Egg, Biscuit and Sausage Breakfast Casserole

Breakfast casserole with sausage and biscuits

Diana Rattray

Prep: 20 mins
Cook: 38 mins
Total: 58 mins
Servings: 8 servings
Nutrition Facts (per serving)
675 Calories
43g Fat
40g Carbs
31g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 675
% Daily Value*
Total Fat 43g 55%
Saturated Fat 16g 81%
Cholesterol 272mg 91%
Sodium 1181mg 51%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 31g
Vitamin C 35mg 175%
Calcium 476mg 37%
Iron 4mg 24%
Potassium 535mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Easy baked split biscuits make the base for this flavorful sausage and egg breakfast casserole. You may use homemade Southern buttermilk biscuits if you have the time, otherwise, frozen biscuits work wonderfully. Be mindful the biscuits need to be baked beforehand, so plan accordingly.

Well seasoned and with bold flavors, our casserole can be altered for milder preferences by leaving out the cumin and chile or can be spiced up by adding chili flakes, paprika, or any other heat-containing ingredient you'd like.

Great for when you have guests at home, this casserole can also be served at brunch, as it's filling and high in protein thanks to the eggs and sausage. Serve with a green salad, fruit, creamy grits, and a side of fresh salsa. By omitting the sausage you easily can convert this dish into a vegetarian option.

Take a look at the tips and variations for some substitutions and ideas for additional ingredients.


  • 8 frozen biscuits, baked according to package directions

  • 2 tablespoons unsalted butter, divided

  • 1 pound pork breakfast sausage

  • 1 (4-ounce) can mild green chiles, chopped

  • 1 small onion, chopped

  • 1/2 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon dried leaf oregano

  • 2 cups shredded Mexican-style blend cheese, such as Cheddar Jack

  • 8 large eggs

  • 2 cups milk

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Butter a 2 1/2- to 3-quart baking dish with butter.

  4. Split the biscuits and butter them lightly with the remaining butter. Line the bottom of the prepared baking dish with the split biscuits, cut-side up.

  5. Place a large skillet over medium heat.

  6. Add the sausage and onions to the skillet and cook, breaking up the sausage as it browns.

  7. Add the chile peppers and seasonings to the sausage mixture.

  8. Sprinkle the sausage mixture evenly over the split biscuit layer and then top with the shredded cheese.

  9. In a large bowl, whisk together the eggs and milk, adding the salt and pepper. Pour egg mixture over the biscuits and sausage.

  10. Bake in the preheated oven for about 25 to 30 minutes, until set. A knife should come out clean when inserted into the center of the breakfast casserole.

  11. Enjoy hot.

Add-Ons and Substitutions

Here are a few suggestions for you to make the casserole to your own preferences:

  • If looking for a leaner version, replace the pork sausage with turkey sausage and use skim milk instead of whole.
  • Replace the sausage with about 1 to 1 1/2 cups of diced ham or 8 to 12 strips of bacon, cooked and crumbled.
  • Replace the biscuits with halved croissants, cubed good-quality bread (brioche, challah, Italian), or lightly toasted English muffins.
  • Use shredded sharp Cheddar cheese or smoked Cheddar instead of the Mexican blend.
  • For a Keto version, skip the biscuits and make an egg, sausage, and cheese power breakfast.