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!