Biscuits and Gravy Casserole

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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!


4.2 from 15 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
Ingredients
  • 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
Instructions
  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.

41 thoughts on “Biscuits and Gravy Casserole

  1. Haven’t made it yet, but could you make with homemade biscuits? I don’t have fridge biscuits but I do want to try this. Been wanting biscuits and gravy for so long. But we don’t eat pork and nowhere does turkey breakfast sausage so I want to try this out. Thank you.

  2. I used one pound of Jimmy Dean regular sausage and one pound Jimmy Dean hot sausage. Doubling the sausage made it more substantial and mixing the sausages gave it great flavor without being too spicy. My family loved it!

  3. I first made this last week and will be making this again because it was such a huge hit! I used Grands because it’s what we had on hand and they baked perfectly fine in an 8×11.5x2in baking dish. Taking a previous reviewer’s advice, I baked this for an extra 5 minutes (35 minutes total) to make sure the Grands were done all the way through. It was perfect. I also just used 6 eggs because we had only 10 on hand. I’ll be making this again with just the 4 remaining eggs. It’ll be just fine because you don’t even need the eggs to help with the baking of any of the ingredients. They’re just there to help bind the biscuits together a little bit even though the biscuits will bake into each other. I also used country gravy mix from a packet to save on cooking time. It worked just fine!

  4. This recipe is perfect for Christmas morning. Very easy to make and wonderful taste to tingle your tastebuds for more Christmas treats.

  5. Christin, one question:
    Reheat in microwave or have to do it in oven.??? Only 2 of us – we shared the remainder w neighbor. Hubby felt it isn’t reheatable.

  6. I got one am glad it says 7 eggs & you suggest NOT using Grands.
    I copy recipes on my PC to keep on my iPhone – in Drop Box. But I forgot to type in where I got it. I Googled like 10 food websites & couldnt find it @ first. It was those 2 ingredients that made t stand apart. Majority used Grands & number of egged was 6 or 8….. no one else had lucky number SEVEN!
    I do know it was outrageously delicious‼️TY Christin❗️

  7. This was fun to make and delicious! I made it with Grands, because I missed the comment about using regular refrigerator biscuits, but it still turned out great. I baked it for 35 minutes instead of 30. Hubby and I both loved it!

  8. 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!

  9. 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

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

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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. :/

  18. 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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