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.

 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.

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How To Make

(More detailed instructions in recipe card below.)

1. Prepare biscuits. Cut each biscuit into 4 pieces.
   
2. Cook Sausage. Brown and crumble the sausage. Then remove the sausage form the pan, leaving about 1/4 cup of sausage in the pan.
   
3. 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.
   
4. Finish gravy. Gradually whisk in milk and add seasonings. Simmer until thickened.
   
5. Make egg mixture. In a bowl whisk together eggs and milk.
   
6. Biscuit layer. Arrange biscuit pieces in greased casserole dish.
   
7. Sausage layer and cheese. Add sausage on top of biscuits, distributing it evenly. Then sprinkle on half the cheese.
   
8. Add egg mixture and gravy. Pour egg mixture on top of cheese and then gravy mixture on top of egg mixture.
   
9. Add more cheese. Sprinkle on the rest of the cheese.
   
10. 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.

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

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

4.68 from 62 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

Notes

Update: It is getting hard to find refrigerated biscuits that are not Grands so I have started using Grands for this recipe. They work fine, but need about an extra 5 minutes of cooking time.

To make spicy, use “Hot” breakfast sausage or add a pinch or two of crushed red pepper flakes.

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.

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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