Quick Biscuit And Sausage Egg Bake

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Golden, cheesy, and irresistibly savory, this Quick Biscuit and Sausage Egg Bake is the ultimate comfort breakfast that feels indulgent but is incredibly easy to pull off. With buttery biscuits forming a fluffy base, crumbled sausage adding hearty flavor, and a layer of perfectly set eggs bringing it all together, this dish is a warm hug on a chilly morning—or a standout brunch that’s ready in no time.

Whether you’re prepping for a laid-back weekend breakfast or need a no-fuss dish for a crowd, this bake delivers big. It’s the kind of recipe that doesn’t just fill your kitchen with mouthwatering aromas, but also wins over guests with every cheesy, golden bite. You can prep it ahead of time, bake it fresh, and serve it straight from the pan—simple, hearty, and soul-satisfying.

Why You’ll Love This Quick Biscuit And Sausage Egg Bake

• Combines classic breakfast ingredients into one warm, cheesy casserole
• Super fast prep using refrigerated biscuit dough
• Ideal for brunch, holidays, or make-ahead weekday breakfasts
• Feeds a crowd with minimal effort
• Easily customizable with veggies, bacon, or different cheeses

Preparation Phase & Tools to Use

To prepare this comforting egg bake, you’ll need a few essential kitchen tools:

• Large Skillet: For browning the sausage evenly.
• Mixing Bowl: To whisk together the eggs, milk, and seasonings smoothly.
• 9×13-inch Baking Dish: Provides the right depth for even baking and beautiful layering of biscuits, sausage, and eggs.
• Whisk: Ensures a well-blended egg mixture.
• Spatula or Spoon: Helpful for layering and stirring ingredients.

Each tool plays a role in making the prep seamless and clean-up easy, giving you more time to enjoy the dish rather than fuss over it.

Preparation Tips

Start by preheating your oven so it’s hot and ready when your dish is assembled. Cook the sausage until fully browned—this step is key to developing that savory base flavor. Use paper towels to blot excess grease so your bake doesn’t turn out greasy. When cutting the biscuit dough, keep pieces bite-sized so they bake evenly and fluff up just right. Make sure to evenly distribute sausage and cheese throughout the dish for every bite to be balanced. Finally, don’t overbake—the casserole is done when the center is just set and the top is golden brown.

Ingredients for this Quick Biscuit And Sausage Egg Bake

• 1 can (16 oz) refrigerated biscuit dough, cut into quarters
• 1 lb breakfast sausage (pork or turkey), casing removed
• 6 large eggs
• 1 cup whole milk (or half-and-half for creamier texture)
• 1 1/2 cups shredded cheddar cheese (sharp or mild)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• Optional toppings: chopped green onions, hot sauce, or diced bell peppers

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Set aside. This ensures the biscuit pieces won’t stick and will develop that golden crust.

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Step 2: Cook the Sausage

In a large skillet over medium heat, crumble and cook the sausage until browned and fully cooked, about 6-8 minutes. Drain off excess grease using a slotted spoon or paper towel. Set the sausage aside to cool slightly.

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Step 3: Cut and Layer the Biscuits

Open the can of biscuit dough and cut each biscuit into quarters. Evenly scatter the dough pieces across the bottom of the greased baking dish. This creates the fluffy, golden base layer.

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Step 4: Add the Sausage and Cheese

Sprinkle the cooked sausage evenly over the biscuit pieces. Then top with shredded cheddar cheese. Make sure to cover all areas so each slice has a good mix of sausage and cheese.

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Step 5: Whisk the Egg Mixture

In a medium mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. This mixture is the creamy, savory binder that holds the bake together.

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Step 6: Pour and Bake

Slowly pour the egg mixture over the sausage, cheese, and biscuits in the dish. Tilt the dish slightly if needed to ensure even distribution. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the center is set. A knife inserted in the middle should come out clean.

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Step 7: Cool Slightly and Serve

Let the egg bake cool for 5-10 minutes before slicing. This allows it to set further and makes serving easier. Add optional toppings like chopped green onions or a drizzle of hot sauce for extra flavor.

Notes

This Quick Biscuit and Sausage Egg Bake can easily be tailored to your preferences. You can use spicy sausage for extra heat, add veggies like spinach or mushrooms, or swap in a different cheese like Monterey Jack or pepper jack for a flavor twist. It’s also perfect for meal prep—just reheat slices in the microwave or oven when you’re ready to eat. The biscuit base stays surprisingly tender and fluffy even after reheating.

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Watch Out for These Mistakes While Cooking

• Overcooking the bake: This can lead to a dry, rubbery texture. Always check for doneness at the 35-minute mark.
• Skipping the grease drain: Not draining the sausage well can make the dish greasy and soggy on the bottom.
• Pouring eggs unevenly: Ensure the egg mixture is evenly distributed across the whole dish so all the ingredients are bound together.
• Using raw biscuit dough in cold oven: Always preheat the oven first to help the biscuits rise properly and bake through.

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Storage Instructions

Let any leftovers cool completely before storing. Slice into individual portions and store in an airtight container in the refrigerator for up to 4 days. To freeze, wrap slices in plastic wrap and place in a freezer bag or container—good for up to 2 months. Reheat in the microwave for 1-2 minutes or in the oven at 325°F until heated through.

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Estimated Nutrition

• Serving Size: 1 square (approx. 1/8 of pan)
• Calories: ~340
• Protein: 15g
• Carbohydrates: 20g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 145mg
• Sodium: 670mg
• Fiber: 1g
• Sugar: 2g

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Frequently Asked Questions

What type of sausage works best?

Breakfast sausage—either pork or turkey—works great. You can use spicy or mild depending on your taste.

Can I make this ahead of time?

Yes! Assemble everything the night before, cover it, and refrigerate. In the morning, just bake as directed.

Do I have to use canned biscuit dough?

Canned dough makes it quicker, but you can also use homemade biscuit dough—just make sure it’s portioned into small chunks.

Can I make it vegetarian?

Absolutely! Swap the sausage with plant-based crumbles or sautéed vegetables.

Can I use egg whites instead of whole eggs?

Yes, you can substitute egg whites or use a carton of egg substitute. Just adjust for equivalent volume.

How do I know when it’s fully baked?

Insert a knife into the center—if it comes out clean, it’s ready. The top should also be golden brown.

What cheese works besides cheddar?

Try Monterey Jack, Swiss, mozzarella, or a mix for a unique flavor profile.

Can I double the recipe?

Yes, just use a larger baking dish (or two 9×13 pans), and add 5–10 minutes to the baking time.

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Conclusion

The Quick Biscuit and Sausage Egg Bake is a simple, satisfying breakfast that checks all the boxes—hearty, flavorful, and easy to prep. It’s perfect for feeding a crowd or stocking your fridge with ready-to-go morning meals. Whether you’re cooking for a weekend brunch or making weekday breakfasts stress-free, this egg bake is a dependable, delicious choice every time.

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