Name: Biscuit Breakfast Casserole
Prep time: 20 min
Cook time: PT-488625H54M38S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 lb cooked crumbled sausage; 1 bell pepper, chopped; 1 cup crumbled or shredded cheese (e.g., feta); 8 large eggs; 1 1/2 cups whole milk; 2 tbsp chopped fresh parsley or 1 tbsp dried; 1/2 tsp salt; 1/4 tsp fresh ground black pepper; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt (for biscuits); 6 tbsp cold unsalted butter, cubed; 3/4 cup whole milk (plus 1 tbsp if needed); 2 tbsp melted butter (for brushing); Optional: extra black pepper, parsley, and cheese for topping

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This Biscuit Breakfast Casserole is a hearty, all-in-one breakfast dish layered with savory sausage, sweet bell peppers, creamy eggs, melted cheese, and topped with fluffy homemade biscuits. It’s perfect for a weekend brunch or make-ahead breakfast that satisfies a crowd with minimal effort. I love how comforting and filling each bite is, and it’s easy to customize with whatever ingredients I have on hand.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I want in a breakfast: protein, veggies, cheese, and carbs—all baked in one dish. The homemade biscuit topping turns golden and crisp on top while staying soft underneath, soaking up the egg mixture without getting soggy. It’s super versatile, easy to prepare, and always a hit with family or guests. I also appreciate that it can be made ahead and reheated throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

Cooked crumbled sausage
Bell pepper, chopped
Crumbled or shredded cheese (I usually use feta)
Large eggs
Whole milk
Fresh chopped or dried parsley
Salt
Fresh ground black pepper

For the biscuit topping:

All-purpose flour
Baking powder
Salt
Unsalted butter (cold and melted)
Whole milk

Topping (optional):

Fresh ground black pepper
Extra parsley
Extra cheese

Directions

I start by preheating the oven to 375°F (191°C) and greasing a 9×13-inch baking dish generously.
I layer the sausage, bell pepper, and cheese into the pan.
In a large bowl, I whisk together the eggs, milk, parsley, salt, and pepper, then pour this mixture evenly over the filling in the dish.
To make the biscuit topping, I whisk flour, baking powder, and salt in a large bowl (or pulse in a food processor).
I cut in 6 tablespoons of cold cubed butter until coarse crumbs form, then add the milk and stir until a shaggy, slightly wet dough forms. If needed, I add an extra tablespoon of milk.
With floured hands, I form about 20 biscuit balls using 1.5 tablespoons of dough each and place them on top of the egg mixture.
I brush the tops with 2 tablespoons of melted butter and sprinkle with black pepper, extra parsley, and cheese if I like.
I bake for 45–50 minutes until the biscuits are golden and the casserole is set. After baking, I let it cool for 5–10 minutes before slicing and serving.

Servings and timing

This casserole serves 12. Prep time takes about 15–20 minutes, and bake time is 45–50 minutes. I usually plan for about 1 hour total, making it ideal for weekend breakfasts or prepping ahead the night before.

Variations

Vegetarian Version: I skip the sausage and load it up with spinach, mushrooms, or cooked hash browns.
Different Cheese: I swap the feta for cheddar, mozzarella, or Monterey Jack depending on what I have.
Spicy Kick: I add chopped jalapeños or use spicy sausage for more heat.
Biscuit Shortcut: When I’m short on time, I use canned biscuit dough instead of making my own.
Add Herbs: I like mixing in fresh chives or thyme with the biscuit dough for extra flavor.

Storage/Reheating

I store leftovers in the refrigerator for up to 1 week, tightly covered or in an airtight container. To reheat, I microwave individual portions for about 1 minute or reheat in the oven at 325°F until warmed through. It reheats really well, making it great for meal prep.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the filling and biscuit dough the night before, refrigerate separately, then assemble and bake in the morning.

Can I freeze this casserole?

I freeze individual portions after baking. I wrap them tightly and reheat from frozen in the microwave or oven.

Do I have to make the biscuit dough from scratch?

Not at all. When I’m in a rush, I use store-bought biscuit dough and it still turns out great.

How do I know when it’s done baking?

I check that the biscuits are golden on top and the egg mixture is fully set in the center. A knife inserted should come out clean.

Conclusion

Biscuit Breakfast Casserole is a comforting, satisfying dish I keep coming back to. It’s easy to throw together, endlessly customizable, and makes mornings so much better—especially when I can just reheat a slice and go. Whether it’s for a special brunch or a busy weekday breakfast, it always delivers on flavor and ease.

Biscuit Breakfast Casserole

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This Biscuit Breakfast Casserole is a hearty, all-in-one breakfast dish layered with savory sausage, sweet bell peppers, creamy eggs, melted cheese, and topped with fluffy homemade biscuits. Perfect for weekend brunch or make-ahead mornings, it’s comforting, customizable, and always a crowd-pleaser.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 lb cooked crumbled sausage
1 bell pepper, chopped
1 cup crumbled or shredded cheese (e.g., feta)
8 large eggs
1 1/2 cups whole milk
2 tbsp chopped fresh parsley or 1 tbsp dried
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt (for biscuits)
6 tbsp cold unsalted butter, cubed
3/4 cup whole milk (plus 1 tbsp if needed)
2 tbsp melted butter (for brushing)
Optional: extra black pepper, parsley, and cheese for topping

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Instructions

Preheat oven to 375°F (191°C) and generously grease a 9×13-inch baking dish.
Layer the cooked sausage, chopped bell pepper, and cheese evenly in the dish.
In a bowl, whisk eggs, milk, parsley, salt, and pepper. Pour over the filling in the dish.
In a large bowl, whisk flour, baking powder, and salt. Cut in cold butter until coarse crumbs form.
Add milk and stir until a shaggy, slightly wet dough forms. Add an extra tablespoon of milk if needed.
With floured hands, form about 20 biscuit balls (1.5 tbsp each) and place them on top of the egg mixture.
Brush biscuit tops with melted butter and sprinkle with optional pepper, parsley, and cheese.
Bake for 45–50 minutes until biscuits are golden and casserole is set. Let cool 5–10 minutes before serving.

Notes

Vegetarian Version: Omit sausage and add spinach, mushrooms, or hash browns.
Different Cheese: Swap feta with cheddar, mozzarella, or Monterey Jack.
Spicy Kick: Add jalapeños or use spicy sausage.
Biscuit Shortcut: Use canned biscuit dough for convenience.
Add Herbs: Mix fresh chives or thyme into biscuit dough.