Description

This Easy Sausage Egg Biscuit Casserole is a comforting, crowd-pleasing breakfast dish packed with fluffy biscuits, savory sausage, golden eggs, and melty cheddar cheese—perfect for weekends or holidays.

Ingredients

1 can refrigerated biscuit dough
1 lb bulk breakfast sausage
6 large eggs
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
Optional: chopped green onions or parsley for garnish

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess fat.
Cut each biscuit into quarters and scatter evenly in the baking dish.
Layer cooked sausage over biscuit pieces, then sprinkle with shredded cheese.
In a bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over the casserole.
Bake uncovered for 30–35 minutes, until eggs are set and top is golden. Let cool slightly before serving.
Garnish with green onions or parsley if desired. Serve warm.

Notes

Add bell peppers, mushrooms, or spinach for extra veggies—sauté first to remove moisture.
Great with fruit salad, hash browns, or a fresh greens side.
Bake in ramekins for personal servings, or top with avocado or hot sauce for flair.
Store leftovers covered in fridge for up to 4 days; reheat in microwave or oven.
Freeze cooked casserole in portions up to 2 months; thaw before reheating.
Use gluten-free biscuit dough and check sausage labels for a GF-friendly version.