Biscuit breakfast casseroles work well for Southern brunches because they feed a group with little last minute work. They layer store bought or homemade biscuits with eggs, cheese, and simple add ins like sausage or veggies. The ten recipes here cover different flavor combinations and dietary needs so you can pick what fits your plans. Each one uses basic ingredients and clear steps that fit into a regular morning routine. You will find the full details and baking times listed under each title below.
Tips for Biscuit Breakfast Casseroles
These tips will help your casseroles bake evenly and taste their best.
Cut the Biscuits First
Quarter each biscuit before adding it to the dish. Smaller pieces absorb the egg mixture better and create a more balanced texture.
Assemble the Night Before
Prepare the egg and meat layers in advance and refrigerate them. Add the biscuits just before baking so they stay fluffy instead of soggy.
Check the Center
Insert a knife into the middle of the casserole after baking. The eggs should be fully set with no wet streaks remaining.
Use a Deep Dish
Choose a 9×13 inch pan with tall sides. The casserole rises as it bakes and needs room to expand without spilling.
Rest Before Serving
Let the finished casserole sit for 10 minutes after it comes out of the oven. This makes it easier to slice into clean portions.
Sausage and Gravy Buttermilk Biscuit Casserole
This casserole turns classic sausage gravy into a hearty brunch dish by baking it over pieces of buttermilk biscuits. The result is a creamy, savory filling with soft, fluffy biscuit bites throughout that soak up the gravy. It works well for weekend mornings when you want something filling that still feels like a Southern breakfast.
The flavors stay simple and familiar with well-seasoned sausage and peppery gravy. The biscuits add just enough structure so each serving holds together without becoming soggy.
Serves 4 people.
Ingredients
- 1 pound ground breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 refrigerated buttermilk biscuits
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8×8 baking dish.
- Cook the sausage in a large skillet over medium heat until browned and crumbled. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- Sprinkle the flour over the sausage and stir for one minute to cook out the raw taste.
- Slowly pour in the milk while whisking. Add the salt and pepper. Continue cooking and stirring until the gravy thickens, about 3 to 4 minutes.
- Cut each biscuit into four pieces and arrange them in the prepared baking dish.
- Pour the hot gravy evenly over the biscuit pieces, then sprinkle the cheddar cheese on top.
- Bake for 25 to 30 minutes until the biscuits are cooked through and the cheese is melted and lightly browned.
Extra Tips
Cut the biscuits into small pieces before adding the gravy so they cook evenly and absorb flavor without staying doughy in the center. If you assemble the dish the night before, cover and refrigerate it, then add an extra 10 minutes to the bake time. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the gravy.Course: Breakfast Cuisine: American Equipment: Large Skillet, 8×8 Baking Dish, Whisk
Cheesy Bacon and Scallion Biscuit Breakfast Bake
This casserole turns refrigerated biscuits into a hearty morning dish loaded with crispy bacon and sharp cheese. The scallions add a fresh bite that balances the richness, making it a good choice for weekend brunch or a make-ahead breakfast when guests are over.
The texture stays soft in the center with golden biscuit edges on top. It works well for feeding a small group without much fuss.
Serves 4 people.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
- 8 slices bacon, cooked and crumbled
- 4 scallions, thinly sliced
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 350 degrees and grease a 9×9 inch baking dish with the butter.
- Scatter the quartered biscuit pieces evenly across the bottom of the dish.
- Sprinkle the crumbled bacon, sliced scallions, and 1 1/2 cups of the cheddar cheese over the biscuits.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Pour the egg mixture over the biscuit and bacon layers, pressing down gently so the biscuits absorb some liquid.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 35 to 40 minutes until the center is set and the top is lightly browned.
- Remove from the oven and let it rest for 5 minutes before slicing.
Extra Tips
Cook the bacon until quite crisp so it stays that way after baking. If you want a milder onion flavor, use only the green parts of the scallions. Leftovers reheat well in a 300 degree oven for 10 minutes to keep the biscuits from turning soggy.Course: Breakfast Cuisine: American Equipment: 9×9 inch baking dish, Skillet, Mixing bowl, Whisk
Country Ham and Red-Eye Gravy Biscuit Casserole
This casserole turns salty country ham and bold red-eye gravy into an easy baked dish that pairs perfectly with flaky biscuits. It works well for weekend brunch or holiday mornings when you want a filling Southern-style meal without much fuss.
The gravy gets its signature flavor from coffee, which balances the richness of the ham and soaks into the biscuits as they bake. The result is a warm, savory casserole with tender centers and a lightly browned top.
Serves 4 people.
Ingredients
- 1 can (8 count) refrigerated biscuits
- 8 ounces country ham, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups brewed coffee
- 1/2 cup milk
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a baking dish.
- Cut each biscuit into quarters and spread them in a single layer in the dish.
- Cook the chopped country ham in a skillet over medium heat for 3 to 4 minutes until lightly browned, then scatter it over the biscuits.
- In the same skillet, melt the butter and whisk in the flour to form a roux.
- Slowly pour in the brewed coffee and milk while whisking, then add the black pepper and cook until the gravy thickens.
- Pour the gravy evenly over the biscuits and ham.
- Bake for 25 to 30 minutes until the biscuits are cooked through and the top is golden.
Extra Tips
Use strong coffee for the gravy so the flavor stands out against the salty ham. If the gravy thickens too much while sitting, add a splash of warm milk before serving. Leftovers reheat best in a covered dish with a little extra coffee or milk stirred in to loosen the sauce.Course: Breakfast Cuisine: American Equipment: Baking Dish, Skillet, Measuring Cups
Spicy Chorizo Jalapeño Cheddar Biscuit Casserole
This casserole brings bold heat from chorizo and fresh jalapeños, balanced by sharp cheddar and soft biscuit pieces throughout. It works well for weekend brunch when you want something hearty with a little kick that still feels comforting and homey. The texture combines creamy egg custard with melty cheese and tender biscuits that soak up the flavors.
Serves 4 people.
Ingredients
- 8 ounces spicy chorizo, crumbled
- 2 fresh jalapeños, seeded and diced
- 1 1/2 cups shredded cheddar cheese, divided
- 1 can (16 ounces) refrigerated biscuit dough, cut into quarters
- 6 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Cook the crumbled chorizo in a skillet over medium heat until browned and cooked through. Drain any excess grease.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Add the cooked chorizo, diced jalapeños, 1 cup of the cheddar cheese, and the quartered biscuit pieces to the egg mixture. Stir gently to combine.
- Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Bake for 35 to 40 minutes until the eggs are set and the biscuits are golden. Let it rest for 5 minutes before serving.
Extra Tips
For the best texture, cut the biscuit dough into even quarters so the pieces cook uniformly. If you prefer milder heat, use only one jalapeño or remove the seeds thoroughly. Leftovers reheat well in a 350-degree oven for 10 minutes to restore the biscuit texture.Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, Baking Dish
Shrimp and Andouille Biscuit Brunch Casserole
This casserole brings together spicy andouille sausage and sweet shrimp in a creamy egg base with a layer of golden biscuits on top. It works well for weekend brunch when you want something hearty that feels special without much fuss. The flavors lean savory and bold with a bit of Southern heat, while the biscuits add a soft, fluffy texture that soaks up the sauce.
Serves 4 people.
Ingredients
- 12 oz andouille sausage, sliced into rounds
- 1 lb medium shrimp, peeled and deveined
- 1 can (8 count) refrigerated buttermilk biscuits
- 6 large eggs
- 1 1/2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 2 tbsp butter
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 375°F and grease a 9×9 inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the andouille sausage and cook until lightly browned, about 4 minutes.
- Add the onion, bell pepper, and garlic to the skillet. Cook until the vegetables soften, about 5 minutes.
- Stir in the shrimp and Cajun seasoning. Cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper, then remove from heat.
- In a mixing bowl, whisk together the eggs, milk, and cheddar cheese until combined.
- Spread the sausage and shrimp mixture evenly in the prepared baking dish. Pour the egg mixture over the top.
- Cut each biscuit into quarters and arrange them over the egg mixture.
- Bake for 30 to 35 minutes until the eggs are set and the biscuits are golden brown.
- Let the casserole rest for 5 minutes, then sprinkle with chopped parsley before serving.
Extra Tips
Cut the biscuits into quarters so they bake evenly and create more crispy edges. If the shrimp are large, halve them before adding so they cook at the same rate as the sausage. Leftovers reheat well in a 350°F oven for 10 minutes to keep the biscuits from getting soggy.Course: Breakfast Cuisine: American Equipment: Large skillet, Mixing bowl, 9×9 inch baking dish, Oven
Creamy Chicken and Vegetable Biscuit Pot Pie Casserole
This casserole turns classic pot pie flavors into a brunch dish by pairing a creamy chicken and vegetable filling with golden biscuits on top. It works well for a weekend gathering when you want a filling one-pan meal that feels both familiar and special.
The sauce stays rich without being heavy, the vegetables add a slight sweetness, and the biscuits bake up crisp on the outside and soft underneath.
Serves 4 people.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 cup frozen peas
- 1 medium onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 8 refrigerated biscuit dough pieces
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9-by-9-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook until the onion turns soft.
- Sprinkle the flour over the vegetables and stir for one minute. Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the milk, thyme, salt, and pepper. Simmer until the sauce thickens.
- Stir in the shredded chicken and frozen peas. Remove the skillet from the heat.
- Pour the mixture into the prepared baking dish. Arrange the biscuit pieces evenly across the top.
- Bake for 25 to 30 minutes until the biscuits are golden brown and the filling bubbles around the edges.
Extra Tips
Let the casserole rest for five minutes before serving so the sauce can set slightly. If you prepare the filling the night before, bring it to room temperature before adding the biscuits and baking to keep the bottom layer from cooling the dough. Leftovers reheat well in a 350-degree oven with a loose foil cover to prevent the biscuits from drying out.Course: Breakfast Cuisine: American Equipment: Large skillet, 9-by-9-inch baking dish, Oven
Mushroom Swiss Spinach Biscuit Vegetarian Casserole
This casserole layers sautéed mushrooms and spinach with Swiss cheese under a topping of golden biscuits. It works well for a weekend brunch when you want a filling vegetarian option that still feels like classic Southern comfort food.
The finished dish has soft, creamy layers beneath crisp biscuits and a mild, savory flavor from the cheese and vegetables.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 1/2 medium onion, diced
- 4 cups fresh spinach
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Swiss cheese
- 1 can (7.5 ounces) refrigerated biscuits
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion and cook until the mushrooms release their liquid and the onion softens.
- Add the spinach to the skillet and stir until it wilts. Remove the skillet from the heat.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Stir the cooked vegetables and half of the Swiss cheese into the egg mixture.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Separate the biscuits and arrange them on top of the egg mixture. Sprinkle the remaining Swiss cheese over the biscuits.
- Bake for 25 to 30 minutes until the eggs are set and the biscuits are golden brown.
Extra Tips
Refrigerate leftovers in an airtight container for up to three days and reheat individual portions in the microwave for one minute. If the biscuits start to brown too quickly during baking, loosely cover the dish with foil for the last ten minutes. You can assemble the casserole the night before, cover it, and bake it straight from the fridge the next morning, adding five extra minutes to the bake time.
Course: Breakfast Cuisine: American Equipment: Large skillet, Mixing bowl, 8×8 baking dishSweet Potato Pecan Biscuit Breakfast Casserole
This casserole combines roasted sweet potatoes with crunchy pecans and tender biscuit pieces for a hearty Southern brunch dish. The sweet and savory mix works well for weekend gatherings or holiday mornings when you want something filling without much fuss.
The texture stays soft in the center with golden biscuit tops, while the pecans add a nice crunch throughout. Cinnamon brings a warm note that pairs nicely with the sweet potatoes.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup chopped pecans
- 1 tube (16 oz) refrigerated biscuit dough, cut into quarters
- 6 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and grease a 9×9 baking dish.
- Melt the butter in a large skillet over medium heat. Add the cubed sweet potatoes, cinnamon, salt, and pepper. Cook for 8 to 10 minutes until the potatoes start to soften.
- In a mixing bowl, whisk together the eggs and milk until smooth.
- Scatter half the biscuit pieces in the bottom of the baking dish. Top with the cooked sweet potatoes, half the cheese, and half the pecans.
- Add the remaining biscuit pieces, then pour the egg mixture evenly over everything. Sprinkle the rest of the cheese and pecans on top.
- Bake for 30 to 35 minutes until the eggs are set and the biscuits turn golden brown on top. Let it rest for 5 minutes before serving.
Extra Tips
Toast the pecans in a dry skillet for a few minutes before adding them if you want extra crunch. You can assemble the whole dish the night before and bake it fresh in the morning. Leftovers reheat well in the oven at 350°F for 10 minutes to keep the biscuits from getting soggy.Course: Breakfast Cuisine: American Equipment: 9×9 Baking Dish, Large Skillet, Mixing Bowl
Apple Sage Sausage Biscuit Casserole
This casserole layers browned apple sage sausage with chunks of fresh apple and soft biscuit pieces in a simple egg custard. The mix of savory sausage and sweet apple gives it a balanced flavor that suits a relaxed Southern brunch.
It works well for family mornings or small gatherings when you want something hearty but easy to prepare ahead. The finished dish has a golden top with tender biscuits throughout and a light savory aroma from the sage.
Serves 4 people.
Ingredients
- 12 oz apple sage sausage, casings removed
- 2 medium apples, peeled and diced
- 1 small onion, diced
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 can (8 count) refrigerated biscuits
- 1 tbsp fresh sage, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and grease an 8×8 inch baking dish. Cut each biscuit into quarters and set aside.
- In a skillet over medium heat, cook the sausage and onion until the sausage is browned and the onion softens, breaking up the meat as it cooks.
- Add the diced apples to the skillet and cook for 3 minutes until they begin to soften. Remove from heat.
- In a mixing bowl, whisk the eggs, milk, chopped sage, salt, and pepper until combined.
- Spread the quartered biscuits in the bottom of the baking dish. Top with the sausage and apple mixture, then pour the egg mixture evenly over everything. Sprinkle the cheese on top.
- Bake for 30 to 35 minutes until the eggs are set and the top is golden. Let it rest for 5 minutes before serving.
Extra Tips
Use firm apples like Granny Smith so they hold their shape during baking and add a slight tartness that balances the sausage. You can assemble the dish the night before, cover it, and bake fresh in the morning. Leftovers reheat well in a 350°F oven for 10 minutes to restore the biscuit texture.Course: Breakfast Cuisine: American Equipment: Skillet, Baking Dish, Mixing Bowl
Pimento Cheese Tomato Biscuit Brunch Casserole
This casserole brings together flaky biscuits, creamy pimento cheese, and fresh tomatoes in one pan. It works well for weekend brunch when you want something hearty without much hands-on time.
The finished dish has soft biscuit layers that soak up the egg custard, bright tomato slices, and pockets of melted pimento cheese throughout. It feels like a Southern classic in casserole form.
Serves 4 people.
Ingredients
- 4 baked biscuits, torn into bite-size pieces
- 2 medium tomatoes, sliced
- 1 cup prepared pimento cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease an 8×8 baking dish.
- Spread the torn biscuit pieces evenly across the bottom of the dish. Layer the tomato slices over the biscuits. Dot the pimento cheese in small spoonfuls across the tomatoes.
- In a mixing bowl, whisk the eggs, milk, salt, and pepper until smooth. Pour the egg mixture over the layers in the dish, pressing down gently so the liquid reaches the biscuits.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Use day-old biscuits so they hold their shape better after soaking in the egg mixture. If your pimento cheese is very thick, stir in a tablespoon of milk to help it spread more easily. Leftovers reheat well in a 300°F oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: Baking dish, Mixing bowl, Oven
