There’s something so comforting about waking up to warm, cheesy, and savory breakfast — and that’s exactly what you get with this Sausage and Biscuit Breakfast Casserole Recipe. It’s like breakfast and brunch had a cozy, delicious baby that everyone will want seconds of.

The image shows a thick slice of a layered casserole on a white plate with a brown rim, placed on a white marbled surface. The dish has three main layers visible: a bottom layer of golden, soft bread-like texture, a middle layer with creamy, light beige sauce mixed with bits of ground meat and herbs, and a top layer covered with melted orange and white cheese that is bubbly and slightly browned. Small green herb pieces are sprinkled on top, adding freshness. The layers blend with gooey cheesiness and a rich, creamy texture, with some browned crispy spots on the cheese layer. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage and Biscuit Breakfast Casserole Recipe
Top Tip
How to Serve Sausage and Biscuit Breakfast Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage and Biscuit Breakfast Casserole Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Sausage and Biscuit Breakfast Casserole Recipe has saved my weekend mornings or impressed guests at brunch. It’s hearty, comforting, and packed with layers of flavor you just don’t get from a boring scramble or basic biscuits and gravy.

Convenient all-in-one meal: Everything bakes together in one dish, so you can relax while it cooks.
Flavor-packed sausage gravy: The homemade gravy is seasoned just right, making this casserole irresistibly savory.
Comfort in every bite: Fluffy biscuits, melty cheese, and creamy egg custard combine for that perfect comforting texture.
Feeds a crowd easily: Perfect when you have family or friends over, since it makes about 15 servings.

A white rectangular casserole dish filled with a layered cheesy bake, where the top layer is melted golden-yellow and white cheese mixed with small bits of browned ground meat, sprinkled with fresh green herbs. The dish shows multiple layers beneath the cheese, including a soft, slightly browned bread or biscuit base, a creamy sauce with visible chunks of meat, and melted cheese layers creating a rich texture. A gold serving spoon lifts one square piece, showing the layers clearly in a thick portion. The dish sits on a white marbled surface with a beige cloth partly visible next to it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dish hinges on a few simple but flavorful ingredients that balance richness and texture perfectly. Choosing quality sausage and fresh shredded cheeses really elevates the result. Bonus tip: grab a good biscuit dough that’s fluffy but sturdy enough to hold up in the casserole.

Flat lay of crumbled raw pork sausage, a small white bowl of all-purpose flour, a small white bowl of fresh whole milk, a small white bowl of beef bouillon powder, a small white bowl with mixed dried herbs and spices including garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes, six whole brown eggs with clean shells, a small white bowl of combined milk and ground spices including paprika and ground mustard, several cut biscuit dough pieces, a small white bowl of freshly shredded sharp cheddar cheese, a small white bowl of freshly shredded Monterrey Jack cheese, and a few sprigs of fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground bulk pork sausage: This is the heart of the savory gravy—pick a good-quality sausage for best flavor.
Flour: Helps thicken the gravy to a silky consistency so it coats the casserole beautifully.
Milk: Adds creaminess to the gravy and the egg mixture, replacing heavy cream for a lighter feel.
Beef bouillon: A secret punch of deep, meaty flavor that boosts the gravy without overpowering.
Seasonings (garlic powder, dried parsley, onion powder, sage, salt, pepper, thyme, red pepper flakes): Layer the savory complexity—don’t skip these, they make all the difference.
Eggs: Provide structure and bind the casserole into that custardy, melt-in-your-mouth texture.
Paprika and ground mustard: Subtle spices that add warmth and a little bite.
Biscuit dough: Use a brand like Pillsbury Grands for fluffy, buttery biscuits that bake up irresistible.
Sharp cheddar and Monterey Jack cheese: Freshly shredded for gooey melty layers and flavor contrast.
Fresh parsley (optional): A bright herbaceous note to finish off your dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Sausage and Biscuit Breakfast Casserole Recipe is a great base to get creative with. I like to swap cheeses depending on what’s in the fridge or add extra herbs to brighten it up—fresh thyme or chives work beautifully!

Variation: Sometimes, I swap the pork sausage for spicy breakfast sausage for a little kick—it’s a hit when friends come by who love some heat!
Make it vegetarian: You can replace sausage with plant-based meat crumbles and use vegetable bouillon for a tasty vegetarian twist.
Seasonal upgrades: Toss in some sautéed mushrooms or bell peppers for added texture and flavor during fall or winter.
For a lighter option: Use reduced-fat cheese and milk, and less sausage to keep it comforting but lighter.

Step-by-Step: How I Make Sausage and Biscuit Breakfast Casserole Recipe

Step 1: Par-bake the biscuit pieces

Start by cutting each biscuit into eight pieces—that helps them soak up all those delicious flavors. I spread half the chopped biscuits evenly in a pre-sprayed 9"x13" pan and bake just 12 minutes until lightly golden but not fully done. Trust me, this step is key to avoid soggy biscuits later on.

Step 2: Whisk together the egg mixture

While the biscuits bake, whisk eggs, milk, paprika, ground mustard, salt, and pepper until smooth. This creates the custard that binds everything perfectly without being rubbery.

Step 3: Make the sausage gravy

In a large pan, brown the sausage over medium-high, breaking it up as you go. Once browned, lower the heat, sprinkle the flour, and cook it out for 3 minutes to eliminate that raw flour taste. Add the milk slowly while stirring constantly, then toss in the bouillon and seasonings. Keep stirring and bring it to a simmer—this gravy should thicken nicely over 5-10 minutes. Taste and tweak seasoning to your liking; a little extra salt or red pepper flakes can really make it shine.

Step 4: Assemble the layers

Pour the egg mixture over the par-baked biscuits in the pan, then sprinkle half of both cheeses over evenly. Gently pour about 2 ½ cups of the sausage gravy on top—reserving the rest for later. Last, add the remaining chopped biscuits evenly on top. This layering helps keep the texture varied and yum.

Step 5: Bake until golden and set

Bake uncovered at 350°F for 40-50 minutes. Because every oven and biscuit dough varies, patience is key here—use an instant-read thermometer to check; the interior should reach 160°F when set. You want the eggs fully cooked but still moist inside, and the top golden and slightly crispy.

Step 6: Add remaining gravy and cheese, then finish baking

Off the heat, stir the leftover gravy and add milk as needed to thin it out. Pour this over the casserole along with the remaining cheese. Pop the casserole back into the oven for another 5-10 minutes, just until cheese is melted and bubbly.

Step 7: Rest and garnish

Let it rest for 10 minutes before serving. This resting time helps everything settle and makes slicing cleaner. Sprinkle fresh parsley over the top if you want a pop of color and freshness that cuts through the richness.

Top Tip

Over the years, I’ve found a few tweaks that really make this Sausage and Biscuit Breakfast Casserole Recipe come out flawless every time. Whether you’re making it for a busy weekend or a special brunch, these tips have saved me more than once.

Par-baking biscuits: Don’t skip this step, it keeps the biscuits from getting mushy and adds great texture.
Thickening the gravy: Letting the gravy simmer without rushing helps fully develop flavor and get the perfect consistency.
Use fresh shredded cheese: Pre-shredded cheese is often coated with anti-caking agents and won’t melt as smoothly.
Check internal temp: Instead of guessing, an instant-read thermometer takes the stress out and ensures safe, perfect cooking.

How to Serve Sausage and Biscuit Breakfast Casserole Recipe

sausage and biscuit casserole - Serving Suggestion

Garnishes

I always love to finish this casserole with a sprinkle of fresh parsley—it adds a lovely color contrast and light herbal note. Sometimes I add a dash of hot sauce or a smear of butter on top right before serving to complement the richness.

Side Dishes

It pairs wonderfully with fresh fruit salad or a simple green salad to balance all that cheesy goodness. I’ve also served it alongside crispy breakfast potatoes or roasted veggies for a heartier meal.

Creative Ways to Present

For holidays or brunch parties, I’ve made mini versions in muffin tins. They’re adorable, portable, and cook faster. You can also add toppings like sliced jalapeños or a dollop of sour cream for an elevated presentation.

Make Ahead and Storage

Storing Leftovers

I tightly cover any leftovers and keep them refrigerated for up to 5 days. I find the casserole holds up really well, and reheats beautifully without drying out.

Freezing

I often double the recipe and freeze half in a foil-lined, tightly wrapped pan. It freezes like a dream—just thaw in the fridge for 24 hours before reheating.

Reheating

To reheat, cover with foil and bake at 350°F for 20 minutes or until warmed through. If I’m in a hurry, I’ll microwave individual slices—they still taste fantastic.

Frequently Asked Questions:

Can I use frozen biscuit dough in this recipe?

Yes! Frozen biscuit dough like Pillsbury Grands works perfectly. Just make sure to cut it into pieces while still cold for easier handling, and follow the par-baking step as usual.

How long can I store leftovers?

Leftover casserole is best stored in an airtight container in the fridge and eaten within 5 days for optimal flavor and texture.

Can I prepare this recipe the night before?

Absolutely! You can prepare everything up to just before adding the top biscuits. Cover and refrigerate the assembled casserole, then add the biscuits and bake fresh in the morning.

What’s the best way to tell when the casserole is done?

Use an instant-read thermometer—the internal temperature should be 160°F. Also, look for golden biscuits on top and fully set eggs without any jiggle. Patience is key!

Final Thoughts

This Sausage and Biscuit Breakfast Casserole Recipe holds a special place in my kitchen for its ability to turn any morning into a celebration of flavors and comfort. I hope you get to enjoy it with your favorite people—there’s really nothing better than sharing a warm, cheesy slice of breakfast goodness. I promise, once you try it, this casserole will become a go-to you’ll keep coming back to, just like me!