There’s something so comforting about a hearty breakfast that sticks with you through a busy morning. This Sausage Breakfast Casserole with Biscuits and Eggs Recipe is exactly that—it’s warm, cheesy, and packed with savory sausage gravy, all layered over fluffy biscuits and fluffy eggs. It’s a genuine crowd-pleaser that brightens weekend mornings and special occasions alike.

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

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

Why You'll Love This Recipe

Honestly, I keep coming back to this Sausage Breakfast Casserole with Biscuits and Eggs Recipe because it’s just so darn satisfying without being fussy. It’s one of those recipes I like to share with friends when company’s over because it feels like a big, warm hug on a plate.

Double Layers of Flavor: Between the rich sausage gravy and the melty cheese layered with tender biscuits and eggs, every bite is bursting with comforting goodness.
Make-Ahead Friendly: You can prep much of it in advance, which makes busy mornings or holiday brunches so much easier.
Customizable: It’s easy to tweak with different cheeses, seasonings, or even sausage types to match your taste or what you have on hand.
Feeds a Crowd: This casserole is perfect if you’re feeding a family or hosting friends—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 recipe masterfully balances hearty protein, creamy eggs, and fluffy biscuits, not to mention the perfect blend of spices that make every bite flavorful without overpowering. When you shop for ingredients, look for quality sausage and fresh cheeses—the difference really shows here!

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 foundation of the gravy flavor—pick one with good seasoning but not too spicy so you can control the heat.
Flour: Used to thicken the gravy; don’t skip this or the sauce will be runny.
Milk: Whole milk makes the gravy silky and creamy; you can experiment with lower fat but it impacts richness.
Beef bouillon: Just a teaspoon amps up depth, making the gravy feel more savory and satisfying.
Garlic powder, parsley, onion powder, sage, salt, pepper, thyme, red pepper flakes: These spices layer complexity and keep the flavors balanced—if you tweak, add gradually.
Eggs: The binder that brings the whole casserole together, lightly seasoned with paprika and mustard for a subtle zing.
Biscuit dough: Using store-bought biscuits saves time and still delivers fluffy, golden pockets of carb heaven.
Sharp cheddar and Monterrey Jack cheese: Both melt beautifully and add tangy, gooey layers that make this dish irresistible.
Fresh parsley (optional): A bright garnish that adds a splash of color and a hint of freshness.

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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 Breakfast Casserole with Biscuits and Eggs Recipe is my go-to, but it’s also super flexible. I love swapping cheeses occasionally or adding a handful of sautéed mushrooms or diced bell peppers for extra veggies. It’s all about making it yours!

Vegetarian Version: I haven’t tried it myself, but swapping sausage for a plant-based alternative and using vegetable broth works well to keep the flavors hearty without meat.
Spicier Kick: I sometimes add extra red pepper flakes or a diced jalapeño into the gravy for a touch of heat that wakes up the dish.
Herb Twist: Fresh thyme or rosemary instead of dried parsley adds a lovely herbal aroma—just remember to adjust quantities so you don’t overpower.

Step-by-Step: How I Make Sausage Breakfast Casserole with Biscuits and Eggs Recipe

Step 1: Par-Bake the Biscuits for Perfect Texture

I like to cut each biscuit into eight pieces so every bite has soft fluffy biscuit pockets. Spread half of those chopped biscuits evenly in a greased 9"x13" pan and bake them for about 12 minutes. This helps set their shape so they don't get too soggy later when the gravy and eggs go in. Pro tip: don’t skip this step—it really makes a difference for texture!

Step 2: Whisk Together the Egg Mixture

While the biscuits bake, whisk 6 eggs with ½ cup milk, plus paprika, ground mustard, salt, and pepper. This combo adds subtle flavor and makes the eggs fluffy and rich when baked. I use a large liquid measuring cup—it’s easier to pour over the biscuits later and avoids spills.

Step 3: Cook the Sausage Gravy with Love

Cooking sausage gravy is where this recipe shines. Brown the bulk pork sausage in a large saucepan over medium-high heat, stirring and crumbling until fully cooked. Then lower heat, sprinkle flour evenly, and stir continuously for 3 minutes to cook out raw taste. Slowly whisk in milk, then beef bouillon and spices. Let it simmer gently—stir often—to thicken over 5 to 10 minutes. Taste it as you go, and add salt, pepper, or red pepper flakes to your preference. The aroma here always brings me back!

Step 4: Layer It All and Bake

Pour the egg mixture over the par-baked biscuits, then sprinkle half the cheeses evenly. Ladle about 2 ½ cups of the sausage gravy over everything—save the rest for later. Scatter the remaining biscuit pieces on top so they get baked golden and crisp. Bake uncovered at 350°F for 40-50 minutes or until eggs set and biscuits turn golden brown. I rely on an instant-read thermometer—160°F is perfect—to avoid under- or over-baking. It might take a bit longer depending on your oven, so patience pays off.

Step 5: Finish with Cheese and Gravy

Before baking the final 5-10 minutes, stir a little milk into the reserved gravy so it pours smoothly. Once the casserole comes out of the oven, spoon the remaining gravy and cheeses on top, then pop it back in just long enough to melt that last layer of cheese. Let it rest for 10 minutes before serving—that resting time helps everything settle beautifully.

Top Tip

Over the years, I've learned a few tips that really make this Sausage Breakfast Casserole with Biscuits and Eggs Recipe come together perfectly every time. Even if you’re new to casseroles, these pointers will save you from common pitfalls and make your breakfast shine.

Don’t Skip Par-Baking: It prevents the biscuits from becoming a soggy mess when soaked in eggs and gravy.
Simmer the Gravy Low and Slow: Rushing can cause lumps or a thin sauce, so keep it gentle and keep stirring.
Use an Instant-Read Thermometer: It’s the most reliable way to check if the eggs are set safely and not rubbery.
Rest Before Serving: That 10-minute wait makes slicing cleaner and flavors more blended.

How to Serve Sausage Breakfast Casserole with Biscuits and Eggs Recipe

sausage breakfast casserole - Serving Suggestion

Garnishes

I like to sprinkle fresh chopped parsley over the top for a bright pop of green and subtle freshness that cuts through the richness. Sometimes, a little extra sharp cheddar or a dab of hot sauce on the side amps up the flavor for those who like a little zip.

Side Dishes

This casserole pairs wonderfully with fresh fruit salad or a simple green salad to balance out the richness. A cup of brewed coffee or freshly squeezed orange juice rounds out the meal perfectly.

Creative Ways to Present

For a special brunch, I’ve served this casserole in mini ramekins instead of one big pan—everyone gets their own perfect portion. I also love layering the biscuit pieces in decorative patterns on top before baking to give it a rustic, homemade look that’s great for gatherings.

Make Ahead and Storage

Storing Leftovers

After the casserole cools, I tightly cover it with foil or plastic wrap and store it in the fridge where it keeps well for up to five days. Re-heating warms up the flavors nicely, so I always make sure to have leftovers!

Freezing

I’ve frozen this sausage breakfast casserole successfully by double wrapping in plastic wrap and freezer foil. Thaw it overnight in the fridge and then reheat as usual. The texture remains just as delightful, making it a real time saver for busy mornings.

Reheating

I prefer reheating in the oven at 350°F covered with foil for about 20 minutes to keep the biscuits soft but not dry. If you’re in a rush, a quick zap in the microwave works well for single servings, just watch to avoid overcooking.

Frequently Asked Questions:

Can I use homemade biscuits instead of store-bought?

Absolutely! Homemade biscuits bring an extra layer of flavor and texture. Just par-bake them similarly so they don’t get soggy in the casserole. Adjust baking time as needed, since homemade biscuits may vary in size.

How do I know when the casserole is fully cooked?

The best way is to use an instant-read thermometer — the internal temperature should reach 160°F. The eggs should be set but still moist, and the biscuits golden on top. If you don’t have a thermometer, a knife or toothpick inserted should come out clean from the egg layer.

Can I prepare this casserole the night before?

Yes! You can assemble the casserole up to the step before placing the top biscuit pieces. Store any remaining biscuits, cheese, and gravy separately in the fridge. When ready to bake, start by baking the assembled casserole covered, then add the remaining biscuits and finish baking. This makes morning prep super quick.

What’s the best way to reheat leftovers?

Cover the casserole with foil and reheat in a 350°F oven for about 20 minutes until warmed through. For single portions, microwave on medium power for 1–2 minutes, but be careful not to overcook the eggs which can make them rubbery.

Final Thoughts

This Sausage Breakfast Casserole with Biscuits and Eggs Recipe has been a staple in my kitchen for years, especially when I want something that feels homemade but doesn’t require standing over the stove all morning. Its layers of creamy sausage gravy, melty cheese, tender eggs, and flaky biscuits come together like magic—and I hope you find that same comfort every time you make it. It’s the perfect way to bring family or friends together around the breakfast table with minimal stress and maximum smiles.