This Cheesy Biscuit Breakfast Casserole is the ultimate easy breakfast recipe! Deliciously savory with hints of sweetness, this casserole is easy to prep ahead and even freeze.
This is one of my Breakfast recipes I know you’ll want to keep on hand!
They say breakfast is the most important meal of the day, and when it comes to holiday and weekend breakfasts, I completely agree.
In our household, generally weekends are busy and bustling, as are holidays. So we need something hearty to really fuel us up for the day ahead.
This breakfast casserole has everything that you love about a big breakfast. Eggs, sausage, cheese, and biscuits! And all in one amazing dish!
You’ll love the combination of flavors, the little hints of sweetness. Plus it’s incredibly customize-able, easy to prep ahead, and can be frozen two different ways!
How to make a biscuit breakfast casserole?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Cook sausage and onion. I like to cook the sausage first, then cook the onions in the sausage grease.
- Whisk eggs. Combine the eggs and half and half.
- Stir in spices.
- Add biscuits to baking dish. Mine fit well in two rows of 4 biscuits.
- Top with sausage and onion.
- Top with cheeses.
- Pour over egg mixture. Do this evenly.
- Bake. If you notice the casserole is getting too brown before it’s finished baking, cover it loosely with foil.
When adding the egg mixture to the casserole dish, make sure you pour it evenly over the whole dish. If it’s concentrated in one place, the casserole won’t bake properly.
Variations of this recipe
- Biscuits – I use Pillsbury refrigerated biscuits for this recipe, the large homestyle ones. Any refrigerated biscuits will work for this recipe. This recipe has not been tested with frozen or homemade biscuits, so use those at your own discretion.
- Sausage – we enjoy the flavor of maple sausage, but regular, sage, or spicy sausage would also be delicious.
- Cheeses – if you’d like to play around with using different cheeses, feel free to use your favorites!
- Dairy – if you don’t have half and half, whole milk or a mixture of part whole milk and part heavy cream will work just as well.
- Biscuit pieces – alternatively, instead of adding whole biscuits to the baking dish, the biscuits can be broken or cut into bite sized pieces and scattered on the bottom of the baking dish.
The easiest way to tell is to insert a butter knife into the center of the casserole (in the eggs), and look at the knife when you take it out. If it has wet egg mixture sticking to it, the eggs aren’t set yet. If the knife is clean, the eggs are set and done cooking.
This recipe calls for the casserole to be baked uncovered. This lets the top get beautifully golden brown. However, if for whatever reason, your casserole is taking longer than 30 minutes to bake, cover it after that point so it doesn’t start to burn on the top and edges.
Making breakfast casserole ahead of time
For the best texture and flavor, I don’t recommend making this entirely ahead of time.
However, you can absolutely prep ahead, or freeze (see instructions below).
- Sausage – the sausage can be cooked and crumbled ahead of time and stored in the refrigerator until ready to cook.
- Onion – the onion can be chopped and cooked ahead of time and stored in the refrigerator until ready to cook.
- Cheese – if you plan to shred your own cheese (which is always a great idea!), it can be shredded and stored in the refrigerator until ready to cook.
Leftover casserole should be stored in an airtight container in the refrigerator for 3-4 days.
To reheat a large amount of leftovers, cover the pan with foil and bake at 350°F for about 20 minutes, or until hot throughout.
To reheat individual servings, use the microwave until hot throughout.
Good news, you can freeze this breakfast casserole!
To freeze the unbaked casserole, cover tightly with an airtight lid, or a layer of both plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator, then bake as directed.
To freeze the baked casserole, let it cool completely, then cover tightly with an airtight lid, or a layer of both plastic wrap and foil.
Freeze for up to 3 months, and thaw in the refrigerator. Reheat, covered, at 350°F for 25-30 minutes, until hot and bubbly.
You can use any 9×13″ pan, but if you’re in the market for a great set of white baking dishes, this 3 pack is a great deal! The largest size is perfect for this recipe.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 lb. ground maple flavored sausage or other variety of breakfast sausage
- 1 medium yellow onion diced
- 7 large eggs
- 2/3 cup half and half
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 16.3 oz can Pillsbury Southern Homestyle refrigerated biscuits or your favority variety
- 3/4 cup shredded Colby cheese
- 3/4 cup shredded Monterey Jack cheese
- Preheat oven to 400°F and lightly spray a 9×13" baking dish with cooking spray. Set aside.
- Heat a large skillet over MED HIGH heat. Once hot, add sausage and cook about 5 minutes, crumbling as you cook, until sausage is no longer pink. Remove to a plate with a wooden spoon, reserving the grease.
- Add onion to the skillet and cook about 3-4 minutes, stirring often, until onion is soft and starting to brown a bit at the edges. Add to the plate with the sausage.
- To a large mixing bowl, add eggs and half and half. Whisk to combine well. Whisk in paprika, salt, pepper, and garlic powder. Set aside for a bit.
- Add biscuits to the prepared baking dish. Mine fit in two rows of 4, but feel free to arrange yours however you'd like.
- Top with cooked sausage and onion. Sprinkle both cheeses over the top.
- Pour the egg mixture over the top, making sure to evenly disperse the liquid.
- Bake in preheated oven for 25-30 minutes, or until golden brown and eggs are set.
- Serve hot and enjoy.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Leftover casserole should be stored in an airtight container in the refrigerator for 3-4 days.
- To reheat a large amount of leftovers, cover the pan with foil and bake at 350°F for about 20 minutes, or until hot throughout.
- To reheat individual servings, use the microwave until hot throughout.
- To freeze the unbaked casserole, cover tightly with an airtight lid, or a layer of both plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator, then bake as directed.
- To freeze the baked casserole, let it cool completely, then cover tightly with an airtight lid, or a layer of both plastic wrap and foil.
- Freeze for up to 3 months, and thaw in the refrigerator. Reheat, covered, at 350°F for 25-30 minutes, until hot and bubbly.
Any nutritional information shared is an estimate, and is automatically calculated through a program. If calorie count is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.