Julie Clark
Posted:
This Biscuit Breakfast Bake Is What Weekend Mornings Were Made For
May contain affiliate links. Disclosure policy.
This sausage biscuit breakfast bake is our favorite food to wake up to. It takes just 10 minutes to assemble and is loaded with protein.
A breakfast casserole that tastes like your favorite sausage, egg and cheese biscuit sandwich! Use canned biscuits for a quick prep in the morning, or assemble the night before.
From our kitchen to yours.
When we’re on a morning roadtrip, one of my favorite things to do is go through the Mcdonald’s drive-thru to get a sausage biscuit sandwich. I don’t do that any other time, so it is a special travelling treat!
This sausage biscuit breakfast bake has the familiar flavors you know and love in a breakfast: fluffy biscuits, breakfast sausage, eggs, and cheese.
We created this recipe so it can be made in the morning in just 10 minutes, or you can make it ahead the night before for a no-mess quick breakfast.
This biscuit breakfast casserole is perfect for holidays like Christmas brunch or Thanksgiving morning, or you can make as you prep for your summer roadtrips, too!
And if you love biscuits, try our spinach biscuits, sourdough discard biscuits or cheddar biscuits, and top them with my grandma’s country gravy.
Enjoy! -Julie
Key Ingredients
- Biscuit dough. Use refrigerated biscuit dough such as Pillsbury grands or a store brand that is similar. I have not tested this with homemade biscuit dough in this biscuit breakfast bake.
- Pork sausage. Or turkey sausage or to change up the taste, use ham or bacon!
- Veggies. Red pepper and onion are classic veggies to add to a breakfast casserole. Try mushrooms or make it spicier with jalapeño peppers.
- Spices. The sausage has enough flavor that we find only salt and pepper necessary. But if you’d like, add a dash of garlic powder or onion powder.
See the recipe card below for full ingredients and amounts.
Biscuit Breakfast Bake
This sausage biscuit breakfast bake is our favorite food to wake up to. It takes just 10 minutes to assemble and is loaded with protein.
Servings 12
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 12 ounces breakfast sausage
- 1 cup diced red bell pepper about 1 pepper
- 1 cup chopped yellow onion
- 16 ounces refrigerated buttermilk biscuits 1 tube
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- chopped fresh chives garnish
Instructions
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with cooking spray.
- Heat a large skillet over medium-heat and add in the sausage. Brown and crumble, breaking it up into smaller pieces as it cooks. Add the bell peppers and yellow onion to the sausage and cook for another 3-4 minutes until the vegetables have softened a bit and pork is no longe pink. Remove from heat and set aside. Drain off any fat. 12 ounces breakfast sausage, 1 cup diced red bell pepper, 1 cup chopped yellow onion
- Break open the biscuit packaging and cut each of the 8 biscuits into 4 even pieces. Layer half of the biscuits in the baking dish. 16 ounces refrigerated buttermilk biscuits
- Add the sausage and veggies over the biscuits, spreading out evenly as you go. Layer half of the cheddar and Monterey Jack cheeses over the top. 1 cup shredded sharp cheddar cheese, ½ cup shredded Monterey Jack cheese
- Crack the eggs into a large bowl. Pour in the milk, salt and pepper. Whisk eggs until they are an even color. The more you whisk the eggs, the fluffier they will be in the casserole. Pour the egg mixture evenly into the baking dish. 6 large eggs, 1 cup milk, ½ teaspoon ground black pepper, ½ teaspoon salt
- Add the remaining biscuits over the eggs spreading them throughout the casserole. Turn biscuits in the eggs so that all sides of the biscuits are covered in egg mixture. This will ensure golden tops to the biscuits. Sprinkle the remaining cheese over the top.
- Loosely place aluminum foil over the baking dish to create more of a tent, so that when the casserole cooks and rises, it won’t be stopped by the foil. Bake for 25 minutes, then remove the foil and cook for an additional 5-10 minutes until the eggs have set and the biscuits are golden brown. Allow the casserole to sit for a couple minutes, sprinkle with fresh chopped chives. Then slice and serve. chopped fresh chives
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the air fryer.
- Overnight instructions. Assemble the casserole, then cover and refrigerate overnight. Pull the casserole out of the fridge 30 minutes before baking. It may take a few more minutes to bake through since it will be cold.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 337kcal | Carbohydrates: 22g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 767mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 17mg | Calcium: 166mg | Iron: 2mg
How to Make Biscuit Breakfast Bake: Step by Step
- Cook the meat and veggies. Heat a large skillet over medium-heat and add in the sausage. Brown and crumble, breaking it up into smaller pieces as it cooks. Add the bell peppers and yellow onion to the sausage and cook for another 3-4 minutes.
- Layer the biscuits, meat and cheese. Break open the biscuit packaging and cut each of the 8 biscuits into 4 even pieces. Layer half of the biscuits in the baking dish. Add the sausage and veggies over the biscuits, spreading out evenly as you go. Layer half of the cheddar and Monterey Jack cheeses over the top.
- Crack the eggs into a large mixing bowl. Pour in the milk, salt and pepper. Whisk eggs until they are an even color. The more you whisk the eggs, the fluffier they will be in the casserole. Pour the egg mixture evenly into the baking dish. Add the remaining biscuits over the eggs spreading them throughout the casserole. Sprinkle the remaining cheese over the top the biscuit breakfast bake.
- Loosely place aluminum foil over the baking dish. Bake for 25 minutes, then remove the foil and cook for an additional 5-10 minutes until the eggs have set and the biscuits are golden brown.
