Looking for a delicious and easy breakfast option? Try this Make-Ahead Leftover Biscuit Breakfast Bake. Perfect for a lazy Sunday morning or busy weekday mornings, it's a great way to use up leftover biscuits and can be customized with your favorite breakfast ingredients.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Got leftover biscuits? Don’t let them go to waste—turn them into the ultimate Leftover Biscuit Breakfast Bake! This easy, cheesy, and oh-so-satisfying dish combines stale biscuits, savory breakfast sausage, sautéed onions and peppers, all baked together in a rich, creamy egg custard.
We’ve all been there—you make a big batch of biscuits, and despite your best eating efforts, a few end up hanging around, slightly past their prime. But don’t toss them! Those leftover biscuits are about to become the star of your next easy, cozy, and oh-so-satisfying breakfast and brunch occasion like Easter, Mother's Day, or any Holiday or special occasion.
It’s the perfect make-ahead brunch for busy mornings, lazy weekends, or feeding a hungry crowd with minimal effort. You may even find yourself making extra biscuits on purpose just so you can make this delicious dish!
Jump to:
Ingredients & Substitutions
Below is a picture of the ingredients that I used to make this leftover biscuit breakfast casserole, but don't think of them as being chiseled in stone. This is what I used, but we will go over the ingredients and see where you can make changes if you want. Open your fridge and see what you got!
- Leftover biscuits - I don't know about you, but I don't always have leftover biscuits. With the boy around, not much is left over. You can make your own flaky biscuits, or you can use store-bought biscuits. You can use any bread you want, brioche bread would be awesome for this. I'm not your mom. Unless I am 😉 You can even use raw biscuit dough as I do in my biscuits and gravy casserole, but it won't have the same creamy texture.
- Ground breakfast sausage - I don't expect you to make your own ground breakfast sausage, but you can. Or you can buy it at the store. Use chopped up crispy bacon or turkey sausage. In a pinch, you could even chop up pre-cooked sausage links or pre-cooked sausage patties. Anything to make your life easier.
- Bell peppers and onion - Use any vegetables you like, even leftover cooked vegetables, cooked mushrooms, or fresh greens. If using fresh vegetables, I would suggest sautéing them first. If you put them in raw they will release too much water and your casserole will come out soggy.
- Eggs - Are you living in the version of the timeline where eggs cost almost as much as your rent? If so feel free to use carton egg replacement. Or just keep it in perspective that this feeds a lot of people and it is still a very affordable alternative.
- Half and half - Yes, you can use any dairy, or dairy alternative you like. Breakfast is my biggest meal of the day, and I tend to be indulgent. But you do you ❤️
- Gruyère cheese - I love the funkiness of Gruyere cheese, but Monterey Jack or cheddar cheese, swiss, any cheese you want will do here.
See recipe card below for a full list of ingredients and measurements.
Variations
This is a recipe for a basic biscuit breakfast bake, but you can take this in any direction you like depending on what you have in your house at the time or what mood you're in. Here are a few suggestions to get you started:
- Southwestern Style - Swap the sausage for Mexican chorizo and add diced green chilies, black beans, and cumin for a Tex-Mex twist. Mix in pepper jack cheese and top with fresh cilantro and a drizzle of salsa before serving.
- Classic Ham & Cheese - Replace the sausage with diced ham for a milder, family-friendly version. Use cubes of Velveeta or a mix of cheddar and Swiss cheese for extra creaminess. Add sautéed spinach or broccoli for a little color and extra nutrition.
- Mediterranean Vegetarian - Swap out the sausage for crumbled feta and chopped sun-dried tomatoes. Stir in black olives, spinach, and a sprinkle of oregano. Finish with more feta and a drizzle of olive oil before serving.
Quick Recipe Video
Step-by-Step Instructions
The procedure for making this is super easy and fuss-free; just cook, layer, and bake. Most of the components can be made entirely the day before, or even assembled the night before and baked in the morning. As always I recommend that you read through the entire recipe first, gather and prep your ingredients (mise en place), and then get started. Follow along:
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish or casserole.
Step 1: In a large skillet over medium heat, sauté your sausage until fully cooked through. Remove with a slotted spoon, leaving the grease behind.
Step 2: Add your onions and peppers to the same pan and sauté and still softened through, about 3 to 4 minutes.
Step 3: Add the sausage back to the pan and sauté for another one to two minutes to mingle the flavors. Remove from heat and set aside.
Step 4: In a medium bowl, whisk together your eggs along with half-and-half and salt and pepper.
Step 5: Spread your stale cut up biscuits in the bottom of a 13-inch baking dish that has been greased with nonstick spray or butter.
Step 6: Top with one and a half cups of your shredded cheese, reserving the rest for the top of the casserole.
Step 7: Top with your sautéed sausage and vegetables.
Step 8: Pour your custard over everything and allowed to sit for a minimum of 30 minutes, up to overnight.
Step 9: Bake for 35 to 40 minutes, or until the eggs are set in the top is golden brown. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until melty and gooey. Try your best to allow to cool for a few minutes before slicing and serving.
I believe that this biscuit breakfast casserole is absolutely phenomenal just as it is, but I also love to serve it with warm and creamy country gravy. It's like a biscuits and gravy hug and I'm here for it any day of the week!
Expert tips
A breakfast casserole is such a time-honored recipe and is great to serve to friends and family, or to bring to a church social, or any kind of potluck. Here are my top four tips from making the best (and maybe your first!) biscuit breakfast bake!
- Use day-old biscuits – Slightly dry biscuits absorb the egg custard better, giving the bake a delightfully soft texture. If your biscuits are super fresh, let them sit out for a bit to dry out or cut them and lightly toast them in the oven for a few minutes.
- Cook the protein and veggies first – Sautéing the sausage, onions, and bell peppers, or whatever you are adding, before adding them to the bake enhances their flavor and prevents excess moisture from making the dish soggy. Plus, it brings out the delicious caramelized flavor we all crave!
- Let the custard soak in – After mixing everything together, let the casserole sit for about half an hour, up to overnight before baking. Even 10 to 15 minutes can make a big difference. This time helps the biscuits fully absorb the egg mixture, ensuring a creamy, evenly baked texture.
- Make-ahead for less stressful mornings – Assemble everything the night before, cover it, and refrigerate overnight. The next morning, just pop it in the oven for an easy, no-fuss breakfast that’s perfect for entertaining or feeding a busy family in a hurry.
Recipe FAQs
Let the biscuit bake cool completely, then store leftovers in an airtight container in the refrigerator for up to 3–4 days.
You can reheat individual portions in the microwave for about 1–2 minutes. For a crispier texture, reheat in a 350°F oven for 10–15 minutes or until warmed through.
Yes! To freeze, let the bake cool completely, then wrap individual portions tightly in plastic wrap and aluminum foil or store in freezer in an airtight container. It will keep for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.
More breakfast casserole recipes
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Leftover Biscuit Breakfast Bake
Equipment
Ingredients
- 6 to 8 biscuits stale and cut into quarters
- ½ pound ground breakfast sausage
- ½ green bell pepper diced
- ½ red bell pepper diced
- ½ onion diced
- 6 large eggs
- 1 cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups Gruyère cheese shredded
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish or casserole dish
- Cook the sausage and veggies: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Remove with a slotted spoon, leaving some of the fat in the pan. Add the diced bell peppers and onion, sautéing until softened (about 3-4 minutes). Remove from heat.
- Assemble the bake: Spread the quartered biscuits evenly in the greased baking dish. Top with the cooked sausage, sautéed veggies, and 1 ½ cups of shredded Gruyère cheese.
- Make the custard: In a medium bowl, whisk together the eggs, half and half, salt, and pepper. Pour the mixture evenly over the biscuit mixture, pressing down slightly to help the biscuits absorb the custard.
- Let it rest (optional, but recommended): Allow the casserole to sit for about half an hour, up to overnight, before baking to ensure the biscuits soak up the egg mixture.
- Bake for 35-40 minutes, or until the eggs are set and the top is golden brown. Sprinkle with the remaining ½ cup of Gruyère in the last 5 minutes of baking for extra melty goodness.
- Serve & enjoy: Let the bake cool for a few minutes before slicing. Serve warm and enjoy!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Cynthia Christensen says
I was amazed at the soft tender texture of this biscuit bake. It was so delicious!