Breakfast Biscuit Casserole


Breakfast Biscuit Casserole

5 from 6 votes
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 350℉. 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) I’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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