Biscuits and Gravy Casserole

Close-up of a baked breakfast casserole topped with melted cheese, browned sausage, and golden biscuit pieces in a white baking dish.

Biscuits and Gravy Casserole

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.

Prep Time20

Cook Time45

Resting Time10

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: biscuits and gravy casserole

Servings: servings

Calories: 585kcal

Ingredients

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

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.

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.

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