Sausage, Egg and Cheese Biscuit Casserole is the ultimate breakfast! Crumbled sausage, eggs, shredded cheese, canned biscuits and country gravy!
EASY AND DELICIOUS BREAKFAST CASSEROLE
This breakfast casserole is incredibly easy to put together and can be made the night before to pop into the oven the next morning. This is the perfect, throw together, meal when you are feeding a small crowd. Serve with some juice and coffee and maybe some fresh fruit and breakfast (or brunch!) is served!
TIPS FOR MAKING THIS BREAKFAST CASSEROLE:
- You could even throw some green peppers and onions in here too. So many options! You could switch out bacon for the sausage. Whatever your family loves!
- 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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- jumbo buttermilk biscuits
- hot ground sausage
- Colby & Monterey Jack cheeses
- large eggs
- milk
- salt and pepper
- packet country sausage gravy
- water
HOW TO MAKE SAUSAGE, EGG AND CHEESE BISCUIT CASSEROLE:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with cooking spray. Cut each biscuit into eighths.
Line bottom of the baking dish with the cut biscuits.
Sprinkle cooked sausage evenly over biscuits.
Then sprinkle shredded cheese over 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.
In a medium bowl, combine packet of gravy mix with 2 cups water. Whisk until combined.
Pour gravy over egg/biscuit mixture layer.
Cover and bake for about 45-55 minutes.
Biscuits should be completely cooked through.
Slice and serve while warm!
CRAVING MORE RECIPES?
Sausage, Egg and Cheese Biscuit Casserole
Ingredients
- 16 ounce can jumbo buttermilk biscuits
- 1 pound hot sausage, cooked & crumbled
- 2 cups colby and monterey Jack cheeses, shredded
- 6 large eggs
- ½ cup milk
- salt and pepper, to taste
- 2.75 ounce packet country sausage gravy (plus more for serving, optional)
- 2 cups water (or milk)
Instructions
- Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with cooking spray
- Cut each biscuit into eighths. Line bottom of the dish 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 (or milk). Whisk until combined.
- Pour gravy over egg mixture layer. Cover and bake for about 45-55 minutes.
- Slice and serve with extra country gravy, if desired.
Video
Notes
- You could even throw some green peppers and onions in here too. So many options! You could switch out bacon for the sausage. Whatever your family loves!
- 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.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: September 2016
Updated and republished: October 2021
Erin
This is my second time making this casserole! The youngest helps prepare and named it ‘Casen biscuits’. Super easy & makes plenty for my family of four!
Brandie @ The Country Cook
I love it!! So sweet!! I am thrilled you love this one!!
Amy
So easy and so delicious! Always a family favorite! Great for brunch!
Brooke
Is this recipe freezer friendly? If so, do you freeze it before or after baking it?
Brandie @ The Country Cook
Hi Brooke! I'll be honest, I have not tried freezing this at all so I couldn't tell you definitely but my best guess would be to freeze it after it has cooked and cooled.
Justin
Made this recipe and it was DELICIOUS. Only difference was I used the honey biscuits instead of the buttermilk and it was AWESOME! It was gone before I even got to eat any myself! Absolutely recommend to everyone!
Brandie @ The Country Cook
Woo hoo! That is awesome Justin! Thanks so much!
Danny
I just prepared this and it smells amazing.... Can't wait to dig in
Bhavesh
This biscut casserole recipe is really an amazing recipe. Thanks for sharing this recipe with all of us.
SMSS
Hi! I made this with a few tweaks (turkey sausage, pepper jack cheese), and it turned out really well! I saw some folks recommend making the gravy on the side. Next time, I think I'll do both... gravy in the mix and some gravy on the side. 🙂 Yes, 2 cups of water seemed like a lot, since the 2.75 oz Pioneer gravy packet asked for only like 1/2 a cup, but you're baking it long enough that the water bakes off or gets absorbed eventually. I got two thumbs up from my family. Thanks for posting this!
For folks who add hashbrowns, at what stage do you add them? We made some on the side. 🙂
Thanks again!
KK
The Pioneer Gravy mix has 1/2 cup for mixing with the powder and then another 1.5 cups of boiling water in the pot so it take a total of 2 cups of water to make the gravy.
Dawn
LOVE this recipe Brandie! It’s been a hit with guests at our B&B. I’m always looking for new recipe ideas to share with family and guests and this one seems to be a WINNER! It also is an excellent way to use up any leftover meats, cheeses and vegetables. It’s a very flexible recipe so the skies the limit! Thanks again for sharing this.
Brandie @ The Country Cook
Hi Dawn! Oh wow!! Thank you so very much - I loved reading your comment!! Yay!