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.
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Pin ItMore Breakfast Casseroles
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this because we got a ton of breakfast sausage with our hog order from the butcher. I don’t like biscuits and gravy, but I thought I’d give it a try because my husband does. THIS WAS AMAZING!! I loved it and our two kids (7 and 9) fought over the leftovers the next two days. I also only had Grands! Biscuits, so I cut them into 9’s (2 cuts each direction on the biscuit) and they came out perfect. There were enough to cover the bottom of the dish and I didn’t have to adjust the baking time. Thank you so much foe this recipe!
This is sooo good. Used grands biscuits, just cut them in smaller pieces, came out great. Baked a few minutes longer. Added onions to the sausage as it cooked. Yummy. Reheated really well, too. Definitely a keeper recipe. Thank you for sharing
My family just finished eating this. It was fantastic. I made it as a trial run to see if I wanted to serve at Christmas brunch. It was so easy and tasty, it is for sure making the cut to serve for Christmas! Grands were the only rolls at my grocery store, so I cut them into 8’s and only used 6. That seemed to work as a compromise.
Made this with some Berkshire pork black pepper bacon and crescent rolls cut up instead. Turned out great!
Just made this today and unfortunately had to use Grand as that is all I had, definitely agree to let it cook longer as the biscuits didn’t fully set, but still delicious after, may throw some other stuff in it next time. Time to expirament
I’m making this dish tonight, I have doubled the ingredients completely and looks just as good as it did the first time I made this meal as one dish. My family and some of the kids friends love this it is soooo good!! Thank you for sharing this recipe 😌
Did you put it in two dishes or did it fit in a larger casserole dish?
I made this as written the first time. Hubby and Father like it. Hubby said add it to the rotation but it needs your touch. 2nd time I added onion to the sausage while it was cooking and added 1/4 tsp of ground sage. I also added 1 cup shredded cheddar to the cheese. ( only 6 eggs in this one because that is all I had at the time). It was simply devine.
Everybody I make this recipe for absolutely loves it. I have a guest coming that has a but allergy, food allergies are new to me. Is there anything I need to be worried about?
Thank you
Cindy
I accidentally put the gravy over the biscuits, before the egg mixture. I was going to ask you if it would be ok, but it’s already done. However, I will be sure to comment the turnout, in case anyone else messes up 🙂
Would I be able to do this recipe to feed closer to 15 people using a Pyrex dish?
Would I need to double the whole recipe or it doesn’t work that way?
I’d use two 9 X 13 baking dishes (easier to serve both ends of he table 🙂 ) Also I’d make the recipe twice. Sometimes by doubling the recipe it doesn’t come out right.
use two pans