There’s something magical about the combination of flaky biscuits, savory sausage, and melted cheese that just speaks to the soul. This Cheesy Sausage Biscuit Bake brings together these comfort food favorites in one deliciously satisfying casserole that’s perfect for weekend brunches or easy weeknight dinners.
I developed this recipe on a chilly Sunday morning when my family was craving something hearty and comforting. The aroma of sausage and herbs filled our kitchen, and by the time the golden, bubbly casserole emerged from the oven, everyone was gathered around the table, forks at the ready!
Why You’ll Love This
- Simple ingredients you likely already have on hand
- One-pan meal means minimal cleanup
- Perfectly customizable with your favorite cheese varieties or add-ins
- Great for meal prep—reheats beautifully for busy mornings
- Kid-approved and guaranteed to please even picky eaters
Ingredients
- 450 g breakfast sausage, crumbled
- 8 large eggs
- 240 ml milk (whole or 2%)
- 120 ml heavy cream (optional, for richness)
- 200 g shredded cheddar cheese, divided
- 100 g shredded mozzarella cheese
- 450 g refrigerated biscuit dough, cut into quarters
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- In a skillet over medium heat, brown the crumbled sausage until thoroughly cooked. Drain excess fat and set aside.
- Grease a 23×33 cm baking dish with butter or nonstick spray. Evenly arrange biscuit pieces across the base.
- Distribute the cooked sausage evenly over the biscuit layer.
- In a large bowl, whisk together eggs, milk, heavy cream, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
- Pour the egg mixture over the sausage and biscuits. Scatter 150 g cheddar and all the mozzarella cheese on top, reserving the remaining cheddar for later.
- Cover with foil and bake in a preheated oven at 175°C for 30 minutes. Remove foil, top with leftover cheddar, and continue baking for 15–20 minutes until golden and set.
- Allow to rest for 5–10 minutes. Garnish with freshly chopped parsley or chives. Slice and serve warm.
Tips & Variations
- Spice it up by using hot Italian sausage or adding a dash of red pepper flakes
- Make it veggie-packed by adding diced bell peppers, spinach, or mushrooms to the sausage mixture
- Try different cheese combinations like pepper jack, mozzarella, or a Mexican blend
- For a time-saver, cook the sausage mixture the night before and refrigerate until ready to assemble
- Add a drizzle of maple syrup over the top before serving for a sweet and savory twist
- For extra richness, add 1/4 cup of cream cheese to the egg mixture
Serving Suggestions
This hearty bake is a complete meal on its own, but it pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For brunch gatherings, serve alongside a fresh fruit platter and mimosas for a crowd-pleasing spread.
If you’re serving this for dinner, consider adding roasted vegetables or steamed broccoli on the side to round out the meal.
Notes
- The casserole is done when the center is set and doesn’t jiggle when gently shaken
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 1-2 minutes or until heated through
- If the top is browning too quickly during baking, loosely cover with foil
FAQs
Can I make this ahead of time?
Yes! You can assemble the casserole the night before, cover and refrigerate, then bake in the morning. You may need to add 5-10 minutes to the baking time if cooking from cold.
Can I freeze this casserole?
While you can freeze leftovers, the texture of the biscuits may change slightly upon thawing. For best results, freeze in individual portions and reheat from frozen in the microwave.
What can I substitute for pork sausage?
Turkey or chicken sausage works great as a lighter alternative. For a vegetarian option, try using a plant-based sausage substitute or simply increase the vegetables.
My family doesn’t like eggs. Can I leave them out?
The eggs help bind everything together, but you could reduce to 2 eggs and increase the cheese by 1/2 cup to help maintain the structure of the casserole.
Ingredients
- 450 g breakfast sausage, crumbled
- 8 large eggs
- 240 ml milk (whole or 2%)
- 120 ml heavy cream (optional, for richness)
- 200 g shredded cheddar cheese, divided
- 100 g shredded mozzarella cheese
- 450 g refrigerated biscuit dough, cut into quarters
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley or chives, chopped (for garnish)
Steps
- In a skillet over medium heat, brown the crumbled sausage until thoroughly cooked. Drain excess fat and set aside.
- Grease a 23×33 cm baking dish with butter or nonstick spray. Evenly arrange biscuit pieces across the base.
- Distribute the cooked sausage evenly over the biscuit layer.
- In a large bowl, whisk together eggs, milk, heavy cream, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
- Pour the egg mixture over the sausage and biscuits. Scatter 150 g cheddar and all the mozzarella cheese on top, reserving the remaining cheddar for later.
- Cover with foil and bake in a preheated oven at 175°C for 30 minutes. Remove foil, top with leftover cheddar, and continue baking for 15–20 minutes until golden and set.
- Allow to rest for 5–10 minutes. Garnish with freshly chopped parsley or chives. Slice and serve warm.
Nutrition (per serving)
- Calories: 495 kcal
