American Cuisine
Sausage and Egg Biscuit Casserole
By Delia Hartwell
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Few dishes say American holiday morning quite like a bubbling sausage and egg biscuit casserole. It belongs to the great tradition of Southern and Midwestern breakfast bakes, where humble pantry staples are layered into something generous enough to feed a full table of family. The concept echoes the beloved biscuits-and-gravy and breakfast strata, but trades fuss for ease: pillowy refrigerated biscuits are quartered and tucked between savory crumbled breakfast sausage, sharp cheddar, and a custard of eggs and whole milk. As it bakes, the biscuit pieces drink up the custard and puff into tender, golden dumplings, while the cheese forms a burnished, crackly top. What makes it a perennial favorite is its forgiving, make-ahead nature, ideal for Christmas morning when no one wants to fuss while the kids tear into presents. Serving eight from a single pan, it is the consummate crowd-pleaser, equal parts comforting and convenient. Add a dash of hot sauce or a scatter of chives and you have a breakfast that tastes like home and disappears just as fast.
Ingredients
Serves 8Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- 2
In a large skillet over medium-high heat, cook the breakfast sausage for 6-8 minutes, breaking it into crumbles, until browned and fully cooked (internal temperature 160°F / 71°C). Drain excess fat and set aside.
- 3
Cut each biscuit into quarters. Arrange half of the biscuit pieces in the bottom of the prepared baking dish.
- 4
Sprinkle half of the cooked sausage and 1 cup of shredded cheddar cheese over the biscuit layer. Top with remaining biscuit pieces.
- 5
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Pour the egg mixture evenly over the layered biscuits.
- 6
Top with the remaining sausage and another cup of cheddar cheese. Gently press down to ensure the biscuits are soaking in the egg mixture.
- 7
Bake uncovered for 35-40 minutes until the casserole is set, the top is golden brown, and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes before slicing and serving.
Chef's Tips
- ✦ Brown and fully drain the sausage so excess grease does not pool in the casserole and make it greasy.
- ✦ Cut the biscuits into quarters and gently press them down so each piece soaks up the egg custard for an even, set bake.
- ✦ Assemble the whole casserole the night before, cover, and refrigerate; an overnight soak gives the most tender, custardy result.
- ✦ Use a thermometer and bake until the center reaches 160°F (71°C) so the eggs are safely set rather than wet in the middle.
- ✦ Let the casserole rest 5 minutes after baking so it firms up and slices into clean, sturdy portions.
Ingredient Substitutions
-
breakfast sausage → turkey sausage or plant-based crumbles
Both lighten the dish while keeping the savory, seasoned backbone intact.
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refrigerated buttermilk biscuits → day-old biscuits or cubed crusty bread
Any sturdy bread soaks up the custard; stale pieces hold their shape better than fresh.
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cheddar cheese → Monterey Jack, pepper jack, or Gruyere
Pepper jack adds gentle heat while Gruyere brings a nuttier, more grown-up flavor.
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whole milk → half-and-half or 2% milk
Half-and-half makes the custard richer; lower-fat milk works but yields a slightly looser set.
-
eggs → liquid egg substitute
Use about 1/4 cup of liquid egg substitute per egg for a similar custard if avoiding whole eggs.
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Frequently Asked Questions
Can I make sausage and egg biscuit casserole ahead of time? ▼
Yes; assemble it fully the night before, cover, and refrigerate, then bake straight from the fridge, adding 5 to 10 minutes to the time since it starts cold.
What internal temperature tells me the casserole is done? ▼
Bake until the center reaches an internal temperature of 160°F (71°C) and the top is golden and set, which keeps the eggs safe and prevents a wet middle.
How do I store and reheat leftovers? ▼
Store cooled portions in an airtight container in the fridge for up to 4 days and reheat in the microwave or a 350°F (175°C) oven until warmed through.
Can I freeze this breakfast casserole? ▼
Yes; freeze it baked and cooled, tightly wrapped, for up to 3 months, then thaw overnight in the fridge and reheat covered at 350°F (175°C) until hot.
Why did my casserole turn out soggy in the middle? ▼
A soggy center usually means it was underbaked or the sausage was not drained; bake until 160°F (71°C) in the center, drain the meat well, and let it rest before slicing.
How can I scale this for a larger crowd? ▼
Double the recipe in two 9x13-inch dishes rather than one deep pan so the custard cooks through evenly, and expect a slightly longer bake time.
