If you’re craving a comforting, filling breakfast that doesn’t require much effort, this Quick Biscuit and Sausage Egg Bake is exactly what you need. Packed with fluffy biscuit pieces, savory sausage, creamy eggs, and melted cheddar cheese, this dish is a go-to solution for busy mornings, relaxed weekend brunches, or even an easy dinner option when breakfast-for-dinner sounds perfect.
Why You’ll Love This Biscuit and Sausage Egg Bake
- Quick and simple prep using everyday ingredients
- Hearty and filling, thanks to protein-rich eggs and sausage
- Family-approved flavor with cheesy, comforting goodness
- Make-ahead friendly, ideal for meal prep or holidays
- Versatile enough for breakfast, brunch, or dinner
This recipe is especially great when you want something warm and satisfying without spending hours in the kitchen.
Ingredients You’ll Need
- 1 lb breakfast sausage
- 1 (16 oz) can refrigerated biscuit dough, cut into bite-sized pieces
- 6 large eggs
- 1 cup whole milk
- 1½ cups shredded cheddar cheese (sharp or mild)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
How to Make Biscuit and Sausage Egg Bake (Step-by-Step)
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
Step 2: Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until fully browned and crumbly. Drain excess grease and set aside.
Step 3: Prepare the Biscuits
Cut the refrigerated biscuit dough into small, bite-sized pieces. These will puff up and become soft and fluffy as they bake.
Step 4: Mix the Egg Base
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Step 5: Assemble the Casserole
Spread the biscuit pieces evenly in the baking dish. Sprinkle the cooked sausage over the biscuits, then add the shredded cheddar cheese on top.
Step 6: Add the Eggs
Slowly pour the egg mixture evenly over everything, making sure it settles between the biscuit pieces.
Step 7: Bake
Bake uncovered for 35–40 minutes, or until the center is set and the top is lightly golden. If the top browns too quickly, loosely cover with foil.
Step 8: Rest and Serve
Let the casserole rest for about 5 minutes before slicing. Serve warm and enjoy!
Tips & Variations
- Swap the sausage: Use turkey or chicken sausage for a lighter option.
- Add veggies: Bell peppers, spinach, or mushrooms add color and nutrition.
- Extra cheesy: Sprinkle additional cheese on top during the last 10 minutes.
- Make it mild: Choose mild sausage and mild cheddar for kid-friendly flavor.
Serving Ideas & Storage
Serve this biscuit and sausage egg bake with fresh fruit, sliced avocado, or a simple green salad for balance.
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat individual portions in the microwave or oven
- Freeze fully baked portions for up to 2 months
Easy Biscuit and Sausage Egg Bake
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Wake up to a cozy, family-friendly breakfast with this Quick Biscuit and Sausage Egg Bake. Fluffy biscuit pieces, savory sausage, creamy eggs, and melted cheddar bake into a golden, hearty casserole that’s perfect for busy mornings, weekend brunch, or make-ahead meal prep.
Ingredients
1 lb (450 g) breakfast sausage
1 (16 oz / 454 g) can refrigerated biscuit dough, cut into 1-inch pieces
6 large eggs
1 cup (240 ml) whole milk
1 1/2 cups (150 g) shredded cheddar cheese (sharp or mild)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt, to taste
Black pepper, to taste
Optional: cooking spray or butter for greasing the dish
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. Cook sausage in a skillet over medium heat until browned and crumbly, about 6–8 minutes. Drain excess grease.
3. Cut biscuit dough into bite-sized pieces (about 1-inch). Spread biscuit pieces evenly in the baking dish.
4. Sprinkle cooked sausage over the biscuits, then top with shredded cheddar cheese.
5. In a bowl, whisk eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
6. Pour the egg mixture evenly over the biscuit/sausage/cheese layers, pressing biscuit pieces down slightly so they’re coated.
7. Bake uncovered 35–40 minutes, or until the center is set and the top is lightly golden. If browning too fast, tent with foil.
8. Rest 5 minutes before slicing. Serve warm.
Notes
Make-ahead: Assemble the night before, cover, and refrigerate. Bake in the morning (add 5–10 minutes if chilled).
Sausage swaps (no pork): Use turkey sausage, chicken sausage, or a plant-based breakfast sausage.
Cheese options: Colby Jack, mozzarella, pepper jack, or a dairy-free shred.
Add-ins: Bell peppers, spinach, mushrooms, or diced onions (sauté first for best texture).
Storage: Refrigerate leftovers up to 4 days. Reheat slices in microwave 45–75 seconds or warm in a 350°F (175°C) oven 10–15 minutes.
Freezing: Freeze baked slices up to 2 months; thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 420
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 245 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 21g |
| Carbohydrates | 26g |
| Fat | 26g |
| Fiber | 1g |
| Sodium | ~780mg |
Final Thoughts
This Quick Biscuit and Sausage Egg Bake is everything a comfort breakfast should be: warm, filling, and incredibly easy to make. Whether you’re feeding a crowd or planning ahead for the week, this reliable casserole delivers big flavor with minimal effort. It’s one of those recipes you’ll come back to again and again.