Biscuit Breakfast Bake

This biscuit breakfast bake couldn’t be easier to make — just a handful of simple ingredients you probably already have on hand, and it’s a total dump-and-bake situation. Perfect for slow weekend mornings!

Biscuits, sausage, eggs, repeat.

• This is the kind of recipe that pairs perfectly with a slow, snuggly Sunday morning, iced coffee at home, and binging your favorite show on Netflix.
• It couldn’t be easier. Crumble, layer, pour, and bake. That’s it!
• Flaky biscuits soak up a cheesy, savory egg custard while the sausage adds a salty, hearty bite in every forkful.

Here’s what you’ll need.

Here’s how it all comes together.

HEAT OVEN + PREP PAN. Preheat your oven to 350 degrees and grease a 9×13 baking dish with butter or cooking spray.

LAYER BISCUITS. Snip each biscuit into 4 pieces with clean kitchen scissors and scatter them in a single layer over the sausage.

COOK SAUSAGE. Brown the sausage in a pan over medium-high heat, crumbling it with a spatula as it cooks. Spread it in an even layer across the bottom of the prepared pan.

MAKE EGG MIXTURE. Whisk together the eggs, half and half, shredded cheese, green onion, salt, garlic powder, onion powder, and pepper. Pour it evenly over the sausage and biscuits, smoothing out any clumps of cheese with a spatula.

BAKE. Bake uncovered for about 30 minutes, until the top is golden brown. Tent loosely with foil and bake 5 more minutes, until the eggs are set in the middle.

GARNISH + SERVE. Let it cool for 5-10 minutes, then slice, garnish with extra green onion, and dig in.

Things I learned while testing this recipe.

• Cut the biscuits smaller than feels necessary. Bigger chunks stay doughy in the middle, and nobody wants a raw biscuit surprise.
• If your sausage is on the fattier side, drain it before layering it in the pan; otherwise, you’ll end up with a greasy bottom layer instead of a golden one.
• Sharp cheddar makes a real difference here since the cheese is doing a lot of the flavor work. Mild cheddar works too, but sharp gives it more punch.
• A knife gently stuck into the center of the breakfast bake is the best way to tell if it’s done. If you pierce the casserole and see that the eggs in the middle aren’t set yet, just keep on baking.
• Give it the full 5-10 minutes to rest before slicing. That rest time is what keeps your slices from falling apart when you serve them.

The perfect make-ahead breakfast.

• This is exactly the kind of recipe I want in my back pocket for weekend mornings, holiday guests, or anytime I don’t want to think before 7am.
• You can fully assemble it the night before. Sausage, biscuits, egg mixture, all of it. Cover tightly, and pop it in the fridge.
• In the morning, just slide it into the oven (you may need a few extra minutes since it’s starting cold) and let it do its thing while you relax.
• It also reheats beautifully in individual squares throughout the week, so it doubles as an easy grab-and-go breakfast for busy mornings, not just a one-time brunch situation.

Here’s what I’d serve with this.

• herby roasted baby potatoes
• croissant French toast casserole
• ham + cheese croissant casserole
• easy air fryer French toast
• easy pizza dough cinnamon rolls

Just in case you have leftovers.

• STORING: Let the bake cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
• FREEZING: Slice into individual portions, wrap tightly in plastic wrap or foil, and freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
• REHEATING: Warm individual slices in the microwave in 30-second increments until heated through, or reheat in a 350-degree oven for 10-15 minutes if you want to keep the biscuit topping a bit crispier.

More easy breakfast recipes for your eating pleasure.