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.
Pin this now to find it later
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.
Can you prepare this the night before and bake the next morning
I am planning on making this for Christmas breakfast. I have made other breakfast casserole dishes and found that if I bake them in oversized muffin tins, they bake quicker and I am able to customize each “muffin” to each persons likings (I have a family member who doesn’t care for cheese for breakfast). That being said, has anyone tried this and, if not, do you think it would work?
I used over sized muffins tins to make individual casseroles and it worked beautifully. Baked them for 25 minutes. I was able to make ones without cheese as well. Everyone loved them and suggested that fresh mushrooms be added to the gravy.
This stuff is amazing. I’ve made it several times now because it was such a big hit in our home with my family and with friends. Leftovers are just as good.
WOW!!! Just made this! Sitting here eating it. Great recipe! I diced a large potato and fried it separately till almost done and put in with sausage and then the rest of ingredients. Used grands biscuits. Awesome!!!!
This recipe is amazing, we cooked up some bacon, chopped it fine, added it to the gravy mixture, totally amazing as well. This one will be a staple for easy dinners or early breakfast
Pease post nutritional Information
I agree.
This looks super good for sure 🙂 Might have to make this when we go to MB at the end of the month but for sure be more than just the two of us but reheating it the next day or the next then we may be able to eat most of it or at least try?
I think I have seen can biscuits come with less in them and just maybe we could eat it all at one sitting and just cut down on the number of eggs and other items and should work ou just fine and if any is left over I can have it the next morning.
Thanks for posting this one for sure 🙂
Well,I haven’t gotten to try your recipe yet,but it sounds great. Why do we feel the need to bash another if your not satisfied with the recipe given. We have choices and if this is not to you’re liking,then look for another. We need to be nicer to each other, life is just to short. Some of the comments were just not loving and food needs to be made with LOVE. So, if your angry and life is being rough on you, Have a good meal and share it someone else. Company and good food is good for the soul!!!!
I would love to know this too! 😄
I completely agree. If you don’t like a recipe there are enough recipes out there… find another. Be kind! We made this and love it!
Stephanie,
I totally agree with everything you said. I’m always searching for different recipes, and if I come across one I may not want to try I leave it alone.
Can this be frozen and cooked at a later date?
This recipe was sent to me by my sister in law. I made it and wow! Super delish and so simple to make. I did use grands and really not an issue. Even better on day two! I think next time i will let set over night and bake next morning. Definitely good dish for a brunch!
I can’t understand why some of you can’t read a simple recipe it clearly states 7 eggs I made this and I just have to say it was delicious I will definitely be making this again .