This biscuits and gravy breakfast casserole is one of those easy, cozy recipes that just feels like home. It’s creamy, savory, filling, and it’s got all the best breakfast flavors baked into one big dish.
Think buttery biscuits, hearty sausage gravy, fluffy eggs, and gooey cheese—all in one bite. It’s super simple and perfect for feeding a group or meal prepping for the week.
Why I Love This Recipe
This casserole reminds me of big Saturday breakfasts growing up. We always had biscuits and gravy, but this version makes it way easier for busy mornings. You don’t need to stand over the stove flipping biscuits or watching a skillet—you just build it all in one dish and bake.
- It’s super filling and satisfying
- Comes together fast with simple ingredients
- You can make it ahead and bake it later
- Feeds a crowd without much cleanup
- You get all the comfort of biscuits and gravy, but it’s even easier
Servings: 8
Total Time: 50 minutes
What You’ll Need
- 1 (16 oz) can refrigerated biscuit dough
- 1 lb breakfast sausage
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 6 large eggs
- ½ cup shredded cheddar cheese
- 1 tbsp chopped parsley (optional, for topping)
- Nonstick cooking spray
Pro Tips
- Cut the biscuit dough into small pieces so they bake evenly
- Don’t skip whisking the flour into the sausage fat—it’s key for a smooth gravy
- Let the casserole rest 5–10 minutes after baking to set
- Use parchment under your baking dish if you’re worried about bubbling over
- Shred your own cheese for better melt—pre-shredded has anti-caking stuff
Tools Required
- Large nonstick skillet
- Whisk
- Mixing bowl
- 9×13 baking dish
- Cutting board & knife
- Measuring cups and spoons
Substitutions and Variations
- Swap sausage for bacon or plant-based sausage
- Use pre-made sausage gravy to save time
- Add sautéed onion or bell pepper for more flavor
- Try mozzarella or pepper jack instead of cheddar
- Use homemade biscuit dough if you prefer
Make Ahead Tips
- Assemble the casserole the night before, cover, and refrigerate
- In the morning, bake straight from the fridge—add 5–10 extra minutes
- Leftovers reheat well in the microwave or oven
Instructions
Step 1: Preheat oven and prep dish
Preheat your oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray.
Step 2: Cook the sausage
In a large skillet over medium heat, cook 1 lb of breakfast sausage, breaking it up as it browns, about 6–8 minutes until fully cooked.
Step 3: Make the gravy
Sprinkle 3 tbsp flour over the cooked sausage. Stir and cook for 1 minute. Slowly pour in 2½ cups of milk, whisking constantly. Add ½ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. Simmer 5–7 minutes until thickened.
Step 4: Cut the biscuit dough
Open 1 (16 oz) can of biscuit dough and cut each biscuit into 6 pieces.
Step 5: Layer the casserole
Spread the biscuit pieces in the bottom of your prepared baking dish. Pour the sausage gravy evenly over the top.
Step 6: Add eggs and cheese
In a mixing bowl, whisk 6 eggs. Pour them over the casserole. Sprinkle with ½ cup shredded cheddar cheese.
Step 7: Bake
Place the dish in the oven and bake for 30–35 minutes, until eggs are set and biscuits are golden.
Step 8: Garnish and rest
Remove from oven, let rest 5–10 minutes. Sprinkle with 1 tbsp chopped parsley if using.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven until warmed through
- You can freeze individual portions—wrap tightly and freeze up to 2 months
Macros Information (Per Serving)
Approximate for 1 of 8 servings:
Calories: 400
Protein: 19g
Carbs: 22g
Fat: 27g
Fiber: 1g
Sugar: 4g
Why This Recipe Works (Quick Science)
This casserole is like a layered breakfast system. The biscuit dough rises and bakes in the creamy sausage gravy instead of drying out. The flour in the gravy thickens it just enough to keep everything held together, and the eggs bind the layers while adding protein. Cheddar on top finishes it with flavor and that golden melted look.
Common Mistakes
- Overbaking: Makes the biscuits too dry. Check at 30 minutes.
- Not whisking the gravy: Leads to lumpy texture. Stir constantly.
- Cutting biscuits too big: Smaller pieces bake more evenly and soak up flavor.
- Skipping resting time: The casserole needs a few minutes to set up after baking.
What to Serve With
- Fresh fruit or a fruit salad
- Orange juice or coffee
- Simple green salad
- Hash browns or roasted potatoes
- A side of hot sauce for spice lovers
FAQ
Can I make this the night before?
Yes! Assemble it fully, cover, and refrigerate overnight. Bake in the morning—add 5–10 mins.
Can I freeze it after baking?
Yep. Let it cool completely, then freeze portions tightly wrapped. Reheat in the oven or microwave.
Can I use homemade biscuits?
Sure! Just make sure they’re cut into small pieces so they bake all the way through.
Can I double the recipe?
Yes, but use two baking dishes so it cooks evenly.
Final Thoughts
This biscuits and gravy breakfast casserole is comfort food made easy. It’s rich, warm, and full of flavor, and it brings all the best parts of breakfast into one dish. I hope you give it a try—then come back and tell me how it turned out or drop your questions in the comments.