Sausage and Biscuit Breakfast Casserole

Pro tips

• Brown and drain the sausage thoroughly before layering to prevent a greasy casserole.
• Cube the cheddar cheese rather than shredding for better texture and melting distribution.
• Let the assembled casserole sit at room temperature for 15 minutes before baking to ensure even cooking.
• The biscuits should be golden brown and the egg mixture set but still slightly creamy when done; overbaking dries it out.

Substitutions

• Breakfast sausage → Italian sausage or turkey sausage (adjust seasoning; turkey will be leaner)
• Cheddar cheese → Monterey Jack or pepper jack (for a milder or spicier flavor)
• Country gravy mix → Homemade country gravy made from sausage drippings, flour, and milk (more control over flavor)
• Refrigerated biscuits → Homemade biscuit dough or crescent roll dough (texture will differ slightly)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions.

Can I make this casserole the night before?

Yes. Assemble the casserole, cover, and refrigerate overnight. Bake as directed the next morning, adding 5–10 minutes if baking from cold.

What temperature and time should I bake this?

Bake at 350°F for 30–40 minutes, or until the biscuits are golden brown and a knife inserted in the center comes out clean.

Can I use fresh sausage patties instead of loose breakfast sausage?

Yes. Brown and crumble the patties, then drain well before adding to the casserole to avoid excess grease.

How many servings does this casserole make?

A standard 9×13 casserole serves 6–8 people as a main breakfast dish.

Can I substitute the country gravy mix?

Yes. Make homemade country gravy with sausage drippings, flour, milk, salt, and pepper, or use cream of mushroom soup mixed with milk.