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ByBrandie
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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 greenpeppers 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 9×13 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!
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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!
4.80 from 205 votes
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Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 9
Author: Brandie @ The Country Cook
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 greenpeppers 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.
Course: Breakfast
Cuisine: American
Nutrition
Calories: 503kcal | Carbohydrates: 26g | Protein: 21g | Fat: 34g | Sodium: 1023mg | Sugar: 2g
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.
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: September 2016
Updated and republished: October 2021
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My go to breakfast casserole.
I sometimes put fried cut potatoes on as a topper after it is baked.Reply
That sounds delicious! Thank you Michelle!
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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!Reply
This is my favorite breakfast casserole. But my family loves this for dinner!!! It’s fantastic!!Reply
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!Reply
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!!Reply
Excellent! used turkey sausage as my family has difficulty with pork. so quick and easy.Reply
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!Reply
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?Reply
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..Reply
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???
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Hi Kimberly! I don’t see why that wouldn’t work!
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This was so good! Nothing left over lolReply
lYes, you can make your own gravy for the top. It is just as good.Reply
Do you cook the gravy like package says or put it in the casserole uncooked and let it thicken in the oven?
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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!
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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?
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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. 🙂
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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!Reply
I love it!! So sweet!! I am thrilled you love this one!!
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So easy and so delicious! Always a family favorite! Great for brunch!Reply
Is this recipe freezer friendly? If so, do you freeze it before or after baking it?
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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.
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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!Reply
Woo hoo! That is awesome Justin! Thanks so much!
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I just prepared this and it smells amazing…. Can’t wait to dig inReply
This biscut casserole recipe is really an amazing recipe. Thanks for sharing this recipe with all of us.Reply
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!
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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.
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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.Reply
Hi Dawn! Oh wow!! Thank you so very much – I loved reading your comment!! Yay!
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