Sausage Breakfast Casserole Recipe
Big, comforting breakfast and brunch dishes are perfect for holidays and this breakfast casserole is one I make very single year. My family has been gathering more and more for holiday brunches and I love an easy dish that is hearty and tasty.
One of the requirements of a good holiday breakfast recipe is that I can make ahead of time to save myself time in the morning before the guests come knocking. I made sure to describe how to do that below!
You have three breakfast classics combined in one recipe: the eggs, sausage, and biscuits. I have more ideas on what to serve with this casserole too, don’t miss it!
Featured Comment
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! ~Amelia
Ingredient Tips and Substitutions
Biscuits – Frozen southern style biscuits are the best to use just make sure to pull them out and spread them on the parchment paper to thaw while cooking the sausage. You can also use refrigerated biscuits but cut them into smaller pieces because they are sometimes larger.
Breakfast Sausage – You can use pork or turkey sausage, both work well! Just make sure you don’t use brats, Italian sausage, or anything else – just breakfast sausage. It’s sometimes labeled country sausage. It’s easiest to get loose ground breakfast sausage but if it’s not available, get links or patties, take off the casing (links), and break it up.
Dairy – You will need both whole milk and heavy whipping cream for this wonderfully thick and rich breakfast casserole! If the heavy whipping cream is not available, use all half and half instead of milk and heavy cream combo.
How to Make Sausage Breakfast Casserole
EXPERT TIP: Make sure to thaw the frozen biscuits before making the casserole. You will need to start preparing ahead of time. 30-45 minutes is usually enough time to thaw the biscuits on the counter.
Take biscuits out of the freezer and let them thaw on a parchment paper lined cutting board. They should be thawed pretty quickly and it usually gives me time to gather the other ingredients and whisk the eggs and prep other breakfast stuff.
Preheat your oven to 375°F and grease a 9×13 baking dish. Remember that the type of baking dish you use can slightly affect the baking time. For example ceramic baking dish usually takes longer and metal ones take less time.
Let’s start by cooking onions and sausage: preheat a cooking pan, add some oil, and sauté diced onions until transparent and start to get golden brown. Add the breakfast sausage and break it apart as much as you can. Don’t worry, you can break up more clumps as the sausage cooks through. Once the sausage is completely browned, take the pan off heat.
Cut each biscuit into fourths (more if they are larger) and lay the biscuit quarters in the bottom of the prepared baking dish, in one even layer. Try not to overlap them because you want each bite to contain even amounts of biscuits, sausage, and eggs.
Spread cooked sausage and onion mixture over the biscuits. Again, try to keep everything evenly spread.
In a mixing bowl, whisk eggs, milk, heavy whipping cream, salt, and pepper together until smooth. Slowly pour the egg mixture all over the biscuits and sausage. Move all over the dish so the eggs are evenly distributed.
Bake for 30-35 minutes until the internal temperature in the center of the casserole reaches 165°F. The edges of the breakfast casserole will be bubbly and golden, the biscuits will be puffed and raised quite a but, and your kitchen will smell amazing!
How To Make It 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 for about 30 minutes, then preheat the oven. Bake until it’s raised, golden brown on top and thermometer inserted in the center reads 165°F.
Can I Add Cheese To Sausage Breakfast Casserole?
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.
Frequently Asked Questions
What else can I serve with this breakfast casserole?
I always have more meat options, even though there is sausage in the casserole. Sou you can serve some holiday ham, like my orange glazed baked ham, or bacon.
Another good idea is to get something refreshing since the casserole is so rich. So serve some fruit and veggies or make a simple vegetable side like sauteed Brussels sprouts, haricot verts, or honey roasted carrots.
Potatoes is another great side dish so you can make home fries or oven roasted potatoes.
To enhance the sausage flavor even more, try serving this breakfast casserole with some sausage gravy.
How to store it?
You can store this breakfast casserole in the same baking dish, but make sure that it is fully cooled to room temperature. Make sure to cover the baking pan tightly with plastic wrap, wax wrap, or any other air-tight lid or wrap. Store in the refrigerator for up to 5 days.
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Sausage Breakfast Casserole Recipe
Ingredients
- 25 oz frozen southern style biscuits (grands)
- 1-2 tbsp cooking oil avocado oil, olive oil, or 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
- salt
- fresh cracked black pepper
Instructions
- 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 oil.
- Add diced onion and sauté until transparent and start to brown.
- Add breakfast sausage, break it apart, and cook until it's cooked through. Break apart clumps as the sausage cooks.
- Cut each biscuit in fours and layer the biscuit quarters in the bottom of the prepared baking dish. Keep them 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°F.
Video
Notes
Nutrition
More Savory Breakfast Recipes
Originally published on Will Cook For Smiles in November 2018.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can I use canned Refrigerator biscuits?
Yes, use the regular or if you get the extra large ones cut them into more pieces.
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!