Biscuits and Gravy Breakfast Casserole

The Kind of Casserole That Just Feels Like Home

Okay, friend, I’m about to let you in on a not-so-secret secret: Biscuits and Gravy Breakfast Casserole is my life raft on those wild Sunday mornings when the idea of flipping a dozen pancakes makes me want to crawl back under the covers. Seriously, I was introduced to this beauty at a family reunion (Aunt Marge’s house, 2016—never forget), and let’s just say my devotion was instant. The first time I tried to make it myself, I somehow forgot the sausage, but that’s a story for another day. Or maybe not. Who messes up sausage gravy? This girl, apparently. Anyway, if you can tear yourself away from your phone for the next 10 minutes, I promise you’ll be rewarded with the kind of breakfast that makes people linger at the table, not just grab a plate and run.

Why You’ll Love This (And Why I Keep Making It)

I pull out this casserole whenever the weather dips below “sweater” levels, or when my in-laws visit (they’re always hungry at 8am, so go figure). My crew goes nuts for it because it’s got all the comfort of biscuits and gravy, but you don’t have to play short-order cook. And if you’ve ever tried to juggle frying eggs, making gravy, and not burning the toast—well, you get me. You just plop everything in a dish and let the oven do its thing. The only downside is waiting for it to bake while everyone asks, “Is it ready yet?” If you want to see just how excited people can get over breakfast, serve this. (Just be prepared for a few crumbs on the floor and maybe a stray biscuit chunk in the couch cushions. Don’t ask.)

Here’s What You’ll Need (Plus a Few Cheats)

• 1 can (16 oz) refrigerated biscuit dough (I usually grab Pillsbury, but honestly, store brand’s fine. My grandma swore by homemade, but, well, I’m not her.)
• 1 pound breakfast sausage (sage or hot—your call. Turkey sausage works if you’re feeling virtuous.)
• 1/4 cup all-purpose flour (sometimes I cheat and use a little less; don’t tell anyone)
• 2 to 2 1/2 cups milk (whole milk is best, but I’ve made it with skim. It’s a bit less rich, but still good.)
• 5 eggs (or 6 if they’re on the smaller side)
• 1 cup shredded cheddar cheese (I’ve been known to throw in a handful of pepper jack when I’m feeling spicy)
• Salt and black pepper to taste (I never actually measure these, just a couple pinches)
• Optional: chives, hot sauce, or a bit of crumbled cooked bacon on top (extra points for flavor, but not required)

How to Make It: Step-By-Step—But Not Too Fussy

1. Prep your oven and pan. Heat the oven to 350°F (or 180°C, if you’re fancy). Grease a 9×13-inch casserole dish. Or use parchment if, like me, you hate scrubbing baked-on messes.
2. Bake the biscuits (sort of). Cut each biscuit into quarters and scatter ‘em in the pan. They don’t have to be perfect—actually, they shouldn’t be, makes it more fun to eat.
3. Brown the sausage. Fry the sausage in a skillet over medium heat. Break it up into little bits—you know, so every bite has sausage. Drain off most of the fat, but leave just a little. Adds flavor, I swear.
4. Make the gravy. Sprinkle the flour over the sausage in the skillet. Give it a stir so it soaks up all that goodness. Then slowly add the milk, stirring constantly. It’ll look a bit lumpy at first (don’t panic, it always does) but just keep stirring until it thickens up and looks like, well, gravy. Season with salt and pepper. I usually sneak a taste here, just to be sure it’s not bland.
5. Layer it up. Pour the sausage gravy over the biscuits in the pan. In a separate bowl, whisk eggs and half the cheese. Pour that on top of everything. Finish with the rest of the cheese (and bacon or chives, if you want).
6. Bake. Pop the pan in the oven for about 35–40 minutes. The top should be golden, and the eggs set. If you poke it in the center with a knife, it should come out pretty clean—not soupy. If it looks a little jiggly, give it another five minutes. I once took it out too early and got soggy biscuits—never again.

Notes & Lessons Learned (Usually the Hard Way)

• Don’t skimp on the gravy. I thought less was more once, but nope, dry casserole is not a vibe.
• If you want the biscuits extra fluffy, don’t press them down in the pan. My cousin does and hers always come out a bit dense (sorry, Jill).
• If your gravy’s too thick, a splash more milk works magic. Too thin? Just cook it a minute longer.
• Sometimes I prep the night before, cover, and bake in the morning; it actually tastes better the next day, in my opinion.

Fun Variations I’ve Tried (And One Flop)

• Southwest style: Stir in diced green chilies and swap cheddar for pepper jack—gives it some real zip.
• Vegetarian: Use plant-based sausage (like Beyond). Still hearty, though it misses a little of the “oomph”.
• I once tried adding spinach, but it made everything a strange greeny-brown color. Tasted okay, but looked like something from a Dr. Seuss book. Wouldn’t repeat.

Gear You’ll Need (Or Maybe Not)

• Large skillet (nonstick is easier, but I’ve used a cast iron when my good pan was in the dishwasher)
• 9×13-inch baking dish (any ovenproof casserole will work—heck, I’ve used two loaf pans in a pinch)
• Mixing bowl, whisk, and a spatula (or a wooden spoon—whatever’s handy)

If you don’t have nonstick spray, just butter it up. I’ve even used olive oil once—makes it a bit fancy, somehow.

How to Store Leftovers (If You Have Any)

Cover the casserole or pop slices in airtight containers. It’ll keep in the fridge for up to three days. You can reheat in the microwave or (better, honestly) in the oven so the biscuits get a bit crisp. Though, in my house, leftovers are more of a myth than a reality—breakfast casseroles just disappear around here. Maybe yours will, too.

How I Like to Serve This (And a Little Tradition)

We usually cut big, messy squares and serve with a dash of hot sauce. Sometimes, if it’s a special occasion (like someone remembered to feed the dog before breakfast for once), I’ll put out a bowl of fruit or a little pot of homemade jam. My son claims it’s best with ketchup, but he’s eight—what does he know?

Stuff I’ve Learned the Hard Way (Pro Tips)

• Don’t try to rush the gravy—if you dump all the milk in at once, it’s gonna be lumpy, and not in a good way. I tried, and, well, live and learn.
• Let it cool a few minutes before cutting, or it’ll fall apart in a heap and you’ll have more of a “biscuit hash” vibe. (Not that that’s always a bad thing, come to think of it…)
• Actually, I find it works better if you use a sharp knife for cutting. The first time I used a spatula and, um, it wasn’t pretty.

Your Questions Answered (Because Folks Always Ask)

• Can I make this ahead of time?
  Oh, definitely. I usually prep it the night before, stash it in the fridge, and bake in the morning. Just add 5-10 min extra to the bake time if it’s cold from the fridge.
• Can I freeze it?
  Yup! Slice it, wrap in foil or pop in a freezer bag. Thaws and reheats great—though the biscuits get a smidge softer. Not a dealbreaker.
• Do I have to use canned biscuits?
  Nope. If you love from-scratch, go for it. (I tried making my own biscuits once, but honestly, I don’t think the crowd noticed the difference.)
• What kind of sausage is best?
  Whatever you like! I use mild when my kids are eating, spicy when I’m feeling bold. You could even check out this taste test from The Kitchn if you want to get real picky.
• Any good sides?
  If you’ve got a hungry bunch, serve with crispy hash browns or just a bunch of grapes for something fresh. Or coffee. Always coffee.
• Can I double this for a crowd?
  For sure. Use two pans or one of those big foil trays; just add a few more minutes to the bake time and keep an eye on it.

And that’s it! If you end up with flour in your hair or biscuit dough stuck to your elbow, just remember: that’s all part of the charm. And hey, if you find a way to keep people from picking off all the cheese before it’s even served, let me know. I’ve given up.

★★★★★ 4.30 from 55 ratings

Biscuits and Gravy Breakfast Casserole

yield: 8 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A hearty and comforting breakfast casserole featuring fluffy biscuits, savory sausage gravy, eggs, and cheese, baked together for a delicious morning meal.

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Ingredients

• 1 can (16 oz) refrigerated biscuit dough
• 1 pound breakfast sausage
• 2 cups milk
• 1/4 cup all-purpose flour
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. 1
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. 2
   Cut biscuit dough into 1-inch pieces and layer evenly in the bottom of the prepared baking dish.
3. 3
   In a skillet over medium heat, cook the sausage until browned and cooked through. Sprinkle flour over the sausage and stir to coat. Gradually add milk, stirring constantly, and cook until thickened to make sausage gravy. Season with salt and black pepper.
4. 4
   Pour the sausage gravy evenly over the biscuit pieces in the baking dish.
5. 5
   In a medium bowl, whisk together eggs and pour over the casserole. Sprinkle shredded cheddar cheese on top.
6. 6
   Bake for 35-40 minutes, or until the eggs are set and the top is golden brown. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 18gg

Fat: 28gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 27gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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