Cheddar Biscuit and Sausage Egg Bake

If you ask me, breakfast casseroles are one of the smartest ways to feed a crowd.

This hearty egg bake combines flaky biscuits with savory breakfast sausage and melted cheddar cheese. It’s all held together with a simple egg mixture that bakes up fluffy and golden.

The biscuits form a tender base while the sausage adds that classic breakfast flavor everyone loves. The cheese melts into every bite, making each forkful satisfying and comforting.

It’s a filling dish that comes together easily, perfect for lazy weekend mornings or when you have company staying over.

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What Kind of Breakfast Sausage Should I Use?

You can use either bulk breakfast sausage or sausage links for this recipe – if you go with links, just remove the casings and crumble the meat as it cooks. Regular pork breakfast sausage is the classic choice, but turkey or chicken sausage works great if you’re looking for a leaner option. Feel free to pick mild, sage, or spicy sausage depending on your family’s taste preferences. Just make sure to cook it thoroughly and drain off any excess grease before adding it to your casserole, otherwise your bake might end up a bit oily.

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Options for Substitutions

This breakfast bake is pretty forgiving when it comes to swapping ingredients:

• Breakfast sausage: You can easily swap this with bacon, ham, or turkey sausage. If using bacon, cook it until crispy and crumble it. For a vegetarian option, try plant-based sausage crumbles or sautéed mushrooms with some sage.
• Refrigerated biscuits: Any brand of refrigerated biscuits works here – buttermilk, flaky layers, or even the smaller size biscuits. Just adjust the quantity to cover your baking dish. You can also use crescent roll dough cut into pieces.
• Cheddar cheese: Feel free to use whatever cheese you have on hand. Monterey Jack, pepper jack, mozzarella, or a Mexican blend all work great. You can also mix two types of cheese for more flavor.
• Milk: Whole milk gives the best texture, but 2% or even half-and-half work fine. In a pinch, you can use unsweetened almond or oat milk, though the texture will be slightly different.
• Eggs: The eggs are essential for this recipe and shouldn’t be substituted, as they’re what holds the entire casserole together and gives it that classic breakfast bake texture.

Watch Out for These Mistakes While Baking

The biggest mistake with this breakfast bake is not fully cooking your sausage before adding it to the casserole, which can leave you with greasy, undercooked meat and a watery dish – make sure to brown it completely and drain off all the excess fat.

Another common error is cutting your biscuits too large, as bigger pieces won’t cook through properly in the center while the edges might get overdone, so aim for bite-sized quarters or smaller.

To avoid a rubbery texture, whisk your eggs and milk together thoroughly until completely combined, and don’t overbake the casserole – it’s done when the center is just set but still slightly jiggly, as it will continue cooking after you remove it from the oven.

Let the bake rest for about 10 minutes before serving, which helps everything firm up and makes cutting into neat squares much easier.

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What to Serve With Biscuit and Sausage Egg Bake?

This egg bake is pretty filling on its own, but I love serving it with fresh fruit on the side to balance out all that savory goodness. A simple fruit salad with berries, melon, and grapes works great, or you can just slice up some oranges or serve a bowl of mixed berries. If you want something green on the plate, a light arugula salad with a lemony vinaigrette cuts through the richness nicely. For drinks, this pairs perfectly with orange juice, coffee, or even a mimosa if you’re serving it for brunch.

Storage Instructions

Store: This breakfast casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It’s perfect for meal prep since you can grab a piece and reheat it for a quick breakfast throughout the week.

Freeze: You can freeze this egg bake for up to 2 months, which makes it great for busy mornings. Cut it into individual portions and wrap each piece in plastic wrap, then place them all in a freezer-safe bag. This way you can pull out just what you need without thawing the whole thing.

Reheat: Warm up refrigerated portions in the microwave for about 1-2 minutes, or pop them in a 350°F oven for 10-15 minutes until heated through. If reheating from frozen, microwave for 3-4 minutes or bake covered at 350°F for about 25-30 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3350-3700
• Protein: 120-135 g
• Fat: 220-245 g
• Carbohydrates: 200-220 g

Ingredients

For the base:

• 16 oz refrigerated biscuits (I use Pillsbury grands for extra coverage)

For the filling:

• 2 cups shredded cheddar cheese (sharp cheddar for more flavor)
• 16 oz cooked breakfast sausage (browned and drained)

For the custard:

• 8 eggs (room temperature for best blending)
• 1/2 tsp salt
• 1/8 tsp black pepper
• 3/4 cup milk

Step 1: Prepare the Baking Dish and Preheat

• Baking dish

Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.

This ensures even browning and makes cleanup easier.

While the oven preheats, you can move on to assembling your ingredients.

Step 2: Layer the Biscuits, Sausage, and Cheese

• 16 oz refrigerated biscuits
• 16 oz cooked breakfast sausage
• 2 cups shredded cheddar cheese

Cut the refrigerated biscuits into quarters and spread them evenly across the bottom of the prepared baking dish—they don’t need to be perfectly neat as they’ll expand during baking.

Scatter the browned and drained breakfast sausage over the biscuits, then top with the shredded sharp cheddar cheese.

I like using sharp cheddar instead of mild because it gives the bake a more robust, savory flavor that really stands out.

Step 3: Make the Custard Mixture

• 8 eggs
• 3/4 cup milk
• 1/2 tsp salt
• 1/8 tsp black pepper

In a medium bowl, whisk together the room-temperature eggs, milk, salt, and black pepper until completely smooth and well combined.

Room-temperature eggs blend much more smoothly than cold ones, which helps create an even custard.

Make sure there are no visible streaks of egg white in the mixture—proper whisking ensures even cooking throughout the bake.

Step 4: Assemble and Bake

• Assembled dish from Steps 2 and 3

Pour the egg custard mixture slowly and evenly over the layered biscuits, sausage, and cheese, allowing it to soak down through the layers.

Be patient with the pour—this helps the custard penetrate all the way to the bottom.

Place the baking dish in the preheated 375°F oven and bake for 30 to 35 minutes, until the top is golden brown and the center is just set (it should jiggle slightly when gently shaken).

The bake is done when a knife inserted in the center comes out clean or with just a few moist crumbs.

Step 5: Rest and Serve

Remove the bake from the oven and let it rest for 5 minutes before serving.

This allows the structure to set slightly and makes it easier to cut clean portions.

Serve warm and enjoy—this dish is perfect for breakfast, brunch, or even a quick dinner.

Cheddar Biscuit and Sausage Egg Bake

Delicious Cheddar Biscuit and Sausage Egg Bake recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 3525 kcal

Ingredients

  

For the base:

• 16 oz refrigerated biscuits (I use Pillsbury grands for extra coverage)

For the filling:

• 2 cups shredded cheddar cheese (sharp cheddar for more flavor)
• 16 oz cooked breakfast sausage (browned and drained)

For the custard:

• 8 eggs (room temperature for best blending)
• 1/2 tsp salt
• 1/8 tsp black pepper
• 3/4 cup milk

Instructions

 

• Preheat your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. This ensures even browning and makes cleanup easier. While the oven preheats, you can move on to assembling your ingredients.
• Cut the refrigerated biscuits into quarters and spread them evenly across the bottom of the prepared baking dish—they don't need to be perfectly neat as they'll expand during baking. Scatter the browned and drained breakfast sausage over the biscuits, then top with the shredded sharp cheddar cheese. I like using sharp cheddar instead of mild because it gives the bake a more robust, savory flavor that really stands out.
• In a medium bowl, whisk together the room-temperature eggs, milk, salt, and black pepper until completely smooth and well combined. Room-temperature eggs blend much more smoothly than cold ones, which helps create an even custard. Make sure there are no visible streaks of egg white in the mixture—proper whisking ensures even cooking throughout the bake.
• Pour the egg custard mixture slowly and evenly over the layered biscuits, sausage, and cheese, allowing it to soak down through the layers. Be patient with the pour—this helps the custard penetrate all the way to the bottom. Place the baking dish in the preheated 375°F oven and bake for 30 to 35 minutes, until the top is golden brown and the center is just set (it should jiggle slightly when gently shaken). The bake is done when a knife inserted in the center comes out clean or with just a few moist crumbs.
• Remove the bake from the oven and let it rest for 5 minutes before serving. This allows the structure to set slightly and makes it easier to cut clean portions. Serve warm and enjoy—this dish is perfect for breakfast, brunch, or even a quick dinner.