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!
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!
FREQUENTLY ASKED QUESTIONS:
You could even throw some green peppers and onions in here too. I would probably sauté them up a bit first so that they are soft first. They may not fully soften as they bake if you don’t. But that is a taste and texture preference. So many options! You could switch out bacon or ham for the sausage. Whatever your family loves!
You can get regular sized refrigerated biscuits. Just grab two of the 7.5 ounce tubes of regular sized biscuits. You basically want enough to cover the bottom of your baking dish (without it being stuffed – see my images below.)
You can prepare this the night before (covered with aluminum foil) and pop it in the fridge. Then the next morning, put it into the oven to bake. It will need more baking time because the mixture will be cold. I haven’t tested that out myself so I can’t tell you how much longer but you will want to make sure it is fully cooked and the biscuits are no longer doughy.
Leftovers can be stored in a covered container in the refrigerator for up to 3 days or frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- jumbo buttermilk biscuits – you can use the Pillsbury Grands Biscuits of you prefer. I just usually get the store brand of jumbo biscuits.
- hot ground sausage – I am sensitive to spices because of my acid reflux and find that the hot sausage is not really spicy. But use whatever flavor of sausage you prefer.
- Colby & Monterey Jack cheeses – again, use whatever cheese you like. If you just want to use plain cheddar cheese then feel free.
- large eggs – if you have time, let the eggs come to room temperature, this makes them much easier to whisk together with the milk.
- milk
- salt and pepper – this will be to taste. You don’t have to use any at all if you don’t want.
- packet country gravy – several companies make country gravy (also called sawmill gravy) – you can get just the regular kind, they also make a pepper version and a sausage gravy version. Feel free to use any kind you prefer.
- water or milk – milk will make the country gravy creamier.
HOW TO MAKE SAUSAGE, EGG AND CHEESE BISCUIT CASSEROLE:
Preheat oven to 350F degrees. Spray a 9×13-inch 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 evenly over sausage layer.
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 on the middle rack for about 45-55 minutes (or until biscuits are done). Note: If the biscuits still aren’t done, remove the foil and continue to bake until biscuits are no longer doughy.
Slice and serve while warm!
CRAVING MORE RECIPES?
Originally published: September 2016
Updated photos and republished: January 2025
Sausage, Egg and Cheese Biscuit Casserole
Ingredients
- 16 ounce can jumbo buttermilk biscuits
- 1 pound hot sausage, cooked and crumbled
- 2 cups shredded colby and monterey jack cheeses
- 6 large eggs
- ½ cup milk
- salt and pepper (a pinch of each should work but add more to your preference)
- 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 9×13-inch baking dish with cooking spray.
- Cut each biscuit into eighths.
- Line bottom of the dish with the biscuits.
- Sprinkle 1 pound hot sausage, cooked and crumbled evenly over biscuits.
- Then sprinkle 2 cups shredded colby and monterey jack cheeses evenly over the sausage layer.
- In a medium bowl, whisk together 6 large eggs with 1/2 cup milk (for two minutes) and season with a pinch of salt and pepper. Pour egg mixture over the cheese layer (do not stir.)
- In a medium bowl, combine 2.75 ounce packet country sausage gravy with 2 cups water (or milk). Whisk until combined. Note: milk will make it creamier. Pour gravy over egg mixture layer (do not stir.)
- Cover and bake on the middle rack for about 45-55 minutes (or until biscuits are done.) If the biscuits still aren't done, remove the aluminum foil and continue to bake until they are no longer doughy on the inside.
- Slice and serve with extra country gravy, if desired.
Video
Notes
- You could even throw some green peppers 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.
Nutrition
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.
I needed a quick breakfast casserole recipe Christmas morning and this one popped up and WOW! It was a hit! Thank you sooo much!
Merry Christmas, All!
My daughter made this recipe, and the only thing she did differently was to use Libby’s canned sausage gravy. It’s so good!! I’ve started making it every Christmas/Thanksgiving morning because the whole family loves it!!
Very yummy! You can add shredded hash browns if you want another layer.
I make this for Christmas breakfast every year and it never disappoints! I add a little red Bell peppers when cooking the sausage and scallions on top of the egg but before the gravy. completely yummo!