Can I prepare biscuit breakfast casserole the night before?

Yes, you can assemble the biscuit breakfast casserole the night before. Cover it tightly and refrigerate. Add a few minutes to the baking time when cooking from cold.

What kind of biscuits are best for breakfast casserole?

Flaky canned biscuits are commonly used for biscuit breakfast casserole because they're convenient and provide a great texture. However, you can also use homemade biscuits or refrigerated biscuit dough.

How do you keep a breakfast casserole from being soggy?

To prevent a soggy breakfast casserole, ensure the sausage is well-drained after cooking, and avoid adding too much liquid (milk or eggs). Baking it uncovered towards the end can also help evaporate excess moisture.

What goes well with breakfast casserole?

Biscuit breakfast casserole pairs well with fresh fruit, yogurt, a side salad, or a dollop of sour cream or salsa. Coffee, juice, or milk are great beverage options.

How long can you keep a breakfast casserole in the fridge?

You can typically keep a cooked breakfast casserole in the refrigerator for 3-4 days. Make sure it's stored in an airtight container.

Can you freeze biscuit breakfast casserole?

Yes, you can freeze biscuit breakfast casserole either before or after baking. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before baking (if unbaked) or reheating (if baked).

Biscuit Breakfast Casserole with Fluffy, Golden Biscuits on Top 2026

Biscuit Breakfast Casserole

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This savory bake pairs fluffy biscuits with sausage, cheese, and a rich egg custard for the ultimate cozy meal. It is perfect for a crowd or a slow weekend brunch, and comes together in one pan with minimal effort. The dish is endlessly adaptable and always disappears fast.

Author: Harmony
Prep Time: 15min
Cook Time: 40min
Total Time: 55min
Yield: 8 servings 1x
Category: breakfast
Method: baking
Cuisine: American

Ingredients

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1 pound breakfast sausage, mild or spicy
1 small yellow onion, diced
1 red bell pepper, diced
6 large eggs
1 cup whole milk
1/2 cup heavy cream
1 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1 (16.3 oz) can refrigerated flaky biscuits (8 count)
2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped fresh chives or green onions, for garnish

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large skillet over medium heat, cook sausage, breaking it up, until no longer pink. Add onion and bell pepper; cook 5-7 minutes until softened. Drain excess grease.
In a large bowl, whisk eggs, milk, cream, dry mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
Spread sausage mixture in prepared dish. Sprinkle with 1 1/2 cups cheese. Pour egg mixture evenly over top.
Cut each biscuit into quarters. Scatter biscuit pieces evenly over the casserole.
Sprinkle remaining 1/2 cup cheese over biscuits. Bake 35-40 minutes until biscuits are golden, cheese is bubbly, and center is set.
Let rest 5-10 minutes. Garnish with chives before serving.

Notes

For a make-ahead option, assemble the casserole, cover, and refrigerate overnight before baking. Add 5-10 minutes to bake time if starting from cold. Drain sausage well to prevent sogginess. Letting the casserole rest is key for clean slices.

Nutrition

Serving Size: 8
Calories: 480
Sugar: 5
Sodium: 950
Fat: 32
Saturated Fat: 13
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 28
Fiber: 1
Protein: 22
Cholesterol: 195

Find it online: https://www.homestyletable.com/biscuit-breakfast-casserole/