One chilly Saturday morning, I found myself staring into the fridge, still wrapped in a blanket, craving something warm and comforting. The kind of breakfast that fills the house with the smell of sizzling sausage and buttery biscuits — the kind that makes everyone wander into the kitchen still half-asleep, asking, “What’s cooking?”
I didn’t want anything fancy, just something hearty and easy to throw together. I spotted a tube of biscuits, some eggs, shredded cheese, and breakfast sausage. And just like that, this Sausage Egg & Cheese Biscuit Bake was born — golden, bubbly, and deeply satisfying.
It became an instant favorite in our house. I’ve made it for lazy weekends, holiday brunches, and even meal-prepped it for weekday mornings. It’s cozy, cheesy, and packed with protein, all baked into a warm, flaky bite. Basically, it’s everything good about breakfast… in one pan.
Short Description
This Sausage Egg & Cheese Biscuit Bake is a savory, crowd-pleasing breakfast casserole with fluffy biscuits, creamy eggs, crumbled sausage, and melted cheddar cheese. It’s the ultimate comfort food — easy to prep and perfect for feeding a hungry crew.
Key Ingredients
- 1 (16 oz) can refrigerated biscuit dough (8-count)
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- ½ cup milk
- 1½ cups shredded cheddar cheese (or your favorite cheese)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
- 1 tbsp chopped fresh chives or parsley (optional for garnish)
Tools Needed
- 9×13-inch baking dish
- Skillet
- Mixing bowl
- Whisk
- Cooking spray or butter
- Spatula
Cooking Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Cook the sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up with a spatula as it cooks. Drain excess fat and set aside.
Step 3: Cut the biscuits
Open the can of biscuit dough and cut each biscuit into quarters. Scatter the pieces evenly into the bottom of the prepared baking dish.
Step 4: Layer the sausage and cheese
Sprinkle the cooked sausage evenly over the biscuits. Top with about 1 cup of shredded cheese.
Step 5: Whisk the eggs
In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Pour the egg mixture evenly over the sausage and biscuits.
Step 6: Top and bake
Sprinkle the remaining ½ cup of cheese on top. Bake uncovered for 30–35 minutes, or until the eggs are set and the biscuits are golden on the edges. A toothpick inserted in the center should come out clean.
Step 7: Rest and serve
Let the casserole rest for 5 minutes. Garnish with fresh chives or parsley if desired. Slice and serve warm!
Why You’ll Love This Recipe
– A full breakfast in one dish
– Make-ahead friendly and freezer-friendly
– Customizable with different meats or veggies
– Perfect for potlucks, brunches, or meal prep
– Kid-friendly, filling, and so comforting
Mistakes to Avoid & Solutions
1. Undercooked center
→ Solution: Use a toothpick to check for doneness in the center. If needed, loosely cover with foil and bake an extra 5–10 minutes.
2. Soggy bottom
→ Solution: Cut the biscuits into quarters so they cook through. Avoid overcrowding the pan.
3. Dry eggs
→ Solution: Don’t overbake! Start checking at 30 minutes and pull it when the center is just set.
4. Bland flavor
→ Solution: Season the egg mixture well and use a flavorful sausage.
5. Biscuits sticking to the dish
→ Solution: Generously grease the baking dish or use parchment paper.
Serving and Pairing Suggestions
– Serve with a side of fresh fruit or a simple green salad
– Pair with coffee, orange juice, or a cozy chai latte
– Drizzle with hot sauce or a dollop of sour cream for extra flair
– Make it brunch-worthy with mimosas or mocktails
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, wrap tightly, and freeze for up to 2 months.
Reheat in oven: Bake at 350°F for 15 minutes or until warmed through.
Reheat in microwave: Heat individual portions for 1–2 minutes until hot.
FAQs
1. Can I use crescent dough instead of biscuits?
Yes! Crescent dough gives a softer, flakier texture but works just as well.
2. Can I make it the night before?
Absolutely. Assemble everything, cover tightly, and refrigerate overnight. Bake fresh in the morning.
3. What other cheeses can I use?
Try Monterey Jack, mozzarella, pepper jack, or even a blend!
4. Can I add vegetables?
Yes! Add sautéed mushrooms, bell peppers, or spinach. Just make sure to cook and drain any excess moisture first.
5. Can I make this vegetarian?
Totally. Use plant-based sausage or sautéed veggies instead of meat.
Tips & Tricks
– Lightly toast the biscuits before layering for extra texture
– Add a sprinkle of paprika or chili flakes for a subtle kick
– Make mini versions using muffin tins
– Use half-and-half instead of milk for richer eggs
– Let the bake rest before slicing to set nicely
Recipe Variations
1. Southwest Style
Add green chilies, pepper jack cheese, and taco-seasoned sausage. Top with salsa and sour cream.
2. Veggie-Packed
Use a mix of spinach, tomatoes, and mushrooms. Swap cheddar for Swiss or feta.
3. Bacon & Cheddar Classic
Replace sausage with cooked, crumbled bacon. So simple, so good.
4. Spicy Kick
Use hot sausage and add jalapeños. Serve with a dash of hot sauce.
5. Croissant Version
Swap out biscuits for torn croissants for a buttery, flaky twist.
Final Thoughts
This Sausage Egg & Cheese Biscuit Bake is the kind of breakfast that feels like a warm hug — filling, flavorful, and incredibly easy. It’s one of those dishes you can pull together half-awake but still feel like a brunch hero when it hits the table.
Whether you’re hosting friends, feeding your family, or just want leftovers you’ll actually look forward to, this bake delivers every time. And trust me, the leftovers reheat like a dream — if there are any!