This Buttermilk Biscuit Breakfast Casserole is warm, hearty, and full of comfort. It’s made with fluffy homemade biscuits, savory sausage, cheesy eggs, and a touch of green onion. Perfect for weekend brunch or meal prep for the week ahead.
For more irresistible breakfast recipes, try our southern hashbrown casserole or cranberry coffee cake next!
Why You Will Love This Recipe
- Made from scratch with simple, cozy ingredients
- All-in-one meal with protein, carbs, and flavor in every bite
- Make-ahead friendly for stress-free mornings
- Easy to customize to fit your taste or dietary needs
Important Ingredients and Substitution Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Flour. All-purpose, spooned and leveled for light biscuits. For a classic, try our southern buttermilk biscuits next!
- Cold Butter. Cut into the flour for flaky, tender biscuits. Use unsalted for best control over salt.
- Buttermilk. Makes biscuits soft and tender and adds creaminess to the egg mixture.
- Sausage. Any breakfast sausage works. Turkey or plant-based options are great too.
- Cheese. Cheddar is a favorite, but feel free to use your favorite melty cheese. Try our cheddar jalapeno biscuits next!
- Green onions. Add brightness and flavor, but optional if you’re not a fan.
How to Make This Recipe
Step 1. Preheat the oven to 375°F and grease a 9x13-inch baking dish. Make the biscuit dough by mixing the dry ingredients, cutting in cold butter, and stirring in buttermilk until the dough comes together.
Step 2. Shaped a biscuit dough into a bar and set it aside.
Step 3. Whisk the eggs, buttermilk, cheese, green onions, melted butter, salt, and pepper.
Step 4. Layer the sausage in the bottom of the baking dish.
Step 5. Pour the egg mixture over the sausage and cheese. Drop spoonfuls of biscuit dough evenly over the top.
Step 6. Bake for 35 to 45 minutes, until the top is golden and the center is set.
Variations
- Add veggies like spinach, bell peppers, or mushrooms
- Swap in spicy sausage or hot sauce for heat
- Try a blend of cheeses for more depth
- Make muffin-sized portions for individual breakfasts
Recipe FAQs
Yes, just cut into smaller pieces before topping the casserole.
Look for golden biscuits and a set center. A toothpick should come out clean.
Definitely. You can leave it out or use a veggie substitute.
Make-Ahead and Storing Instructions
- Make ahead: Assemble everything, cover, and refrigerate overnight. Bake in the morning
- Storage: Keeps in the fridge for up to 4 days
- Freezing: Freeze baked casserole in portions. Reheat in the microwave or oven
Tips for Success
- Use very cold butter and cut it in quickly to keep the dough light
- Don’t overmix the dough. Less handling means fluffier biscuits
- Let the casserole rest for 5 to10 minutes before slicing
- A cookie scoop makes evenly sized biscuit tops
And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.
Philippians 4:7
If you tried this Buttermilk Biscuit Breakfast Casserole recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Buttermilk Biscuit Breakfast Casserole
Ingredients
For the Biscuits:
- 2 ½ cups all-purpose flour - spooned and leveled
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking soda
- 10 tablespoons cold unsalted butter - cut into small cubes
- ⅔ - 1 cup cold buttermilk
For the Breakfast Casserole:
- 1 ½ cups cooked - crumbled breakfast sausage
- 10 large eggs
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onions
- 2 tablespoons melted unsalted butter
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F.
- Grease a 9x13-inch baking dish with butter and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and baking soda.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.
- Pour in ½ cup of cold buttermilk and mix gently with a wooden spoon.
- Add more buttermilk a tablespoon at a time if needed until the dough holds together and is slightly sticky but not wet. Set the dough aside.
- In a separate large bowl, whisk together the eggs, 1 cup buttermilk, shredded cheese, sliced green onions, melted butter, black pepper, and salt.
- Spread the cooked sausage evenly across the bottom of the prepared baking dish.
- Sprinkle the sausage with shredded cheese (if not mixed into the egg mixture).
- Pour the egg mixture over the sausage layer.
- Using a large spoon or 2-tablespoon cookie scoop, drop biscuit dough in evenly spaced portions over the top of the egg mixture.
- Bake for 35 to 45 minutes, or until the biscuits are golden brown and the center is set.
- Let the casserole cool for 5 to 10 minutes before serving.
Notes
- Make ahead: Assemble everything, cover, and refrigerate overnight. Bake in the morning
- Storage: Keeps in the fridge for up to 4 days
- Freezing: Freeze baked casserole in portions. Reheat in the microwave or oven
- Use very cold butter and cut it in quickly to keep the dough light
- Don’t overmix the dough—less handling means fluffier biscuits
- Let casserole rest for 5–10 minutes before slicing
- A cookie scoop makes evenly sized biscuit tops
Ash
this casserole is delicious! I used smoked sausage and it turned out great.