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.
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.
