Biscuit and Gravy Casserole is a comfort food classic turned into an easy casserole! With a fluffy biscuit dough base, a hearty sausage filling, and a creamy gravy on top, this recipe is sure to become the star of the breakfast table.
Reasons You’ll Love This
Family Friendly – This biscuit and gravy casserole recipe is perfect for the whole family! Even the picky eaters love this one.
Breakfast for the Week – Make this casserole at the start of your week and have the perfect breakfast for the days to come! Plus, this tastes even better the next day!
Biscuits and Gravy Lovers – Biscuits and gravy are one of the ultimate comfort food meals, but if you’re looking to switch it up, this is the perfect way to do it.
Super Simple – This is such an easy recipe. With minimal cooking required, just throw the ingredients into a pan and let it bake while you wait!
Gravy Goodness – The gravy is always the best part!
This hearty breakfast casserole is not only delicious, but is sure to keep you full all morning long. If you thought it couldn’t get easier than biscuits and gravy, just wait until you make this casserole!
Let’s discuss how to make biscuits and gravy casserole, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Biscuit Dough – Any refrigerated brand of biscuit dough will work. If you want to use the “grands” size biscuits, that will work, just cut them into 8 pieces instead of quartering them.I prefer using these easy biscuits, but if you want to make homemade biscuit dough that works just as well.
- Shredded Cheddar Cheese – If you don’t have cheddar cheese on hand, that’s fine. You can use colby, monterey jack, or gouda instead. I highly recommend grating your cheese, because pre-grated cheese never melts as well as freshly grated.
- Sausage – Any brand of ground sausage will work! My personal favorite is Jimmy Dean Breakfast Sausage. You can also use Italian sausage is you prefer some extra spice.
- Brown Sugar – It may seem like a unique ingredient, but the brown sugar will balance out the heat from the sausage and the pepper in the gravy.
- All Purpose Flour – The flour will be used to make a roux for the gravy. If you’re not fond of making gravy from scratch, you can use packaged gravy instead (about 1 packet). I recommend pepper or pork gravy.
- Whole Milk – The whole milk gives the gravy a thicker texture, but use whatever milk you have on hand. If you want it really thick, you can substitute half and half instead.
- Thyme – The thyme in the gravy can be left out, if that suits your tastes.
Step By Step Instructions
- Begin by frying the sausage and onion powder in a large skillet over medium-high heat. Do your best to break up the chunks with a wooden spoon. Add the salt and pepper and cook until the sausage is browned. Preheat the oven to 350° and spray a 7×11 baking dish with nonstick cooking spray. Quarter your biscuit dough and sprinkle it on the bottom of the baking dish.
- Spoon the cooked sausage mixture on top of the biscuits. Don’t dump out the sausage grease, you’ll want to save it for the gravy.
- Sprinkle an even layer of shredded cheddar cheese on top of the sausage.
- Next, grab a small bowl and whisk together the eggs, milk and brown sugar until smooth. Pour the whisked egg mixture over the biscuit dough, sausage and cheese.
- In the same greased skillet over medium heat, melt the butter. Once melted, stir in the flour to create a roux. Let this cook for about 2 minutes. Then, slowly whisk in the salt, pepper, thyme, and milk. (Don’t pour it in all at once) Keep this on medium high heat until thickened into a gravy.
- Pour the gravy on top of the casserole and bake it in the oven for 35-40 minutes. The gravy may look like a lot but it will soak into the dough! Check if the biscuits and eggs are cooked, if not, continue to bake it, checking every 5 minutes to see if it’s fully cooked. Serve and enjoy!
Tips And Advice
Storage – Cover the biscuits and gravy breakfast casserole leftovers well and keep it in the fridge for up to 3 days. You can cover it with a lid, plastic wrap or aluminum foil. If you don’t think you’ll eat the leftovers right away, they can be stored in the freezer for up to 3 months. To heat up the leftovers from frozen, allow them to defrost overnight, wrap a serving of the casserole in foil and bake it for 20 minutes at 350° to warm it up.
Packaged Gravy – You can substitute one (2.3 ounce) gravy mix package, which should make 2 cups. Use pepper gravy or pork gravy for best results. That said, it is really no more work to make your gravy from scratch, and the flavor is so much better.
Let’s be honest, who has the patience to prep all this in the morning? If you do, that’s great! If not, you can make this the night before, by assembling all the ingredients in the baking dish, wrapping it up and putting it in the fridge. Pop it in the oven in the morning and voila! You just may need to add on a few extra minutes cooking time, because it’s starting out chilled.
Recipes You’ll Love
If you like this recipe, here are more breakfast casserole recipes as well as breakfast recipes to try!
- Breakfast Sliders
- Tater Tot Breakfast Casserole
- Pork Sausage Gravy Recipe
- Buttermilk Biscuits
- Ham and Cheese Biscuits
- Sheet Pan Pancakes
- Brioche French Toast
- Cinnamon Roll Casserole
Biscuits and Gravy Casserole
- 1 pound ground breakfast sausage
- 1/2 teaspoon onion powder
- salt and pepper
- 12 ounces refrigerated canned biscuits cut into quarters
- 1 1/2 cups cheddar cheese grated
- 6 eggs
- 1/2 cup milk
- 1 tablespoon brown sugar
- 3 tablespoons salted butter
- 3 tablespoons flour
- 2 cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon thyme optional
- Preheat the oven to 350° and spray a 7×11 inch (approximately) baking dish with nonstick cooking spray.
- Fry up sausage according to package directions, until no pink is remaining. Season with salt and pepper to taste.
- Quarter your biscuit dough and sprinkle it on the bottom of prepared baking dish.
- Spoon the cooked sausage on top of the biscuit dough. Don’t dump out the sausage grease, you’ll want to save it for the gravy. Sprinkle the shredded cheddar cheese on top of the sausage.
- In a bowl, whisk together the eggs, milk and brown sugar until smooth. Pour the whisked eggs mixture over the biscuit dough, sausage and cheese.
- In the same greased skillet over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Let this cook for about 2 minutes. Then, slowly whisk in the salt, pepper, thyme, and milk. (Don’t pour it in all at once) Keep this on medium high heat until thickened into a gravy.
- Pour the gravy on top of the casserole and bake it in the oven for 35-40 minutes. Check if the biscuits and eggs are cooked, if not, continue to bake it, checking every 5 minutes to see if it’s fully cooked. Serve and enjoy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.