Biscuits and Gravy Casserole

You’ll love this recipe if you like this Hash Brown Breakfast Casserole and Sausage Breakfast Casserole.

Biscuit pieces, sausage gravy, eggs, and cheese all bake together in one pan so you can cut the casserole into squares for serving. The bread stays soft where it sits in the gravy with a little crisp on top, the eggs bake into a soft layer, and the cheese melts through, so each piece works like a full plate in one slice.

It’s an easy way to feed a group, whether you’ve got family staying over, kids running around, a small brunch, or a holiday morning where people wander in at different times. Put the pan on the counter with some fruit, bacon, or a quick side and breakfast is basically handled.

You can keep the pan on warm so people can grab a square when they’re ready. Leftovers go in the fridge and heat up quickly, so you’ve got breakfast ready the next day when the morning feels busy.

➡️ Ingredients you’ll need

⏲ How to make this biscuits and gravy casserole recipe

✨ Variations

• Spicy: Use hot breakfast sausage or add a pinch of crushed red pepper flakes to the gravy.
• Veggie Add-Ins: Mix in sautéed peppers, onions, or mushrooms before baking.
• Cheesy Top: Sprinkle extra cheese on the top during the last 10 minutes of baking.

〰️ How to serve

• Sweet options — Fresh fruit, fruit salad, or applesauce coffee cake.
• Drinks — Christmas punch (non-alcoholic), coffee, orange juice, or mimosas.
• Salad — A fresh green salad with a simple vinaigrette cuts through the richness and works well for brunch.
• Potatoes — Hash browns or crispy roasted potatoes pair well if you want a bigger breakfast spread.
• Veggies — Roasted vegetables, like asparagus, sautéed spinach, or baked zucchini help lighten up the plate.

💬 FAQs

🍽 Recipe

Biscuits and Gravy Casserole

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Yield: 8 servings

Course: Breakfast

Cuisine: American

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This Biscuits and Gravy Casserole takes everything people love about a classic Southern breakfast and turns it into one simple bake. You get biscuit pieces, creamy sausage gravy, eggs, and cheese all layered together in a dish that feeds a crowd without extra steps. It’s the kind of recipe that works for slow weekends, holiday mornings, or any time you want something hearty that you can assemble quickly and let the oven do the rest.

Ingredients 

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• ▢ 1 pound pork breakfast sausage
• ▢ 2 Tablespoons butter
• ▢ 5 Tablespoons flour
• ▢ 3 cups whole milk
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon coarse-ground pepper, plus more to taste
• ▢ 1 can biscuits (I use Pillsbury), 8-count, each cut into 4 pieces
• ▢ 1 cup shredded cheddar cheese
• ▢ 6 large eggs
• ▢ ½ cup whole milk
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon coarse-ground pepper

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Instructions 

• Preheat Oven: Preheat oven to 350 °F and grease a 9×13-inch baking dish with cooking spray.
• Cook Sausage: In a large skillet over medium heat, brown 1 pound pork breakfast sausage, breaking it up as it cooks. Once it’s cooked through, scoop out about ¾ of the sausage and set it aside, leaving the rest and all of the grease in the pan (don’t drain it).
• Make Gravy: Add 2 Tablespoons butter to the pan and let it melt. Sprinkle 5 Tablespoons flour over the sausage and stir for a minute or two. Slowly pour in 3 cups whole milk while whisking. Add ½ teaspoon salt and ½ teaspoon coarse-ground pepper and keep whisking until the gravy thickens. Remove from the heat and set aside until ready to assemble.
• Layer Casserole: Spread biscuit pieces evenly across the bottom of the prepared baking dish. Sprinkle 1 cup shredded cheddar cheese and reserved sausage over the top.
• Add Egg Mixture: In a medium bowl, whisk together 6 large eggs, ½ cup whole milk, ½ teaspoon salt, and ¼ teaspoon coarse-ground pepper. Pour mixture evenly over biscuits.
• Add Gravy: Spoon about 2 cups of sausage gravy over the top. Save the rest for serving.
• Bake: Bake for 40-45 minutes, or until the biscuits are deep golden brown and the eggs are cooked through.
• Rest and Serve: Let casserole sit for 10 minutes before slicing. Serve with extra gravy spooned over the top.

Recipe Notes

To Make In Advance: Assemble the casserole without adding the gravy on top. Cover it tightly and refrigerate for up to 24 hours. When ready to bake, pour the gravy over the top and bake as directed, adding 10-15 extra minutes since it will be chilled.

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The biscuits will soften slightly as they sit, but the casserole still reheats well.

Freezer Storage: This casserole doesn’t freeze well because the biscuits can become mushy after thawing. It’s best enjoyed fresh or refrigerated only.

Reheating Instructions: Reheat individual portions in the microwave until hot, or warm in a 350°F oven, covered with foil, until heated through. Add a spoonful of extra gravy, if needed.

Nutrition

Serving: 1.25cups, Calories: 585kcal (29%), Carbohydrates: 37g (12%), Protein: 24g (48%), Fat: 38g (58%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 212mg (71%), Sodium: 1400mg (61%), Potassium: 501mg (14%), Fiber: 1g (4%), Sugar: 7g (8%), Vitamin A: 602IU (12%), Vitamin C: 0.4mg, Calcium: 259mg (26%), Iron: 3mg (17%)