If you’re looking for an easy breakfast that can feed the whole family, this Sheet Pan Biscuit Breakfast Casserole is one you’ll want to keep in your recipe rotation. It combines buttery refrigerated biscuits, fluffy eggs, savory ham, melted cheddar cheese, and green onions in one easy breakfast casserole.
Instead of standing over the stove making eggs, biscuits, and breakfast meat separately, everything goes onto one sheet pan and bakes together. The result is a hearty breakfast with golden biscuits around the edges, soft scrambled eggs, melted cheese, and savory pieces of ham in every bite.
I especially love this recipe for busy school mornings, holiday breakfasts, weekend brunches, and overnight guests. It’s simple enough for an ordinary weekday but feels special enough to serve when you have family visiting.
And because everything is baked on one pan, cleanup is incredibly easy.
Why You’ll Love This Sheet Pan Breakfast Casserole
There are plenty of breakfast casserole recipes out there, but this one is especially practical for busy families.
It’s easy
You only need a handful of simple ingredients, and there’s no complicated preparation. Cut the biscuits, whisk the eggs, layer everything on the pan, and bake.
It feeds the family
The combination of eggs, biscuits, ham, and cheese makes this a filling breakfast that works well when you’re feeding several people.
It’s perfect for busy mornings
If your mornings are anything like mine, breakfast can get hectic quickly. Having a recipe that requires very little hands-on cooking makes mornings much easier.
It’s great for holidays
This is an easy Christmas breakfast casserole, Easter brunch recipe, or Thanksgiving weekend breakfast. You can serve it with fresh fruit and coffee for a simple breakfast spread.
It works for meal prep
Make the casserole, refrigerate the leftovers, and reheat individual portions throughout the week. It’s an easy way to have a homemade breakfast ready for busy mornings.
What Makes This Recipe Different?
Traditional breakfast casseroles are often made in a large baking dish and require more preparation time. This version uses a sheet pan, which gives the biscuits plenty of room to spread out and become golden brown.
I also love the ratio of biscuits to eggs. You get enough egg mixture to make the casserole hearty without losing the flaky biscuit texture.
The ham and cheddar cheese add savory flavor, while green onions give the dish a little freshness.
It’s simple comfort food that feels like something you would make for your family on a slow weekend morning.
Ingredients
You only need a few basic ingredients to make this easy breakfast casserole.
Refrigerated buttermilk biscuits: These are the shortcut that makes this recipe so easy. Cutting them into smaller pieces allows them to bake throughout the casserole.
Eggs: Eight eggs make a hearty base for the casserole.
Whole milk: Milk keeps the eggs soft and tender as they bake.
Cooked ham: Diced ham adds savory flavor and protein. This is also a great recipe for leftover holiday ham.
Cheddar cheese: Shredded cheddar melts throughout the casserole and adds plenty of cheesy flavor.
Green onions: Green onions add mild onion flavor and a little freshness.
Garlic powder and black pepper: Simple seasonings that add flavor without making the recipe complicated.
Melted butter: Drizzling butter over the top helps the biscuits brown beautifully.
How to Make It
The beauty of this recipe is that there are only a few steps.
Start by lining your sheet pan with parchment paper. This not only makes cleanup easier but also helps prevent the biscuits and egg mixture from sticking.
Cut each refrigerated biscuit into four pieces and spread them across the pan. You don’t need to arrange them perfectly—just distribute them as evenly as possible.
Next, whisk your eggs, milk, garlic powder, and black pepper together. Sprinkle the ham, cheddar cheese, and green onions over the biscuits.
Pour the egg mixture evenly over the pan and finish with melted butter.
Bake until the eggs are completely set and the biscuits are golden brown.
Let the casserole rest for about five minutes before slicing. This gives the eggs a chance to finish setting and makes the squares easier to serve.
Tips for Making the Best Biscuit Breakfast Casserole
Don’t overcrowd the pan
Spread the biscuit pieces out as evenly as possible so they have room to bake and become golden.
Use cooked ham
Make sure the ham is already cooked before adding it to the casserole. Leftover baked ham works especially well.
Shred your own cheese
Freshly shredded cheddar melts beautifully. Pre-shredded cheese will also work when you need to save time.
Let it rest before slicing
Give the casserole about five minutes to cool after it comes out of the oven. This helps everything set and makes it easier to cut into squares.
Watch the biscuits
Ovens can vary, so start checking the casserole around the 22-minute mark. You want the eggs set and the biscuits golden brown.
Easy Variations
This recipe is very easy to customize based on what your family likes.
Bacon Biscuit Breakfast Casserole
Replace the diced ham with cooked, crumbled bacon for a classic bacon-and-egg breakfast.
Sausage Biscuit Breakfast Casserole
Use cooked breakfast sausage instead of ham. Mild or spicy sausage would both work well.
Vegetable Breakfast Casserole
Add diced bell peppers, spinach, mushrooms, or tomatoes for extra vegetables.
Spicy Breakfast Casserole
Add diced jalapeños, pepper jack cheese, or a sprinkle of red pepper flakes. You can also serve it with hot sauce or salsa.
Different Cheese
Cheddar is my favorite for this recipe, but Monterey Jack, Colby Jack, mozzarella, or pepper jack would also be delicious.
What to Serve With It
Because this casserole already has biscuits, eggs, ham, and cheese, you don’t need to make a lot of additional food.
For an easy breakfast, serve it with:
- Fresh berries
- Strawberries
- Melon
- Fruit salad
- Greek yogurt
- Salsa
- Avocado
- Coffee
- Orange juice
For a holiday brunch, I like serving it with a big bowl of fresh fruit and coffee. It keeps the meal simple while still giving everyone plenty to eat.
Make-Ahead Breakfast
If you’re hosting overnight guests, this is a great recipe to have in your back pocket.
You can bake the casserole ahead of time, let it cool, and refrigerate it. When you’re ready for breakfast, simply reheat individual portions in the microwave or warm the casserole in the oven.
This is also helpful during busy weeks when you don’t have time to cook a full breakfast every morning.
How to Store Leftovers
Allow the casserole to cool before transferring leftovers to an airtight container.
Store in the refrigerator for up to 4 days.
Reheat individual squares in the microwave or warm them in the oven until heated through.
I actually love having a few squares ready in the refrigerator because it makes those extra-busy mornings so much easier.
Can I Freeze Biscuit Breakfast Casserole?
For the best texture, I recommend enjoying this casserole fresh or refrigerated rather than freezing it. The biscuits can lose some of their texture after freezing and thawing.
If you do have leftovers, refrigeration is the easiest option. They will keep for up to four days and reheat well.
Frequently Asked Questions
Can I use a different type of biscuit?
Yes. Refrigerated buttermilk biscuits work well, but you can use another refrigerated biscuit variety if that’s what you have.
Can I use bacon instead of ham?
Absolutely. Cook the bacon first, crumble it, and use it in place of the ham.
Can I add vegetables?
Yes. Bell peppers, spinach, mushrooms, and tomatoes are all good additions. Avoid adding too many watery vegetables, as they can add extra moisture to the casserole.
How do I know when the casserole is done?
The eggs should be completely set in the center, and the biscuits should be golden brown. If the center still looks wet, give it a few additional minutes in the oven.
Can I make this for a crowd?
Yes! This is one of the reasons I love making it for holidays and overnight guests. It’s easy to prepare, simple to serve, and doesn’t require making individual breakfasts.
Tere’s Tip
This recipe is perfect for holidays, overnight guests, or meal prepping busy school mornings.
I love having easy breakfast recipes like this one that don’t require a lot of planning. When everyone is hungry first thing in the morning, a warm breakfast that’s already coming together in the oven is such a gift.
It’s also the kind of recipe that makes a casual family breakfast feel a little more special. Put it on the table with fresh fruit, coffee, and your favorite breakfast sides, and let everyone serve themselves.
Sometimes the best family meals are the simplest ones.
Easy Sheet Pan Biscuit Breakfast Casserole
Prep Time: 10 minutes
Cook Time: 22–25 minutes
Total Time: 35 minutes
Servings: 8
Ingredients
- 1 can refrigerated buttermilk biscuits (8-count)
- 8 eggs
- ½ cup whole milk
- 1½ cups diced cooked ham
- 1½ cups shredded cheddar cheese
- ¼ cup chopped green onions
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Cut each biscuit into 4 pieces and spread on the pan.
- Whisk eggs, milk, garlic powder, and pepper.
- Sprinkle ham, cheese, and green onions over biscuits.
- Pour egg mixture over the top.
- Drizzle with melted butter.
- Bake 22–25 minutes, until eggs are set and biscuits are golden brown.
- Cool for 5 minutes, then slice into squares.
- Serve warm with fruit, yogurt, or salsa.
Storage
Refrigerate leftovers for up to 4 days. Reheat in the microwave or oven.
