Biscuits and Gravy Breakfast Casserole
Biscuits and Gravy Breakfast Casserole is a big, warm hug of a breakfast that brings together fluffy biscuits, rich sausage gravy, and eggs all baked into one delicious dish. It…
Tip: save now, cook later.Biscuits and Gravy Breakfast Casserole is a big, warm hug of a breakfast that brings together fluffy biscuits, rich sausage gravy, and eggs all baked into one delicious dish. It has that classic southern comfort food feeling, with creamy gravy and soft biscuit pieces soaking up all the flavors. The texture is a wonderful mix of soft, creamy, and slightly crispy edges that everyone always loves.
I love making this casserole because it’s such a great way to feed a crowd without much fuss. You can prepare everything ahead of time, pop it in the oven in the morning, and let the smell work its magic while you get ready for the day. I usually sprinkle a little extra cheese on top before baking—it gives it a nice golden crust and adds just the right touch of gooeyness.
Serving this casserole is always a hit at weekend brunches or holiday mornings when you want something hearty and filling. I like pairing it with some fresh fruit or a simple green salad to balance out all that creamy goodness. It’s one of those meals that feels cozy, special, and makes you want to linger around the table for a while.
Key Ingredients & Substitutions
Breakfast Sausage: This is where much of the flavor comes from. I like using mild sausage for a balanced taste, but spicy sausage adds a nice kick. Turkey sausage works well for a leaner option.
Milk: Whole milk gives the gravy a creamy texture, but 2% or even plant-based milk like oat milk can be used if you want a lighter or dairy-free version. Just expect a slight texture change.
Biscuit Dough: Canned biscuits save time and keep things easy. If you prefer homemade biscuits, they work beautifully too. Drop biscuits or biscuit dough rounds both fit well in this casserole.
Cheddar Cheese: Sharp cheddar adds great flavor and melts nicely. You can swap for Colby, Monterey Jack, or even a blend if you like milder cheese or want a gooier top.
Eggs: Beaten eggs help bind the casserole and add richness. If you want extra fluffiness, you can add a little more or mix in some cream for a custard-like texture.
How Do You Make the Perfect Sausage Gravy Without Lumps?
Making sausage gravy starts with a smooth roux—a mix of butter and flour. Cook the flour and butter together for a couple minutes to get rid of the raw flour taste.
- Whisk the flour into melted butter over medium heat until bubbling and lightly golden.
- Slowly add cold milk in small amounts while whisking vigorously to prevent lumps.
- Keep whisking as the sauce thickens; this keeps it smooth and creamy.
- Season with salt, pepper, and your chosen spices once thickened, then stir in the cooked sausage.
Taking your time and stirring continuously makes a silky gravy that coats the biscuit pieces perfectly in the casserole.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering biscuits and gravy evenly.
- Large skillet – great for browning sausage and making the gravy in one pan.
- Whisk – helps mix the roux and milk smoothly to avoid lumps in the gravy.
- Mixing bowl – handy for beating the eggs before drizzling over the casserole.
- Knife and cutting board – to cut biscuits into pieces for even layering.
Flavor Variations & Add-Ins
- Swap sausage with diced ham or cooked bacon for a different type of smoky meat flavor.
- Add sautéed mushrooms or bell peppers for extra veggies and texture.
- Use pepper jack cheese instead of cheddar to add a little spicy heat.
- Mix in some fresh herbs like thyme or rosemary for a fragrant and fresh twist.
How to Make Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
For the Sausage Gravy:
- 1 lb breakfast sausage (bulk, mild or spicy according to preference)
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (or 2% milk)
- Salt and freshly ground black pepper, to taste
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
For the Casserole:
- 1 (16 oz) can refrigerated biscuit dough (such as buttermilk biscuits)
- 1½ cups shredded sharp cheddar cheese
- 2 large eggs, lightly beaten
- ¼ cup chopped fresh parsley or chives (optional, for garnish)
Time Needed:
This casserole takes about 15 minutes for preparation and roughly 35-45 minutes to bake. Plan for about an hour total, including the resting time after baking.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly, so your casserole doesn’t stick.
2. Cook the Sausage:
In a large skillet over medium heat, cook the breakfast sausage. Break it into small pieces as it cooks. This should take about 7-10 minutes. Once browned and cooked through, drain off excess fat if needed, then set the sausage aside for now.
3. Make the Sausage Gravy:
Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it bubbles and turns a light golden color — this is your roux. Slowly add milk while whisking constantly to avoid lumps. Keep stirring until the mixture thickens and starts to simmer, about 5-7 minutes. Season with salt, pepper, garlic powder, and onion powder to taste. Stir the cooked sausage back in, then remove from heat.
4. Layer Your Casserole:
Spread half of the shredded cheddar cheese in the bottom of your baking dish. Cut the biscuit dough into quarters, then spread half of those biscuit pieces evenly over the cheese layer. Pour half of the sausage gravy over the biscuits. Layer the remaining biscuit pieces on top, followed by the rest of the gravy. Finally, sprinkle the remaining cheddar cheese over everything.
5. Add the Eggs and Bake:
Lightly beat the two eggs and drizzle them evenly over the casserole. This step helps to bind all the ingredients together and adds richness. Bake the casserole uncovered for 35-45 minutes, or until the biscuits are golden and cooked through, and the dish is bubbly on the edges.
6. Rest and Serve:
Let your casserole rest for about 5 minutes after baking. Garnish with fresh parsley or chives if you like, then serve warm. It’s delicious on its own or with fresh fruit or a light salad.
Can I Use Frozen Sausage for the Gravy?
Yes, you can! Just make sure the sausage is fully thawed before cooking. Thaw it overnight in the fridge or place the sealed package in cold water for quicker thawing. This helps it cook evenly without releasing too much water into the gravy.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it cooks through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the biscuits from getting too tough.
Can I Use Homemade Biscuits Instead of Canned?
Yes! Homemade biscuits work wonderfully and add a fresh touch. Just cut your biscuits into pieces similarly to the recipe instructions and layer as usual. Adjust baking time slightly if your biscuits are larger or thicker.