This sausage egg casserole is rich in flavor and easy to make! With the perfect combination of eggs, sausage, and cheese, it's quick to prepare and a family favorite!

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Everyone who has tried this sausage egg casserole has raved about how delicious it tastes. Similar to my ham and potato casserole, this one is cooked in a 9x13 baking dish, this breakfast casserole is layered with buttery biscuits, two different types of creamy cheese, savory pork sausage, and eggs. The flavor combinations are out-of-this-world amazing!
While I enjoy eating casseroles like this chicken pot pie casserole and this lazy cabbage roll casserole for dinner, I actually enjoy eating this egg casserole for both breakfast or dinner! Rich, flavorful, and so easy to make, this golden delicious egg casserole is the perfect breakfast for those busy mornings or busy weeknights. It's also the perfect breakfast for Christmas morning when you need to feed a crowd! Especially when you serve it alongside the homemade cinnamon rolls!
🛒 Ingredients You'll Need
The ingredients used in this sausage egg casserole are basic and easy to find at any local grocery store. What makes this breakfast casserole recipe different from the rest is the addition of the ground mustard. It intensifies the taste and takes the flavors to a whole new level!
See recipe card below for a full list of ingredients and measurements.
👩🍳 Variations
This baked breakfast casserole is easily adaptable.
- Using different types of cheese, such as mozzarella or swiss adds amazing flavor. For an even creamier consistency, try using Gruyere or Monterey Jack.
- I've had best results using half & half, but both whole and 2% milk can be substituted. If using heavy whipping cream, this sausage egg bake will need to cook a bit longer.
- Want to add some veggies? Chopped mushrooms, peppers, zucchini, and onions taste great! If adding asparagus and spinach, add while cooking the sausage to help soften the texture.
- Substituting turkey sausage or bacon tastes great in this sausage and egg casserole.
📋 Step-By-Step Recipe instructions
Start by preheating the oven to 425°F. In a skillet, cook the raw sausage over medium heat until done. Ensure there are no traces of pink. Set aside.
Using a cheese grater, freshly grate the Pepper Jack and mild cheddar cheese. Place the shredded cheese in separate bowls and set aside.
Place the raw Grands biscuits in the center of a 9x13 baking dish. Using your hands, gently spread the raw biscuit dough until each biscuit is evenly spread across the baking dish. Using your fingers, firmly press and pinch the corners to seal along the sides and in the middle.
Next, evenly sprinkle on the cooked sausage, the shredded Pepper Jack, and cheddar cheese over the raw biscuits. Set aside.
In a large bowl, whisk the eggs, half and half, dry mustard, salt, and pepper until well combined.
From there, evenly pour the egg mixture on top of the biscuits, sausage, and cheese.
Place the sausage egg casserole in the oven and bake for 25-30 minutes or until set.
When done, remove the dish from the oven and allow the sausage and egg casserole to rest for 5 minutes before cutting into squares.
This cheesy sausage egg casserole is the perfect breakfast recipe! Eggs, sausage, cheese, and biscuits baked to a bubbly perfection! This is a dish the whole family will love!
🙋 Recipe FAQs
Yes! After cooking and letting it completely cool, wrap the individual pieces in plastic wrap and place in the freezer for up to 3 months.
Either method works well. I covered how to freeze cooked pieces above. For uncooked, prepare the casserole in a 9x13 freezer safe dish and cover with aluminum foil. Place in the freezer for up to 3 month. To thaw, place the casserole in the refrigerator. Once completely thawed, cook according to instructions in the recipe card.
Place any leftovers in an airtight container with a lid in the refrigerator for up to 3 days.
💭 Expert Tips
- To save time, use pre-crumbled and cooked pork sausage.
- Substitute HOT sausage if you want more of a kick. For more of a sweet and savory flavor, use maple pork sausage.
- Freshly grated cheese tastes better than packaged shredded cheese. Fresh is always best.
- When cooking, one corner of the casserole will bubble up. This is normal. As it cools, it will fall.
- Don't use frozen biscuits. Use the biscuits in the refrigerator section of the grocery store so the dough expands properly.
- Do not cover when cooking.
- You can make this sausage egg casserole 24 hours ahead of time before cooking. Simply layer the biscuit dough on the bottom of the baking dish and add the cooked sausage and shredded cheese. Combine the egg mixture and pour on top of the casserole. Cover with aluminum foil and store in the refrigerator until ready to cook.
- Reheat individual slices in the microwave for 30-seconds or until hot. To reheat the entire casserole, cover it with aluminum foil and bake it in the oven at 350°F for 20 minutes.
🍳 More Egg Recipes For Breakfast
Breakfast is not complete without some type of egg and that's why I love this these recipes!
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Sausage Egg Casserole
Equipment
- 9x13 oven safe dish
Ingredients
- 1 16.3 ounce can Grands Biscuits
- 1 lb uncooked sausage
- 1 cup pepper jack cheese, shredded
- 1 cup mild cheddar cheese, shredded
- 8 eggs
- 1 cup half and half
- 1 teaspoon ground mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F.
- In a skillet, cook the raw sausage until done. Set aside.
- Place the uncooked Grands biscuits in the middle of a 9x13 baking dish.
- Using your hands, gently spread the raw biscuit dough until each biscuit is evenly spread across the baking dish.
- Using your fingers, firmly press the corners to seal along the sides and in the middle.
- Next, evenly sprinkle on the cooked sausage, the shredded pepper jack and cheddar cheese.
- In a large bowl, whisk the eggs, half and half, dry mustard, salt, and pepper until well combined.Expert Tip: While hand whisking works well, using a standing or hand held electric mixer works better to ensure the ingredients are well combined.
- Pour the egg mixture on top of the biscuits, sausage, and cheese.
- Bake for 25-30 minutes or until set and golden brown.
- Allow the sausage and egg casserole to rest for 5 minutes before cutting into squares.
- Serve warm.
Notes
- To save time, use pre-crumbled and cooked pork sausage.
- Substitute HOT sausage if you want more of a kick. For more of a sweet and savory flavor, use maple pork sausage.
- Freshly grated cheese tastes better than packaged shredded cheese. Fresh is always best.
- When cooking, one corner of the casserole will bubble up. This is normal. As it cools, it will fall.
- Don't use frozen biscuits. Use the biscuits in the refrigerator section of the grocery store so the dough expands properly.
- Do not cover when cooking.
- You can make this sausage egg casserole 24 hours ahead of time before cooking. Simply layer the biscuit dough on the bottom of the baking dish and add the cooked sausage and shredded cheese. Combine the egg mixture and pour on top of the casserole. Cover with aluminum foil and store in the refrigerator until ready to cook.
- Reheat individual slices in the microwave for 30-seconds or until hot. To reheat the entire casserole, cover it with aluminum foil and bake it in the oven at 350°F for 20 minutes.
- To freeze, let the pieces completely cool and wrap the individual pieces in plastic wrap. Place in the freezer for up to 3 months.
Hayley Dhanecha
I shared this recipe with my friend, she was so impressed with the outcome. She said it was super easy to follow and delicious recipe, she will keep making it again and again 🙂
Amanda Mason
So glad to hear this Hayley! She is not wrong! It is easy to make and so yummy!
Erica Leigh
We made this for breakfast this morning and it was so wonderful. Super simple and really tasty. Thanks for sharing.
Amanda Mason
I am so glad you all loved it so much!!
Erin
I love how easy this was! And SO tasty! Can't wait to make it again.
Amanda Mason
So glad to hear you enjoyed it!!
Leslie
I have never had sausage casserole with biscuits, so this was a nice touch! This recipe is definitely praise worthy!
Amanda Mason
Thanks! So glad you enjoyed it! The biscuits are a fun and tasty add, for sure!
Tammy
Gosh this looks so delicious! A perfect weekend breakfast to treat the family to and I bet the leftovers are even better! ^_^
Amanda Mason
The leftovers are amazing!
Tracy
This was such an incredibly delicious brunch. My kids and our guests loved it! So easy and tasty, thank you!
Amanda Mason
It's great to hear that everyone loved it!!
Christy
This was incredible! I will definitely be making this again next weekend for breakfast. I love finding new breakfast recipes to add to my repertoire. Thanks!
Amanda Mason
So glad you enjoyed it and that it's a good one for your collection!
Sean
This was a perfect easy brunch idea for the whole family and they loved it.
Amanda Mason
So glad to hear that everyone loved it so much!
Lori | The Kitchen Whisperer
Such a great recipe! This is definitely something you want to make a double batch of - one for now and one for a quick weeknight freezer meal! Definitely a keeper!
Amanda Mason
Exactly! I do that all the time! One for freezing and one to eat right away! So glad you enjoyed it!
Heather
Perfect breakfast casserole for a weekend brunch. And love how easy it is to make! Delicious.
Amanda Mason
So glad it was easy to make and you enjoyed it so much!