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.

Casserole with a serving spoon going into it.

 

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.
  • Cheddar cheese can be used instead of Colby Jack.
Biscuits and Gravy Casserole

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.

Easy Biscuits and Gravy Casserole

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Biscuits and Gravy Casserole

4.68 from 61 votes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 12
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.
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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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133 Comments

  1. Ramona Smith says:

    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!

  2. Jim Williams says:

    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!

  3. Eddie says:

    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

  4. Jay says:

    My kids loved this casserole! Great for feeding a crowd!

  5. Ann says:

    This casserole was a big hit with my family!

  6. donna beem says:

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

  7. Darlene Bess says:

    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.

  8. Phil says:

    So NONE of you yeahoo’s complaining about the eggs has ever made a mistake?

  9. Peter says:

    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 plateโ€™s.

    1. baltisraul says:

      Pete, you may want to re-read the whole recipe again. Can’t imagine how you missed it?

  10. CHARLOTTE DAVIS says:

    It does say 7 eggs very clearly. I don’t know what you are seeing. Have a good day.