Wonderfully comforting Breakfast Casserole that will make any morning special. This Sausage Breakfast Casserole is made with fluffy biscuits, egg and milk mixture, sausage, and onions.
This casserole makes a great holiday breakfast, try our biscuits and gravy, sausage quiche, spinach quiche, and breakfast tacos!
After many years of gathering our family for holiday dinners, we have to do something different this year. This year, my husband has to go to work on Christmas afternoon.
When I was done going through hundreds of angry emotions, I started to make piece with that fact. We decided to have our family over for a holiday brunch instead of dinner. That’s different for me since I’m used to making dinner for everyone. Even though it’s different, I am extremely excited to serve something new to the family.
Brunch and breakfast brings so many possibilities. There are some sweet options like pancakes, waffles, muffins, and pastries. There are also some savory must-haves like bacon, sausage, eggs, and toast.
And of course, there are the best, comforting options like breakfast casseroles. Flavors for breakfast casseroles are endless. If our family enjoys this year’s brunch, I might just switch our Christmas celebration to mornings and try make more flavors in upcoming years.
This amazing breakfast casserole is awesome. It’s loaded with soft, fluffy biscuits, breakfast sausage and onions, and creamy egg mixture. It’s full of flavor but simple to prepare.
How To Make It:
TIP: make sure to thaw the frozen biscuits before making the casserole, so you will need to start preparing ahead of time. 30-45 minutes is usually enough time to thaw the biscuits on the counter.
1. While biscuits are thawing, prepare the sausage filling. Preheat medium cooking pan and sauté diced onions until starts to soften. Add breakfast sausage, break it apart, and cook until it’s cooked through.
2. Cut each biscuit in pieces and spread them in the bottom of the prepared baking dish, in one even layer. Spread cooked sausage and onion mixture over the biscuits.
3. In a mixing bowl, whisk eggs, milk, heavy whipping cream, salt, and pepper together until smooth. Carefully pour the egg mixture all over the biscuits and sausage.
4. Bake at 375° for 30-35 minutes until the internal temperature in the center of the casserole reaches 165°.
Made Ahead Tips:
You can absolutely make this breakfast casserole ahead of time.
Prepare the casserole up to the baking step. Cover it up with plastic wrap or foil and carefully place it in the refrigerator.
You can prepare it the night before and bake it in the morning.
Bake time shouldn’t be affected much, may be only by a couple of minutes.
When ready, take the casserole out of the fridge and take off the wrap or foil. Let it warm up on the counter about 30 minutes and then preheat the oven. Bake until it’s raised, golden brown on top and thermometer inserted in the center reads 165°.
If you want to add some cheese, go for it!
I recommend using shredded sharp cheddar cheese for this recipe. It will add extra flavors and go well with breakfast sausage.
Spread about 1 1/2 cups of shredded cheddar over the biscuits after adding sausage. I also like to use a spoon and kind of nestle some cheese in between the biscuits, to make the cheese better incorporated.
You can also add another 1/2 cup over the top of the casserole about 10 minutes before it’s done baking.
Sausage Breakfast Casserole
- 25 oz frozen southern style biscuits (grands)
- 1-2 tbsp canola oil
- 1 1/4 lbs raw breakfast sausage preferably ground but you can break apart patties
- 1 yellow onion diced
- 8 large eggs
- 1 cup whole milk
- 3/4 cup heavy whipping cream
- fresh cracked black pepper
- Take biscuits out and let them thaw on parchment paper lined cutting board. They should be thawed in about 30 minutes.
- Preheat oven to 375 and grease a 9×13 baking dish.
- Preheat medium cooking pan and add canola oil.
- Add diced onion and saute until transparent.
- Add breakfast sausage, break it apart, and cook until it’s cooked through. Break apart clumps as sausage cooks.
- Cut each biscuit in fours and lay the biscuit quarters in the bottom of the prepared baking dish, in one even layer.
- Spread cooked sausage and onion mixture over the biscuits.
- In a mixing bowl, whisk eggs, milk, heavy whipping cream, salt, and pepper together until smooth.
- Gently pour the egg mixture all over the biscuits and sausage.
- Bake for 30-35 minutes until the internal temperature in the center of the casserole reaches 165°.
- Note: try serving this breakfast casserole with some sausage gravy.
This was amazing; I was in disbelief for the first few bites. I added about a teaspoon of parsley flakes since I had put them in a different breakfast casserole before.. Glad I did!
Yum! Glad it turned out well, Amelia!