This Easy Breakfast Biscuit Bake is the ultimate no-fuss morning meal—just 5 ingredients and as little as 15 minutes of prep! It's hearty, comforting, and perfect for feeding a crowd! Fluffy biscuits, savory sausage, melty cheese, and creamy eggs all come together in one cozy casserole dish.
This brunch idea is simple, satisfying, and a total crowd-pleaser all year long! It's also one of our beloved Easter Recipes.
As a busy mom, I’m always on the lookout for breakfast recipes that are hearty enough to keep the whole family full - but don’t leave me stuck in the kitchen all morning. That’s why I love egg casseroles (or "egg bakes" as my family calls them).
This one’s kind of like our green chili egg bake with bacon, but it’s a little more filling thanks to the canned biscuits layered on the bottom.
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Why this recipe is great
- Busy mornings, slow weekends, and even special holiday breakfasts (think Christmas morning!) this recipe works for all of it.
- It’s super versatile and perfect for feeding a group without a ton of effort.
- You can mix things up with different add-ins, and we’ve got a list of ideas below to help you take the basic recipe and really make it your own.
Breakfast Biscuit Bake Ingredients
This recipe only requires a few simple ingredients! Quantities are in the recipe card below, but here are a few noteworthy tips.
- Canned biscuits: We love using Southern-style biscuits for their soft, buttery texture. We have found that the flaky kind do not work as well.
- Eggs: Large eggs are perfect!
- Half and half: This gives the casserole a creamy, rich texture. Whole milk can work in a pinch, but 2% or skim tends to make the top a little watery.
- Ground sausage: Use a pound of your favorite kind, crumbled and cooked..
- Cheese: Colby Jack hits the sweet spot between flavor and meltiness.
- Salt and pepper: Kosher salt and freshly ground black pepper are our go-to for the best flavor
Helpful kitchen tools
How to make a breakfast bake with biscuits
Begin by browning the sausage in a large skillet and breaking it up until no pink spots remain. Strain off any excess liquid. Set aside.
Crack eggs into a bowl and season with salt and pepper. Pour in the half-and-half.
Whisk the eggs and dairy together vigorously. You want the mixture to be just about the same color.
Into a sprayed casserole pan, spread the biscuits across. Press them into the sides, and press together to form a solid base.
Spread the crumbled breakfast sausage around the top of the biscuit dough.
Sprinkle on the shredded cheese being sure to spread it across the top evenly.
Gently pour egg mixture into the prepared pan, making sure that the toppings don't move. Bake for about 25 minutes.
After the baking time, test for doneness by putting a tester or a knife. The center will be set and no longer jiggling. Allow to sit for 5-10 minutes before serving warm.
Hint: We highly recommend using freshly grated cheese. Pre-shredded cheese has a coating that prevents it from melting as nicely.
Prep ahead instructions
While this is best served freshly baked, it can be prepped ahead for 5 minutes of hands-on time in the morning.
- Cook the sausage and allow to cool. Set aside in a separate container and store in the fridge.
- Shred the cheese and store, covered, in the refrigerator.
- Mix the eggs, half-n-half, salt and pepper together. Store in a large handled measuring cup or bowl covered in plastic wrap until the next morning.
- In the morning, give the ingredients a quick stir and pour into a pan that has been prepped, lined with biscuits, sausage, and cheese.
What to serve with
Almost any anything that you would serve for breakfast will go with this breakfast bake. But here are a few that we recommend.
Variations and substitutions
There are multiple ways to add your own spin on this basic recipe.
- Try canned crescent rolls instead of the biscuits. Just watch the cooking time. It might take less time.
- Add in any sautéed bell peppers, onions, zucchini, or mushrooms.
- Switch up the cheese with cheddar cheese or pepper jack or even a mix of different cheeses.
- Add in more meat like ham and bacon for a meat lovers version.
- Fresh diced tomatoes would be great inside or on top.
- A can of green chilis for a Mexican flair.
- Try adding in some chili crisp, garlic powder, or onion powder for additional layer of flavor.
- Toss in some fresh herbs or green onions.
FAQs
Allow any leftovers to cool to room temperature. Cut into individual portions. Then place in an airtight container and place in the refrigerator for 3-4 days.
While we love homemade biscuits, in this recipe the best kind of biscuits are the refrigerated canned biscuits. We have tried the generic and named brown and both have worked just as well as long as they are not the flaky kind.
Tips & tricks
- Use cheese that comes grated but it may not melt in the same way. We prefer to use the large side of a box grater to shred our own.
- Any type of large canned biscuit, but we found it works best with the ones that are not layered.
More biscuit recipes
Looking for other recipes? Try these:
- Apple Pie Biscuits (canned biscuits)
- Monkey Bread with Biscuits (store-bought biscuits)
- Homemade Hot Honey Cheddar Biscuits
- Easy Cornmeal Biscuits
- Tender Cream Biscuits
This post was photographed by Rhadonda Sedgwick.
Recipe
Easy Breakfast Biscuit Bake (Just 5 Ingredients!)
Equipment
Ingredients
- 1 8 count large canned biscuits 16.3 ounce, we prefer the Southern style
- 1 lb breakfast sausage cooked and crumbled or 2 cups, already cooked
- 2 cups colby jack cheese shredded (Freshly grated)
- 10 large eggs
- 1 cup half-n-half or whole milk
- 1 teaspoon kosher salt
- ¼ pepper
Instructions
- Preheat the oven to 425ºF. Spray 9x13 pan with nonstick spray.
- Press the whole can of biscuits in the bottom of the pan making sure to pinch together the seams.1 8 count large canned biscuits
- Top with crumbled sausage, then top with the shredded cheese.1 lb breakfast sausage, 2 cups colby jack cheese
- Mix eggs, milk, salt, and pepper together. Pour over the top of the sausage and biscuits.10 large eggs, 1 cup half-n-half, 1 teaspoon kosher salt, ¼ pepper
- Bake for 23-28 minutes or until the center is set and not jiggly.
Notes
- Use cheese that comes grated but it may not melt in the same way. We prefer to use the large side of a box grater to shred our own.
- Any type of large canned biscuit, but we found it works best with the ones that are not layered.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This recipe is perfect for a crowd!