Cheesy Biscuit Breakfast Casserole (2024)

They say breakfast is the most important meal of the day, and when it comes to holiday and weekend breakfasts, I completely agree.

In our household, generally weekends are busy and bustling, as are holidays. So we need something hearty to really fuel us up for the day ahead.

This breakfast casserole has everything that you love about a big breakfast. Eggs, sausage, cheese, and biscuits! And all in one amazing dish!

You’ll love the combination of flavors, the little hints of sweetness. Plus it’s incredibly customize-able, easy to prep ahead, and can be frozen two different ways!

How to make a biscuit breakfast casserole?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Cook sausage and onion. I like to cook the sausage first, then cook the onions in the sausage grease.
2. Whisk eggs. Combine the eggs and half and half.
3. Stir in spices.
4. Add biscuits to baking dish. Mine fit well in two rows of 4 biscuits.
5. Top with sausage and onion.
6. Top with cheeses.
7. Pour over egg mixture. Do this evenly.
8. Bake. If you notice the casserole is getting too brown before it’s finished baking, cover it loosely with foil.

Variations of this recipe

• Biscuits – I use Pillsbury refrigerated biscuits for this recipe, the large homestyle ones. Any refrigerated biscuits will work for this recipe. This recipe has not been tested with frozen or homemade biscuits, so use those at your own discretion.
• Sausage – we enjoy the flavor of maple sausage, but regular, sage, or spicy sausage would also be delicious.
• Cheeses – if you’d like to play around with using different cheeses, feel free to use your favorites!
• Dairy – if you don’t have half and half, whole milk or a mixture of part whole milk and part heavy cream will work just as well.
• Biscuit pieces – alternatively, instead of adding whole biscuits to the baking dish, the biscuits can be broken or cut into bite sized pieces and scattered on the bottom of the baking dish.

Making breakfast casserole ahead of time

For the best texture and flavor, I don’t recommend making this entirely ahead of time.

However, you can absolutely prep ahead, or freeze (see instructions below).

• Sausage – the sausage can be cooked and crumbled ahead of time and stored in the refrigerator until ready to cook.
• Onion – the onion can be chopped and cooked ahead of time and stored in the refrigerator until ready to cook.
• Cheese – if you plan to shred your own cheese (which is always a great idea!), it can be shredded and stored in the refrigerator until ready to cook.

Storage

Leftover casserole should be stored in an airtight container in the refrigerator for 3-4 days.

To reheat a large amount of leftovers, cover the pan with foil and bake at 350°F for about 20 minutes, or until hot throughout.

To reheat individual servings, use the microwave until hot throughout.

Freezing

Good news, you can freeze this breakfast casserole!

To freeze the unbaked casserole, cover tightly with an airtight lid, or a layer of both plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator, then bake as directed.

To freeze the baked casserole, let it cool completely, then cover tightly with an airtight lid, or a layer of both plastic wrap and foil.

Freeze for up to 3 months, and thaw in the refrigerator. Reheat, covered, at 350°F for 25-30 minutes, until hot and bubbly.

My Favorite Baking Dish!

You can use any 9×13″ pan, but if you’re in the market for a great set of white baking dishes, this 3 pack is a great deal! The largest size is perfect for this recipe.

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