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cut biscuit breakfast casserole in a baking pan.

Biscuit Breakfast Casserole Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 514kcal
Author: Becky Hardin
This Biscuit Breakfast Casserole serves up sausage, eggs, peppers, cheese on top of a buttery biscuit base - a super easy and hearty and delicious way to start your day!
Print Recipe

Ingredients

  • 2 cans refrigerated biscuit dough such as Pillsbury Grands Homestyle or Country Biscuits
  • 10 large eggs
  • ¾ cup milk
  • 1 cup shredded cheddar cheese
  • 2 cups cooked breakfast sausage 375 grams, chopped into bite-sized pieces
  • 1 red bell pepper diced
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ cup unsalted butter melted (½ stick)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

Instructions

  • Preheat oven to 350°F. Spray a 9x13-inch baking dish well with nonstick cooking spray. Set aside.
    overhead view of ingredients for biscuit breakfast casserole.
  • Slice biscuits into quarters and place pieces in the sprayed baking dish.
    2 cans refrigerated biscuit dough
    Shredded chicken in a baking dish served alongside biscuit breakfast casserole.
  • In a large bowl, whisk 10 eggs together.
    10 large eggs
  • Add milk, shredded cheddar cheese, cooked breakfast sausage, bell pepper, dried oregano, salt, and pepper to the egg mixture and stir well to mix.
    ¾ cup milk, 1 cup shredded cheddar cheese, 2 cups cooked breakfast sausage, 1 red bell pepper, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, ¼ teaspoon ground pepper
    milk cheese egg biscuit and bell pepper in a glass bowl.
  • Pour egg mixture over the biscuits in the baking dish.
    unbaked biscuit breakfast casserole in a baking pan.
  • Place baking dish in oven for 25 minutes. After 25 minutes, remove from oven and cover lightly with aluminum foil and return to oven for 10 minutes.
    baked biscuit breakfast casserole in a baking pan.
  • In a small bowl, stir together melted butter, garlic powder and dried parsley.
    ¼ cup unsalted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley
    parsley garlic butter in a glass bowl.
  • 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).
    parsley garlic butter brushed over biscuit breakfast casserole in a baking pan.
  • Remove casserole from oven and insert knife in middle of casserole to test if eggs are thoroughly cooked.
  • Let casserole cool for 5 minutes before slicing and serving.

Video

Notes

  • Use your favorite kind of cheese.
  • Use cooked ham or bacon in place of the sausage.
  • Use your favorite diced veggies in place of the pepper, such as onions, broccoli, or mushrooms.
  • Season with your favorite flavors, such as rosemary or thyme, instead of parsley and oregano.
  • Biscuit breakfast casserole can be prepared up to 1 day in advance. Assemble the casserole, then cover tightly in foil and refrigerate overnight until ready you’re 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.
Storage: Store biscuit breakfast casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 514kcal | Carbohydrates: 39g | Protein: 17g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1093mg | Potassium: 359mg | Fiber: 1g | Sugar: 4g | Vitamin A: 774IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 4mg