Sausage Breakfast Casserole

Sausage Breakfast Casserole This was the first breakfast casserole I ever learned how to make and like most casseroles it feeds an army, but does not require any slaving away in the kitchen. Perfect for big families, or those holiday visitors.


  • 1 package (12 oz) bulk pork sausage
  • ⅓ cup chopped onion
  • ⅓ cup chopped green bell pepper
  • ⅓ cup chopped red bell pepper
  • 10 eggs
  • 1 cup shredded Cheddar cheese (4 oz) or as much as you like
  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits or crescent rolls


  1. Heat oven to 375 degrees F.
  2. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  3. In 10-inch skillet, brown sausage, onion and bell peppers and drain well.
  4. In large bowl, beat eggs. Stir in cheese and sausage mixture.
  5. Press biscuits into bottom of baking dish. (If you use crescent rolls, don’t separate, just roll them out along the dish)
  6. Pour sausage mixture over biscuit crust.
  7. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown.
  8. Cool 5 minutes before serving.

Notes: When I make this delowcious casserole I add jalapenos for a little kick of spice. If you are cooking for any youngins or any woosie adults, I would steer clear of the jalapenos and just stick with the onions and bell peppers. However, I have also made the dish sans vegetables all together. You can really do whatever you want to this thing and you won’t mess it up. Add some eggs, subtract some eggs… Tons of cheese, or different types of cheese… Lots of veggies, or non at all… biscuit crust or crescent roll crust. Honestly anything will work when it comes to this casserole.

  • Prep Time: 20min
  • Cook Time: 30min
  • Total Time: 50min
  • Recipe Yields:  8 servings

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