Southern Breakfast Casserole Recipe – Filled with eggs, sausage, cheese, and tender buttermilk biscuits, this makes the perfect breakfast! Made even easier as a make ahead breakfast casserole, it will quickly become a family favorite!

Breakfast Casserole Recipe from

My mother has always been a wonderful hostess. She has the gift of welcoming guests and immediately making them feel right at home. Growing up, I was always amazed at how she could make every dinner party she hosted seem as if it was an everyday occurrence for her and having drop in guests was never an issue. She actually thrived on it. I also learned from her that by being prepared for such events in advance, she was calm, cool, and able to enjoy every minute of it. The same was true for weekends when we had friends stay over and even on holidays, such as Christmas.

I remember asking her the first Christmas after Sam was born how in the world she managed to have such a huge breakfast ready on Christmas morning when we were children. Even though Sam was just a month old, I was amazed at how the schedule I’d followed for years went right out the window that year. That’s when Mama clued me in on the importance of keeping things simple, planning ahead for make-ahead items, and the beauty of enjoying the moment. 

That was 17 years ago this year and those make-ahead dishes are still some of our favorites. Take this breakfast casserole recipe. There have to be a million and one types of breakfast casseroles and it seems like every family has a favorite recipe of their own.

This version came along one year when I realized that I didn’t have bread on hand that my grandmother’s recipe uses, so I improvised and baked biscuits to use instead. I haven’t used anything but the biscuits since!

Because, just like Mama’s tips on how to enjoy Christmas morning without missing out on all the fun, when you learn something life-changing like that, you don’t go back to the old ways!

Make Ahead Southern Breakfast Casserole Recipe

For this breakfast casserole, I use my essential recipe for three ingredient buttermilk biscuits.

You can prepare this breakfast casserole two to three days in advance and keep it tightly wrapped in the refrigerator. Then, on the morning you are serving, just bake for about 40-45 minutes until the casserole is set. Remove it from the oven and allow it to stand at room temperature for a few minutes before serving. It is delicious served with fruit and juice or coffee.

Here’s my Southern Breakfast Casserole recipe. I think you’ll love it as much as we do!

Southern Breakfast Casserole Recipe

Southern Breakfast Casserole Recipe - Filled with eggs, sausage, cheese, and tender buttermilk biscuits, this makes the perfect breakfast! Made even easier as a make ahead breakfast casserole, it will quickly become a family favorite!
5 from 4 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 10
Course Breakfast
Calories: 313kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 pound breakfast sausage
  • 1/2 medium onion diced
  • 1 clove garlic diced
  • 4-6 baked buttermilk biscuits cubed
  • 2 cups whole milk or half and half
  • 8 large eggs beaten
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard


  • Spray 9x13 casserole dish with nonstick cooking spray and set aside.
  • Crumble sausage in a medium skillet with onion and garlic. Cook over medium heat until the sausage is browned and cooked through and the onion is tender. Drain and set aside.
  • Arrange bread cubes in bottom of prepared casserole dish.
  • Stir together sausage mixture, milk, eggs, cheese, salt, pepper, and dry mustard and pour over cubed biscuits. Cover tightly and refrigerate overnight up to two days.
  • Preheat oven to 350º F and bake for 40-45 minutes, until center of casserole is just set. Allow to stand for about 10 minutes before serving.

Nutrition Information

Calories: 313kcal | Carbohydrates: 8g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 198mg | Sodium: 654mg | Potassium: 275mg | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 0.8mg | Calcium: 170mg | Iron: 1.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo


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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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17 Comments Leave a comment or review

  1. Great recipe Robyn! I love making breakfast casseroles ahead that I can just easily pop in the oven on Christmas morning! Going to try this one – looks amazing!

    1. I hope you enjoy it, Joan! Being able to pop it into the oven while you enjoy time with your family is just wonderful – isn’t it!? I hope you have a Merry Christmas!

  2. Robyn – I, too, grew up with a mother who always entertained and welcomed a last minute guest at her table. She had a large family, therefore our weekends and holidays were filled with everyone eating at our house. She made it look effortless and she is 78 yrs old and still entertains the whole family all the time. Additionally, I grew up close to Knoxville, Tn using White Lily flour. My mom made me a believer of White Lily flour years ago and I have never left it!

    1. What wonderful memories I feel sure you have of growing up! I was in my 20’s before I realized how blessed I was to learn from her all those years. I hope you have a very Merry Christmas.

  3. Hi!! This looks wonderful! I know this is a crazy question… you use uncooked canned biscuits! Thinking about making this for our Christmas breakfast.

  4. Robyn this is my first time on add a pinch and this cook ahead breakfast looks yummy,, I’m going to try it Christmas.At my age I like anything easy. lol

  5. I’m always worried about what sort of baking pan to use for these pop-in casseroles. Wouldn’t glass break going from fridge to oven? Should I get myself a metal cake pan? Would love some ideas.

  6. This recipe looks yummy! Do you need it to refrigerate the casserole? I was planning on making it tonight for my family. Could I just cook it all in one night?

  7. I made this and it is so good. I used Pillsbury Grands biscuits which is a roll of 8. I used 5 of the biscuits which I tore into pieces. I added a few fresh mushrooms into the frying pan with the sausage. My family enjoyed it, thanks for the recipe Robin.

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