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.
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!
WHAT YOU’LL NEED:
jumbo buttermilk biscuits
hot sausage
Colby & Monterey Jack cheeses
large eggs
milk
salt & pepper
packet country sausage gravy
water
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.
Line bottom of the baking dish with the cut biscuits.
Biscuits should be completely cooked through.
SAUSAGE, EGG, CHEESE BISCUIT CASSEROLE
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
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Sue says
Hi,
Can you make this without the gravy? If so, do you increase the eggs or milk in the recipe?
Thanks,
Sue
Kathy says
We love this recipe! I’ve made it twice since Christmas morning. I don’t make any modifications to the recipe.
Jackie Glass says
If I add peppers and onions, should I cook first?
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.
Jenny barker says
I would cook the onions and peppers with the sausage.
Aimee says
A little trick I learned to cut up biscuits like this super fast is to use a pizza cutter. Saves me a lot of hassle.
Lisa says
This is a staple at our Easter Brunch – everyone enjoys!!
Brandie @ The Country Cook says
Woo hoo!! Love hearing that Lisa!! Thanks so much!
Meow says
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.
Laura Long says
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.
Brandie @ The Country Cook says
I love how you made it your own. You can never go wrong making your own gravy! Thank you for taking the time to come back and comment!
Kelly says
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!
Joyce Ward says
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.
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!
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!
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!
Roberta Caudill says
This sounds yummy! Can this be assembled the night before, refrigerated. Pull, counter rest 1/2-3/4 hr. Then bake
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. 🙂
Robin says
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
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!!