Name: Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 can refrigerated biscuits (8–10 biscuits), quartered; 1 lb breakfast sausage (pork or turkey); 6 large eggs; 1 cup milk (whole or 2%); 1 cup shredded cheese (cheddar or alternative); 1 packet sausage gravy mix (or 1 to 1½ cups homemade sausage gravy); Salt and freshly ground black pepper, to taste; Butter or nonstick spray to grease a 9×13-inch baking dish

Jump to Recipe·Print Recipe

This breakfast casserole is a no-fuss, crowd-pleasing bake: refrigerated biscuits form the base, crumbled breakfast sausage provides savory heft, eggs and milk make a fluffy custard, and warm sausage gravy plus melty cheese finish it off. It’s a classic for weekend brunches, holiday mornings, or any time you want hands-off feeding for a family or potluck. If you like hearty, make-ahead breakfast dishes, you might also enjoy the savory comfort of this crockpot cheese tortellini and sausage recipe as an alternative crowd-pleaser.

Why you’ll love this dish

This casserole hits all the comfort-food notes: salty sausage, buttery biscuits, rich eggs, and creamy gravy. It’s forgiving, fast to assemble, and multiplies easily for a crowd — which is why many of us fall back on it for holiday mornings or brunch swaps.

"Made this for a weekend family breakfast and everyone went back for seconds — simple, filling, and easy to double."

Reasons to make it now: it uses pantry and fridge staples, requires almost no advanced prep, and can be assembled ahead and baked when guests arrive.

The cooking process explained

You brown the sausage, prepare or warm the gravy, whisk eggs with milk, scatter quartered biscuits in the baking dish, layer sausage, pour the egg mixture over everything, top with cheese and gravy, then bake until the eggs set and biscuits turn golden. The whole bake finishes in about 45 minutes from start to table, and the short cool time helps the casserole slice cleanly.

What you’ll need

1 can refrigerated biscuits (8–10 biscuits), quartered (any brand; flaky or regular works)
1 lb breakfast sausage (pork or turkey)
6 large eggs
1 cup milk (whole or 2%)
1 cup shredded cheese (cheddar is classic; Monterey Jack, Colby, or a Mexican blend are great alternatives)
1 packet sausage gravy mix (or 1 to 1½ cups homemade sausage gravy) — see notes below
Salt and freshly ground black pepper, to taste
Butter or nonstick spray to grease a 9×13-inch baking dish

Notes/substitutions:

For lower fat, use turkey sausage and reduced-fat cheese.
For gluten-free, use GF biscuits and a gluten-free gravy mix or make gravy with GF flour.
If you use homemade gravy, aim for 1 to 1½ cups so the casserole isn’t soggy but still saucy.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Cook the sausage in a large skillet over medium heat, breaking it into small pieces and browning thoroughly. Drain excess fat and set the sausage aside.
Prepare the sausage gravy per the packet directions or whisk together your homemade gravy and keep it warm on low. Warm gravy spreads more evenly and won’t cool the eggs as much when added.
In a medium bowl, whisk the 6 eggs with 1 cup milk until smooth. Season lightly with salt and a few grinds of black pepper.
Quarter the refrigerated biscuits and distribute them in the prepared baking dish in an even layer. Press them down slightly so they make contact with the dish.
Scatter the cooked sausage over the biscuits in an even layer.
Pour the egg-and-milk mixture evenly over the biscuits and sausage. Let it sit 1–2 minutes so the biscuits begin to absorb the liquid.
Sprinkle the shredded cheese over the top. Then pour the warm sausage gravy over everything in a fairly even layer.
Bake for 30–35 minutes, or until the eggs are set, the top is golden, and an inserted knife in the center comes out clean. For food safety, eggs should reach about 160°F (71°C).
Remove from the oven and let the casserole cool for 5–10 minutes before slicing and serving. This resting time helps it hold together.

Best ways to enjoy it

Slice into squares and serve with bright sides to cut the richness. Good pairings: a simple green salad, roasted tomatoes, fresh fruit, or a citrusy yogurt parfait. For drinks, coffee, mimosas, or a lightly brewed iced tea balance the heaviness well.

Storage and reheating tips

Refrigerate: Cover tightly and refrigerate within 2 hours of baking. Keeps 3–4 days.
Reheat from chilled: Warm individual slices in the microwave (45–90 seconds depending on wattage) or reheat the whole dish in a 350°F oven for 15–20 minutes until hot throughout. Cover with foil for the first 10 minutes to prevent over-browning.
Freeze: Cool completely, wrap tightly in foil or place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Assemble the casserole without baking, cover, and refrigerate up to 24 hours. When ready, bake an extra 5–10 minutes. Always reheat until internal temperature reaches 165°F for safety when reheating previously cooked food.

Pro chef tips

Drain the sausage well to avoid a greasy casserole. If your sausage is very fatty, blot with paper towels after browning.
Warm the gravy before pouring — cold gravy can cool the egg mixture and lengthen bake time.
Let the casserole rest before slicing. A 5–10 minute rest lets the custard set so you get clean squares.
For even browning, rotate the dish halfway through baking if your oven has hot spots.
If you want a crisper biscuit top, brush melted butter on the exposed biscuit pieces before baking.

Creative twists

Veggie boost: Add sautéed onions, bell peppers, mushrooms, or spinach between the biscuit and sausage layers for more texture and color.
Spicy swap: Use hot breakfast sausage, add chopped jalapeños, or sprinkle crushed red pepper flakes into the egg mixture.
Cheese variations: Try pepper jack for heat, smoked cheddar for depth, or add a sprinkle of grated Parmesan on top before baking.
Make individual portions: Bake in a muffin tin for grab-and-go servings — reduce bake time to 18–22 minutes.
Leftover makeover: Turn chilled slices into handhelds — roll in a tortilla, fry briefly for crispness, and serve like a breakfast chimichanga inspired by other comfort-filled bakes such as the beef and cheese chimichangas for a fun, portable twist.

Common questions

Q: Can I make this the night before?
A: Yes. Assemble the casserole (step through to pouring the egg mixture) and cover tightly in the fridge. Bake from chilled and add 5–10 minutes to the baking time, or let it come closer to room temperature for a faster bake.

Q: Can I skip the gravy?
A: You can. Omit the gravy for a drier, more strata-like casserole. Consider adding a little extra milk (2–3 tablespoons) to the egg mixture so the texture stays custardy.

Q: How do I know when it’s done?
A: The top should be golden and the eggs set. An inserted knife or toothpick should come out clean; the internal temperature of the center should reach about 160°F.

Q: Can I substitute store-bought biscuits with homemade?
A: Absolutely. Homemade biscuit dough works great — quarter and use the same way. Keep in mind that very flaky biscuits may separate slightly after baking but will still taste excellent.

Q: Is this freezer-friendly?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until hot.