Biscuits and Gravy Breakfast Casserole
This Biscuits and Gravy Breakfast Casserole takes the beloved Southern diner classic and transforms it into one glorious, crowd-feeding bake. Fluffy biscuit pieces are nestled into a rich, creamy, peppery sausage gravy, layered with a savory egg mixture and topped with melted sharp cheddar cheese — all baked together in a single dish until golden and bubbling. It's the ultimate make-ahead comfort breakfast, perfect for holiday mornings, weekend brunches, and feeding a hungry crowd with minimal effort.
Equipment
- 9x13 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
Ingredients
For the Sausage Gravy
- 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
For the Egg Mixture
- 8 large eggs
- 1 cup whole milk 240ml; for the egg mixture
- 2 tbsp unsalted butter about 28g; softened or melted
For the Casserole
- 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
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9x13 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.
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.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 36gProtein: 22gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 205mgSodium: 920mgPotassium: 310mgFiber: 1gSugar: 5gVitamin A: 12IUVitamin C: 1mgCalcium: 18mgIron: 12mg
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