenly over meat + cheese. Set aside.
- Whisk the flour, baking powder, and salt together in a large bowl or use a 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 until coarse crumbs form.
- Add the milk, then stir/pulse until the dough comes together, forming about 20 1.5 Tablespoon size balls. Arrange on top of the eggs.
- Brush the biscuits with 2 Tablespoons of melted butter and top with fresh ground pepper, extra parsley, and extra cheese, if desired.
- Bake for 45-50 minutes or until the biscuits are golden brown on top. Allow to cool for 5-10 minutes before slicing and serving.
Notes
This casserole can be made ahead and stored in the fridge. Use room temperature ingredients for best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 250mg