If you are tired of soggy breakfast strata and heavy casseroles, this Bubble Up Biscuit Breakfast Casserole is the brunch recipe to try. It is easy, hearty, full of flavor, and can be assembled ahead of time. The biscuits bake up beautifully in the egg mixture, creating a satisfying breakfast casserole that is ready after about 45 minutes in the oven.
Why You’ll Love Breakfast Casserole With Biscuits
Brunch is one of the best meals to host because it gives you the comfort of breakfast with the flexibility of lunch. You can serve savory dishes, sweet treats, fresh fruit, coffee, and even a little dessert without anyone questioning it. This breakfast casserole with biscuits fits perfectly into that kind of relaxed, cozy meal.
This recipe is especially useful when you want something filling but not complicated. Refrigerated biscuits make the base quick and convenient, while eggs, cheese, chicken breakfast sausage, onion, and bell pepper turn it into a complete dish. The name “bubble up” comes from the way the biscuit pieces rise and puff as the casserole bakes, creating tender, golden bites throughout the pan.
Another reason this biscuit breakfast casserole is so practical is that it can be prepared in advance. Assemble it the night before, cover it, refrigerate it, and bake it fresh in the morning. That makes it a great option for holiday mornings, overnight guests, weekend brunch, or any time you want a warm breakfast without a lot of early morning prep.
- Hearty, comforting, and satisfying
- Easy to prepare with refrigerated biscuits
- Great for make-ahead breakfasts and brunches
- Family-friendly and simple to serve
- Made with eggs, cheese, sausage, and vegetables
- Customizable with different cheeses, sausage, or vegetables
Ingredient Information And Substitutions
- Chicken Breakfast Sausage: Precooked chicken breakfast sausage adds savory flavor while keeping the casserole a little lighter than traditional pork or beef sausage. You can use your favorite sausage, but make sure it is fully cooked before adding it to the casserole.
- Refrigerated Biscuits: These create the soft, flaky base of the casserole. Use regular-size refrigerated biscuits rather than larger Grands-style biscuits for the best texture.
- Eggs: You will need 7 large eggs. They bind the casserole together and give it that classic breakfast bake texture.
- Cheddar Cheese: Shredded cheddar melts into the casserole and adds rich, cheesy flavor. Monterey Jack, Pepper Jack, or Swiss can also work well.
- Half-and-Half: Half-and-half makes the egg mixture creamy and rich. Whole milk can be used if you prefer.
- Vegetables: Onion and red bell pepper add freshness, color, and flavor. If you substitute other vegetables, chop them small so they cook evenly.
- Seasonings: Kosher salt, black pepper, paprika, garlic powder, and a pinch of ground nutmeg season the egg mixture. Fresh parsley can be added as an optional garnish.
How To Make Sausage And Egg And Cheese Breakfast Casserole
Step 1: Sauté the chicken sausage and vegetables.
Coat a large sauté pan and a 9 x 13-inch baking pan with cooking spray. Set the baking dish aside. Place the sauté pan over medium-high heat. If you plan to bake the casserole right away, preheat the oven to 350 degrees F.
Add the diced onion, red bell pepper, and sliced chicken breakfast sausage to the pan. Cook, stirring often, until the vegetables soften and the sausage begins to brown, about 5 to 7 minutes. Remove the pan from the heat and let the mixture cool slightly.
Step 2: Prepare the egg mixture.
While the sausage mixture cools, whisk together the eggs, half-and-half, kosher salt, black pepper, paprika, garlic powder, and nutmeg in a mixing bowl. Whisk well so the eggs and seasonings are evenly combined.
Step 3: Assemble the casserole.
Scatter the quartered biscuit pieces evenly across the bottom of the prepared baking pan. Spoon the cooled sausage and vegetable mixture over the biscuits, then sprinkle the shredded cheddar cheese evenly on top. Pour the egg mixture over everything.
Step 4: Bake and serve.
Bake the biscuit breakfast casserole uncovered at 350 degrees F for 45 minutes, or until the center is set and a knife inserted into the middle comes out clean. Let it cool slightly before serving. Garnish with chopped fresh parsley if desired.
Frequently Asked Questions
If your breakfast casserole with biscuits turns out soupy or soggy, it may have too much liquid. The biscuit pieces should absorb some of the egg mixture, but too many eggs or too much half-and-half can make the texture mushy. For the best result, follow the listed ingredient amounts.
Yes. Assemble the casserole, cover it, and refrigerate it overnight. Bake it the next morning when you are ready to serve. You can also bake it right away, refrigerate leftovers, and reheat later.
The casserole is done when it feels firm in the center and a knife inserted into the middle comes out clean. It usually takes about 45 minutes, but you can start checking around 40 minutes to avoid overbaking.
Reheat individual servings in the microwave in 30-second intervals until warmed through. For larger portions, cover the casserole with foil and warm it in a 350 degrees F oven until hot.
Yes. For best results, bake the casserole first, let it cool, slice it, and wrap the portions tightly. Store them in a freezer-safe bag or container for up to 2 to 3 months.
Tips For Making Sausage Egg And Cheese Breakfast Casserole
- Dice the onion finely so it blends nicely into the casserole.
- Slice the sausage evenly by cutting it lengthwise first, then slicing it into smaller pieces.
- Do not skip sautéing. This step softens the vegetables and helps deepen the flavor of the sausage.
- Let the sausage mixture cool before adding it to the casserole so it does not begin cooking the eggs too soon.
- Grease the baking pan well with non-stick cooking spray to prevent sticking.
- Cut the biscuits into quarters so they distribute evenly and bake into tender bites throughout the dish.
- Whisk the egg mixture thoroughly before pouring it over the casserole.
- Make it ahead by covering the assembled casserole and refrigerating it overnight before baking.
- Prep ingredients in advance by dicing the onion and bell pepper and slicing the sausage. You can also sauté the mixture and refrigerate it for up to 48 hours before assembling.
- Store leftovers properly in an airtight container or covered in the refrigerator for 3 to 4 days.
What To Serve With Breakfast Biscuit Casserole
This easy breakfast casserole with biscuits is filling enough to serve on its own because it includes protein, vegetables, eggs, cheese, and biscuits. If you want to build a larger brunch menu, pair it with something sweet, something fresh, or another simple breakfast dish.
- Baked French toast with berries
- Quiche
- Zucchini pancakes
- Banana bread muffins
- Fresh fruit salad
- Coffee, tea, or juice
Other Delicious Brunch Recipes To Try
-
Puff Pastry Breakfast Pizza
-
Asparagus Leek Tart
-
Bacon Egg And Cheese Muffins
-
Broccoli Cheddar Cheese Quiche
If you love make-ahead breakfast recipes, this Bubble Up Biscuit Breakfast Casserole is a simple and reliable option for brunch, holidays, family breakfasts, and weekend mornings.
Bubble Up Biscuit Breakfast Casserole
Equipment
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Whisk
- Mixing bowl
- 9 x 13-inch baking pan
- Large sauté pan
Ingredients
- Cooking spray
- ½ cup onion, finely diced
- 1 cup red bell pepper, diced
- 1 package chicken breakfast sausage, cut in half lengthwise and sliced
- 2 packages refrigerated biscuits, 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 for garnish
Instructions
- Spray a large sauté pan and a 9 x 13-inch baking pan with cooking spray. Set the baking pan aside and heat the sauté pan over medium-high heat.
- Add the onion, bell pepper, and chicken breakfast sausage to the pan. Sauté, stirring often, until the vegetables soften and the sausage begins to brown, about 5 to 7 minutes. Remove from heat and let cool.
- While the sausage mixture cools, whisk together the eggs, half-and-half, salt, pepper, paprika, garlic powder, and nutmeg until fully combined.
- Scatter the biscuit pieces evenly over the bottom of the prepared baking pan.
- Top the biscuits with the cooled sausage and vegetable mixture.
- Sprinkle the shredded cheddar cheese evenly over the casserole.
- Pour the egg mixture over the top. If making ahead, cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F. Bake uncovered for 45 minutes.
- Let the casserole cool slightly, garnish with chopped parsley if desired, and serve warm.
Notes
- Use regular refrigerated biscuits rather than oversized biscuits.
- Let the cooked sausage and vegetables cool before assembling to avoid partially cooking the eggs too early.
- The assembled casserole can be covered and refrigerated overnight before baking.
- Store leftovers covered in the refrigerator for 3 to 4 days.
- Reheat individual portions in the microwave or warm larger portions in the oven covered with foil.