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This Biscuit Breakfast Casserole is an easy and filling casserole full of smoky bacon, sausage, cheese, potatoes, and biscuits nestled into a silky egg custard. It’s the perfect recipe to feed a crowd with very little effort!
This recipe can easily be customized to the veggies, meats, or cheeses that you prefer. Serve it alongside some lemon blueberry muffins, coffee cake, and mimosas for a full breakfast or brunch spread!Pin this recipe for later!
Table of Contents
Why I Love This Recipe
- Easy to Customize – You can add other veggies, meats, and cheese to fit your preferences,
- Quick to Prep – The casserole can be prepped in only 15 minutes then popped in the oven to bake.
- No Refrigeration Time Needed – Although you can prep the casserole the night before, you don’t need to like many other breakfast casserole recipes.
Ingredients For Biscuit Egg Casserole
- Bacon – You’ll cook it up and chop it into small pieces. You can even do this a day or two in advance!
- Breakfast Sausage – I used regular pork breakfast sausage, but you could swap in a turkey breakfast sausage too.
- Yellow Onion
- Frozen Cubed Potatoes – These can be omitted, if you prefer, but the casserole will be more eggy and it won’t rise as much in the pan.
- Canned Refrigerated Jumbo Biscuits
- Shredded Cheddar and Mozzarella – You can shred your own or use the pre-shredded kind in a bag to keep it easy.
- Whole Milk – Using a whole milk gives the breakfast casserole the best flavor, but you can swap in a low fat milk as well.
- Spices – Salt, Pepper, Garlic Powder
- Sliced Green Onions (optional) – To sprinkle on top as a garnish!
How To Make This Biscuit Breakfast Casserole Recipe
See recipe card below for ingredient quantities and full instructions.
It takes only 15 minutes to prep this biscuit egg casserole then into the oven to bake! A large breakfast recipe to serve a crowd.
Cook Sausage and Onion – Brown the sausage and onion in a pan over medium heat. Drain off any excess fat and set aside.
Biscuit Layer – Cut up the raw biscuits in half and flatten each half. Press them into the bottom of the baking dish to form an even layer (it’s okay if there are a few bare spots).
Add Meat and Potatoes – Top with about half of the sausage and bacon, all of the potatoes, and half of the cheese.
Egg Layer – Whisk up the eggs, milk, and spices in a medium bowl and pour over the casserole.
Add Remaining Ingredients – Sprinkle the rest of the sausage, bacon, and cheese on top.
Bake – Bake uncovered until the egg in the center is completely set (you can give the pan a jiggle to check). If the top starts to get too brown, you can loosely tent it with foil.
I love serving the savory casserole with some sweeter options like your favorite breakfast baked goods (muffins, coffee cake, etc.) and a fruit salad. If you’re feeding a crowd, you can serve with other breakfast sides like bacon and sausage.
It can be stored in the fridge for 24 hours before removing and baking. It’s a great make ahead option to make the morning much easier.
You can freeze a cooked and cooled casserole for up to 2 months. I recommend thawing completely in the fridge before reheating in a 350 degrees F oven until warmed through.
Leftovers can be stored in the fridge, covered, for up to 4 days. You can reheat individual servings in the microwave or reheat the whole thing, covered in foil, in a 350℉ oven until warmed.
Freeze fully cooked casserole for up to 3 months. Bake in a disposable pan and cool completely before wrapping in foil and freezing.
- Halve the Recipe – This recipe could be halved and baked in an 8” square pan. Check for doneness at about 20 minutes.
- Make Ahead – This recipe could be made ahead, just place it in the refrigerator until ready to bake, up to 24 hours in advance.
- Add Other Veggies – If using other vegetables, like bell peppers or mushrooms, make sure that you saute the veggies first, so that they release their moisture. If you add them to the casserole raw, they may give off too much liquid and cause the casserole to not set properly. Make sure to keep the veggie add-ins to under 1 cup.
- Add Other Meat – This is a great recipe to use up leftover cooked ham! Dice up the ham and use it instead of the sausage and bacon.
More Breakfast Casserole Recipes
- Loaded Tater Tot Breakfast Casserole
- Crockpot Breakfast Casserole
- Sausage Egg Casserole
- Strawberry French Toast Bake
- Overnight Baked French Toast
Breakfast Biscuit Casserole
- 6 strips of bacon cooked and chopped
- 16 ounces breakfast sausage
- ½ medium yellow onion chopped
- 16 ounces canned refrigerated jumbo biscuits
- 2 cups frozen cubed potatoes thawed
- 1 cup cheddar shredded
- 1 cup mozzarella shredded
- 10 large eggs
- 1 cup whole milk
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- Optional- sliced green onion for garnish
- Preheat oven to 400℉, and grease a 9”x13” pan.
- In a pan over medium heat, brown the sausage and onion, cooking until the sausage is no longer pink and onions are translucent. Drain any excess fat, and set aside.
- Cut the biscuits in half and flatten them out, pressing into the bottom of the pan, covering as much of the pan as possible, it’s ok if bare spots remain. Sprinkle half of the sausage and bacon, all of the potatoes, and half of the cheese over the biscuits.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour evenly over the pan. Top with the remaining sausage, bacon and cheese.
- Bake uncovered for 35-45 minutes, or until the egg in the center is completely set. If the top is getting too brown, you can cover it loosely with foil to finish baking.
- Remove from the oven and let rest for 10 minutes. Slice into 12-15 pieces and garnish with green onion.
- This recipe could be made ahead, just place it in the refrigerator until ready to bake, up to 24 hours in advance.
- Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or in a 350℉ oven until heated through. Casserole can be frozen in a freezer safe container for up to 3 months.