I learned this Egg and Biscuit Overnight Casserole when mornings needed to be simple, satisfying, and completely do-ahead. It’s a comforting, family-friendly dish made from quartered biscuits, savory breakfast sausage, melty cheese, and a custardy egg base that soaks in overnight. Make it when you want a hands-off breakfast for a crowd, a busy weekday morning, or an easy brunch that feeds hungry kids and adults alike. If you enjoy set-and-forget breakfasts, you might also like the hearty sausage and egg casserole I reference often.

Why you’ll love this dish

This casserole gives you all the flavor of a diner-style breakfast in one pan. The biscuit pieces soak up the egg mixture, creating a tender interior with a slightly golden top after baking. It’s forgiving, budget-friendly, and easy to scale up for bigger crowds. Because it’s assembled the night before, morning prep is minimal and stress-free.

"I made this for a holiday brunch and everyone went back for seconds. The biscuits soaked up the eggs perfectly and the top browned just right."

Besides convenience and flavor, this recipe is also:

• Kid-approved and great for picky eaters.
• Flexible with cheese and spice choices.
• Ideal for potlucks, weekend brunches, or a filling family breakfast.

Preparing Egg and Biscuit Overnight Casserole

Quick overview so you know what to expect: you’ll layer quartered refrigerated biscuits in a greased baking dish, top with cooked sausage and shredded cheese, whisk a simple egg-and-milk custard, pour it over, then refrigerate overnight. In the morning bake until set and golden. Total active time is about 20 minutes the night before and 30 to 40 minutes of baking the next day.

What you’ll need

• 6 store‑bought biscuits, each cut into quarters (refrigerated biscuits work great)
• 1 pound breakfast sausage, cooked and crumbled (use your favorite variety)
• 3 cups shredded cheese, cheddar, mozzarella, or a blend you prefer
• 6 large eggs
• 2 cups milk (whole milk gives a richer custard; 2% also works)
• Salt and freshly ground black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Ingredient notes:

• Swap the cheese for pepper jack if you want a little heat, or use a lactose‑free cheese for dairy sensitivity.
• For a lighter version, use skim milk and a reduced‑fat cheese, though texture will change slightly.

Step-by-step overview

1. Preheat oven to 350°F (175°C) when you’re ready to bake the next morning.
2. Grease a 9×13 baking dish.
3. Layer biscuit quarters across the bottom.
4. Scatter cooked sausage and shredded cheese evenly on top.
5. Whisk eggs, milk, salt, pepper, garlic powder, and onion powder until smooth.
6. Pour the egg mixture over the layered ingredients.
7. Cover and refrigerate overnight.
8. Uncover and bake 30 to 40 minutes until eggs are set and the top is golden brown.
9. Let cool a few minutes before slicing and serving.

Step-by-step instructions

1. Preheat your oven to 350°F (175°C) before baking.
2. Lightly grease a 9×13 baking dish with butter or nonstick spray.
3. Place the biscuit quarters in an even layer across the bottom of the dish.
4. Sprinkle the cooked, crumbled sausage evenly over the biscuits.
5. Scatter the shredded cheese across the sausage and biscuits.
6. In a bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until combined.
7. Pour the egg mixture slowly so it soaks into the biscuits.
8. Cover the dish with plastic wrap or foil and refrigerate overnight.
9. The next morning, remove the cover and bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean and the top is golden.
10. Allow the casserole to rest for a few minutes so it firms up before cutting and serving.

Best ways to enjoy it

Serve warm in squares or scoop onto plates with a fork. Pair it with fresh fruit and a green salad for contrast. For a brunch spread, offer a simple tomato and arugula salad or roasted potatoes on the side. If you want a decadent pairing, try it with a light pastry; for a similar make-ahead idea, consider an overnight croissant breakfast casserole alongside this dish.

Plating tips:

• Slice neat squares and garnish with chopped parsley or chives for color.
• For family-style service, place the pan in the center and let everyone help themselves.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3 to 4 days. To reheat single portions, microwave for 1 to 2 minutes until hot. For best texture, reheat in a 350°F oven for 10 to 15 minutes covered with foil, then uncover for a few minutes to crisp the top.

To freeze:

• Cut into portions and wrap each piece tightly in plastic wrap and foil, or store in freezer-safe containers.
• Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Food safety note:

• Do not leave the assembled casserole at room temperature longer than two hours before refrigerating. Ensure the casserole is fully heated to steaming when reheating.

Pro chef tips

• Cook the sausage until nicely browned and drain excess fat so the casserole is not greasy.
• Let the biscuits sit briefly after pouring the egg mixture so they soak evenly. If biscuits float, gently press them down.
• A toothpick in the center is a reliable doneness test; it should come out clean.
• For a richer custard, replace 1/2 cup of milk with half-and-half.
• If you like a crispier top, uncover the last 10 minutes of baking and broil for 1 minute while watching closely.

Creative twists

• Add sautéed bell peppers and onions for a veggie boost.
• Swap in a spicy sausage or jalapeño cheese for a kick.
• Make it vegetarian by using plant-based crumbles and adding mushrooms or spinach.
• Use biscuit dough alternatives like drop biscuits or cubed bread for a different texture.

Your questions answered

How long should I assemble this before baking?

Assemble and refrigerate overnight for best results, but it can rest for at least 4 hours if needed. The longer soak helps the biscuits fully absorb the custard.

Can I make this dairy free or gluten free?

Yes. Use dairy-free milk and cheese alternatives for a lactose-free version. For gluten-free, substitute with gluten-free biscuit dough or use a gluten-free bread that soaks the custard similarly.

What’s the best way to tell when it’s done?

A knife or toothpick inserted in the center should come out clean and the top should be lightly golden. The center should be set, not jiggle.

Can I bake it the same night instead of refrigerating?

Yes. If you’re short on time, bake immediately for roughly the same 30 to 40 minutes, but the texture will be slightly different because the biscuits won’t have absorbed as much custard.

How long will leftovers keep in the fridge?

Store in an airtight container and use within 3 to 4 days for safety and best flavor.

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