Biscuits and Gravy Casserole

4.68 from 62 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: Southern

Servings:

Equipment

9x13-inch baking dish

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