Biscuits and Gravy Casserole

Biscuits and Gravy Casserole has all the flavor of the southern classic-Biscuits and Gravy, in casserole form and it couldn’t be easier to make.It is great to make for a family brunch and leftovers reheat well.

Biscuits and Gravy Casserole


This recipe uses refrigerated biscuits along with a homemade sausage gravy to make a filling, stick to your ribs breakfast casserole.


With biscuits, eggs, and sausage, this is an all-in-one breakfast. There’s also cheese for good measure.

Biscuits and Gravy Casserole


Tips for making Biscuits and Gravy Casserole

  • Regular breakfast sausage is fine. Use hot sausage if you want a little heat. Sage-flavored sausage is also good.
  • I personally prefer a NON-Grands Pillsbury refrigerated biscuit. They don’t puff up as much as the Grands which tend to overwhelm the casserole.
  • This recipe can be assembled the night before and baked in the morning.

Easy Biscuits and Gravy Casserole

More Breakfast Casseroles

Watch the short video below to see how easy it is to make Biscuits and Gravy Casserole!

3.75 from 8 votes
Biscuits and Gravy Casserole
Biscuits and Gravy Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Biscuits and Gravy Casserole has all the flavor of the southern classic-Biscuits and Sausage Gravy, in casserole form and it couldn't be easier to make.

Course: Breakfast
Cuisine: Southern
Servings: 12
  • 1 (8-count) tube refrigerated biscuits, best not to use Grands becasue they puff up so much
  • 1 pound breakfast sausage
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk divided
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 7 eggs
  • 1 (8-ounce) block Colby Jack cheese shredded
  1. Preheat oven to 350 degrees and grease a 9X13-inch baking dish.

  2. Cut each biscuit into 4 pieces and scatter biscuit pieces across the bottom of the baking dish.

  3. Cook sausage in a large pan, crumbling it with a wooden spoon as it cooks. Once fully cooked, remove it with a slotted spoon to a paper towel-lined plate. I like to leave about 1/4 cup of sausage in the pan for the gravy.

  4. Add butter to the grease in the pan and set pan over medium heat. Add flour and stir and cook for 2 minutes.

  5. Gradually whisk in 2 cups of milk. Add garlic powder, salt, and pepper. Simmer until thickened. Remove from heat.

  6. Whisk together eggs with remaining 1/2 cup milk in a medium bowl. Season with a little salt and pepper.

  7. Sprinkle sausage over biscuits. Sprinkle 1/2 of cheese over sausage.

  8. Pour egg mixture on top, followed by gravy and remaining cheese. Bake for 30 minutes.

26 thoughts on “Biscuits and Gravy Casserole

  1. Looks great haven’t tried it yet. I love Biscuits and Gravy. I think I will use Jimmy Dean Sage Sausage as I like it better in the biscuits and gravy. Or could add sage to the seasonings. I do use Grands biscuits when making B&G but will use Non Grands as you use in your recipe….. Looking forward to trying it. Sounds Yummy!

  2. Followed the recipe but took a bit longer to cook then the stated amount 30 minutes and the biscut was still just dough cooked another 25 minutes before done

  3. This look so yummy an something new I want a try..thanks so much for sharing this dear Christin! God bless you!!! Donna

  4. What is wrong with you people? It VERY clearly says 7 eggs…… 7! If you can’t be nice then leave so the rest of us can enjoy the recipies. I can’t wait to try it. Love everything you post on here.

  5. When was it an inpertive to restate the ingredients in the method. Have listed ingredients then the method when passing on my recipes for over 50 years. The only time I mentioned the ingredients in the method again was if they were to be split eg yolks and whites or tasters for the final dressing for the plate’s.

  6. This looks like a simple yet delicious recipe, Christin. I am glad to have happened to this post now as I am in need of something new to serve my family. And this sounds easy for my not-so-professional-kitchen-skills. I am definitely trying this within this week, hopefully. Thank you for sharing! Let’s all spread love.

  7. first you say that my remarks will not be shown as i do not have a website then you show my remarks, Christine.
    Maybe that is why you get the remarks some folk miss out on what you have written. if so please go back and check. I do get the recipes in total but obviously some do not.

    1. They’re listed now but were not when the recipe was originally posted a week ago. There’s no need to be rude to everyone else.

  8. The recipe state 7 yes seven eggs. do you not read all of the parts of recipe before you complain? The eggs are listed under the pepper. I could think of numerous things to say but etiquette will not let me. Cook it and then give it the thumbs up.

  9. for those that did not know how many eggs, re-read the recipe, it states 7, yes seven eggs.
    I do not know how you can get on in life if you cannot read a simple recipe that is clear. It states & whole eggs.

  10. It is designed to be a cooking challenge. The egg amount is left out to entice our imagination and experimentation of cooking with eggs, therefore as with some of the popular TV Shows, the readers are left wondering.. how many eggs. 4 or 5 or 6 or 8? Tune in next week to find out!

    1. That’s really annoying for people who CANNOT cook with imagination and no recipe. I won’t be back to your site. Saying I’m left wondering is ridiculous. Why even post a recipe…w/out all the ingredients. Glad I didn’t start making this already. :/

  11. In the directions, it says to whisk the eggs with the rest of the milk, but there aren’t any eggs listed in the ingredient list. How many eggs?

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