This Southern Breakfast Casserole is my go-to for lazy weekend mornings and holiday brunches. It's a hearty combination of savory sausage, fluffy biscuits, sharp cheddar, and a rich egg custard that bakes up golden and bubbling.
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What sets this casserole apart is its simplicity and reliability. You can assemble it the night before, pop it in the oven in the morning, and serve a crowd without breaking a sweat. The result is a comforting, satisfying dish that tastes like a warm hug on a plate.
Whether you're feeding your family on a Saturday or bringing a dish to a potluck, this casserole delivers every time. It's customizable, forgiving, and absolutely delicious.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) breakfast sausage
Use mild or hot sausage depending on your spice preference. For a leaner option, try turkey sausage.
6 large eggs
Room temperature eggs blend better into the custard. If you're out, you can use 5 extra-large eggs.
2 cups (480ml) whole milk
Whole milk makes the casserole creamier. You can substitute with 2% or a mix of half-and-half for richness.
1 tsp dry mustard
Adds a subtle tang and helps emulsify the custard. If you don't have it, use 1 tsp Dijon mustard.
1/2 tsp salt
Adjust to taste, especially if your sausage is heavily seasoned.
1/4 tsp black pepper
Freshly ground is best for flavor.
8 oz (225g) sharp cheddar cheese, shredded
Sharp cheddar gives the best flavor. You can also use a mix of cheddar and Monterey Jack.
1 can (16.3 oz / 460g) refrigerated buttermilk biscuits (8 count)
Flaky layers add texture. You can use homemade biscuit dough if you prefer.
2 tbsp unsalted butter, melted
For brushing the top before baking, adds a golden sheen.
Tips & Tricks
Don't overmix the egg custard
whisk just until combined to avoid a dense texture.
- If making ahead, let the casserole sit at room temperature for 20 minutes before baking to ensure even cooking.
- Use a deep 9×13-inch baking dish to prevent overflow as the biscuits rise.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the Sausage
In a large skillet over medium heat, cook the sausage, breaking it into small crumbles, until browned and cooked through, about 8-10 minutes. Drain excess fat and spread the sausage evenly in the prepared dish.
3. Whisk the Custard
In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined and slightly frothy.
4. Layer the Cheese
Sprinkle half of the shredded cheddar over the sausage in the dish.
5. Cut and Arrange Biscuits
Cut each biscuit into quarters and arrange the pieces evenly over the sausage and cheese.
6. Pour the Custard
Slowly pour the egg mixture over the biscuit pieces, ensuring everything is moistened. Press down gently to submerge the biscuits.
7. Top with Cheese
Sprinkle the remaining cheddar cheese over the top, then brush the melted butter over the cheese.
8. Bake to Golden
Bake for 35-40 minutes, until the top is golden brown, the edges are bubbling, and the center is set (internal temperature reaches 160°F/71°C).
9. Rest and Serve
Let the casserole rest for 5-10 minutes before slicing. This helps it hold its shape when serving.
Delicious Variations
Veggie Lovers
Add sautéed bell peppers, onions, and spinach to the sausage layer.
Spicy Southwestern
Use chorizo, add diced green chiles, and swap cheddar for pepper jack.
Ham and Swiss
Replace sausage with diced ham and use Swiss cheese for a different flavor profile.
How to Store Southern Breakfast Casserole
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze the fully baked and cooled casserole, wrapped tightly, for up to 2 months.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or cover with foil and warm in a 350°F (175°C) oven for 10-15 minutes.
Frequently Asked Questions
Q: Can I make this casserole the night before?
Yes, assemble the casserole completely, cover, and refrigerate overnight. Bake the next morning, adding 5-10 minutes to the baking time since it starts cold.
Q: Can I use frozen biscuits?
Yes, thaw the biscuits according to package directions before cutting and adding to the casserole.
Q: How do I know when the casserole is done?
It's done when the top is golden brown, the edges are bubbly, and the center is set with an internal temperature of 160°F (71°C).
Q: Can I substitute the sausage with bacon?
Yes, cook and crumble bacon, but reduce the salt since bacon is saltier.
Q: What can I serve with this casserole?
A fresh fruit salad, roasted potatoes, or a simple green salad complement it well.
I hope you enjoy this Southern Breakfast Casserole as much as my family does. If you try it, let me know in the comments below! Don't forget to share your photos on social media and tag me. Happy cooking!
Southern Breakfast Casserole
Easy Southern Breakfast Casserole with sausage, cheese, and biscuits—a creamy, hearty make-ahead dish perfect for weekend brunch.
🧂 Ingredients
- 1 lb (450g) breakfast sausage
- 6 large eggs
- 2 cups (480ml) whole milk
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz (225g) sharp cheddar cheese, shredded
- 1 can (16.3 oz / 460g) refrigerated buttermilk biscuits (8 count)
- 2 tbsp unsalted butter, melted
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- 2Cook the Sausage — In a large skillet over medium heat, cook the sausage, breaking it into small crumbles, until browned and cooked through, about 8-10 minutes. Drain excess fat and spread the sausage evenly in the prepared dish.
- 3Whisk the Custard — In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined and slightly frothy.
- 4Layer the Cheese — Sprinkle half of the shredded cheddar over the sausage in the dish.
- 5Cut and Arrange Biscuits — Cut each biscuit into quarters and arrange the pieces evenly over the sausage and cheese.
- 6Pour the Custard — Slowly pour the egg mixture over the biscuit pieces, ensuring everything is moistened. Press down gently to submerge the biscuits.
- 7Top with Cheese — Sprinkle the remaining cheddar cheese over the top, then brush the melted butter over the cheese.
- 8Bake to Golden — Bake for 35-40 minutes, until the top is golden brown, the edges are bubbling, and the center is set (internal temperature reaches 160°F/71°C).
- 9Rest and Serve — Let the casserole rest for 5-10 minutes before slicing. This helps it hold its shape when serving.
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