This biscuits and gravy casserole is the best breakfast casserole. It’s made with sausage and eggs, so it’s hearty, flavorful, and filling. Whether you’re serving it for Sunday morning brunch, or as a make-ahead Christmas breakfast, this dish is sure to be a family favorite.
Biscuits And Gravy Casserole
This biscuits and gravy casserole is so delicious!! The fluffy and moist biscuits are cooked beautifully inside the biscuits sausage egg casserole. They absorb the flavors from the breakfast sausage and that scrumptious homemade gravy.
The white gravy is seasoned perfectly with freshly cracked pepper, and those flavors infuse the whole casserole while it cooks. The eggs are perfectly set, with the best scrambled egg texture, and that ooey gooey sharp cheddar cheese is melted throughout the dish.
This is one hearty all-in-one breakfast casserole that will leave bellies full and happy. Most of the time for this recipe is hands-off time while it’s in the oven, so it’s really easy to pull it together and get an amazing meal on the table for a large group without too much effort.
Sausage biscuits and gravy casserole is perfect as a holiday morning breakfast or for a potluck. I also love serving it for brunch with fruit salad on chilly mornings at the cottage in the summer. Even though it’s technically a breakfast casserole, I really think you can eat it anytime. I’d be happy eating this at breakfast, lunch, or dinner.
While you’re here, be sure to check out our super popular White Sausage Gravy and White Country Gravy recipes! They’re both super popular with tons of 5-star reviews.
Ingredients
Biscuits: Using refrigerated biscuits makes this casserole quick and easy to pull together. They make up the substance of this casserole, and they add a fluffy texture and buttery flavor to balance out the sausage and gravy.
Pork Sausage: Sausage adds tons of savory flavor, and makes the casserole heartier. Feel free to play with the flavors. You can opt for a sweet sausage, Italian sausage, breakfast sausage, or spice sausage depending on your preference.
Butter: Butter, along with drippings from the sausage, makes up the fat we’re using to create a roux, which is how we’re thickening the gravy. It also adds a rich flavor to the gravy.
Flour: All-purpose flour is the thickener we’re using in conjunction with butter and sausage drippings to make the roux.
Salt and Pepper: Salt enhances all of the other flavors in this casserole, and pepper is a much needed ingredient in white gravy because the spice balances out the richness.
Garlic Powder: This adds a subtle taste of garlic to the gravy, which adds another layer of flavor.
Eggs: Eggs make this feel like a breakfast casserole, and also bind the casserole together.
Milk: Milk is the liquid we’re using in both the casserole and the gravy. It adds a much creamier flavor than we’d get using water.
Cheddar Cheese: Sharp cheddar has the perfect amount of flavor, without being too overpowering in this dish. When melted, it also adds a deliciously ooey gooey texture that makes this casserole even more delicious.
Alternative Ingredients
- Biscuits: Even though this recipe calls for Pillsbury biscuits, you can use any brand of refrigerated canned biscuit. You can also make your own buttermilk biscuits if you’d prefer to make this recipe completely from scratch.
- Sausage: Pork sausage is my favorite in this dish, but feel free to use your favorite. Chicken sausage, turkey sausage, and bacon also work well. You could even make a vegetarian version of this dish by using vegetarian sausage crumbles.
- Cheese: Feel free to use your favorite type of cheese in this recipe. I normally use cheddar, but pizza mozzarella, Swiss, Monterey Jack, pepper jack, and provolone would all be great.
How To Make Biscuits And Gravy Casserole
Prepare the casserole dish: Begin by greasing a 9X13 casserole dish and arranging the biscuits at the bottom. (See the recipe card below for the full printable instructions.)
Cook the sausage: Heat a large nonstick skillet and saute the ground sausage until it’s fully cooked. Spread the cooked sausage evenly over the biscuits in the dish, reserving 2 Tablespoons of the drippings in the pan.
Add cheese: Sprinkle some of the shredded cheese over the biscuits and sausage.
Prepare the gravy: In the same skillet, melt the butter with the reserved drippings. Add the flour, salt, pepper, and garlic powder, whisking until smooth to create a roux. Let this mixture rest while you prepare the rest of the dish.
Mix eggs and milk: In a separate bowl, whisk together the eggs and some of the milk.
Add to baking dish: Pour this mixture evenly into the casserole dish.
Finish the gravy: Return the skillet with the roux to the heat, slowly adding the remaining milk while whisking continuously.
Once the gravy has thickened, pour it evenly over the casserole.
Top with cheese and bake: Sprinkle the remaining cheese over the top of the casserole and bake until the eggs are set and the biscuits are browned. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Use Freshly Shredded Cheese: Pre-grated cheeses are coated in an anti-caking agent, which makes them gritty when they melt. Use freshly shredded cheese (that you grate yourself from a block of cheese) for the best results.
- Add the Milk Slowly: When you’re whisking the milk into the roux, do so a little at a time. Incorporating the liquid a little at a time ensures that you won’t end up with a lumpy sauce.
- Try New Flavors: Some people like a little more heat in their gravy. If you’re one of those people, feel free to add a bit of cayenne for a kick, or even some paprika for a more mild, smoky element.
Can You Use Gravy Mix?
Yes, you can use gravy mix as a shortcut for this recipe. I wouldn’t recommend it though. Homemade gravy is so simple to make, and has so much more flavor than you’ll be able to get from a store bought packet. I promise that it’s worth the extra couple minutes of effort! Store bought gravies can also lean a little salty, so if you decide to use one, just keep that in mind as you season the dish.
Can You Make Biscuits And Gravy Casserole The Night Before?
Yes, this is a great make ahead meal. Just keep in mind that the biscuits may absorb more of the liquid, which will result in softer biscuits, rather than the fluffy ones you’d get if you baked it immediately. To make it ahead, follow these instructions:
- Prepare the casserole as instructed, but don’t bake it.
- Cover it with plastic wrap or aluminum foil, and store it in the fridge overnight.
- The next morning, take the casserole out of the fridge and let it come to room temperature on the counter (this is very important if you’re using a Pyrex or glass baking dish), then bake as instructed.
- You may need to bake it for a bit longer, and you may need to cover it with aluminum foil halfway through in case it starts browning too much.
Storing And Reheating Leftovers
Let the leftovers cool completely, then either cover the casserole dish with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Store them in the refrigerator for up to 3 days.
To reheat, let the casserole dish come to room temperature, then bake at 350F for about 20-30 minutes, or until it’s heated through. If you notice the top starting to brown too much, loosely cover it with aluminum foil. Alternatively, you can reheat individual portions in the microwave, checking it after each minute, or in a skillet over medium heat.
Can You Freeze Biscuits And Gravy Casserole?
Yes! Let the casserole cool completely, then cut into individual portions and store in airtight freezer-safe bags or containers. Let it thaw in the fridge overnight before reheating it.
Just keep in mind that there may be some texture changes from the freezing and thawing process. Since the eggs and gravy are baked into the casserole, it shouldn’t be too noticeable though, and you should have good results.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Casserole Recipes
If you like this recipe, be sure to check out all of our other casserole recipes. Some reader favorites are:
- Chicken Tater Tot Casserole
- Bisquick Breakfast Casserole
- Cinnamon Roll Casserole
- French Toast Bake
- Chile Relleno Casserole
- John Wayne Casserole
BEST Biscuits and Gravy Casserole (with Video)
Biscuits and gravy casserole with sausage and eggs is the best breakfast casserole. Perfect for Sunday morning brunch or Christmas breakfast.
Ingredients
- 2 (6 ounce) packages Pillsbury biscuits (a total of 10 biscuits)
- 1 pound ground pork sausage (any flavor, if using breakfast sausage remove the casing)
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 1/2 teaspoons freshly cracked black pepper
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/4 teaspoon garlic powder
- 6 eggs
- 2 1/2 cups milk (divided)
- 1 1/2 cups freshly shredded sharp cheddar cheese (divided)*
Instructions
- Preheat the oven to 350F and grease a 9X13 casserole dish.
- Place the biscuits along the bottom of the prepared dish.
- Heat a large nonstick skillet over medium-high heat. Once hot, add the ground sausage and fully cook (about 6-7 minutes). Remove the sausage from the pan and evenly spread the crumbles across the biscuits. Reserve 2 Tablespoons of the drippings in the pan, discarding any extra.
- Top the biscuits and sausage with 1 cup of shredded cheese.
- To make the gravy, add the butter to the skillet with the reserved drippings and let it melt. Once it has melted, sprinkle in the flour, salt, pepper, and garlic powder. Whisk together until smooth, creating a roux. Cook this mixture for about 2 minutes, stirring occasionally, then remove from heat. Let this mixture sit while you prep the rest of the dish (resting it will allow for the spices to bloom, which enhances the flavor).
- To a medium mixing bowl, add the eggs and 1/2 cup of milk. Whisk together until fully mixed. Evenly pour the egg mixture into the casserole dish.
- Return the skillet with the roux to the stove over medium heat. Once heated, slowly pour in the milk while whisking continuously, allowing the milk to incorporate a little at a time before adding more. Let the gravy cook until it has thickened, stirring occasionally to prevent burning (about 5 minutes). Once the gravy has thickened, pour it evenly across the top of the casserole
- Sprinkle the remaining 1/2 cup of cheese over the top, and bake it in the oven until the eggs are set and the biscuits are browned (about 37-40 minutes).
Notes
*I recommend using freshly shredded cheese because it melts more smoothly into the casserole. Pre-shredded cheeses are coated in an anti-caking agent that makes them gritty when they melt.
Nutrition Information:
Serving Size:
1/8Amount Per Serving: Calories: 498Total Fat: 33.6gCarbohydrates: 25.3gFiber: 0.8gSugar: 7gProtein: 23.8g
Nutrition information isn’t always accurate.
I hope you love this biscuits and gravy casserole as much as I do! It’s such a warming, hearty, and comforting breakfast that’s popular with kids and adults alike.
1 thought on “Biscuits And Gravy Casserole Recipe”
Hi Alexa , I’ve been making sausage biscuit and gravy casserole for years and my recipe is pretty identical to yours. The only difference is that I cut the biscuits into quarters before I put them in the dish so that they kind of mix in with each scoop and not one full biscuit per serving.