Breakfast Biscuit Casserole


Breakfast Biscuit Casserole

Recipe by Julia Pacheco Course: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Breakfast Biscuit Casserole has it all: yummy pastry base, savory sausage, and fluffy eggs.


  • 1 lb breakfast sausage

  • 1 can of biscuits (about 10 biscuits)

  • 9 eggs

  • 1/2 tsp pepper

  • 1/2 tsp salt

  • 1/4 cup water


  • Preheat oven to 350โ„‰. Grease a 9×13 baking dish.
  • To a large skillet over medium heat, add the sausage. Break it up and cook it through. Remove any excess grease from the pan. Set to the side.
  • Cut each biscuit into four smaller pieces. Place each of the biscuit pieces on the bottom of the baking dish. Sprinkle the sausage evenly over the biscuits.
  • In a medium-sized bowl, crack the eggs and season with salt, and pepper, and add the water. Whisk to break the yolks. Pour the egg mixture over the top of the sausage.
  • Bake for 25-30 minutes, or until the egg has set and the biscuits look golden brown on top. Enjoy!


  1. Cherice Quackenbush

    Made this for dinner tonight with a couple tweaks. I sprinkled some cinnamon on the sausage as it was cooking and then a drizzle of maple syrup just before it was done. And I pre-cooked the biscuits a little. Because soggy biscuits make me seriously gag! And I made some country gravy for on top of the casserole. Mmmmmm it was soooo delicious. Probably the best brinner (breakfast for dinner) Iโ€™ve ever made. You take the cake again friend.

  2. Made this for breakfast today and it’s delicious! The biscuits were not soggy at all. I did add a little shredded cheese. My husband loved it and I think this will be on regular rotation. It’s the easiest breakfast casserole I’ve ever made.

  3. This breakfast casserole is a new favorite for my husband and I! Thanks for the super easy and delicious recipe!

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