Sausage Biscuit Casserole

Forget fancy recipes and complicated ingredients! Lately, simplicity is my jam – both in life and on the breakfast plate. But that doesn’t mean I have to sacrifice flavor! In fact, I had a dream about this recipe the other night (no joke!), and let me tell you, it turned out even better than my sleep-filled vision. Introducing the Sausage Biscuit Casserole: your new BFF for busy mornings, lazy Sundays, or simply when you crave a delicious and satisfying meal without the fuss.

With just a handful of ingredients, this casserole is a breeze to whip up – perfect for feeding the whole family or prepping for a week of grab-and-go breakfasts. And guess what? It doubles as the ultimate “brinner” (breakfast for dinner) hero, satisfying those late-night cravings without the guilt. Plus, at 6SP on Blue & Purple and 8SP on Green, it fits seamlessly into your Weight Watchers plan. So, ditch the stress and say hello to this flavor-packed casserole that’s both easy on your budget and your taste buds. Trust me, after one bite, you’ll be wondering why you didn’t dream this up sooner!

Three reasons why you need to make this recipe!

Enjoy the nostalgic flavor of sausage biscuits without all the unhealthy calories.

One serving of this delicious breakfast casserole under 300 calories, and packs 15 grams of protein. It’s a great way to start the day. 

The leftovers just get better and better. 

As it sits in the fridge overnight, the flavors meld together, giving you an even better tasting breakfast the next day. 

You can use any sausage you prefer. 

I love pork sausage in this recipe, but feel free to use chicken or turkey sausage if you wanna lighten up the points. 

Ingredients you need to make Sausage Biscuit Casserole: 

• 1 (7.5 oz) package of Great Value or Pillsbury biscuits 
• 6 pork breakfast sausages, cooked and diced
• 6 slices Oscar Mayer center cut bacon, cooked and crumbled
• 6 eggs
• ½ cup low fat milk 
• ½ cup sugar free maple syrup 
• Dash of salt and pepper

How to make Sausage Biscuit Casserole (step by step): 

1. Cook the sausages and bacon. Once cooked, cut up the sausages, and crumble the bacon. 
2. Preheat the oven to 350F and spray a 9×13 casserole dish with some nonstick cooking spray.
3. Cut the biscuits into 6 pieces each. 
4. Lay the biscuit pieces in the bottom of the casserole dish. Sprinkle the sausages and bacon evenly over the biscuits.
5. In a bowl or large measuring cup, whisk together the eggs, milk, syrup, salt and pepper. Mix well then pour evenly over the biscuits and meat.
6. Cover with foil and bake in the oven for 30 minutes. Remove foil then continue baking for 15-20 minutes or until biscuits look ready and eggs have set.
7. Let cool for 5 minutes then cut into 6 equal servings weighing approx 6oz each. Enjoy! 

Makes 6 servings. Nutrition info for 1 serving: Calories 289,  Fat 18 g, Saturated fat 6.48 g,  Carbs 20 g,  Fiber .54 g, Sugars 3.02 g, Sodium 784.91 mg, Protein 15 g. 

WW Points For Sausage Biscuit Casserole

• Package of biscuits 22 points
• Pork breakfast sausages cooked and diced 13 points
• Center-cut bacon cooked and crumbled 5 points
• Eggs 0 points
• Low fat milk 2 points
• Sugar free maple syrup 1 point
• Salt and pepper 0 points

7 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 6-8 depending on your 0PP foods 

Smart Points- blue & purple- 6 using WW recipe builder

Smart Points- green- 8 using WW recipe builder

Points Plus- 7 using PP calculator

Different ways to change up this recipe: 

• Skip the maple syrup if you’re not a fan of the flavor. The sausage biscuit casserole is good without it as well. 
• Use pre-cooked bacon and fully cooked sausage to make this recipe even faster. 

Tips and Tricks for Making Sausage Biscuit Casserole: 

• I used a larger pack of biscuits as I have not been to the U.S. where I normally buy the 7.5oz packs. You can weigh out 7.5 oz of dough (6 biscuits) if you buy larger packs like I do.
• If you are using the larger biscuits like I needed to use, weigh out 7.5oz. This was 6 biscuits for me. Then cut each biscuit open so you have two halves, then cut each half into 6 pieces. This will give you enough biscuit pieces to spread out.
• This sausage biscuit casserole keeps well for up to seven days in the fridge. It also freezes well, so feel free to make it ahead of time! 
• I used Great Value sugar free syrup 
• I spray my foil with a little non stick spray before covering the casserole with it. 

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• Taco Fiesta Bubble Up
• Monte Cristo Flatout Sandwich
• Buffalo Chicken Rolls