Biscuits and Gravy Breakfast Casserole is the perfect way to start your day with something warm, hearty, and comforting. It’s all about those fluffy biscuits, creamy sausage gravy, and a mix of eggs baked together into one delicious breakfast dish. Every bite is soft, a little bit cheesy, and packed with the rich flavors we all love from a classic Southern breakfast.
I always enjoy making this casserole when we have a crowd or want something easy to serve that feels special. What I love most is how it combines everything into one dish—no need to flip biscuits or stand over the stove stirring gravy. Just mix, bake, and you’re ready for breakfast with barely any fuss. Plus, it’s great for using leftovers or making ahead, so mornings are a little less busy.
My favorite way to eat it is right out of the oven with a little hot sauce on the side and a big cup of coffee. It’s the kind of meal that brings people together, perfect for lazy weekend mornings or holiday brunches. Every time I serve it, someone always says, “This tastes just like Sunday at grandma’s house,” and honestly, that’s the best compliment a breakfast casserole can get.
Key Ingredients & Substitutions
- Breakfast Sausage
- I love using pork sausage for its rich flavor, but you can swap with turkey or plant-based sausage for a lighter or vegetarian option. Just watch the seasoning as some alternatives might be milder.
- Biscuit Dough
- Refrigerated biscuit dough is a huge time saver. You can choose flaky or buttermilk style depending on your texture preference. Fresh homemade biscuits also work great if you have time.
- Milk
- Whole milk gives the gravy a creamy texture, but you can use 2% or even a non-dairy milk like oat milk. Just avoid very thin milk alternatives as they may thin out the gravy.
- Cheddar Cheese
- Sharp cheddar adds a nice tang and melts well in this casserole. You can mix in mozzarella for extra gooeyness or use Colby Jack for a milder taste.
- Eggs
- Eggs bind everything together and create a custard-like texture around the biscuits and gravy. Fresh eggs work best to get that perfect set without rubberiness.
How Do I Get the Gravy Thick and Creamy Without Lumps?
Making smooth sausage gravy can be tricky, but these tips help:
- After cooking sausage, sprinkle flour evenly and stir for 1 minute. This cooks the flour so you won’t taste raw flour.
- Slowly add the milk in small amounts while whisking constantly. This helps the flour absorb the liquid gradually without forming lumps.
- Keep the heat medium to low while stirring; high heat can cause clumps or burning.
- If lumps appear, a quick whisk or using a mesh strainer can smooth the gravy.
- Season at the end so you can adjust salt and pepper easily once the gravy is thick.
Equipment You’ll Need
- 9×13-inch baking dish – gives you plenty of room for layering and baking the casserole evenly.
- Large skillet – perfect for cooking the sausage and making the gravy all in one pan.
- Whisk – helps you stir the gravy smoothly to avoid lumps.
- Mixing bowl – to beat the eggs before pouring them over the casserole.
- Knife and cutting board – for cutting the biscuits into pieces.
Flavor Variations & Add-Ins
- Use spicy breakfast sausage or add a dash of cayenne for a little heat kick.
- Swap cheddar for pepper jack cheese to add a mild spicy flavor.
- Add sautéed bell peppers and onions between layers for extra veggies and sweetness.
- Stir in cooked and crumbled bacon if you want smoky flavor alongside your sausage.
Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
For the Sausage Gravy:
- 1 lb breakfast sausage (pork or your choice)
- ¼ cup all-purpose flour
- 3 cups whole milk
- Salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
For the Casserole:
- 1 tube (about 16 oz) refrigerated biscuit dough (such as flaky or buttermilk biscuits)
- 1 ½ cups shredded sharp cheddar cheese
- 6 large eggs
- ¼ cup chopped fresh parsley or chives (optional, for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare, including cooking the sausage and making the gravy, plus 30 to 40 minutes to bake until golden and set. Let it rest 5 minutes before serving. Total time from start to table is around 50 to 60 minutes.
Step-by-Step Instructions:
1. Prepare the Sausage Gravy:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until evenly browned and cooked through. Drain excess fat if needed. Sprinkle the flour over the sausage and stir to coat well. Cook for about 1 minute to eliminate the raw flour taste. Gradually whisk in the milk, stirring constantly as the gravy thickens over 4 to 6 minutes. Season with salt, pepper, garlic powder, and onion powder to your liking. Remove from heat and set aside.
2. Assemble the Casserole Layers:
Cut each biscuit into quarters. Arrange half of the biscuit pieces evenly on the bottom of the greased baking dish. Spoon half of the sausage gravy evenly over the biscuit layer. Sprinkle ¾ cup of shredded cheddar cheese on top. Then repeat the process with the remaining biscuit pieces, the rest of the gravy, and the remaining cheese.
3. Add Eggs and Bake:
Lightly beat the eggs in a bowl. Slowly pour the beaten eggs evenly over the entire casserole, allowing them to fill in between the biscuits and gravy. Bake uncovered in the preheated oven for 30 to 40 minutes, until the biscuits are golden brown and the eggs are set. Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley or chives if desired. Serve warm, with hot sauce or your favorite breakfast sides.
Can I Use Frozen Sausage Instead of Fresh?
Yes, but be sure to fully thaw the sausage before cooking. Thaw it in the fridge overnight or use the defrost setting on your microwave. Cooking partially frozen sausage can lead to uneven browning and texture.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to enjoy, bake as directed, adding a few extra minutes if still chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of milk before reheating can help keep the gravy creamy.
Can I Use Homemade Biscuits Instead of Refrigerated Dough?
Yes! Homemade biscuits work beautifully and add a fresh touch. Just cut them into quarters and layer as the recipe directs. Keep in mind that homemade dough may bake a little differently, so watch for a golden-brown top and set eggs.