Pin This hearty sausage and biscuit breakfast casserole has become my signature dish for weekend family gatherings. Combining fluffy biscuits, savory sausage, and creamy eggs, it creates the perfect comfort food that reminds me of slow mornings on my grandmother's farm.
I first created this breakfast bake when hosting my in-laws for a holiday weekend. Everyone loved it so much that it's now requested at every family gathering, and I've perfected little tweaks over the years that make it absolutely foolproof.
Ingredients
- Breakfast sausage: the foundation of flavor in this dish. I prefer using a high-quality pork breakfast sausage with a touch of sage, but turkey sausage works beautifully for a lighter option.
- Yellow onion: adds a sweet aromatic base that mellows beautifully as it cooks. Choose firm onions with tight, papery skin for the freshest flavor.
- Red bell pepper: brings color and a touch of sweetness. Look for peppers that feel heavy for their size with glossy, firm skin.
- Green onions: add a fresh, mild bite as garnish. Optional but highly recommended for that professional finishing touch.
- Large eggs: provide structure and richness. Farm-fresh eggs with vibrant orange yolks create the most luxurious texture.
- Whole milk: creates creaminess throughout the casserole. The fat content is important here for the best texture, but 2% will work in a pinch.
- Cheddar and Monterey Jack cheeses: the perfect melting duo. Always grate your own from blocks rather than using pre-shredded for superior melting quality.
- Butter: adds richness and helps brown the biscuits. European-style butter with higher fat content creates the best flavor.
- Refrigerated biscuit dough: the magic ingredient that puffs up during baking. I prefer the flaky layered variety for more texture.
- Seasonings: salt, pepper, smoked paprika, and garlic powder create the perfect savory profile. The smoked paprika is my secret weapon for depth.
Instructions
- Brown the sausage:
- Place your large skillet over medium heat and add the breakfast sausage. Break it into small, even pieces with a wooden spoon while it cooks. You want to achieve a deep golden brown color on the meat, which takes about 5 to 7 minutes. This caramelization builds incredible flavor. If there's excessive fat after cooking, drain it off, but leave a tablespoon or so for sautéing the vegetables.
- Cook the aromatics:
- Add your finely chopped onion and diced red bell pepper to the browned sausage. Sauté everything together for 3 to 4 minutes, stirring occasionally. The vegetables should soften but not brown too much. You'll know they're ready when the onions become translucent and slightly golden at the edges. Remove the skillet from heat and let the mixture cool slightly.
- Prepare the egg mixture:
- In a large mixing bowl, crack 6 eggs and whisk them vigorously until they're light and frothy. Pour in the milk and melted butter, continuing to whisk until well combined. Add your seasonings salt, pepper, smoked paprika, and garlic powder and whisk again to distribute the flavors evenly throughout the mixture.
- Combine all components:
- Gently fold the quartered biscuit pieces into the egg mixture using a rubber spatula. The biscuits will absorb some of the liquid, which is exactly what you want. Next, fold in the cooled sausage mixture, making sure everything is evenly distributed. Finally, add half of both cheeses and fold just until combined. Don't overmix or you'll deflate the egg mixture.
- Assemble and bake:
- Pour the entire mixture into your greased baking dish, using your spatula to spread it evenly to the corners. Sprinkle the remaining cheese over the top in an even layer. Place the dish in your preheated oven and bake for 35 to 40 minutes. You'll know it's done when the center is set but still slightly jiggly, and the top is beautifully golden brown. For extra color, broil for 2 to 3 minutes, watching carefully to prevent burning.
Pin The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power years ago when I accidentally grabbed it instead of regular paprika, and the subtle smokiness it adds has made this dish unforgettable. My nephew, who normally refuses eggs in any form, asks for seconds every time I make this casserole.
Make-Ahead Options
This breakfast bake is perfect for busy mornings when you want something delicious without the work. You can prepare the entire casserole the night before, cover it tightly with plastic wrap, and refrigerate. In the morning, remove it from the refrigerator while your oven preheats, then bake as directed, adding about 5-10 minutes to the baking time since you're starting with cold ingredients. The biscuits will absorb more of the egg mixture overnight, creating an even more cohesive texture that many people prefer.
Ingredient Substitutions
This recipe welcomes many variations based on what you have on hand. The breakfast sausage can be swapped for cooked and crumbled bacon, diced ham, or even plant-based sausage for vegetarians. The cheeses are flexible too. Try pepper jack for a spicy kick, Gruyère for sophistication, or a Mexican blend for a southwestern twist. Milk alternatives like unsweetened almond milk or oat milk can work, though the texture may be slightly less creamy. For the biscuits, crescent roll dough makes a buttery alternative, or you can use cubed sourdough bread for a more rustic approach.
Serving Suggestions
While this breakfast bake is substantial enough to stand alone, I love creating a complete brunch spread around it. Serve alongside a fresh fruit salad with berries and mint for a bright contrast to the savory casserole. A simple arugula salad dressed with lemon and olive oil makes an unexpectedly perfect pairing. For a special occasion, offer mimosas or a build-your-own Bloody Mary bar. If serving for dinner, pair with a crisp green salad and roasted vegetables for a satisfying breakfast-for-dinner experience that everyone will love.
Seasonal Adaptations
Spring additions fresh asparagus and goat cheese Summer updates add diced zucchini and fresh basil Fall variation incorporate diced apple and sage Winter twist mix in roasted butternut squash and thyme
Success Stories
I've received countless messages from friends who've made this recipe for everything from Christmas morning to camping trips (in foil pans over campfires). One friend credits this dish for impressing her future mother-in-law during their first meeting, while another makes individual portions in muffin tins for her children's breakfast throughout the school week. The versatility and reliability of this breakfast bake have made it a true keeper in many family recipe collections beyond just my own.
Pin This Prairie Style Sausage and Biscuit Breakfast Bake celebrates the hearty, comforting food tradition of American farmhouse cooking. The combination of biscuits and sausage gravy in casserole form speaks to our love of practical, filling meals that bring people together around the table. I hope this recipe finds a special place in your family's tradition just as it has in mine.
Recipe Questions & Answers
- → Can I prepare this breakfast bake the night before?
Yes! You can brown the sausage with vegetables and prepare the egg mixture the night before. Store these components separately in the refrigerator. In the morning, cut the biscuits, combine all ingredients, and bake. This saves about 15 minutes of preparation time.
- → What can I substitute for the refrigerated biscuit dough?
You can substitute homemade biscuit dough, crescent roll dough, or even cubed bread for a more traditional breakfast casserole texture. For a lower-carb option, consider using small cauliflower florets or additional vegetables.
- → How do I know when the breakfast bake is fully cooked?
The breakfast bake is done when the center is set (not jiggly), the biscuits are puffed and golden, and the internal temperature reaches 165°F (74°C). A knife inserted in the center should come out clean with no raw egg mixture.
- → Can I freeze leftovers of this breakfast bake?
Yes, leftovers freeze well for up to 3 months. Cut into individual portions, wrap tightly in plastic wrap and foil, then place in freezer bags. Reheat covered in a 350°F (175°C) oven until heated through or microwave on medium power.
- → What sides pair well with this breakfast casserole?
Fresh fruit salad, yogurt parfaits, or a simple green salad balance the richness of this dish. For a heartier meal, serve with crispy hash browns, roasted potatoes, or grilled tomatoes. Don't forget coffee, orange juice, or mimosas for brunch!
- → How can I make this breakfast bake spicier?
Add heat by using spicy breakfast sausage, including diced jalapeños or green chilies with the vegetables, adding crushed red pepper flakes to the egg mixture, or incorporating pepper jack cheese instead of Monterey Jack. Serve with hot sauce on the side.