Make-Ahead Biscuit Breakfast Casserole

This biscuit breakfast casserole is the kind of dish you can assemble the night before and just slide into the oven in the morning. It’s filled with savory sausage, fluffy eggs, and buttery biscuits, all baked into one hearty pan.

The biscuits soak up the egg mixture overnight, so every bite is soft in the middle with craggy crisp tops. No fussy steps, no last-minute scrambling, just a warm breakfast everyone will dig into.

What Makes This Biscuit Casserole So Good

The biscuit layer on top gets golden and crisp while the pieces underneath soak up the eggs and turn soft and custardy. You get two textures in one bite without any effort.

The sausage and cheese do the heavy lifting for flavor, and a hint of Dijon in the eggs keeps it from feeling flat. It tastes like a big, comforting breakfast sandwich, but you make it in one dish.

Ingredients

• 1 lb ground breakfast sausage: I use mild, but hot Italian works for a little heat.
• 1 can (16.3 oz) refrigerated buttermilk biscuits, such as Pillsbury Grands: cut each biscuit into quarters.
• 2 cups shredded sharp cheddar cheese: fresh-grated melts better than pre-shredded.
• 8 large eggs
• 1 cup whole milk: 2% works but whole gives a richer custard.
• 1 tsp Dijon mustard: adds depth without tasting mustardy.
• ½ tsp kosher salt
• ¼ tsp black pepper
• Butter or nonstick spray: for the baking dish.

Variations / Substitutions

• Sausage: Ground turkey or chicken sausage works just as well. For a veggie version, use plant-based crumbles and skip the browning step.
• Cheese: Swap cheddar for Monterey Jack, pepper Jack, or a smoked Gouda for a different vibe.
• Biscuits: Croissant dough can work but it bakes up flakier, so reduce the soak time to a quick 15 minutes in the fridge, not overnight.
• Add-ins: Stir in chopped bell peppers, mushrooms, or wilted spinach with the sausage for extra veggies.

For individual servings, these Sausage and Egg Breakfast Sliders come together even faster.

How to Make Biscuit Breakfast Casserole

Step 1: Brown the Sausage

Set a large skillet over medium-high heat. Add the 1 lb sausage and break it apart with a wooden spoon. Cook, stirring occasionally, until no pink remains, about 6–8 minutes.

If there’s more than a tablespoon of fat left in the pan, spoon off the excess so the casserole doesn’t get greasy. Transfer the cooked sausage to a plate to cool while you mix the eggs.

Step 2: Whisk the Egg Mixture

Crack the 8 eggs into a large bowl and add the 1 cup milk, 1 tsp Dijon mustard, ½ tsp kosher salt, and ¼ tsp black pepper. Whisk until everything is smooth and the eggs are broken up completely, about 30 seconds.

The mustard won’t make it taste like a hot dog; it just adds a subtle savory backbone that keeps the eggs from tasting flat.

Step 3: Layer the Casserole

Butter a 9×13-inch baking dish. Scatter the quartered biscuit pieces evenly across the bottom. Sprinkle the browned sausage on top, then 1½ cups of the shredded cheddar. Pour the egg mixture over everything, pressing down gently on any biscuits that float to help them soak. Scatter the remaining ½ cup cheddar on top.

Cover the dish with foil or plastic wrap and refrigerate for at least 4 hours, or overnight. If you’re baking right away, give it 15 minutes on the counter to let the biscuits start absorbing the liquid.

Step 4: Bake and Serve

Preheat the oven to 350°F (175°C). Take the dish out of the fridge while the oven heats. Bake uncovered until the top is golden and puffed and the center no longer jiggles, about 45–55 minutes. A knife inserted in the middle should come out clean.

Let the casserole rest for 5 minutes before you slice into it. This helps the custard set so the squares hold their shape. Scoop out squares and serve while still warm.

Tips for the Best Biscuit Breakfast Casserole

• Use buttermilk biscuits for the best tang. Flaky layers biscuits work but don’t absorb the eggs quite as well, so they stay a little separate.
• If the top is browning too fast while baking, tent it loosely with foil. The casserole needs the full bake time to set the center.
• This casserole feeds a crowd, so it’s perfect for holiday mornings. You can also bake it in two 8-inch dishes and freeze one for later.
• Letting the casserole sit overnight is not mandatory, but it really deepens the biscuit texture. If short on time, even an hour in the fridge helps.

Bake times by dish size:

Storing Leftover Casserole

• Refrigerate: Keep leftovers covered in the fridge for up to 4 days.
• Reheating: Warm individual portions in the microwave for 1–2 minutes. To re-crisp the biscuit tops, place them in a 350°F oven for 10 minutes.

What to Serve with This Breakfast Casserole

This casserole is a full breakfast on its own, but a bowl of fresh fruit or a simple green salad on the side balances the richness. For a brunch spread, serve it with a pitcher of mimosas or strong black coffee.

Frequently Asked Questions

Can I use any type of refrigerated biscuits?

Yes, but buttermilk biscuits yield the best flavor and absorb the egg mixture well. Flaky layers biscuits will work but stay a bit more separated.

Can I freeze this casserole?

You can freeze the unbaked assembled casserole for up to 2 months. Thaw it in the fridge overnight and bake as written.

Why did my casserole turn out soggy?

Sogginess usually means the biscuits didn’t soak up enough liquid, or there was too much milk. Measure carefully and let the casserole rest at least 4 hours (or longer overnight).

Can I use fresh homemade biscuits?

Fresh biscuit dough tends to be heavier and doesn’t absorb the egg custard the same way. Canned biscuits are more consistent here, but if you use homemade, bake them partially first.

Biscuit Breakfast Casserole Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 500

Ingredients Method Notes

Ingredients

  

• 1 lb ground breakfast sausage
• 1 can (16.3 oz) refrigerated buttermilk biscuits, cut into quarters
• 2 cups shredded sharp cheddar cheese
• 8 large eggs
• 1 cup whole milk
• 1 tsp Dijon mustard
• ½ tsp kosher salt
• ¼ tsp black pepper
• Butter or nonstick spray, for the dish

Method

 

1. Brown the sausage in a skillet over medium-high heat, breaking it apart, until no longer pink, about 6-8 minutes. Drain excess fat and set aside.
2. Whisk together eggs, milk, Dijon, salt, and pepper until smooth.
3. Butter a 9×13-inch baking dish. Scatter biscuit quarters across the bottom. Top with sausage and 1½ cups of cheddar. Pour egg mixture over everything, press down gently on any floating biscuits, and sprinkle remaining ½ cup cheddar on top. Cover and refrigerate at least 4 hours or overnight.
4. Preheat oven to 350°F (175°C). Bake uncovered until golden, puffed, and set in the center, 45-55 minutes. Let cool 5 minutes before slicing and serving.

Notes

Refrigerating overnight is ideal but you can bake it after a shorter rest; just give it at least 15 minutes at room temperature for the biscuits to start soaking. The casserole holds well on a warm setting for up to an hour during brunch.