Biscuit Breakfast Casserole

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The other day, I had 6 leftover biscuits sitting on my counter. It seemed like a waste to leave them sitting there. I contemplated warming them up and eating them with some jam, but quickly decided that probably wasn’t the best idea. So I started thinking of other ways I could use them up.

I thought of making biscuits and gravy for dinner, but with just 6 biscuits left, I knew that would never be enough for my hungry family. Sure, I could have just made more biscuits, but my goal was to use up what I already had, not make more.

Then it hit me that I could probably use them to make a breakfast casserole. I have plenty of breakfast casserole variations that I love, but I’ve only ever used bread, croutons or potatoes. At the very least, I figured it wouldn’t be horrible.

It wasn’t horrible at all! In fact, it was so good that I think this has now become my favorite way to use up leftover biscuits.


Biscuit Breakfast Casserole

For the biscuits (enough to make 6, or use leftover biscuits, if you have any.)

  • 1 1/2 c. flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 3 T. butter or margarine, cut into small pieces
  • 1/3-1/2 c. milk

Combine flour, baking powder and salt. Cut in butter or margarine until crumbly. Slowly add milk, adding just enough to form a soft but not sticky dough. Knead about 8-10 times. Roll out, cut into biscuits or drop onto baking sheet. Bake at 375 degrees for 8-12 minutes, just until lightly golden brown.

For casserole

  • 1 lb. bulk pork sausage
  • 3 T. flour
  • 3 1/2 c. milk, divided
  • 1/4 t. black pepper
  • 4 eggs
  • Salt and pepper, to taste
  • 1 c. shredded cheddar cheese

1. Grease a 13×9 casserole dish. Cut 6 biscuits into cubes and layer in the bottom of the dish.


2. Cook sausage in a skillet until browned and fully cooked. Remove from skillet with a slotted spoon and spoon on top of the cut biscuits. Then drain all but 3 T. of the grease from the skillet. Whisk in flour and cook for 2 minutes. Slowly add 1 1/2 c. milk, bring to a boil and simmer until thickened to desired gravy consistency. Stir in 1/4 t. black pepper.

3. In a bowl, whisk together eggs and 2 c. milk. Season with salt and pepper to taste. Pour into casserole dish. Top with cheese. Refrigerate at least 30 minutes, or up to 10 hours before baking.


4. Bake at 350 degrees for 45-60 minutes, until fully cooked.

(Sorry for the poor lighting in the pictures. Some days the natural lighting of the sun just doesn’t want to cooperate with me. )

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  1. Joyce says:

    Nice way to start off the day. I often have so many left over breads and this is a nice way to use them up. Thanks for sharing.

  2. Trisha says:

    Looks great! But what do you do with the gravy you make? Just pour it on top?

    • Sharon says:

      I’m surprised you didn’t get an answer. I decided to be the guinea-pig and put the gravy over the sausage and under the egg. Success! It was creamy, delicious, and we’re having the leftovers tomorrow!

      • Trisha says:

        Good job and thanks! I used to love this blog. Unfortunately I think it’s been abandoned. Maybe she has a FB page to follow. Her recipes were awesome and original!

  3. How do you come up with such yummy recipes all the time? You are awesome! Thanks!

  4. Rainey says:

    My Hubby will love this… Sausage and gravy breakfast casserole… I just thought too… I always have left over sausage and gravy and biscuits… Instead of tossing it, I could build a casserole like you did and freeze it for another day!? I would just have to plan ahead to have it for breakfast… Great recipe! Thanks!
    I’m also making your Loaded Baked Potato Soup tomorrow for lunch! I just read the post… YUM!
    Thanks again
    Have a fabulous week end!
    ~Really Rainey~

  5. Sonya says:

    oooh this is my kind of breakfast casserole! We are not fans of the ones using breads..we have weird issues with soggy bread..yet we love french toast so go figure. Anyway this is a keepr for sure!

  6. This looks delicious! Thanks for the yummy recipe! I need to get some sausage and try this.
    God bless,

  7. ButterYum says:

    I’ve made this quite a few times… very satisfying!


  8. Mary says:

    The men in my life would love this breakfast casserole. Thanks for sharing it with us.

  9. Joyce says:

    Looks delish….but as an Aussie who doesnt know better- what on earth is a biscuit? Because down here biscuits are what you have with a cup of coffee- like a cookie!

  10. Brianna says:

    Sorry, I wanted to do this, but waited awhile before I wrote down the recipe, so I have a few questions. I am assuming the gravy goes on before the eggs, right? And then, the fridge part…why is this necessary? I am not a huge fan of soggy bread, so I am thinking the longer it sits in the fridge, the more liquid the biscuits will soak up, right? Thank you!

  11. Melinda says:

    This sounds yummy! I have some biscuits in my freezer that I have been wanting to use up; I think this may be the perfect recipe for those biscuits.

  12. Amy says:

    It’s in the oven cooking right now! I’ll let you know how it turns out!!!

    • Laverne says:

      When did you add the gravy? I’m in the middle of the recipe right now and just realized it didn’t say…. Thanks, Laverne

  13. Laverne says:

    Please let your readers know when the gravy is added: before or after the egg and milk mixture? Under the cheese?

  14. Kelsi says:

    In the picture the gravy looks like it goes on top of the sausage. I put it on before the eggs, but I think the main thing is you want it over the sausage and under the cheese.

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  16. veronica says:

    I never did see where to add the gravy. Sounds good but the recipe is incomplete.

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