If you grew up in the South or spent any time in a diner that knows what it’s doing, biscuits and gravy hold a very special place in your heart.
This Biscuits and Gravy Breakfast Casserole takes everything you love about that classic comfort dish and transforms it into one gorgeous, crowd-feeding bake.
We’re talking fluffy biscuit pieces nestled into a rich, creamy sausage gravy, layered with eggs and cheese, then baked until golden and bubbling.
It’s the kind of dish that makes Saturday mornings feel like an event. And the best part? You can throw it together the night before and just pop it in the oven when you wake up.
It works just as beautifully for a holiday brunch as it does for a lazy Sunday at home. Once you make it, it’s going to be on permanent rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8–10 servings |
| Difficulty Level | Easy |
If you love big, hearty morning bakes, you’ll also want to bookmark this Sausage Hash Brown Breakfast Casserole for your next weekend brunch lineup.
Why You’ll Love This Biscuits and Gravy Breakfast Casserole
This casserole is pure Southern comfort in baking dish form. Every bite delivers that creamy, peppery sausage gravy soaked right into pillowy biscuit pieces, and it’s incredibly satisfying.
It feeds a crowd without any fuss. One dish, one oven, done.
It’s also wonderfully forgiving for beginner cooks. You don’t need any special technique or fancy equipment to pull this off.
The overnight prep option is a total lifesaver. Assemble everything the night before, refrigerate, and bake it fresh in the morning.
It reheats beautifully too, so leftovers taste just as good the next day. Honestly, some people say it’s even better after sitting overnight.
- Uses simple, affordable pantry and grocery store ingredients
- Customizable with your favorite mix-ins like peppers, onions, or extra cheese
- Perfect for holiday mornings, potlucks, and family brunches
- Can be made ahead and refrigerated overnight
- Crowd-friendly portions that stretch easily for a large group
- Delivers classic biscuits and gravy flavor without having to cook two separate dishes
Read Also: Croissant Breakfast Casserole
Ingredients
This recipe uses straightforward ingredients that are easy to find at any grocery store.
Stick with a good-quality pork sausage for the most flavorful gravy, and don’t skip the black pepper, it’s what gives that classic biscuits and gravy taste its signature kick.
- 1 lb bulk pork breakfast sausage (mild or hot, your preference)
- 2 cans (16.3 oz each) refrigerated buttermilk biscuit dough
- 8 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 3 cups whole milk (divided — 1 cup for egg mixture, 2 cups for gravy)
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon black pepper (plus more to taste)
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- Non-stick cooking spray
You might also enjoy making this Bacon Egg and Cheese Breakfast Casserole for a slightly different take on a classic morning bake.
Kitchen Equipment Needed
You don’t need anything complicated for this recipe. A standard 9×13 baking dish and a large skillet are your two most important tools.
Having a good whisk and a rubber spatula will make the process much smoother too.
- 9×13 baking dish
- Large skillet or cast iron skillet
- Large mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Sharp kitchen knife and cutting board
- Aluminum foil
- Oven mitts
Recommended Products for This Recipe
These are products I personally reach for when making this casserole. They’re not required, but they do make the process easier and the end result noticeably better.
1. Lodge 12-Inch Cast Iron Skillet
A cast iron skillet makes the absolute best sausage gravy because it holds and distributes heat so evenly.
You get that perfect browning on the sausage without any hot spots, and the fond (browned bits) that builds up in the pan adds incredible depth of flavor to your gravy.
2. Pyrex Easy Grab 9×13 Baking Dish
This baking dish is a classic for good reason, it conducts heat evenly for a perfectly baked casserole with no undercooked centers or overcooked edges.
The glass also lets you peek at the bottom to make sure everything is set before you pull it out of the oven.
3. Bob Evans Original Pork Sausage Roll
Bob Evans is the gold standard for breakfast sausage in biscuits and gravy, and it makes a rich, flavorful gravy that tastes like something straight from a Southern diner.
It has just the right seasoning so you don’t need to add much extra to the dish.
4. OXO Good Grips 11-Inch Balloon Whisk
Getting a smooth, lump-free gravy comes down to whisking consistently while adding your milk, and a good balloon whisk makes all the difference.
This one has a comfortable grip and just the right amount of flex to work through thickening gravy without wearing out your wrist.
Another great make-ahead option for busy mornings: Overnight Eggs Benedict Casserole
Step-by-Step Instructions: How to Make Biscuits and Gravy Breakfast Casserole
1. Preheat Your Oven and Prepare the Baking Dish
- Set your oven to 350°F (175°C) and allow it to fully preheat before the casserole goes in. A fully preheated oven ensures even cooking from the moment the dish enters.
- Spray your 9×13 baking dish generously with non-stick cooking spray, making sure to coat the sides as well as the bottom. This prevents the biscuits and egg mixture from sticking.
- Set the prepared baking dish aside while you prepare the remaining components.
2. Brown the Sausage
- Place your large skillet over medium-high heat and allow it to get hot before adding any ingredients, about 1 to 2 minutes.
- Add the 1 lb of bulk breakfast sausage to the hot skillet. Break it apart immediately with a wooden spoon or spatula into small crumbles as it cooks. Smaller pieces distribute more evenly through the casserole.
- Cook the sausage, stirring and breaking it up frequently, until it is fully browned and cooked through with no pink remaining. This takes about 7 to 9 minutes over medium-high heat.
- Do NOT drain the fat from the sausage. You will need the rendered fat in the pan to build your gravy. This fat is what carries the flavor and thickens the sauce properly.
- Reduce the heat to medium once the sausage is fully browned.
3. Make the Sausage Gravy
- With the cooked sausage still in the skillet over medium heat, sprinkle the 1/3 cup of all-purpose flour evenly over the sausage. Stir immediately and constantly for about 1 to 2 minutes. This step cooks out the raw flour taste and creates a roux base for your gravy. The mixture will look dry and paste-like, that’s exactly right.
- Slowly pour in 2 cups of whole milk, adding it in a thin, steady stream while whisking constantly. Pouring slowly and whisking continuously prevents lumps from forming in the gravy.
- Continue stirring and cooking the gravy over medium heat. As it heats, it will gradually thicken. This typically takes 4 to 6 minutes. You’re looking for a creamy consistency that coats the back of a spoon but is still pourable.
- Season the gravy with 1 teaspoon of black pepper (this is generous, biscuits and gravy is meant to be peppered well), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of salt. Stir well and taste, adjusting seasoning as needed.
- Remove the skillet from the heat and set aside. The gravy will continue to thicken slightly as it cools, but it will loosen back up once it bakes in the casserole.
4. Prepare the Biscuit Dough
- Open both cans of refrigerated buttermilk biscuit dough. Each biscuit round will need to be cut into quarters. Use a sharp knife or clean kitchen scissors to cut each biscuit into 4 roughly equal pieces.
- You should end up with about 32 to 36 biscuit pieces total depending on how many biscuits come in your cans.
- Set the cut biscuit pieces aside on your cutting board until you’re ready to assemble.
5. Make the Egg Mixture
- Crack all 8 large eggs into a large mixing bowl.
- Add the remaining 1 cup of whole milk to the eggs.
- Add 2 tablespoons of softened or melted unsalted butter to the egg mixture.
- Whisk everything together thoroughly until the eggs and milk are fully combined and the mixture is uniform in color and texture. There should be no streaks of egg white visible.
- Set the egg mixture aside.
6. Assemble the Casserole
- Scatter half of the cut biscuit dough pieces in an even layer across the bottom of your prepared 9×13 baking dish. Try to keep the pieces in a relatively single layer so they can absorb the egg mixture and gravy evenly.
- Pour the entire sausage gravy over the first layer of biscuit pieces, spreading it out evenly with a spatula so all the biscuit pieces are coated.
- Scatter the remaining biscuit dough pieces evenly over the top of the gravy layer.
- Pour the egg and milk mixture slowly and evenly over the entire casserole, making sure to reach all corners and edges of the dish. The liquid will settle down through the layers.
- Sprinkle 1 cup of the shredded sharp cheddar cheese evenly across the top of the casserole. Reserve the remaining 1/2 cup for later.
- At this point, if you’re making this ahead, cover the dish tightly with plastic wrap and refrigerate overnight or for up to 12 hours. When ready to bake, remove from the refrigerator and let it sit at room temperature for 20 minutes before placing it in the oven.
7. Bake the Casserole
- Cover the baking dish loosely with aluminum foil. This traps steam during the first part of baking, which ensures the egg mixture sets completely and the biscuits cook through without the top burning.
- Place the covered casserole in your preheated 350°F oven and bake for 30 minutes.
- After 30 minutes, carefully remove the foil using oven mitts, be cautious of steam escaping when you lift the foil.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
- Return the dish, now uncovered, to the oven and continue baking for an additional 15 minutes. This final uncovered baking time allows the cheese to melt and turn golden and allows the top of the biscuits to get a light golden crust.
- To check for doneness, insert a knife or toothpick into the center of the casserole. It should come out clean with no wet egg mixture. The edges should be set and pulling slightly from the sides of the dish.
8. Rest and Serve
- Remove the finished casserole from the oven and place it on a heat-safe surface or wire cooling rack.
- Allow the casserole to rest for at least 5 to 10 minutes before slicing and serving. Resting allows the layers to firm up slightly so the casserole holds its shape when you cut and serve it.
- Slice into portions and serve directly from the baking dish. Top with extra black pepper if desired.
Read Also: Ham Egg and Potato Breakfast Casserole
Tips for The Best Biscuits and Gravy Breakfast Casserole
A few simple tweaks can take this casserole from great to absolutely unforgettable.
The most important thing is not rushing the gravy, a properly thickened, well-seasoned gravy makes all the difference in the final dish.
- Use full-fat milk for the gravy. Whole milk creates a richer, creamier gravy. Lower-fat milks can result in a thinner sauce that doesn’t coat the biscuits as well.
- Don’t drain the sausage fat. The rendered fat is essential for building a flavorful roux. If you drain it, your gravy won’t have the same depth.
- Cut the biscuits small. Quartering the biscuits helps them absorb the egg mixture and gravy more thoroughly and ensures every piece is cooked through.
- Season the gravy boldly. Biscuits and gravy is a dish that relies heavily on black pepper. Be generous — taste as you go and don’t be shy.
- Let the assembled casserole soak. If time allows, even 30 minutes of rest before baking helps the biscuit pieces absorb the liquid for a better texture.
- Cover with foil for the first half of baking. This is not optional — foil prevents the top from over-browning before the center has a chance to fully set.
- Check the center for doneness. The center is always the last part to set. Don’t pull the casserole early just because the edges look done.
- Hot breakfast sausage adds great flavor. If your family likes a little heat, swapping to hot pork sausage gives the gravy a wonderful spicy kick without any extra effort.
You might also love this Cheesy Potato Breakfast Casserole as another hearty, crowd-pleasing option.
Serving Suggestions
This casserole is hearty enough to stand on its own as a complete meal, but it pairs beautifully with a few simple sides to round out a brunch spread.
Add some fresh fruit for brightness, or keep it classic with some extra Southern sides.
- Bacon and Eggs on the side for extra protein
- Fresh fruit salad or sliced melon for a lighter contrast
- Banana Pancakes for a complete brunch spread
- Hot black coffee or a fresh-squeezed orange juice to drink
- Hash Browns alongside for extra crunch
- Sliced fresh tomatoes or a simple green salad if you want something refreshing on the side
- A drizzle of hot sauce over individual servings for those who like a little heat
Variations of Biscuits and Gravy Breakfast Casserole
Once you’ve mastered the base recipe, it’s easy to make this casserole your own. These variations are all tested and delicious, mix and match to suit your crowd.
- Spicy version: Use hot Italian or chorizo sausage in place of mild breakfast sausage for a bolder, spicier casserole.
- Veggie-loaded: Sauté diced bell peppers, onions, and mushrooms with the sausage for extra texture and nutrition.
- Extra cheesy: Use a blend of sharp cheddar, Gruyère, and Monterey Jack for a richer, more complex cheese flavor.
- Turkey sausage: Substitute turkey breakfast sausage for a slightly lighter version without sacrificing too much flavor.
- Country ham version: Replace half the sausage with diced country ham for a saltier, more savory flavor profile.
- Homemade biscuits: If you have a little extra time, use your favorite homemade drop biscuit dough instead of canned for a from-scratch feel.
- Add green onions: Scatter sliced green onions over the top before baking for a fresh, mild onion flavor and a pop of color.
- Crescent roll dough: Swap out the biscuit dough for refrigerated crescent roll dough for a flakier, buttery variation, try it alongside this Crescent Roll Breakfast Casserole to compare.
Storage and Reheating
This casserole stores and reheats very well, which makes it a great option for meal prep or feeding a group across multiple mornings. Proper storage is key to keeping the texture from getting soggy.
- Refrigerator: Allow the casserole to cool completely before covering it tightly with plastic wrap or transferring to an airtight container. It keeps well in the refrigerator for up to 4 days.
- Freezer: For longer storage, cut the casserole into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe zip-top bag or container. Freeze for up to 2 months.
- Reheating from refrigerator: Place individual portions in a microwave-safe dish and heat in 60-second intervals until warmed through, usually 2 to 3 minutes total. Alternatively, reheat the whole dish in a 325°F oven for 15 to 20 minutes covered with foil.
- Reheating from frozen: Thaw overnight in the refrigerator before reheating. Do not microwave from frozen as this can make the biscuits rubbery.
- Avoid overheating: Reheating on too-high a setting can dry out the egg mixture. Low and slow is the right approach for the best texture.
Read Also: Spinach and Feta Breakfast Casserole
Nutritional Facts
The following is an approximate nutritional breakdown per serving (based on 10 servings). Values will vary depending on the specific brands and products used.
- Calories: ~480 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 205mg
- Sodium: 920mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Total Sugars: 5g
- Protein: 22g
- Calcium: ~18% DV
- Iron: ~12% DV
Health Benefits of Key Ingredients
While this casserole is absolutely a comfort food treat, several of its core ingredients do bring some real nutritional value to the table.
It’s a filling, protein-rich breakfast that will keep you satisfied well into the afternoon.
- Eggs are one of nature’s most complete proteins, delivering all nine essential amino acids along with vitamins D, B12, and choline, which supports brain health.
- Pork sausage provides a significant amount of protein and B vitamins, particularly B1 (thiamine) and B6, which support energy metabolism.
- Whole milk is a good source of calcium and vitamin D, both essential for bone health, as well as potassium for heart health.
- Cheddar cheese contributes additional calcium and protein, plus phosphorus, which works alongside calcium for strong bones and teeth.
- All-purpose flour (used in the roux) provides some carbohydrate energy, and when paired with protein-rich ingredients, it helps create a slower, more sustained energy release than simple sugars.
Another filling and nutritious morning option is this Asparagus Egg Breakfast Casserole, which sneaks in extra vegetables.
FAQs About Biscuits and Gravy Breakfast Casserole
1. Can I make this casserole the night before?
Yes, and it’s actually one of the best things about this recipe.
Assemble the entire casserole, cover tightly with plastic wrap, and refrigerate overnight.
The next morning, let it sit at room temperature for about 20 minutes before baking, and proceed with the recipe as written.
2. Can I use homemade biscuits instead of canned?
Absolutely. A simple drop biscuit dough or any homemade buttermilk biscuit recipe works great here.
Just cut or break the raw dough into roughly 1-inch pieces before layering them into the casserole. Homemade biscuits will give the dish a richer, more from-scratch flavor.
3. My gravy is too thick. How do I fix it?
If your gravy thickens too much before you pour it into the casserole, simply whisk in a few additional tablespoons of milk.
Add the extra milk a little at a time until it reaches a creamy, pourable consistency. It will loosen further during baking.
4. Can I freeze leftovers?
Yes. Cut the cooled casserole into individual portions and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag.
Leftovers freeze well for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the best texture.
5. What can I add to make it more filling?
Sautéed diced bell peppers, mushrooms, or onions can be stirred into the sausage gravy before assembly for extra bulk and nutrition.
You can also add crumbled bacon or diced ham on top of the first biscuit layer for even more hearty protein.
Either way, it pairs wonderfully with a side from this easy breakfast recipes collection.
Biscuits and Gravy Breakfast Casserole
Ingredients
- 1 lb bulk pork breakfast sausage about 450g; mild or hot variety
- 1/3 cup all-purpose flour about 40g; for making the roux
- 2 cups whole milk 480ml; for the gravy
- 1 tsp black pepper plus more to taste; freshly ground preferred
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt or to taste
- 8 large eggs
- 1 cup whole milk 240ml; for the egg mixture
- 2 tbsp unsalted butter about 28g; softened or melted
- 2 cans refrigerated buttermilk biscuit dough 16.3 oz / 462g each; such as Pillsbury Grands
- 1 1/2 cups shredded sharp cheddar cheese about 170g; divided — 1 cup for layering, 1/2 cup for topping
- non-stick cooking spray for greasing the baking dish
Equipment
- 9×13 baking dish Glass or ceramic recommended for even heat distribution
- Large skillet or cast iron skillet 12-inch; cast iron preferred for best sausage browning
- Large mixing bowl For whisking the egg and milk mixture
- Whisk Balloon whisk preferred for lump-free gravy
- Rubber spatula or wooden spoon For breaking up sausage and spreading layers
- Measuring cups and spoons
- Sharp kitchen knife and cutting board For cutting biscuit dough into quarters
- Aluminum foil To cover the casserole during the first phase of baking
- Oven mitts
- Wire cooling rack (optional) For resting casserole after baking
Method
- Preheat your oven to 350°F (175°C). Spray a 9×13 baking dish generously with non-stick cooking spray, coating the bottom and sides, then set aside.
- Heat a large skillet over medium-high heat, add the sausage, and cook for 7 to 9 minutes, breaking it into small crumbles, until fully browned with no pink remaining. Do not drain the fat — it is needed for the gravy.
- Reduce heat to medium, sprinkle the flour over the sausage, and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in 2 cups of milk while whisking continuously, then cook for 4 to 6 minutes until thickened. Season with black pepper, garlic powder, onion powder, and salt, then remove from heat.
- Open both cans of biscuit dough and use a sharp knife or kitchen scissors to cut each biscuit into 4 roughly equal quarters, yielding about 32 to 36 pieces total. Set aside.
- In a large mixing bowl, whisk together the 8 eggs, 1 cup of milk, and 2 tablespoons of melted butter until fully combined with no streaks of egg white visible. Set aside.
- Scatter half the biscuit pieces in an even layer in the prepared baking dish, pour the sausage gravy evenly over them, then top with the remaining biscuit pieces. Pour the egg mixture evenly over the entire casserole, then sprinkle 1 cup of cheddar cheese on top.
- Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
- Carefully remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese over the top, and bake uncovered for an additional 15 minutes until the cheese is golden and a knife inserted in the center comes out clean.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing and serving. Top with extra black pepper if desired.
Nutrition
Notes
- Do not drain the sausage fat after browning — it is essential for building a flavorful roux and creamy gravy.
- Use whole milk for both the gravy and egg mixture; lower-fat milks produce a thinner, less rich result.
- For a make-ahead casserole, assemble completely, cover tightly with plastic wrap, and refrigerate overnight. Let it sit at room temperature for 20 minutes before baking.
- Cut the biscuit dough into small quarters so each piece absorbs the egg mixture and gravy thoroughly and cooks all the way through.
- Do not skip the foil for the first 30 minutes of baking — it traps steam and ensures the egg mixture sets without burning the top.
- Season the gravy boldly with black pepper; classic biscuits and gravy is meant to be well peppered, so taste and adjust generously.
- For a spicier version, use hot pork breakfast sausage or substitute half the sausage with chorizo.
- Leftovers keep well in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 60-second intervals, or reheat the whole dish covered with foil at 325°F for 15 to 20 minutes.
- To freeze, cut the cooled casserole into portions, wrap each tightly in plastic wrap, and freeze in a zip-top bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- For a from-scratch version, substitute homemade drop biscuit dough cut into 1-inch pieces in place of canned biscuit dough.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Biscuits and Gravy Breakfast Casserole is one of those recipes that genuinely earns its place in your regular rotation.
It’s warm, rich, deeply satisfying, and so much easier than making biscuits and gravy the traditional way when you’re feeding more than a couple of people.
The make-ahead option alone makes it worth trying, imagine waking up on a holiday morning and knowing breakfast is essentially already done.
Give it a go this weekend, and I promise it’s going to get rave reviews from everyone at the table.
If you try this recipe, leave a comment below and let me know how it went. Share it with a friend who loves a good comfort food breakfast, they’ll thank you for it.
Recommended:
- Ham and Cheese Breakfast Casserole
- Mediterranean Spinach Egg Strata
- Sausage Egg Strata
- Praline Pecan French Toast Casserole
- Cheesy Hashbrown Casserole
