Perfect Biscuit and Sausage Bake Recipe in 30 Minutes

A classic biscuit and sausage bake combines flaky buttermilk biscuits, savory sausage, cheese, and eggs into a hearty breakfast casserole. The best versions use 1 pound of breakfast sausage, 8-10 biscuits (homemade or quality store-bought), 4 large eggs, 1 cup milk, 1½ cups shredded cheddar, and seasonings. Bake at 375°F for 25-30 minutes until golden brown and the center is set. This make-ahead breakfast bake serves 6-8 people and can be customized with vegetables, different cheeses, or spices to suit your taste.

The Ultimate Biscuit and Sausage Bake Guide

If you're searching for a satisfying breakfast that feeds a crowd with minimal morning effort, a biscuit and sausage bake delivers. This Southern-inspired breakfast casserole has become a staple for holiday mornings, brunch gatherings, and busy weeknight dinners thanks to its perfect balance of flaky texture, savory flavor, and make-ahead convenience.

Why This Recipe Works

Unlike basic breakfast casseroles, the biscuit and sausage bake maintains distinct layers while creating a cohesive dish. The magic happens through proper layering technique and ingredient ratios. When executed correctly, you'll get a golden, slightly crisp top layer, a moist middle section where the egg mixture penetrates the biscuit cracks, and a savory sausage foundation that provides rich flavor throughout. Food science explains this structural integrity: the buttermilk's acidity reacts with baking powder during baking, creating carbon dioxide bubbles that set the biscuit structure, while the egg custard coagulates at 150-160°F to bind layers without sogginess (USDA National Institute of Food and Agriculture).

Essential Ingredients Breakdown

Understanding each component's role ensures consistent results every time you prepare this easy biscuit and sausage bake recipe.

• Breakfast sausage (1 pound): Use mild or spicy depending on preference. Avoid pre-cooked varieties as they lack flavor depth. Breakfast sausage's fat content keeps the bake moist while providing essential seasoning.
• Biscuits (8-10): Quality matters here. Homemade buttermilk biscuits yield the best texture, but high-quality refrigerated biscuits work well too. Cut biscuits into quarters for optimal layering.
• Egg mixture: 4 large eggs beaten with 1 cup milk (whole milk preferred), ½ teaspoon salt, and ¼ teaspoon black pepper. This creates the custard base that binds everything together.
• Cheese (1½ cups shredded): Sharp cheddar provides the classic flavor, but pepper jack or Gruyère offer delicious variations for your cheesy biscuit and sausage bake.

Sausage Type Nutritional Comparison

Selecting sausage impacts both flavor and dietary requirements. Verified USDA nutritional data shows key differences between common varieties (per 4oz raw serving):

Type	Calories	Protein (g)	Total Fat (g)	Sodium (mg)
Pork Sausage	331	14	29	544
Turkey Sausage	196	15	12	510

Source: USDA FoodData Central: Pork Sausage and Turkey Sausage (accessed October 2023)

Step-by-Step Preparation

Follow these professional techniques for a flawless southern biscuit and sausage bake every time:

1. Prep the sausage: Cook 1 pound breakfast sausage in a skillet over medium heat until browned (about 8-10 minutes). Drain excess fat but retain about 1 tablespoon for flavor. Spread evenly in a greased 9x13 inch baking dish.
2. Arrange biscuits: Cut 8-10 biscuits into quarters and layer over the sausage in a single layer, leaving minimal gaps between pieces.
3. Create the custard: Whisk 4 eggs, 1 cup milk, salt, and pepper until well combined. Pour slowly over the biscuit layer, allowing it to seep into the cracks.
4. Add cheese: Sprinkle 1½ cups shredded cheese evenly over the top. For extra flavor, mix ½ cup cheese into the egg mixture before pouring.
5. Bake: Place in preheated 375°F oven for 25-30 minutes until golden brown and a knife inserted in the center comes out clean.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	385	19%
Total Fat	26g	33%
Saturated Fat	12g	60%
Cholesterol	165mg	55%
Sodium	620mg	27%
Total Carbohydrate	24g	9%
Dietary Fiber	1g	4%
Protein	15g	30%

Pro Tips for Perfect Results

Avoid common pitfalls with these expert recommendations for your homemade biscuit and sausage casserole:

• Ensure food safety: Verify the bake reaches 160°F (71°C) internal temperature using a food thermometer. This is the safe minimum temperature for egg dishes per USDA Food Safety and Inspection Service.
• Don't overmix: When preparing the egg mixture, gentle whisking prevents air bubbles that can cause uneven cooking
• Temperature matters: Let refrigerated biscuits sit at room temperature for 10 minutes before cutting for easier handling
• Prevent sogginess: If using homemade biscuits, slightly underbake them (by 2-3 minutes) before incorporating into the bake
• Make-ahead advantage: Assemble the entire dish the night before, cover, and refrigerate. Add 5-7 minutes to baking time if starting from cold
• Crisp the top: For extra browning, broil for the final 2-3 minutes (watch carefully to prevent burning)

Delicious Variations to Try

Customize your breakfast biscuit and sausage bake with these popular adaptations:

• Veggie-packed version: Add ½ cup diced bell peppers and ¼ cup finely chopped onions to the sausage while cooking
• Bacon lovers twist: Substitute half the sausage with cooked, crumbled bacon for complex smoky flavor
• Spicy kick: Mix 1 diced jalapeño (seeds removed) into the sausage and use pepper jack cheese
• Herb-infused: Stir 2 tablespoons chopped fresh herbs (chives, parsley, or thyme) into the egg mixture
• Biscuit and sausage bake with gravy: Serve individual portions with sausage gravy for an extra indulgent meal

Serving and Storage Recommendations

This best biscuit and sausage breakfast bake serves 6-8 people and pairs perfectly with fresh fruit, roasted tomatoes, or a simple green salad. For optimal texture, let the bake rest for 5-7 minutes after removing from the oven before serving.

Storage: Cool completely, then store covered in the refrigerator for up to 4 days as recommended by the USDA Food Safety and Inspection Service. Reheat individual portions in the microwave for 60-90 seconds or entire portions in a 325°F oven for 15-20 minutes until warmed through.

Freezing: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above. The make-ahead biscuit and sausage bake maintains excellent quality when frozen properly.

Troubleshooting Common Issues

Even experienced cooks encounter challenges with this biscuit and sausage bake cooking time sensitive recipe. Here's how to fix common problems:

• Soggy bottom: Ensure sausage is well-drained and consider adding a thin layer of breadcrumbs between the sausage and biscuits
• Dry texture: Increase milk by 2 tablespoons or add 1 extra egg to the custard mixture
• Undercooked center: Cover loosely with foil and continue baking in 5-minute increments until set
• Overbrowned top: Reduce oven temperature to 350°F and extend baking time by 5-7 minutes
• Crumbly slices: Allow proper resting time (7-10 minutes) before cutting to let the custard set

Frequently Asked Questions

Can I use frozen biscuits for biscuit and sausage bake?

Yes, you can use frozen biscuits, but thaw them completely before cutting and layering. Frozen biscuits introduce excess moisture that can make the bake soggy. For best results with frozen biscuits, slightly underbake them first, then incorporate into your breakfast biscuit and sausage bake.

How do I prevent my biscuit and sausage bake from becoming dry?

To maintain moisture in your biscuit and sausage casserole, don't overbake (remove when center is just set), use whole milk in the egg mixture, and ensure proper sausage-to-biscuit ratio. Adding 2 tablespoons of sour cream to the egg mixture also helps retain moisture without altering flavor significantly.

What's the ideal baking temperature for biscuit and sausage bake?

375°F is the ideal temperature for biscuit and sausage bake cooking time. This temperature allows the biscuits to brown properly while ensuring the egg mixture sets without curdling. Lower temperatures (350°F) require longer baking that can dry out the dish, while higher temperatures (400°F+) risk burning the top before the center sets.

Can I make a biscuit and sausage bake gluten-free?

Yes, you can create a gluten-free version of this biscuit and sausage breakfast bake using quality gluten-free biscuits or a gluten-free biscuit mix. Many specialty stores offer acceptable alternatives. For best results, slightly underbake the gluten-free biscuits before incorporating them into the casserole, as they tend to absorb more moisture than traditional biscuits.

How far in advance can I prepare biscuit and sausage bake?

You can fully assemble a make-ahead biscuit and sausage bake up to 24 hours in advance. Store covered in the refrigerator and add 5-7 minutes to the baking time if starting from cold. For longer storage, freeze the assembled (unbaked) casserole for up to 3 months, then thaw overnight in the refrigerator before baking as directed.