If you’re not baking this Biscuits and Gravy Casserole, you’re missing out on the best breakfast! Featuring fluffy biscuits, cheesy eggs, and a homemade sausage gravy, the combination of your favorite morning foods is a great way to start the day. A delicious one-dish meal makes feeding a crowd so easy.
Why You’ll Love This Biscuits and Gravy Casserole
This hearty breakfast casserole recipe combines classic Southern flavors with easy prep for a crowd-pleasing meal. Fluffy buttermilk biscuits, savory sausage, creamy gravy, and cheesy eggs are layered and baked until golden brown.
Perfect for feeding a hungry family, hosting brunch, or prepping ahead, this one-pan dish delivers a satisfying mix of protein and comfort in every bite. Whether it’s breakfast or breakfast-for-dinner, this casserole is packed with flavor and fuel to keep you going all day.
Ingredients for the Best Biscuits and Gravy Casserole
- Pork sausage: I used Jimmy Dean brand breakfast sausage, but feel free to use your favorite.
- Salted butter: If you use unsalted butter, you may want to add an extra pinch of salt.
- All purpose flour
- Milk
- Kosher salt
- Fresh cracked black pepper
- Refrigerated Biscuit Dough: You can use Pillsbury Grands biscuits or a generic brand of store-bought biscuits instead of the Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough. They are similar products, so you’ll get the same fluffy texture and buttery flavor.
- Eggs
- Onion powder
- Shredded mild cheddar cheese: You can substitute sharp cheddar, medium cheddar, or colby jack cheese for the mild cheddar cheese.
See the recipe card for full information on ingredients and quantities.
How to Make Biscuits and Gravy Casserole (Step-by-Step Guide)
- Prepare The Pork: Brown the sausage in a large skillet over medium-high heat.
- Continue To Cook: Transfer ½ of the sausage to a paper towel lined plate. Add the butter into the remaining sausage and excess oil in the skillet and stir to melt. Whisk in the flour and allow it to cook down for 1 to 2 minutes.
- Make The Gravy: Whisk in the milk, salt, and pepper until the gravy is thick. Remove from the heat.
- Start Assembly: Slice each biscuit into 6 pieces and place 18 of them into the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage over the layer of biscuit pieces.
- Make The Egg Mixture: In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, and onion powder. Pour the egg mixture over the sausage layer.
- Finish Assembling: Sprinkle the shredded cheese over the egg layer, cover with the sausage gravy, and arrange the remaining biscuit pieces over the gravy layer. Sprinkle the remaining cheese over the biscuits.
- Bake: Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the top layer of biscuits are golden brown and the eggs are puffed up.
- Serve: Brush the top of the biscuits with melted butter if desired. Rest for 5 minutes before serving. Serve hot with a side of hash browns, fresh fruit, or even more homemade gravy. Enjoy!
Biscuits and Gravy Egg Casserole: Adding Extra Protein
Eggs are the secret to bulking up this sausage biscuits and gravy casserole! They add richness and a protein-packed punch to an already hearty dish. The creamy texture and mild flavor play perfectly with the homemade savory sausage gravy, making each bite even more satiating. As the casserole bakes, the eggs puff up, binding everything together into a fluffy, satisfying breakfast that’ll keep you full and fueled for hours.
Make-Ahead Biscuits and Gravy Casserole: Meal Prep Tips
- Grab A Gravy Mix: If you are pressed for time, you can substitute sawmill gravy mix for the homemade gravy.
- Swap The Sausage: Pre-cooked sausage patties can be used instead of the uncooked sausage. Crumble the pre-cooked patties before adding it to the casserole.
- Serve It Spicy: Craving a little heat? Swap the mild sausage for hot sausage for an extra kick in your casserole. You can also mix in some hot sauce or sprinkle in crushed red pepper flakes to your homemade gravy to give it that spicy edge.
- Assemble In Advance: You can fully assemble the casserole the night before. Once it’s all layered and ready to go, cover the casserole dish tightly with plastic wrap and store it in the refrigerator overnight. In the morning, just pop it in the oven and bake as directed.
- Freeze For Later: If you want to make the casserole even further in advance, you can freeze it! After assembling, cover it tightly with foil and freeze. When ready to bake, allow it to thaw overnight in the fridge and then bake it as usual. You can also bake from frozen, but you’ll need to increase the baking time by about 10-15 minutes.
- Add Vitamins With Veggies: To sneak in some extra nutrition, toss in some diced veggies like bell peppers, onions, mushrooms, or spinach. You can even sauté them in the sausage drippings before adding them to the casserole for extra flavor.
- Cook In A Crock Pot: If you’re looking for a set-it-and-forget-it approach, this biscuits and gravy breakfast casserole can be made in the slow cooker! Simply layer the ingredients in the slow cooker and cook on low for 4-6 hours for an easy, hands-off breakfast.
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Biscuits and Gravy Casserole
Serves — 8
Biscuits and Gravy Casserole is the ultimate make-ahead breakfast! Filled with layers of fluffy biscuits, homemade sausage gravy, eggs, and cheese all baked into a delicious, crowd-pleasing dish.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Ingredients
Sausage and Gravy:
- 1 pound regular or milk pork breakfast sausage I used Jimmy Dean brand sausage
- 3 tablespoons salted butter sliced into 1 tablespoon pats
- ¼ cup all purpose flour
- 2¾ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Biscuits and Eggs:
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- ⅓ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- 2 cups freshly grated mild cheddar cheese Divided
- Melted butter for brushing the tops of the biscuits optional
Instructions
Make the Gravy:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Add the sausage to a 10 inch skillet over medium high heat, stirring and breaking the sausage apart until cooked completely through.1 pound regular or milk pork breakfast sausage
- Lower the heat to medium low, and transfer ½ of the sausage to a paper towel lined plate and leave the remaining ½ of sausage in the skillet
- Add the butter to the remaining sausage and any excess oil left in the skillet and stir until melted.3 tablespoons salted butter
- Next, whisk in the flour and allow it to cook down for 1 to 2 minutes, whisking constantly.¼ cup all purpose flour
- Slowly whisk in the milk, kosher salt and pepper. Whisk constantly until the gravy has thickened enough to coat the back of a spoon. Remove from the heat.2¾ cup whole milk, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
Assemble the Casserole:
- Slice the individual biscuits into 6 pieces each.8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- Place ½ of the sliced biscuits in a single layer in the bottom of the prepared baking dish.
- Sprinkle the reserved cooked sausage over the layer of biscuit pieces.
- In a medium size mixing bowl, whisk together the 6 eggs, ⅓ cup milk, kosher salt, pepper and onion powder until smooth and no streaks of egg whites are visible.6 large eggs, ⅓ cup whole milk, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, ½ teaspoon onion powder
- Pour the egg mixture over the sausage layer.
- Sprinkle 1 cup of grated cheddar cheese over the egg layer.2 cups freshly grated mild cheddar cheese
- Spoon the homemade sausage gravy over the grated cheese.
- Arrange the remaining biscuit pieces over the gravy layer.
- Sprinkle the remaining cheese over the biscuits. Bake for 35 to 40 minutes, or until the top layer of biscuits are golden brown and the eggs are nicely puffed up. (You should be able to insert a knife in the center and come away with a trace of gravy on the knife) You can brush the biscuits with melted butter if desired. Allow the casserole to rest for 5 minutes before serving.Melted butter for brushing the tops of the biscuits
Jenn’s Notes
Storage :
- In The Refrigerator: Allow the casserole to cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store in the fridge for up to 2 days.
- To Reheat: Place the casserole in an oven-safe dish and cover with foil to prevent it from drying out. Heat in the oven until warmed through. You can also microwave individual servings for 1 to 1 ½ minutes before serving. If the casserole seems a little dry after reheating, you can add a splash of milk or gravy to bring back its creamy texture before serving.
- If you are pressed for time, you can substitute sawmill gravy mix for the homemade gravy.
- Pre-cooked sausage patties can be used instead of the uncooked sausage. Crumble the pre-cooked patties before adding it to the casserole.
- Craving a little heat? Swap the mild sausage for hot sausage for an extra kick in your casserole. You can also mix in some hot sauce or sprinkle in crushed red pepper flakes to your homemade gravy to give it that spicy edge.
- You can fully assemble the casserole the night before. Once it’s all layered and ready to go, cover the casserole dish tightly with plastic wrap and store it in the refrigerator overnight. In the morning, just pop it in the oven and bake as directed.
- If you want to make the casserole even further in advance, you can freeze it! After assembling, cover it tightly with foil and freeze. When ready to bake, allow it to thaw overnight in the fridge and then bake it as usual. You can also bake from frozen, but you’ll need to increase the baking time by about 10-15 minutes.
- To sneak in some extra nutrition, toss in some diced veggies like bell peppers, onions, mushrooms, or spinach. You can even sauté them in the sausage drippings before adding them to the casserole for extra flavor.
- If you’re looking for a set-it-and-forget-it approach, this biscuits and gravy breakfast casserole can be made in the slow cooker! Simply layer the ingredients in the slow cooker and cook on low for 4-6 hours for an easy, hands-off breakfast.
Nutrition Info
Calories: 448kcal | Carbohydrates: 9g | Protein: 23g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 214mg | Sodium: 962mg | Potassium: 361mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 789IU | Vitamin C: 0.4mg | Calcium: 343mg | Iron: 1mg
