By Becky Hardin
Published Aug 29, 2022
My favorite Biscuit Breakfast Casserole serves up sausage, eggs, peppers, and cheese on top of a buttery biscuit base. It’s super easy to make this casserole with a can of biscuits for a hearty way to start the day. My kids love this, and it’s a great thing to make for guests too.
This breakfast casserole with biscuits is the epitome of breakfast comfort food! And all I have to do is assemble it in the casserole dish then pop it in the oven. It can be made the night before and baked first thing in the morning, which is really convenient when I have holiday guests to feed.
Ingredients for Breakfast Casserole with Biscuits
- Biscuit Dough: Use 2 cans of refrigerated biscuit dough, cut into quarters This is the base of the casserole.
- Eggs: You’ll need 10 eggs to fill out this breakfast casserole.
- Milk: Helps create a pourable consistency for the egg mixture. Any kind of milk is fine–whole milk will be the creamiest.
- Cheese: Use shredded cheddar cheese, or your favorite type (pepper jack would be delicious!).
- Breakfast Sausage: Use cooked breakfast sausage, cut into bite-sized pieces. You can swap it for cooked bacon or ham if you like.
- Bell Pepper: Add diced red bell pepper, or any other veggies you like. Mushrooms are a great addition.
- Herbs & Spices: Use oregano, parsley, garlic powder, salt and pepper. Feel free to swap in your favorite herbs .
- Butter: Use melted, unsalted butter for the herb mixture. This adds a final kick of flavor on top.
Tips for Success
- Use a knife sprayed with non-stick oil to cut the biscuit dough into quarters. This will prevent the dough from sticking and stretching as you make the pieces.
- Cover the biscuit casserole with foil for part of the baking time (as instructed) to prevent the eggs from burning.
How to Store and Reheat
This casserole can be prepared up to 1 day in advance. Assemble the casserole, then cover tightly in foil and refrigerate overnight until ready to bake it in the morning. When baked straight out of the refrigerator, you’ll need to add a minute or 2 to the baking time.
Store leftover biscuit breakfast casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.
It can be frozen whole or cut into slices, for up to 2 months. Reheat from frozen in the microwave.
Serving Suggestions
Biscuits, cheese, eggs, and sausage make a pretty satiating casserole for breakfast, but I still like to add some breakfast potatoes to fill out the table.
Ingredients1x2x3x
- ▢ 2 cans refrigerated biscuit dough such as Pillsbury Grands Homestyle or Country Biscuits
- ▢ 10 large eggs
- ▢ ¾ cup milk
- ▢ 1 cup shredded cheddar cheese
- ▢ 2 cups cooked breakfast sausage 375 grams, chopped into bite-sized pieces
- ▢ 1 red bell pepper diced
- ▢ 1 teaspoon dried oregano
- ▢ ¼ teaspoon kosher salt
- ▢ ¼ teaspoon ground pepper
- ▢ ¼ cup unsalted butter melted (½ stick)
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon dried parsley
Video
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish well with nonstick cooking spray. Set aside.
- Slice biscuits into quarters and place pieces in the sprayed baking dish. 2 cans refrigerated biscuit dough
- In a large bowl, whisk 10 eggs together. 10 large eggs
- Add milk, shredded cheddar cheese, cooked breakfast sausage, bell pepper, dried oregano, salt, and pepper to the egg mixture and stir well to mix. ¾ cup milk, 1 cup shredded cheddar cheese, 2 cups cooked breakfast sausage, 1 red bell pepper, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, ¼ teaspoon ground pepper
- Pour egg mixture over the biscuits in the baking dish.
- Place baking dish in oven for 25 minutes. After 25 minutes, remove from oven and cover lightly with aluminum foil and return to oven for 10 minutes.
- In a small bowl, stir together melted butter, garlic powder and dried parsley. ¼ cup unsalted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley
- Remove baking dish from oven, remove aluminum foil and spread melted butter mixture evenly over casserole. Cover again with aluminum foil and return to oven to bake for 10 more minutes (this will be 45 minutes bake time total).
- Remove casserole from oven and insert knife in middle of casserole to test if eggs are thoroughly cooked.
- Let casserole cool for 5 minutes before slicing and serving.
Equipment
- 9×13 Baking Pan
Becky’s Tips
- Use your favorite kind of cheese.
- Use cooked ham or bacon in place of the sausage.
- Use your favorite diced veggies in place of the pepper, such as onions, broccoli, or mushrooms.
- Season with your favorite flavors, such as rosemary or thyme, instead of parsley and oregano.
- Biscuit breakfast casserole can be prepared up to 1 day in advance. Assemble the casserole, then cover tightly in foil and refrigerate overnight until ready you’re ready to bake it in the morning. When baked straight out of the refrigerator, you’ll need to add a minute or 2 to the baking time.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Breakfast Biscuit Casserole Step by Step
Slice the Biscuit Dough: Preheat the oven to 350°F. Then slice 2 cans of refrigerated biscuit dough into quarters.
Arrange Biscuits: Spray a 9×13-inch baking dish well with nonstick cooking spray. Then arranged the biscuit dough pieces in a single layer across the bottom of the dish.
Make the Egg Mixture: In a large bowl, whisk 10 eggs together. Then add ¾ cup of milk, 1 cup of shredded cheddar cheese, 2 cups of cooked breakfast sausage, 1 diced red bell pepper, 1 teaspoon of dried oregano, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground pepper to the egg mixture, and stir well to mix.
Pour: Pour the egg mixture over the biscuit dough in the baking dish.
Bake: Place baking dish in oven for 25 minutes. After 25 minutes, remove from the oven and cover lightly with aluminum foil, then return to the oven for 10 more minutes.
Make the Herb Butter: In a small bowl, stir together ¼ cup of melted unsalted butter, 1 teaspoon of garlic powder, and 1 teaspoon of dried parsley.
Bake: Remove baking dish from oven, remove aluminum foil and spread melted butter mixture evenly over casserole. Cover again with aluminum foil and return to oven to bake for 10 more minutes (this will be 45 minutes bake time total). Remove the biscuit breakfast casserole from the oven and insert a knife into the middle to test if the eggs are thoroughly cooked. Then let it cool for 5 minutes before slicing and serving.
More Breakfast Casseroles We Love
Sausage Breakfast Casserole
Crockpot Breakfast Casserole
Ham and Cheese Breakfast Casserole
Sausage and Potato Casserole
Biscuit Breakfast Casserole Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 2 cans refrigerated biscuit dough such as Pillsbury Grands Homestyle or Country Biscuits
- 10 large eggs
- ¾ cup milk
- 1 cup shredded cheddar cheese
- 2 cups cooked breakfast sausage 375 grams, chopped into bite-sized pieces
- 1 red bell pepper diced
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ cup unsalted butter melted (½ stick)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish well with nonstick cooking spray. Set aside.
- Slice biscuits into quarters and place pieces in the sprayed baking dish. 2 cans refrigerated biscuit dough
- In a large bowl, whisk 10 eggs together. 10 large eggs
- Add milk, shredded cheddar cheese, cooked breakfast sausage, bell pepper, dried oregano, salt, and pepper to the egg mixture and stir well to mix. ¾ cup milk, 1 cup shredded cheddar cheese, 2 cups cooked breakfast sausage, 1 red bell pepper, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, ¼ teaspoon ground pepper
- Pour egg mixture over the biscuits in the baking dish.
- Place baking dish in oven for 25 minutes. After 25 minutes, remove from oven and cover lightly with aluminum foil and return to oven for 10 minutes.
- In a small bowl, stir together melted butter, garlic powder and dried parsley. ¼ cup unsalted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley
- Remove baking dish from oven, remove aluminum foil and spread melted butter mixture evenly over casserole. Cover again with aluminum foil and return to oven to bake for 10 more minutes (this will be 45 minutes bake time total).
- Remove casserole from oven and insert knife in middle of casserole to test if eggs are thoroughly cooked.
- Let casserole cool for 5 minutes before slicing and serving.
Video
Notes
- Use your favorite kind of cheese.
- Use cooked ham or bacon in place of the sausage.
- Use your favorite diced veggies in place of the pepper, such as onions, broccoli, or mushrooms.
- Season with your favorite flavors, such as rosemary or thyme, instead of parsley and oregano.
- Biscuit breakfast casserole can be prepared up to 1 day in advance. Assemble the casserole, then cover tightly in foil and refrigerate overnight until ready you’re ready to bake it in the morning. When baked straight out of the refrigerator, you’ll need to add a minute or 2 to the baking time.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
