If you’re searching for the ultimate comforting breakfast that’s quick to prep, crowd-pleasing, and ridiculously satisfying, this Cheesy Sausage Biscuit Breakfast Casserole is the one. It’s hearty, flavorful, and filled with melty cheese, savory sausage, and buttery biscuits — baked to golden perfection.
What Is a Breakfast Casserole?
A breakfast casserole is a baked dish that usually combines eggs, a protein (like sausage or bacon), bread or biscuits, and cheese. It’s all the best parts of breakfast rolled into one pan! Perfect for holiday mornings, weekend brunches, or whenever you need to feed a hungry crew without standing over the stove.
Why You’ll Love This Cheesy Sausage Biscuit Breakfast Casserole
Effortless to make – Minimal prep time and everything bakes in one dish
Customizable – Swap ingredients to fit what you have or what you love
Hearty & satisfying – Protein-packed, cheesy, and full of flavor
Make-ahead friendly – Assemble the night before and just bake in the morning!
I’ve made this for brunch with friends, Christmas morning, and even as a weeknight dinner — and it’s a winner every single time.
What Does It Taste Like?
The biscuits puff up and soak in the creamy egg mixture, turning tender and custardy underneath, with just a little crisp on the top edges. The sausage adds that savory, slightly spicy bite, and the combo of cheddar and mozzarella delivers melty, gooey goodness in every forkful. The garlic, onion, and paprika give it a warm, cozy depth that makes it feel like more than just eggs and meat. It’s comfort food — breakfast-style!
Benefits of This Breakfast Casserole
Feeds a crowd without fuss
Kid-approved – even picky eaters go back for seconds
Great for leftovers – reheats beautifully
One-pan meal – fewer dishes to wash!
Freezer-friendly – bake and freeze slices for grab-and-go breakfasts
Ingredients
1 lb (450 g) breakfast sausage (pork or turkey), crumbled
1 can (16 oz / 450 g) refrigerated biscuits, cut into quarters
8 large eggs
1 cup milk (whole or 2%)
½ cup heavy cream (optional, for richness)
2 cups shredded cheddar cheese (divided)
1 cup shredded mozzarella cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
2 tbsp fresh parsley or chives, chopped (for garnish)
Tools You’ll Need
9×13-inch (23×33 cm) baking dish
Large mixing bowl
Whisk
Skillet
Foil
Knife & cutting board (for biscuits and garnish)
Ingredient Additions & Substitutions
Here’s where things get fun! I promised you versatile, and here’s proof:
No sausage? Use cooked bacon, diced ham, or a plant-based crumble
Want more veggies? Add sautéed mushrooms, spinach, peppers, or onions
No heavy cream? Just use all milk instead, or even a dairy-free version
Spice it up: Add red pepper flakes or diced jalapeños for heat
Different cheese? Try pepper jack, gouda, or Swiss
How to Make Cheesy Sausage Biscuit Breakfast Casserole
Step 1 – Cook the Sausage
In a skillet over medium heat, cook crumbled sausage until browned and fully cooked. Drain any grease and set aside.
Step 2 – Prepare the Baking Dish
Grease a 9×13-inch baking dish with butter or nonstick spray. Spread the biscuit pieces evenly across the bottom.
Step 3 – Add the Sausage
Sprinkle the cooked sausage over the biscuit layer.
Step 4 – Mix the Eggs
In a bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, paprika, salt, and pepper.
Step 5 – Assemble the Casserole
Pour the egg mixture over the sausage and biscuits. Top with 1½ cups cheddar and all the mozzarella. Reserve the last ½ cup cheddar for later.
Step 6 – Bake
Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil, sprinkle the remaining cheddar on top, and bake for 15–20 minutes more until golden and set.
Step 7 – Rest & Serve
Let the casserole sit for 5–10 minutes. Garnish with chopped parsley or chives, slice, and serve warm!
What to Serve With This Casserole
It’s a full meal on its own, but here are a few pairing ideas for a complete brunch spread:
Fresh fruit salad or sliced oranges for brightness
Greek yogurt parfaits with granola and berries
Hot sauce or salsa on the side for a zesty kick
Cinnamon rolls or sweet muffins for a sweet contrast
Coffee or mimosas — naturally!
Tips for Making the Best Breakfast Casserole
Let the sausage cool slightly before layering to avoid curdling the eggs
Don’t overbake! The center should be just set – slightly jiggly when it comes out, it’ll firm up as it rests
Use freshly shredded cheese for better meltability and flavor
Make ahead: Assemble the night before, cover, and refrigerate. In the morning, bake straight from the fridge, adding about 10 extra minutes
Storage Instructions
Let any leftovers cool completely, then cover tightly or transfer to airtight containers.
In the fridge: Store for up to 4 days. Reheat slices in the microwave or oven.
In the freezer: Wrap individual slices in foil or freezer wrap, then store in a zip-top bag for up to 2 months. Reheat directly from frozen in the microwave or bake at 350°F (175°C) until warmed through.
General Information
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour
Servings: 8–10 generous portions
Category: Breakfast, Brunch
Method: Baked
Cuisine: American Comfort Food
Frequently Asked Questions (FAQ)
Can I make this casserole ahead of time?
Absolutely! Assemble everything the night before, cover, and refrigerate. Bake in the morning, adding a few extra minutes to account for the chilled ingredients.
Can I use homemade biscuit dough instead of canned?
Yes! Just cut the dough into small pieces as you would with the canned version and keep an eye on the baking time.
Is it spicy?
Not unless you make it spicy. The sausage is savory but mild. For heat, use spicy sausage or add hot sauce or chili flakes.
Can I make this dairy-free?
Yes, use your favorite dairy-free milk and cheese substitutes. It won’t be quite as creamy, but still delicious!
Conclusion
This Cheesy Sausage Biscuit Breakfast Casserole is a brunch dream — easy, satisfying, and packed with flavor in every layer. It’s perfect for holidays, lazy Sundays, or any time you want to feed a crowd with minimal effort. The gooey cheese, the buttery biscuit bites, that savory sausage — it’s everything good about breakfast in one bubbly, golden-baked dish.
Craving more cozy brunch ideas? Be sure to check out my other breakfast casserole favorites:
Peach French Toast Bake
Savory Veggie Egg Casserole
Ham and Cheese Croissant Bake
Share the Love!
Made this recipe? I’d absolutely love to see your version!
Tag your photos on Pinterest and leave a review below. Let me know how you personalized it, or what your guests thought. Happy brunching!
Nutritional Information (per serving – approx.)
Calories: 420
Protein: 20g
Fat: 30g
Carbohydrates: 18g
Sugar: 2g
Fiber: 1g
Sodium: 650mg
Cheesy Sausage Biscuit Breakfast Casserole
Description
This cheesy sausage biscuit breakfast casserole is the ultimate all-in-one brunch dish! Made with fluffy biscuit pieces, savory sausage, melty cheddar and mozzarella, and a rich, seasoned egg custard — it’s the kind of cozy comfort food everyone loves. It’s quick to prep, feeds a crowd, and can even be made ahead for holidays or lazy weekend mornings. A true family favorite that comes together in one baking dish!
Ingredients
1 lb (450 g) breakfast sausage (pork or turkey), crumbled
1 can (16 oz / 450 g) refrigerated biscuits, cut into quarters
8 large eggs
1 cup milk (whole or 2%)
½ cup heavy cream (optional, for extra richness)
2 cups shredded cheddar cheese, divided
1 cup shredded mozzarella cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika (optional)
Salt and black pepper, to taste
2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook the sausage in a skillet over medium heat until browned and cooked through. Drain off excess grease and set aside.
Cut the refrigerated biscuits into quarters and spread them evenly across the bottom of the prepared baking dish.
Add the cooked sausage evenly over the biscuit pieces.
In a mixing bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper.
Pour the egg mixture evenly over the biscuits and sausage.
Sprinkle 1½ cups of cheddar cheese and all of the mozzarella over the top. Reserve the remaining ½ cup cheddar for later.
Cover the casserole with foil and bake for 30 minutes.
Remove foil, sprinkle the remaining ½ cup of cheddar on top, and bake for another 15–20 minutes, or until the top is golden and the eggs are fully set.
Let rest for 5–10 minutes before slicing. Garnish with fresh parsley or chives and serve warm.
Notes
Want to make it ahead? Assemble the night before, cover, and refrigerate. In the morning, bake as directed, adding 10 extra minutes if baking straight from the fridge.
No sausage? You can swap in cooked bacon, diced ham, or even a plant-based alternative!
Want to sneak in some veggies? Sautéed mushrooms, spinach, bell peppers, or onions work beautifully here.
Leftovers keep well in the fridge for up to 4 days and reheat like a dream.
Freezer-friendly: Bake, cool, slice, and freeze individual portions for easy grab-and-go breakfasts!
