Biscuit and Gravy Casserole is a comfort food classic turned into an easy casserole! With a fluffy biscuit dough base, cheesy 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 Recipe
Family Friendly – This biscuit and gravy casserole 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 it for breakfast for the days to come!
Biscuits and Gravy Lovers – If you love biscuits and gravy as much as the rest of us, but you’re looking to switch it up, this is the perfect way to do it.
Super Simple – 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!
Ingredient Notes and Substitutions
This is an overview of the ingredients you will need to make this delicious Biscuits and Gravy Casserole. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the 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.
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.
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.
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.
How To Make Biscuits and Gravy Casserole
Let’s discuss the steps you’ll take to this delicious breakfast recipe. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
- Begin by frying the sausage and onion powder in a large skillet. Make sure to break up the chunks. 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 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.
- 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!
Recipe Tips and Advice
Storage – Cover the leftovers well and keep it in the fridge for up to 3 days. 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.
Materials – You’ll need a skillet, a whisk and a 7×11 baking dish. A different sized baking dish like a 9×13 will work, just pay close attention to the cooking time because it may cook a bit faster.
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.
More Breakfast Recipes
If you like this recipe, here are more 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
Tried this recipe?
I love to hear from readers who make my recipes! Please leave a comment and review below. If you have photos, tag me @lovefromtheoven on Instagram and Pinterest.
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.