Quick Biscuit And Sausage Egg Bake

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A warm, comforting breakfast that comes together in one dish? Yes, please! This Quick Biscuit and Sausage Egg Bake is the ultimate make-ahead morning meal. With flaky biscuit pieces, savory sausage crumbles, and gooey cheese baked into fluffy eggs, it’s the kind of dish that brings everyone running to the kitchen.

Perfect for weekends, holiday brunches, or busy weekday mornings when you want something hearty but simple, this bake hits all the right notes. The biscuits puff up beautifully, absorbing all that delicious sausage and egg goodness. It’s satisfying, versatile, and most importantly—delicious.

What Kind of Biscuits Should I Use?

For convenience, refrigerated biscuit dough (like the kind in a tube) works perfectly. But if you’ve got homemade biscuits or a favorite drop biscuit mix, those work too! Just be sure to cut or break the dough into small bite-sized chunks so everything bakes evenly.

Ingredients for the Quick Biscuit and Sausage Egg Bake

• 1 (16 oz) can refrigerated biscuit dough, cut into quarters
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: chopped green onions or parsley for garnish

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How To Make the Quick Biscuit and Sausage Egg Bake

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Layer the Base

Spread the biscuit dough pieces evenly over the bottom of the dish. Top with the cooked, crumbled sausage.

Step 3: Add the Cheese

Sprinkle the shredded cheddar cheese evenly over the sausage layer.

Step 4: Mix the Egg Mixture

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Step 5: Pour and Bake

Carefully pour the egg mixture over the layers in the dish. Bake for 30–35 minutes or until the eggs are set and the top is golden. Let rest for 5 minutes before slicing.

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How to Serve and Store This Bake

Serve warm with a side of fruit or a simple green salad for contrast. It’s fantastic on its own, but also great with hot sauce or a dollop of sour cream.

To store, cool the bake completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 300°F until heated through. It also freezes beautifully—wrap slices tightly and store for up to 2 months.

Frequently Asked Questions

Can I use another type of meat?

Absolutely! Swap sausage with bacon, ham, or even a plant-based crumble for a different twist.

Can I make this the night before?

Yes! Assemble everything the night before, cover, and refrigerate. Bake fresh in the morning.

What cheese works best?

Cheddar is classic, but Monterey Jack, pepper jack, or even feta can add fun flavor.

How do I know it’s done baking?

The center should be firm, not jiggly, and a knife inserted should come out clean.

Can I add vegetables?

Definitely! Try sautéed bell peppers, spinach, or mushrooms for extra nutrients.

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Want More Breakfast Ideas?

If you’re loving this Quick Biscuit and Sausage Egg Bake, you might want to check out these savory and sweet breakfast favorites:

• Nutella French Toast Casserole
• Cottage Cheese Egg Bake
• The Ultimate Homemade McGriddle Recipe
• Tasty English Muffin Breakfast Pizza
• Raspberry Crescent Rolls

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so it’s just a click away when morning hunger strikes.

And I’d love to hear how yours turned out—did you stick with sausage or try a twist? Did you sneak in some veggies or top it with hot sauce?

Share your tips and questions in the comments. Let’s make mornings more delicious together.

More recipe inspiration daily on my Pinterest @NinaDishes

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