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Bubble Up Sausage Breakfast Casserole

This Bubble Up Sausage Egg and Biscuit Breakfast Casserole is the most impressive breakfast you will ever pull out of the oven with almost zero effort. Fluffy jumbo biscuit pieces bubble up through a rich egg and gravy mixture loaded with crumbled sausage and melted Colby Jack cheese into something that looks like it took hours but comes together in about fifteen minutes of prep. It is the holy grail of breakfast casseroles and once you make it you will never go back to any other version.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
10 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Calories 4159kcal

Ingredients

  • 16 oz. can jumbo buttermilk biscuits
  • 1 lb. Jimmy Dean sausage cooked & crumbled
  • 2 cups shredded colby & monterrey jack cheese
  • 6 large eggs
  • 1/2 cup milk
  • 1 packet gravy mix
  • 2 cups of water

Instructions

  • Preheat your oven to 350 degrees.
  • Spray a 9x13 three quart baking dish thoroughly with cooking spray making sure to cover the sides as well as the bottom.
  • Cook the sausage in a large skillet over medium high heat breaking it into small crumbles as it cooks.
  • Drain the excess grease from the cooked sausage and set aside.
  • Open the can of biscuits and separate each biscuit.
  • Cut each biscuit into 8 equal pieces using kitchen scissors or a sharp knife.
  • Spread all the biscuit pieces in an even layer across the bottom of the prepared baking dish.
  • Sprinkle the cooked crumbled sausage evenly over the biscuit pieces making sure every area gets coverage.
  • Sprinkle the shredded Colby Jack cheese evenly over the sausage layer.
  • Crack the 6 eggs into a medium bowl.
  • Add the milk to the eggs.
  • Beat the egg and milk mixture well until fully combined and no streaks of egg white remain.
  • Pour the egg mixture evenly over the entire casserole.
  • In a separate bowl whisk together the gravy packet and 2 cups of water until fully combined with no lumps.
  • Pour the gravy mixture evenly over the entire casserole covering as much surface area as possible.
  • Cover the baking dish completely and tightly with aluminum foil.
  • Place on the center rack of the preheated oven.
  • Bake covered for 50 minutes until the biscuits have puffed up and the egg mixture is set throughout.
  • Remove the foil carefully using oven mitts as steam will escape.
  • Switch the oven to broil on low.
  • Return the uncovered casserole to the oven and broil for 3 to 5 minutes until the top is golden brown and the cheese is bubbling.
  • Stay close to the oven during broiling and check every minute so the top does not burn.
  • Remove from the oven and let the casserole rest for 5 minutes before cutting and serving.
  • Slice into squares and serve hot directly from the baking dish.

Notes

This casserole looks like a sad pathetic mess when it goes into the oven and that is completely normal. Do not panic when you see all those biscuit pieces swimming in egg and gravy liquid. The magic happens in the oven. The biscuits puff up and absorb everything around them and what comes out is a spectacular voluminous golden casserole that looks completely different from what went in. Trust the process and do not open the oven during the first 50 minutes.
Use jumbo buttermilk biscuits not regular sized. Jumbo biscuits give you that dramatic bubble up effect that makes this casserole so impressive. Regular sized biscuits get lost in the mixture and do not puff up the same way. Pillsbury Grands or any store brand jumbo buttermilk biscuit works perfectly.
Jimmy Dean sausage is the best choice here. The flavor of Jimmy Dean pork sausage pairs perfectly with the buttermilk biscuits and country gravy. Cook it until it is fully browned and crumbled into small pieces so every bite of casserole gets some sausage. Drain the grease thoroughly before adding it to the dish or the bottom will be greasy.
Do not skip the gravy. The country gravy packet mixed with water is what makes this casserole so different from every other breakfast casserole out there. It soaks into the biscuits as they bake and creates an incredibly rich savory base that tastes like biscuits and gravy in every single bite. This is the ingredient that takes the whole thing to another level.
Cover tightly with foil for the entire first 50 minutes. The foil traps steam which is what cooks the egg mixture through and allows the biscuits to puff up properly. Removing the foil too early prevents the biscuits from rising fully and you end up with dense gummy biscuit pieces instead of light fluffy ones.
Make it ahead of time for holiday mornings. Layer the biscuit pieces, cooked sausage, and cheese in the baking dish the night before. In the morning whisk together the egg mixture and gravy mixture and pour them over the top right before baking. This saves you significant time on Christmas morning or Easter when you want a impressive breakfast without a lot of morning stress.
Use kitchen scissors to cut the biscuits. Kitchen scissors are faster and cleaner than a knife for cutting each biscuit into 8 pieces. It takes about two minutes to cut the entire can and the pieces do not need to be perfectly uniform. Irregular shaped pieces actually bubble up more dramatically which makes the final casserole look even better.
Add diced green onions or fresh chives on top after broiling for a pop of color and fresh flavor that balances the richness of the sausage and gravy. Diced jalapenos mixed into the egg layer add a nice kick if your family likes a little heat in their breakfast.
Swap the sausage for bacon or ham if you prefer. Cook and crumble bacon until crispy and use it exactly the same way as the sausage. Diced ham requires no cooking and can go straight into the dish. Either variation is equally delicious and gives you a completely different flavor profile using the same base recipe.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 60 to 90 seconds until heated through. For a crispier top reheat in the air fryer for 3 to 4 minutes at 350 degrees. The casserole reheats beautifully and tastes just as good the next day which makes it a great option for meal prepping a week of easy breakfasts.