If you're tired of soggy breakfast strata and casseroles, then you've got to try my bubble up biscuit breakfast casserole! It's easy, delicious, and can even be made ahead. Baked in just 45 minutes!
Jump to:
- Why You'll Love Breakfast Casserole With Biscuits:
- Ingredient Information And Substitutions
- How To Make Sausage And Egg And Cheese Breakfast Casserole
- Frequently Asked Questions
- Tips For Making Sausage Egg And Cheese Breakfast Casserole
- What To Serve With Breakfast Biscuit Casserole
- Other Delicious Brunch Recipes To Try
- Bubble Up Biscuit Breakfast Casserole
Why You'll Love Breakfast Casserole With Biscuits:
Brunch is, without a doubt, my favorite meal of the day. It's in the morning, but generally not early enough to make it tough to wake up. You typically get a great combination of breakfast and lunch foods and still have a great excuse to eat dessert in the morning. And then you often have the rest of the day to do what you please!
I've been getting a ton of requests for more brunch options, so I knew an easy breakfast casserole recipe needed to happen! This one is certainly easy — you totally have the option of throwing it together the night before and then baking it up fresh in the morning. It's made with my all-time favorite chicken breakfast sausage (so much lighter than beef or pork!), veggies, cheese, and refrigerated biscuits. I call it a "bubble up" casserole because the biscuits bubble up when baked. SO tasty!
In case you need more reasons to try it out at your next at-home brunch:
- Hearty and satisfying
- Customizable
- Incredibly easy thanks to the refrigerated biscuits
- Great for entertaining after the holidays
- Family-friendly
- Full of fresh ingredients
Ingredient Information And Substitutions
- Chicken Breakfast Sausage- I went with precooked chicken sausage with for this. They're full of fantastic flavor while also being healthy. Use your preferred sausage and make sure you cook it fully before adding to the casserole.
- Refrigerated Biscuits- The flaky base of your casserole! You can use whatever brand you usually use, just make sure they're regular size, not Grands.
- Eggs- You'll need 7 large eggs in total. I used large.
- Cheddar Cheese- To make breakfast casserole with biscuits nice and cheesy. Other options like Monterey Jack, Pepper Jack, or Swiss would also taste great!
- Half-and-Half- I like using half-and-half instead of plain milk to make things even more rich and creamy. That said, you could use whole milk instead.
- Vegetables- All you need are onion and bell pepper! Feel free to substitute some of your other favorite veggies if you'd like, just make sure you chop them small.
- Seasonings- I added kosher salt, ground black pepper, paprika, garlic powder, and a pinch of ground nutmeg directly to the casserole and garnish with fresh parsley.
How To Make Sausage And Egg And Cheese Breakfast Casserole
Step 1- Sauté the chicken sausage and veggies.
Coat a large sauté pan and a 9 x 13-inch baking pan with cooking spray. Set the baking dish aside, and place the sauté pan over medium-high heat. Preheat your oven to 350 degrees F if you plan on baking your bubble up breakfast casserole right away.
Add the onion, bell pepper, and chicken breakfast sausage to the pan. Sauté until the vegetables have softened and the sausage starts to brown. Remove the pan from heat to cool.
Step 2- Make the egg mixture.
In the meantime, add the eggs, half-and-half, and seasonings to a bowl and whisk to combine.
Step 3- Assemble.
Drop the biscuit pieces into the bottom of the baking pan and top with the cooled chicken sausage and veggies. Sprinkle with cheddar then pour the egg mixture on top.
Step 4- Bake.
Place the breakfast casserole with biscuits in the preheated oven and bake uncovered for 45 minutes. Cool slightly, garnish, and serve!
Frequently Asked Questions
If your breakfast casserole with biscuits comes out soup or soggy, you likely added too much liquid! The biscuit layer is there to soak up the filling slightly, but if you add too many eggs or too much half-and-half, the entire thing will go mushy. Follow the quantities on the recipe card and you should be fine.
Yes! My recipe can be made the night before and refrigerated until you're ready to bake. You can also bake it right away and serve, or refrigerate and reheat later.
You'll know your breakfast biscuit casserole is ready to pull out of the oven when it's firm to the touch and a knife inserted into the center comes out clean. Mine usually takes about 45 minutes, but start checking on yours around the 40-minute mark to prevent any burning.
You can reheat single servings in the microwave in 30-second bursts until warmed through, or use your oven for larger portions. Cover with foil and heat at 350 degrees F until hot.
Yes, but I'd recommend freezing after baking and slicing. When properly stored — wrapped tightly in plastic wrap and foil in a freezer-safe bag — it will keep for up to 2-3 months in the freezer.
Tips For Making Sausage Egg And Cheese Breakfast Casserole
- I like to dice the onion up pretty fine for this.
- For the sausage, I slice it down the middle lengthwise and then cut it into slices.
- I know it's tempting to skip the sautéing step, but please don't. It helps soften the veggies up a tad and deepens the great sausage flavor.
- Be sure to cool the veggies and sausage before adding to other ingredients so you don't mistakenly pre-cook the eggs.
- Coat the baking pan with non-stick cooking spray to prevent sticking.
- Biscuit prep- I usually cut each refrigerated biscuit into quarters to make scattering them over the bottom of the pan easier.
- Be sure to whisk the egg mixture really well before pouring it on top of the biscuit layer.
- Remember that you can always cover the assembled biscuit breakfast casserole and refrigerate overnight until ready to bake. This is super helpful if you plan on serving this to guests!
- Ingredients to prep ahead- You can dice the onion and bell pepper and slice the sausage in advance. You could even sauté them and store in the fridge for up to 48 hours before using.
- Leftovers and storage- Store any leftover casserole in an airtight container or covered in the fridge for up to 3-4 days. Refer to the reheat instructions above!
What To Serve With Breakfast Biscuit Casserole
My easy breakfast casserole with biscuits is a great standalone meal — it features protein, veggies, and a carb! But, if you want to round everything out to make the ultimate brunch spread, try serving it with:
- Baked French Toast with Mixed Berries
- Caprese Quiche
- Zucchini Pancakes
- Chocolate Chip Banana Bread Muffins
Other Delicious Brunch Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Bubble Up Biscuit Breakfast Casserole
Equipment
Ingredients
- Cooking spray
- ½ cup onion, finely diced
- 1 cup red bell pepper, diced
- 1 package Chicken Sausage Breakfast sausage- cut in half length-wise and then sliced
- 2 packages biscuits, from the refrigerated section, each biscuit cut into quarters
- 1 cup cheddar cheese, shredded
- 7 large eggs
- ⅔ cup half and half
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- 1 pinch ground nutmeg
- fresh parsley, chopped (optional- garnish)
Instructions
- Spray a large saute pan and a 9" x 13" baking pan with cooking spray. Set the baking pan aside and heat the saute pan over medium high heat.
- Add onion, bell pepper and al fresco All Natural Country Style Chicken Breakfast Sausage to the pan and saute stirring frequently until vegetables have softened a bit and sausage pieces are just starting to brown, about 5-7 minutes. Remove from heat and cool.
- While the sausage mixture cools, whisk together eggs, half and half, salt, pepper, paprika, garlic powder and nutmeg until well combined. Set aside.
- Scatter the biscuit pieces over the bottom of the baking pan and top in an even layer with the cooled sausage mixture.
- Sprinkle with shredded cheddar evenly over the pan.
- Pour the egg mixture over the top of the baking pan. If making ahead, cover and chill over night in the refrigerator.
- When you're ready to bake, preheat the oven to 350 degrees. Bake uncovered for 45 minutes.
- Cool slightly and serve immediately with a sprinkle of chopped parsley.
Video
Notes
- I like to dice the onion up pretty fine for this.
- For the sausage, I slice it down the middle lengthwise and then cut it into slices.
- I know it's tempting to skip the sautéing step, but please don't. It helps soften the veggies up a tad and deepens the great sausage flavor.
- Be sure to cool the veggies and sausage before adding to other ingredients so you don't mistakenly pre-cook the eggs.
- Coat the baking pan with non-stick cooking spray to prevent sticking.
- Biscuit prep- I usually cut each refrigerated biscuit into quarters to make scattering them over the bottom of the pan easier.
- Be sure to whisk the egg mixture really well before pouring it on top of the biscuit layer.
- Remember that you can always cover the assembled biscuit breakfast casserole and refrigerate overnight until ready to bake. This is super helpful if you plan on serving this to guests!
- Ingredients to prep ahead- You can dice the onion and bell pepper and slice the sausage in advance. You could even sauté them and store in the fridge for up to 48 hours before using.
- Leftovers and storage- Store any leftover casserole in an airtight container or covered in the fridge for up to 3-4 days. Refer to the reheat instructions above!
Toni | Boulder Locavore says
Jessy Freimann says