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SAUSAGE, EGG, CHEESE BISCUIT CASSEROLE

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5 from 37 votes

SAUSAGE, EGG, CHEESE BISCUIT CASSEROLE

Sausage Egg Cheese Biscuit Casserole is the ultimate breakfast! Crumbled sausage, eggs, shredded cheese, canned biscuits and country gravy! Incredibly easy to put together and can be made the night before to pop into the oven the next morning.
Sausage Gravy Biscuit Casserole cooked in a glass baking dish

VIDEO INCLUDED BELOW

THE BEST BREAKFAST CASSEROLE

You could even throw some green peppers and onions in here too. Mmm. Mmm. So many options! You could switch out bacon for the sausage. Whatever your family loves!

Sausage, Egg & Cheese Biscuit Breakfast Casserole recipe from The Country Cook

WHAT YOU’LL NEED:
jumbo buttermilk biscuits
hot sausage
Colby & Monterey Jack cheeses
large eggs
milk
salt & pepper
packet country sausage gravy
watercanned refrigerated biscuits, eggs, shredded cheddar cheese, packet gravy, ground sausage, milk

STEP-BY-STEP INSTRUCTIONS TO MAKE SAUSAGE, EGG, CHEESE BISCUIT CASSEROLE:

Preheat oven to 350f degrees. Spray a 9×13 baking dish with cooking spray. Cut each biscuit into eighths.

biscuit cut into eights with a knife on a wooden cutting board

Line bottom of the baking dish with the cut biscuits.

cut biscuits in a single layer in a pyrex clear glass 13 x 9 baking dish
Sprinkle cooked sausage evenly over biscuits.
cooked and crumbled pork breakfast sausage sprinkled over cut biscuits in a Pyrex baking dish
Then sprinkle shredded cheese over sausage.
shredded cheese sprinkled over biscuits and cooked sausage
In a medium bowl, whisk together eggs with milk (for two full minutes) and season with a pinch of salt and pepper. Pour egg mixture over the cheese layer.
eggs, milk, salt and pepper whisked together in a Pampered Chef glass measuring cup bowl
In a medium bowl, combine packet of gravy mix with 2 cups water. Whisk until combined.
packet white creamy gravy mix with water stirred together in a Pampered Chef measuring cup
Pour gravy over egg/biscuit mixture layer.
prepared gravy mixture pouring over biscuits, sausage and shredded cheddar cheese
Cover and bake for about 45-55 minutes.
aluminum foil covered baking dishBiscuits should be completely cooked through.
Sausage Gravy Biscuit Casserole cooked in a glass baking dish
 Slice and serve while warm!
Easy Sausage Egg and Cheese Biscuit Casserole recipe
Cook’s Notes: You can prepare this the night before and pop it in the fridge. Then the next morning, put it into the oven to bake. It may need more baking time because the mixture will be cold.
Enjoy!
Sausage, Egg and Cheese Gravy Biscuit Breakfast Casserole recipe

SAUSAGE, EGG, CHEESE BISCUIT CASSEROLE

Sausage Egg Cheese Biscuit Casserole is the ultimate breakfast! Crumbled sausage, eggs, shredded cheese, canned biscuits and country gravy!
5 from 37 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Sausage, Egg and Cheese Biscuit Casserole
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Calories: 503kcal
Author: Brandie @ The Country Cook

Ingredients

  • 1 (16 oz) can jumbo buttermilk biscuits
  • 1 lb hot sausage, cooked & crumbled
  • 2 cups colby & monterey Jack cheeses, shredded
  • 6 large eggs
  • 1/2 cup milk
  • salt & pepper, to taste
  • 1 (2.75 oz) packet country sausage gravy
  • 2 cups water

Instructions

  • Preheat oven to 350f degrees
  • Spray a 9x13 baking dish with cooking spray
  • Cut each biscuit into eighths.
  • Line bottom of the pan with the biscuits.
  • Sprinkle cooked sausage evenly over biscuits.
  • Then sprinkle shredded cheese over sausage.
  • In a medium bowl, whisk together eggs with milk (for two minutes) and season with a pinch of salt and pepper.
  • Pour egg mixture over the cheese layer.
  • In a medium bowl, combine packet of gravy mix with 2 cups water.
  • Whisk until combined.
  • Pour gravy over egg mixture layer.
  • Cover and bake for about 45-55 minutes.
  • Slice and serve!

Video

Nutrition

Calories: 503kcal | Carbohydrates: 26g | Protein: 21g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 1023mg | Potassium: 333mg | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 0.3mg | Calcium: 264mg | Iron: 3mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

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About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Reader Interactions

Comments

    • Michelle says

      I didn’t write this recipe but as someone who cooks a lot, I’d say cooking it’s always best to pre cook the onion, peppers, mushrooms, etc. it just makes it taste better overall.

      Reply

  6. Meow says

    5 stars
    Mine expanded a lot! And 55 minutes definitely wasn’t enough time to fully cook the biscuits with all the liquid. But I love this recipe! So good.

    Reply

  7. Laura Long says

    5 stars
    Late Saturday night, I realized I was to take a dish for our Sunday School class Fellowship Breakfast the next morning. Low on pantry supplies and 26 miles from the nearest grocery store, I started looking for something to fix. Your recipe sounded awesome although I knew I would have to substitute a few items. So, I used frozen biscuits in place of the wompums (I partially thawed them in the fridge overnight and then set them out for an hour before making it), sharp cheddar in place of the other cheeses, and I made homemade gravy from a Southern Living book I had. It looked messy, but tasted great. (I made this in a glass casserole dish that was 8 x 11.5. It was too close to the top and bubbled over while cooking) This recipe received a lot of compliments from the class. I am adding it to my favorite recipes cookbook. Thank you so much for sharing it.

    Reply

  8. Kelly says

    5 stars
    This has been my go to egg bake for awhile now. It’s always a huge hit! This time I need a gluten free option… do you think I could cook hasbrowns and lay them down first in place of the biscuits?
    I love the recipe as is but have to make this modification.

    Thanks!

    Reply

  9. Joyce Ward says

    5 stars
    I use this recipe a lot, I cook for 7 people so I add more cheese, a couple more eggs and use two packets of gravy mix. My bunch loves gravy.

    Reply

  10. Cali says

    I’m heading on vacation to a small cabin on a lake in want to make some breakfast casseroles ahead of time and freeze them. Ideally I’ll get them into the fridge the night before to thaw a slight bit if I can, but most likely I’ll pull them out the morning of and bake. I plan to use foil pans so I don’t have to worry about the glass being cold and getting thrown into a hot oven. What are your suggestions for cook time? Obviously it will need to be far longer cooking from frozen, but I also wonder if I should lower the temp so that I don’t burn the outside? If anyone has any thoughts/suggestions, please let me know! Thank you!

    Reply

    • Brandie @ The Country Cook says

      Hi Cali! Hopefully someone on here can give you some pointers. I’ve never cooked this from frozen so I honestly can’t give proper direction on that. My guess would be to leave it covered in foil for the first part of cooking and start by adding 10-15 minutes onto the cooking time. Same temperature and go from there. Sorry I am not more help!

      Reply

      • Cali says

        Thank you for replying! I’ll come back and let you know what ended up working and how it turned out! I’m so excited to try this one. If it works out from frozen then I think it’ll be nice to keep one in the freezer in case I end up having unexpected guests.

    • Katie says

      Hi Cali! I’m leaving camping next week and going to cabin with 20; I would love to prepare and freeze this ahead of time! Have you gone your trip yet? Are you able to offer any tips? Thanks!

      Reply

  11. Roberta Caudill says

    This sounds yummy! Can this be assembled the night before, refrigerated. Pull, counter rest 1/2-3/4 hr. Then bake

    Reply

    • Brandie @ The Country Cook says

      Hi Roberta, yes you can. You’ll just need to add on to the cooking time since you are cooking it straight from the refrigerator. The main goal is to make sure you get those biscuits in the center totally cooked. 🙂

      Reply

  12. Robin says

    5 stars
    I have made this a couple times. The only thing I do different is I don’t put the gravy mixture on top before I bake it. I cook the gravy then pour it on top after I take it out of the oven. My husband loves it. Thank you for the great recipe

    Reply

  13. Shay says

    Hi there! This looks and sounds amazing. One question. One family nenber hates anything that comes out like dumplings, it’s a texture thing. Will the biscuits be that consistency with the liquid? Thank you!!

    Reply

  15. Beth says

    Can out refreeze after cooking ? There’s just the two of us, and sounds like something I wouldn’t mind having a piece throughout the week. Beth

    Please produce by email, not letting me click on that option

    Reply

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