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.
Having grown up in the south, I love anything with Biscuits and Gravy, whether it be Sweet Potato Biscuits with Chorizo Gravy or Sausage Gravy Stuffed Biscuits. If you love biscuits and gravy, you will love this casserole. It is perfect for serving a crowd. Many people have told me they fix it for Christmas brunch.
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.
Reader Comment
Nicole says- “All in one breakfast and feeds everyone, even picky eaters. Best breakfast comfort food ever! Made this for my family and co-workers and it gets asked to make a repeat appearance, all the time!” ⭐⭐⭐⭐⭐
How To Make
(More detailed instructions in recipe card below.)
- Prepare biscuits. Cut each biscuit into 4 pieces.
- Cook Sausage. Brown and crumble the sausage. Then remove the sausage form the pan, leaving about 1/4 cup of sausage in the pan.
- Add butter and flour. Add butter to the drippings in the pan and heat until melted. Then add flour. Stir and cook for 2 minutes.
- Finish gravy. Gradually whisk in milk and add seasonings. Simmer until thickened.
- Make egg mixture. In a bowl whisk together eggs and milk.
- Biscuit layer. Arrange biscuit pieces in greased casserole dish.
- Sausage layer and cheese. Add sausage on top of biscuits, distributing it evenly. Then sprinkle on half the cheese.
- Add egg mixture and gravy. Pour egg mixture on top of cheese and then gravy mixture on top of egg mixture.
- Add more cheese. Sprinkle on the rest of the cheese.
- Bake. Bake for 30 minutes.
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.
- If you use Grands biscuits, you will probably need to add 5 minutes to the baking time.
- Some people find this recipe to be too eggy. If so, only use 5 or 6 eggs.
Variations and Substitutions
Through the years, lots of y’all have left suggestions for changing up this recipe.
- To make it spicy, use “Hot” breakfast sausage or add some crushed red pepper flakes.
- Cheddar cheese can be used instead of Colby Jack.
- Add some finely chopped bacon to the sausage when you cook it or sprinkle on top of the casserole.
- Add some diced onion when you cook the sausage.
- Double the amount of sausage for more sausage flavor.
- To make a vegetarian version, use a plant-based sausage.
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.
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Pin ItMore 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
If you have made this recipe, please leave a comment and a rating. I would love to know what you think.
Biscuits and Gravy Casserole
Equipment
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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for my husbands 50th birthday and everybody loved it. I used store brand biscuits and baked it for 35 minutes. I put it together and then put it in the refrigerator for a couple of hours before baking. It bakes up beautifully and cuts easily. Can’t wait to make this again. If you love biscuits and gravy, you will love this casserole. 🙂
Ready to make this and all I have are Grands. Do you think if I rolled them thinner before I cut them, that it would make them cook better? Please advise. My family can’t wait to taste this casserole and neither can I. ♥
I’ve made this with grand. Just place them side by side in the pan. Don’t cut them and pour everything over them the same as you would.
Excellent! We loved it!!
Tried it👍turned out great. Will make for Christmas morning for the family gathering.
This looks yummy, but I’m left wondering what the Nutrition Info looks like, and will be thinking how to make it healthier, even though it IS biscuits and gravy and eggs and sausage and cheese!!!
Do you have the nutritional data on it?
THANKS!
I baked it and used 8 eggs, I used more cheese than the recipe called for because this family loves cheese! It did have to cook longer than the recipe called for, but I did use grands so that may be why. It is delicious, seriously your family will love you for it so COOK IT🙂
Baked this tonight and it was delicious. However, it took an extra 30 minutes (and turning the oven up to 400 the last 10 min) to get the biscuits completely cooked. Will probably squish them into a crust so they don’t float up into the egg mixture, or just use a pie crust next time since this is essentially a quiche. 😉 Definitely will make again!
I was thinking the same thing!!! My family doesn’t care for biscuits but this looks so good, I HAVE TO MAKE IT!! I’m gona try it in pie crust as a quiche instead. I’m sure it’ll be just as yummy 😋.
You could probably also use a croissant dough sheet too.
Could this be frozen and cooked at a later date??
I would like to know the answer to this too!
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.
I would think you could. I’ve tried tied many recipes that called for refrigerated biscuit s with a quick homemade rolled biscuit dough and it turned out just fine. I haven’t tried this recipe yet, but it’s on the menu for tomorrow’s breakfast! I will prep tonight and put in the fridge until morning bake time!
Buy the ground turkey and season to liking. You can look up how to make homemade turkey breakfast sausage.
Why rate a recipe you haven’t made
I’ve been making a recipe like this for a few years with homemade biscuit dough. I pre bake the biscuit base at temp biscuit recipe suggests until they are just barely done. Then I add all the other ingredients and finish baking at casserole temp. I have wondered if I could bake it all together, but I really don’t want to mess up a whole batch.
I like the idea of par baking the biscuits. Thanks for the tip
Did you know you can make your own sausage with ground turkey? I have not done that, but have seen recipes with the spices needed for flavor.
If I triple the recipe will I have to cook it longer?