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.

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.

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.
• Cheddar cheese can be used instead of Colby Jack.

Make Ahead and Storage

This recipe can be assembled the night before and baked in the morning. Leftovers will keep in an airtight container in the refrigerator for 4 days. Can be frozen for up to 2 months. To freeze, bake the casserole and let it cool completely. Cover well and freeze. Thaw in the refrigerator overnight and then heat covered in a 350 degree oven until warm throughout.

More Breakfast Casseroles

• Breakfast Tater Tot Casserole
• Breakfast Mac and Cheese
• Eggs Benedict Casserole
• Cheese and Bacon Grits Casserole
• Breakfast Biscuit Bubble Up
• Sausage and Cheese English Muffin Casserole

Biscuits and Gravy Casserole

4.68 from 61 votes

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 12

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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.

Equipment

• 9×13-inch baking dish

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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 

• Preheat oven to 350 degrees and grease a 9X13-inch baking dish.
• Cut each biscuit into 4 pieces and scatter biscuit pieces across the bottom of the baking dish.
• 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.
• Add butter to the grease in the pan and set pan over medium heat. Add flour and stir and cook for 2 minutes.
• Gradually whisk in 2 cups of milk. Add garlic powder, salt, and pepper. Simmer until thickened. Remove from heat.
• Whisk together eggs with remaining 1/2 cup milk in a medium bowl. Season with a little salt and pepper.
• Sprinkle sausage over biscuits. Sprinkle 1/2 of cheese over sausage.
• Pour egg mixture on top, followed by gravy and remaining cheese. Bake for 30 minutes.

Video

Nutrition

Calories: 421kcal | Carbohydrates: 23g | Protein: 18g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 878mg | Potassium: 319mg | Fiber: 1g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 0.3mg | Calcium: 230mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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