Cheesy Sausage Biscuit Bake

This Cheesy Sausage Biscuit Breakfast Casserole is my go-to dish for family brunch or weekends when I crave something cozy and satisfying that feeds a crowd. Pillowy biscuits soak up a rich egg mixture while sausage, cheddar, and mozzarella melt together into one irresistibly golden bake. You prep everything the night before or in the morning, pop it in the oven, and watch smiles all around.

I first whipped this up for a holiday morning and was amazed at how easy it was to turn fridge basics into something everyone wanted seconds of the next day.

Ingredients

• Breakfast sausage: Pork gives a classic flavor but turkey works great too. Opt for good quality sausage with herbs and spice for best results.
• Refrigerated biscuits: These are your fluffy base. Choose a brand known for buttery layers and avoid over-handling so they stay light.
• Large eggs: Fresh eggs make the custard set just right. Farm eggs yield a deeper color if you have access.
• Milk: Whole or 2 percent adds creaminess without making things heavy.
• Heavy cream: This is optional but brings extra indulgence. Choose a well-labeled carton and use within its date.
• Cheddar cheese: Shreds melt beautifully. Go sharp for a real punch in flavor and pick a block to grate yourself for better melt.
• Mozzarella cheese: Brings stretch and gooeyness. Use whole milk mozzarella for richness.
• Garlic powder: Easy way to bring background savoriness. Fresh garlic is too strong here.
• Onion powder: Rounds out the flavor and helps balance the cheese.
• Smoked paprika: This is optional but adds a little smoky warmth. Spanish styles are best if you can find them.
• Salt and black pepper: Always season to taste. Use freshly cracked pepper for a pop of flavor.
• Fresh parsley or chives for garnish: Adds fresh color and a gentle bite. Use bright green bunches and chop just before serving.

Instructions

Cook the Sausage:

Brown the crumbled sausage in a skillet on medium heat. Stir patiently as it cooks to develop a golden color and bring out the savory flavor. Drain off fat very well so the casserole is not greasy and let the sausage cool a bit.

Prepare the Baking Dish:

Grease your baking dish generously with butter or your favorite nonstick spray. Cut the biscuits into even quarters and scatter them all over the base so each bite is evenly fluffy.

Add the Sausage:

Spread the cooked sausage right over the biscuit pieces. Make sure some pieces drop between biscuit gaps so every slice gets sausage in every forkful.

Mix the Eggs:

Whisk up the eggs with milk and heavy cream until totally blended. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Keep whisking until frothy so your casserole puffs up nicely in the oven.

Assemble the Casserole:

Pour your egg mixture slowly over the biscuits and sausage so it soaks in. Top with one and a half cups cheddar and all of the mozzarella cheese. Save some cheddar back for the perfect golden top.

Bake:

Cover the baking dish carefully with foil. Place it in the center of a 350 degree oven and bake for thirty minutes. Take off the foil, sprinkle on the last cheddar, and bake for fifteen to twenty minutes more until the top is melted and golden brown. The casserole should puff up and not jiggle much when done.

Rest and Serve:

Let the finished casserole sit for five to ten minutes before you cut in. This lets the cheese settle and makes clean, neat slices. Garnish generously with chopped parsley or chives and serve warm for best texture.

Pin it

My favorite part of this dish is how the edges of the biscuits turn crisp and buttery right under the cheese. My family always goes for the corners first and I have learned to double the cheese there so nobody fights over it on special mornings.

Storage Tips

After baking let the casserole cool to room temperature before covering and refrigerating. You can store leftovers in airtight containers for up to four days. For longer storage, slice portions and wrap them before freezing. They reheat best in the oven for just ten minutes at 350 degrees to restore crispiness. If you microwave, use a damp paper towel on top to avoid rubbery eggs.

Ingredient Substitutions

Bacon adds smokiness if you do not have sausage. Diced ham is a fun twist and works beautifully for leftover holiday ham. Plant-based crumbles let vegetarians join the table. Sautéed spinach, peppers, or mushrooms can be folded into the egg mixture with no fuss, and even leftover roasted veggies taste great in this base. For dairy-free, use plant-based milk and cheese, just keep the ratios about the same.

Serving Suggestions

Balance this hearty casserole with a light fresh side like a fruit salad. Add a drizzle of hot sauce for the grownups and serve with fresh orange juice or spiced chai for a cheery table. I love putting extra chopped chives out for topping—simple and so fresh. For a brunch gathering, serve it next to cinnamon rolls to please both savory and sweet lovers.

Cultural Notes

This breakfast casserole has roots in comforting Southern family cooking, using fridge staples like biscuits and eggs to stretch a meal across a big table. The version with cheese and sausage became especially popular in the 1980s and 1990s as bake and serve brunch dishes took off for holidays and gatherings. No matter where you are, it brings a genuine spirit of togetherness and makes for happy memories over leftovers.

Pin it

Try this for your next gathering—you’ll be amazed how quickly it disappears. Each bite is cozy, savory, and sure to win new fans around your table.

Frequently Asked Questions

→ Can I use bacon instead of sausage?

Absolutely. Crumbled, cooked bacon or diced ham work well as swaps for sausage in this dish.

→ What type of biscuits should I use?

Refrigerated canned biscuits are easiest, but you can use homemade biscuit dough if preferred.

→ Can I make this bake ahead of time?

Yes, assemble the night before, cover, refrigerate, then bake in the morning for convenience.

→ How do I add more veggies?

Stir in sautéed mushrooms, onions, peppers, or spinach for extra flavor and nutrition.

→ Is the heavy cream necessary?

Heavy cream makes the eggs richer, but all milk or a dairy-free alternative can be used.

→ What cheeses pair well in this breakfast bake?

Cheddar and mozzarella are classic, but try pepper jack, gouda, or Swiss for a different twist.