Sausage, Egg and Cheese Biscuit Casserole
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!
FREQUENTLY ASKED QUESTIONS:
You could even throw some green peppers and onions in here too. I would probably sauté them up a bit first so that they are soft first. They may not fully soften as they bake if you don’t. But that is a taste and texture preference. So many options! You could switch out bacon or ham for the sausage. Whatever your family loves!
You can get regular sized refrigerated biscuits. Just grab two of the 7.5 ounce tubes of regular sized biscuits. You basically want enough to cover the bottom of your baking dish (without it being stuffed – see my images below.)
You can prepare this the night before (covered with aluminum foil) and pop it in the fridge. Then the next morning, put it into the oven to bake. It will need more baking time because the mixture will be cold. I haven’t tested that out myself so I can’t tell you how much longer but you will want to make sure it is fully cooked and the biscuits are no longer doughy.
Leftovers can be stored in a covered container in the refrigerator for up to 3 days or frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- jumbo buttermilk biscuits – you can use the Pillsbury Grands Biscuits of you prefer. I just usually get the store brand of jumbo biscuits.
- hot ground sausage – I am sensitive to spices because of my acid reflux and find that the hot sausage is not really spicy. But use whatever flavor of sausage you prefer.
- Colby & Monterey Jack cheeses – again, use whatever cheese you like. If you just want to use plain cheddar cheese then feel free.
- large eggs – if you have time, let the eggs come to room temperature, this makes them much easier to whisk together with the milk.
- milk
- salt and pepper – this will be to taste. You don’t have to use any at all if you don’t want.
- packet country gravy – several companies make country gravy (also called sawmill gravy) – you can get just the regular kind, they also make a pepper version and a sausage gravy version. Feel free to use any kind you prefer.
- water or milk – milk will make the country gravy creamier.
HOW TO MAKE SAUSAGE, EGG AND CHEESE BISCUIT CASSEROLE:
Preheat oven to 350F degrees. Spray a 9×13-inch 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 evenly over sausage layer.
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 on the middle rack for about 45-55 minutes (or until biscuits are done). Note: If the biscuits still aren’t done, remove the foil and continue to bake until biscuits are no longer doughy.
Slice and serve while warm!
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Originally published: September 2016
Updated photos and republished: January 2025
Sausage, Egg and Cheese Biscuit Casserole
Ingredients
- 16 ounce can jumbo buttermilk biscuits
- 1 pound hot sausage, cooked and crumbled
- 2 cups shredded colby and monterey jack cheeses
- 6 large eggs
- ½ cup milk
- salt and pepper (a pinch of each should work but add more to your preference)
- 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 9×13-inch baking dish with cooking spray.
- Cut each biscuit into eighths.
- Line bottom of the dish with the biscuits.
- Sprinkle 1 pound hot sausage, cooked and crumbled evenly over biscuits.
- Then sprinkle 2 cups shredded colby and monterey jack cheeses evenly over the sausage layer.
- In a medium bowl, whisk together 6 large eggs with 1/2 cup milk (for two minutes) and season with a pinch of salt and pepper. Pour egg mixture over the cheese layer (do not stir.)
- In a medium bowl, combine 2.75 ounce packet country sausage gravy with 2 cups water (or milk). Whisk until combined. Note: milk will make it creamier. Pour gravy over egg mixture layer (do not stir.)
- Cover and bake on the middle rack for about 45-55 minutes (or until biscuits are done.) If the biscuits still aren't done, remove the aluminum foil and continue to bake until they are no longer doughy on the inside.
- 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 and other nutritional values can vary quite a bit depending on which brands were used.
I made this and it is so delicious either. It’s a new family favorite for breakfast or brunch. Thank you for sharing.
l finally made this delicious Thanks for sharing
So happy you enjoyed it Jevia – thank you!!
I add 8 eggs instead of 6 otherwise it’s perfect!
I use half the biscuits and the other half tater tots, also a quarter cup or more of diced bell pepper and yellow onion.
I have been making this casserole every Christmas Morning for the past 5-6 years, and it has been absolute hit every year! Highly recommend having some extra country gravy to serve it with, and we put a little extra in to cook also! So many ways to put your own twist on it by adding different ingredients like bacon, onion, peppers, ham, etc! Love this recipe!
Hardy and filling breakfast!
I fixed this for my brother’s 68th birthday breakfast. It turned out awesome and was a giant hit! Everyone wanted the recipe so, I gave them your website. OMG I just can’t say enough about this fabulous recipe.
Hi Bobby – thanks so very much! I really appreciate you taking the time to come back and comment. It really means so much!
My go to breakfast casserole.
I sometimes put fried cut potatoes on as a topper after it is baked.
That sounds delicious! Thank you Michelle!
We really loved this! Made it for guests that were staying for the weekend and they at all of it so that is always a good sign – ha!
This is my favorite breakfast casserole. But my family loves this for dinner!!! It’s fantastic!!
This is my go to recipe when I want to enjoy breakfast with my family gathered round! Been making it for years now! Thank you!
So we made this Thanksgiving morning and boy oh boy, was it a hit! It was demolished in less than 20 minutes by everyone here – ha! My oven temperature is off by about 13 degrees. I put an oven thermometer in there a while back when I realized my baked goods were not getting done in the time they were supposed to. It also depends on where the rack is in my oven. Anyways, all of that to say it took about 10 minutes longer in my particular oven (this will obviously not be the case for everyone, just putting it out there in case some others may need to actually verify their oven temperatures – it’s more common than people realize). I just covered the dish with foil while waiting on the biscuits to cook. It worked perfectly and this will now be in our regular rotation. It is just amazing!!
Excellent! used turkey sausage as my family has difficulty with pork. so quick and easy.
This is my favorite breakfast casserole. I’ve made it many times since. I omit the gravy because I like it more simple. It’s delicious. The hot sausage pairs perfectly with the cheese, eggs and biscuits. When I make this casserole for friends it becomes their favorite too. A must try!
I make this for my husband almost every other week, it’s a staple in our home!! I’m wondering if I can make this and freeze it for a friend?
Yes, we make this a couple of times a month for our church. we freeze it, and then on Saturday we put in the fridge and bake it on Sunday morning..
I really want to make this and have all of the ingredients except for the gravy packet. Do you think I could make homemade gravy with the sausage drippings and add two cups of that instead???
Hi Kimberly! I don’t see why that wouldn’t work!
This was so good! Nothing left over lol
lYes, you can make your own gravy for the top. It is just as good.
Do you cook the gravy like package says or put it in the casserole uncooked and let it thicken in the oven?
Hey Steve! Not sure if you saw in the directions above that you are going to mix it with 2 cups of water and that’s it – no cooking on the stove, the heat from the oven takes care of that. Hope that helps!
if you wanna make it the night before, do you go ahead and put it together and then bake in the morning? or bake it at night and then fridge it, then warm it in the oven again?
You can actually do it either way depending on how much time you have. If you put it in the fridge before cooking, you’ll have to add on some cooking time to adjust for it being cooked from cold. I can’t tell you exactly how many more minutes since I haven’t tested it from cold. Or you can bake it off, let it cool then cover and put in the fridge then in the morning just reheat. 🙂
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!
I love it!! So sweet!! I am thrilled you love this one!!
So easy and so delicious! Always a family favorite! Great for brunch!
Is this recipe freezer friendly? If so, do you freeze it before or after baking it?
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.
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!
Woo hoo! That is awesome Justin! Thanks so much!
I just prepared this and it smells amazing…. Can’t wait to dig in
This biscut casserole recipe is really an amazing recipe. Thanks for sharing this recipe with all of us.
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!
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.
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.
Hi Dawn! Oh wow!! Thank you so very much – I loved reading your comment!! Yay!
Make this for breakfast when my son brings his friends for a weekend at the lake. They call it Momma Linda’s Breakfast Special❤️
I am up early to have it the oven when they start moving and the smell of this and fresh coffee gets them moving
So simple!!!! Delicious too! I had prosciutto I had to use up so I used that instead of sausage. Everything else, I followed! Great recipe!
This recipe was so easy and the whole family loved it! It reheated well also. I did make a few changes. I added garlic, onion and cayanne to the eggs, I used bacon and sausage and a few green onions. These changes are not nessary I just can’t leave a recipe alone.
Has anyone froze the leftovers of this recipe? Just my husband and I. And a lot left over. Older cook
I think next time I’ll follow the suggestion of another and put the prepared/cooked gravy on at the end when its finished baking. The texture of the middle biscuits was a little too dumpling like for my taste, the edges were very good but this seemed like too much liquid to bake well.
Can I use homemade gravey
I made homemade gravy the first time I made this recipe last weekend. I also added refrigerated hashbrowns. I used fairlife milk and flour and made gravy with that. I should have used more flour, but it came out well. I would not add hashbrowns like I did because they didn’t taste fully done, but the biscuits couldn’t rise much.
Made the recipe as it states today (using fairlife milk rather than regular milk). While the biscuits raised really well, I didn’t care much for the store gravy (Pioneer brand) mix when in comparison to the homemade gravy I made the weekend prior. When I make this again, will for sure make my own gravy and maybe add half over the biscuits and the other half over the eggs.
This is the best breakfast casserole! Every time I make it people ask for the recipe. It’s Amazing!!!!!
I was looking for a recipe without onions and bell peppers so this fit the menu. I had six turkey sausage links (brown and serve) so that part was covered. Country gravy? Well all I had was pork gravy and didn’t think it would fit so I went online and got a recipe for country gravy; it made 4 cups so I used 2 cups for the casserole; very easy. I microwaved the sausage for 1 min. then cut them up in small pieces. As for the cheese; I had some cheddar and mozzarella and used that. I did have a roll of the jumbo biscuits so that worked fine. It is in the oven baking while I type this. My husband “LOVES” biscuits and gravy and I am an omelet person. I wish I would have had a roll of Jimmy Dean hot sausage because it isn’t hot, just flavorful. I stuff mushrooms with it for the holidays and it is always a favorite. Pull stems out and stuff caps and bake on 350 for about 25 min. til sausage looks brown. Put them on a plate and put toothpicks in and you have a wonderful appetizer. Very good! Yes, JD sausage would add more flavor but my kids love it less spicy so I will go with that. Thanks for the great Sunday morning casserole.
I believe it is intended to be spicy sausage. I just use Jimmy Deans HOT sausage, cook it and throw it in there. 🙂
This is excellent! I’ve made it a couple times, but the last time I used a plain sausage. So I have a question! When you say “hot sausage”, do you mean hot as in spicy?? I’m making this for a crowd this coming weekend. Would love to know if that means spicy.
Thanks!
Kayla
Hi Kayla, yes, it is spicy sausage. Although most sausages will say on the packaging that it is “Hot” – honestly, I am sensitive to spicy hot foods and even the hot sausage isn’t all that hot or spicy at all. Just adds a slight kick of flavor. 🙂
THANK YOU!! I will be sure to get the Hot/Spicy sausage 🙂
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
Hi Beth – I haven’t tried to freeze it after cooking so I can’t say for certain. If you do – please let me know!
Would this work overnight in a slow cooker?
Hi Steven! I haven’t tested it in a slow cooker – I’m sorry!
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!!
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
This sounds yummy! Can this be assembled the night before, refrigerated. Pull, counter rest 1/2-3/4 hr. Then bake
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. 🙂
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!
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!
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.
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!
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.
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!
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.
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!
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.
This is a staple at our Easter Brunch – everyone enjoys!!
Woo hoo!! Love hearing that Lisa!! Thanks so much!
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.
If I add peppers and onions, should I cook first?
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.
I would cook the onions and peppers with the sausage.
We love this recipe! I’ve made it twice since Christmas morning. I don’t make any modifications to the recipe.
Hi,
This was delicious – thank you!
Sue