There’s something irresistibly cozy about a warm, cheesy breakfast bake, and this Sausage and Biscuit Breakfast Casserole Recipe pulls together all those morning flavors you love in one hearty dish. It’s the kind of meal that fills your kitchen with the smell of breakfast comfort—and trust me, it’s worth every bite!

A close-up of a creamy layered casserole on a white plate with a thin brown rim, sitting on a white marbled surface. The dish has about four layers visible: a bottom layer of soft, pale yellow mashed potatoes or bread, followed by a thick layer of crumbly cooked ground meat mixed with herbs and spices, then a rich white creamy sauce that blends into the meat layer, and topped with a melted golden-orange cheese layer with browned, bubbly spots. Small green herb pieces are sprinkled on top. The textures show a mix of smooth, creamy sauce, chunky meat, and stretchy melted cheese. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

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

Why You'll Love This Recipe

I’ve made plenty of breakfast casseroles in my kitchen over the years, but this Sausage and Biscuit Breakfast Casserole Recipe always stands out. It has the perfect blend of creamy sausage gravy, fluffy biscuits, and melty cheese that feels like a hug with every forkful.

Comfort food favorite: This recipe combines beloved breakfast staples—sausage, biscuits, and eggs—in a way that’s both familiar and exciting.
Easy to prep ahead: You can put it together the night before and just bake it in the morning—saving precious time on busy days.
Customizable flavors: It’s a great base for adding your favorite cheeses, herbs, or even veggies.
Feeds a crowd: Perfect for weekend brunches or holiday mornings when you have family and friends over.

A white baking dish filled with a cheesy casserole that has several layers. The bottom layer looks soft and light brown, topped by a layer of cooked bits of ground meat mixed with sauce. Over this is a thick melted cheese layer in yellow and white colors, scattered with small green chopped herbs. A golden serving spoon with a woman's hand holding it lifts one square piece from the dish, showing the inside layers slightly mixed. The whole dish sits on a white marbled surface with a beige cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This casserole shines because each ingredient plays an important role—from the savory sausage gravy to the flaky biscuit pieces soaking up all the goodness. Choosing quality ingredients makes all the difference here.

Flat lay of a mound of fresh raw ground pork sausage, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl containing creamy whole milk, a small white ceramic bowl with crushed beef bouillon powder, a small white ceramic bowl holding mixed dried herbs and spices including garlic powder, parsley flakes, onion powder, ground sage, salt, black pepper, red pepper flakes, and a pinch of dried thyme, six whole uncracked brown eggs, a small white ceramic bowl of paprika powder, a small white ceramic bowl with ground mustard powder, a small white ceramic bowl combining salt and pepper, eight fluffy unbaked biscuit dough rounds separated from each other, a small white ceramic bowl heaped with freshly shredded sharp cheddar cheese, another small white ceramic bowl heaped with freshly shredded Monterey Jack cheese, and a few sprigs of fresh bright 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: The foundation of that rich, flavorful gravy—pick a good quality sausage, seasoned just right.
Flour: Acts as the thickening agent for the gravy, giving it that luscious, creamy texture.
Milk: Adds creaminess and balances the richness of the sausage and flour mixture.
Beef bouillon & seasonings: These punch up the flavor—don’t skip the garlic powder, onion powder, and herbs like sage and thyme.
Eggs: Bind the casserole together and add body, with a little paprika and mustard powder for subtle warmth.
Biscuit dough: Pillsbury Grands or your favorite brand—these bake up soft and tender, soaking in the eggs and gravy beautifully.
Sharp cheddar and Monterrey Jack cheeses: A melty, cheesy combo that adds tang and creaminess throughout.
Fresh parsley: Optional, but a bright garnish that adds a pop 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

I love making this recipe my own by tweaking the cheese blend or adding a handful of sautéed veggies to sneak in some extra color and nutrition. You can absolutely customize it to fit your family's tastes or dietary needs—this casserole is a great canvas.

Vegetable Boost: I sometimes toss in diced bell peppers or spinach right before baking—it adds freshness without overpowering the gravy.
Spicy Kick: Adding a pinch of red pepper flakes or a dash of hot sauce in the egg mixture wakes it up with just the right heat.
Cheese Swap: Feel free to try mozzarella, pepper jack, or even a smoky gouda depending on what you have on hand.
Make it Gluten-Free: Use your favorite gluten-free biscuit dough and gluten-free flour in the gravy to adapt it easily.

Step-by-Step: How I Make Sausage and Biscuit Breakfast Casserole Recipe

Step 1: Prep and Par-Bake the Biscuits

Start by preheating your oven to 350°F and greasing a 9"x13" baking dish well—this prevents sticking and helps with cleanup. Cut each biscuit into 8 pieces and place half of them evenly on the pan. Bake these for about 12 minutes until they’re just starting to set but not fully browned. This step keeps your biscuits soft inside the casserole while creating a bit of structure.

Step 2: Whisk Together the Egg Mixture

While the biscuits bake, whisk the eggs, milk, paprika, ground mustard, salt, and pepper in a large bowl or measuring cup. This mixture is the binder for the casserole and adds flavor depth—plus, the spices give a subtle warmth that blends beautifully with the sausage gravy.

Step 3: Cook the Sausage Gravy

In a large skillet or braiser, brown the sausage over medium-high heat. Once it’s cooked through, lower the heat to medium and sprinkle the flour over the sausage, stirring constantly for about 3 minutes to cook out the raw flour taste. Then, gradually stir in the milk to avoid lumps, add your seasonings, and bring the mixture to a gentle simmer. Stir often as it thickens—it should take 5-10 minutes to turn into a creamy gravy. Taste and adjust with salt, pepper, or more red pepper flakes if you want an extra kick.

Step 4: Assemble the Casserole

Pour the egg mixture over the par-baked biscuits in the pan, making sure it soaks evenly. Sprinkle half of your shredded cheddar and Monterey Jack cheeses on top, then pour 2 ½ cups of the sausage gravy evenly over everything. Save the rest of the gravy and cheese for later. Finally, add the remaining chopped biscuits spread evenly over the top; this layering creates those satisfying pockets of biscuit and cheese.

Step 5: Bake and Finish

Bake uncovered at 350°F for 40-50 minutes, or until the eggs are set and biscuits turn golden. Because ovens vary, I always recommend checking with an instant-read thermometer—the internal temp should hit 160°F for perfect doneness. Once baked, warm up the reserved gravy by stirring in a splash of milk if it's too thick. Pour the remaining gravy and cheese atop the casserole, then bake for an additional 5-10 minutes until the cheese melts gloriously. Let it rest 10 minutes before slicing—that wait lets the casserole settle and makes serving easier.

Top Tip

After making this recipe a handful of times, I realized that paying attention to the gravy consistency is key. Sometimes it thickens too much after off-heat sitting, so gently thinning with a little milk right before pouring keeps the casserole perfect.

Gravy Thickness: Don’t be discouraged if the gravy seems too thick when you remove the pan from the oven—just stir in some milk to loosen it before adding it back on top.
Par-bake Patience: Par-baking the biscuit pieces helps them hold their shape but don’t brown them too much here or they’ll get dry once baked in the casserole.
Temperature Check: Using a meat thermometer to check for 160°F ensures perfectly cooked eggs every time and peace of mind.
Resting Time: Allow the casserole to rest before serving to let everything set nicely, which makes slicing easier and cleaner.

How to Serve Sausage and Biscuit Breakfast Casserole Recipe

sausage and biscuit casserole - Serving Suggestion

Garnishes

I always sprinkle fresh parsley over the top—it adds just a touch of color and a mild herbaceous note that brightens the dish. Sometimes I add a thin drizzle of hot sauce on my plate for a little contrast, but that’s a personal favorite!

Side Dishes

This casserole is almost a full meal on its own, but I like pairing it with fresh fruit salad or roasted breakfast potatoes on the side. A crisp green salad works well if you want something lighter to balance the richness.

Creative Ways to Present

For special occasions or brunch parties, I’ve served this casserole in individual ramekins or muffin tins for easy portions. Topping each serving with a sprinkle of fresh chives or a dollop of sour cream adds a lovely finishing touch and a little something extra.

Make Ahead and Storage

Storing Leftovers

Leftover casserole stores beautifully in the refrigerator—just cover tightly with foil or plastic wrap and it’s good for up to 5 days. I find that flavors even deepen after a night in the fridge, making it perfect for quick breakfasts later in the week.

Freezing

Yes, you can freeze this breakfast casserole! After baking, I double-wrap the casserole pan with plastic wrap and foil, then freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge for 24 hours before warming it up.

Reheating

Reheating is easy: cover the casserole with foil and bake at 350°F for about 20 minutes until heated through. If you’re in a rush, the microwave works great for individual servings—just watch the time to avoid overcooking the eggs.

Frequently Asked Questions:

Can I use frozen sausage instead of fresh?

I recommend using fresh ground sausage for the best texture and flavor, but if you have frozen sausage, just make sure it’s fully thawed and drained of any excess liquid before cooking. This helps prevent watery gravy.

Can I make this vegetarian?

To make a vegetarian version, you can swap the sausage for a plant-based sausage alternative and use vegetable broth with flour to make a gravy. Keep in mind the flavor and texture will change, but it can still be delicious with the right seasoning.

Can I use homemade biscuits instead of store-bought?

Absolutely! Homemade biscuits add a lovely touch of freshness and flavor. Just be sure to cut them into similarly sized pieces and partially bake them before assembling the casserole, just like the recipe shows, so they hold up well in the casserole.

How do I know when the casserole is done baking?

The surest way to tell is by using an instant-read thermometer; the internal temperature should reach 160°F. Otherwise, check that the eggs are set and the top biscuits are golden brown. If unsure, give it a few extra minutes and watch carefully to avoid overcooking.

Final Thoughts

This Sausage and Biscuit Breakfast Casserole Recipe has become such a staple in my weekend routine because it’s as comforting as it is delicious. Whether you’re feeding family or hosting a brunch, it’s reliable, satisfying, and full of flavor that hits all the right notes. I hope you give it a try soon—you might just end up making it a family favorite like I did!