Biscuits and Gravy Breakfast Casserole

There’s nothing quite like waking up to the comforting aroma of a Southern-inspired breakfast—warm, flaky biscuits baked into a rich sausage gravy, held together in a fluffy, cheesy casserole. This Biscuits and Gravy Breakfast Casserole is my go-to for weekends, holiday mornings, or when I just want to bring the family together for a cozy breakfast that feels like a big warm hug.

The inspiration for this recipe came from my grandmother’s classic biscuits and sausage gravy. I wanted to take her tradition and make it easier to feed a crowd without standing over the stove. This dish combines the best of both worlds: all the classic flavor of a Southern breakfast and the simplicity of a one-dish casserole.

If you love make-ahead meals, crave comfort food, or are simply looking for something to wow a brunch crowd, read on—this casserole checks all the boxes.

Why I Love This Recipe

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Comfort, convenience, and crowd-pleasing flavor—this casserole delivers it all.

What makes this Biscuits and Gravy Breakfast Casserole special is the way it transforms a traditional stovetop meal into a hearty, bake-and-serve breakfast. You’re not just layering ingredients; you’re layering flavors. Buttery biscuit pieces soak up creamy sausage gravy, while eggs and cheese bind everything together with just the right amount of richness.

This dish is also a lifesaver for busy mornings. Whether you’re hosting family during the holidays or meal-prepping for the week, you can assemble the casserole the night before and bake it fresh in the morning. It’s flexible enough for casual mornings or celebratory brunches. And when that golden, cheesy crust forms on top? Pure magic.

There’s also a beautiful harmony between textures: the softness of the biscuits against the creaminess of the gravy, punctuated by pockets of melted cheese and savory sausage in every bite. It’s indulgent without being too heavy and nostalgic without being old-fashioned.

Ingredients for Biscuits and Gravy Breakfast Casserole

To make the best biscuits and gravy breakfast casserole, you don’t need fancy ingredients—just the right ones, prepared with care.

The foundation of this casserole is threefold: buttermilk biscuits, savory sausage gravy, and a cheesy egg custard that pulls everything together.

Here’s what you’ll need to bring this recipe to life:

• Refrigerated buttermilk biscuits: You can use store-bought canned biscuits for convenience or homemade if you’re feeling extra.
• Ground breakfast sausage: Go for pork sausage with a little spice or sage for maximum flavor. Turkey sausage works too.
• All-purpose flour and whole milk: These are used to create a simple, silky sausage gravy.
• Eggs: The backbone of the casserole—they bind everything and add a fluffy texture.
• Cheddar cheese: Sharp cheddar adds richness. Monterey Jack or Colby can be subbed for a milder taste.
• Salt and black pepper: Essential for seasoning both the gravy and the egg mixture.
• Optional spices: A pinch of crushed red pepper flakes or smoked paprika can elevate the flavor if you want some kick.

This ingredient lineup brings together everything you love about a Southern breakfast—with minimal prep and maximum payoff.

How Much Time Will You Need

This breakfast casserole is surprisingly simple and time-friendly, especially for a dish that tastes like you spent all morning in the kitchen.

• Prep time: 20–25 minutes
• Cook time: 40–45 minutes
• Total time: Just about 1 hour and 10 minutes

If you’re prepping the night before, you can have everything ready in under 30 minutes and bake it fresh in the morning. It’s perfect for busy weekends or holiday mornings when you want a big reward for minimal effort.

How to Make This Biscuits and Gravy Breakfast Casserole

Here’s how to bring this comforting breakfast to life from scratch. Follow these step-by-step instructions to ensure every bite is rich, cheesy, and packed with flavor.

Step – 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and ensure easy cleanup.

Step – 2: Cook the Sausage

In a large skillet over medium-high heat, brown the ground sausage until fully cooked and no longer pink, breaking it up with a wooden spoon as it cooks. This should take around 8–10 minutes.

Once cooked, remove a few spoonfuls of sausage with a slotted spoon and set aside for topping (optional but great for presentation).

Step – 3: Make the Gravy

Leave the remaining sausage in the skillet and reduce the heat to medium.

Sprinkle 3 tablespoons of all-purpose flour evenly over the sausage, stirring to coat the meat and absorb the grease. Let it cook for 1 minute to remove the raw flour taste.

Gradually whisk in 2 cups of whole milk, a little at a time, stirring constantly to avoid lumps. Simmer for about 5 minutes or until the gravy thickens. Season with salt and black pepper to taste.

Step – 4: Chop and Layer the Biscuits

Cut the refrigerated biscuit dough into quarters and spread them evenly across the bottom of your prepared baking dish. You want full coverage with slight gaps to allow the gravy to seep through.

Step – 5: Add the Gravy

Pour the warm sausage gravy evenly over the biscuit pieces. Gently spread it with a spatula to ensure every bite has sausage and gravy flavor.

Step – 6: Prepare the Egg Mixture

In a medium bowl, whisk together 6 large eggs with ½ cup of milk, a pinch of salt, and some black pepper. Pour the egg mixture slowly over the sausage and biscuits, letting it fill the gaps and soak in.

Step – 7: Add the Cheese

Sprinkle 1½ cups of shredded cheddar cheese over the top of the casserole. If you reserved sausage earlier, scatter that on top now for added texture and visual appeal.

Step – 8: Bake

Place the casserole in the preheated oven and bake uncovered for 40–45 minutes, or until the eggs are set, the top is golden brown, and the biscuits are cooked through. If the top begins to brown too quickly, loosely tent with foil for the last 10 minutes.

Step – 9: Cool and Serve

Let the casserole rest for 5–10 minutes before slicing. This helps everything set and makes serving much easier.

Substitutions

If you’re missing an ingredient or want to make this dish your own, there are plenty of easy and delicious substitutions.

• Biscuits: Substitute with crescent roll dough or cubed French bread for a different texture.
• Sausage: Use turkey sausage for a leaner option or vegetarian sausage crumbles for a meatless version.
• Milk: Replace whole milk with half-and-half for a richer gravy or use dairy-free milk if needed.
• Cheese: Swap in mozzarella, gouda, or a Mexican blend depending on your taste preferences.
• Eggs: Egg substitute can be used if you’re watching cholesterol.

These substitutions keep the essence of the casserole intact while letting you customize it to dietary needs or pantry availability.

Best Side Dish of Biscuits and Gravy Breakfast Casserole

Pair this hearty breakfast casserole with lighter, refreshing sides to balance out the richness:

• Fresh Fruit Salad: The juicy sweetness of berries, melon, and grapes contrasts beautifully with the savory casserole.
• Mixed Greens with Citrus Vinaigrette: A bright, acidic salad helps cut through the richness of the dish.
• Yogurt Parfaits: Layered with granola and honey, they offer creaminess and crunch without being too heavy.

Serving and Presentation Tips

A hearty casserole like this deserves a little love when it hits the table.

When serving Biscuits and Gravy Breakfast Casserole, cut it into clean squares or rectangles using a sharp knife, then use a flat spatula to lift each portion onto plates. For a polished look, garnish with a sprinkle of freshly chopped parsley or chives—this adds a pop of color and a hint of freshness.

If you’re hosting brunch, consider serving it in a white ceramic baking dish straight from the oven. The rustic, golden top with melted cheese and visible sausage crumbles looks especially inviting. Add a side bowl of hot sauce or pepper jelly so guests can customize their spice level.

For a buffet-style breakfast, keep it warm in a chafing dish or warming tray, and serve alongside a small stack of warmed plates and napkins.

Tips and Tricks to Make This Recipe More Better

Make-ahead casseroles should taste fresh, not soggy or bland—these tricks will ensure every bite is just right.

• Use day-old biscuit dough or slightly underbake fresh biscuits before adding them to the casserole if you’re making it from scratch. This helps them hold their shape better once baked with gravy and eggs.
• Brown the sausage well. Letting it get a bit crispy before adding the flour helps develop deeper flavor in your gravy.
• Let the gravy cool slightly before layering it over the biscuits if you’re preparing it ahead. This keeps the dough from breaking down before baking.
• Shred your own cheese for better melting. Pre-shredded cheese often contains anti-caking agents that affect texture.
• Don’t overmix the egg mixture. Just whisk until combined. Over-whisking can introduce too much air, making the eggs spongy rather than fluffy.
• Add a pinch of garlic powder or paprika to the egg mixture for a subtle extra flavor that won’t overpower the dish.

Common Mistakes to Avoid

Even a straightforward casserole can fall flat with a few common missteps—here’s how to avoid them.

• Skipping biscuit prep: If using raw dough, make sure the pieces are small and evenly distributed. Large chunks can remain doughy in the middle.
• Gravy too thin or too thick: Don’t rush the gravy. It should coat the back of a spoon—not runny or overly pasty.
• Not seasoning enough: Always taste the sausage gravy before layering. Under-seasoned gravy will lead to a bland casserole.
• Overbaking: Baking too long can dry out the casserole. Start checking at the 40-minute mark.
• Skipping the rest period: Letting the casserole rest 5–10 minutes after baking helps it firm up and prevents it from falling apart when cut.

How to Store It

This casserole stores beautifully and even tastes better the next day.

Refrigeration: Cool the casserole completely, then wrap the dish tightly in foil or transfer to an airtight container. Store in the fridge for up to 4 days.

Freezing: For longer storage, wrap individual portions in foil and place in a zip-top freezer bag. Freeze for up to 2 months.

Reheating: For best results, reheat in the oven at 350°F (175°C) until warmed through (about 20 minutes). You can also microwave individual portions for 1–2 minutes, but oven reheating preserves texture better.

FAQ

Can I make this casserole ahead of time?
Yes! Assemble the casserole completely (except baking), cover tightly, and refrigerate overnight. In the morning, remove it from the fridge and let it sit at room temperature for 15–20 minutes before baking.

Can I use homemade biscuits instead of canned?
Absolutely. Just be sure they’re partially baked or slightly firm, so they don’t break down too much during baking.

Can I make it without sausage?
You can substitute vegetarian sausage or even sautéed mushrooms and onions for a meatless option that still brings savory depth.

What kind of cheese works best?
Sharp cheddar is classic, but you can mix it with Monterey Jack or pepper jack for extra creaminess or spice.

Can I double the recipe?
Yes, but use two baking dishes instead of one large one. Overcrowding can lead to uneven baking, especially with the eggs.

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