If you’re looking for the ultimate comfort food breakfast, this Biscuits and Gravy Breakfast Casserole is where it’s at! It’s creamy, savory, cheesy, and packed with those warm, Southern-style flavors everyone loves.
Plus, it’s super easy to make and perfect for feeding a crowd—great for lazy weekends, holiday mornings, or even meal prepping for busy weeks.
My family devours this every time, and I love how kid-friendly it is (what kid doesn’t love biscuits and cheese?!).
Let’s get started—you’re going to LOVE this one!
What You’ll Need
For the casserole:
- 1 can (16.3 oz) of refrigerated biscuits (like Pillsbury Grands)
- 1 lb breakfast sausage (pork or turkey)
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp garlic powder (optional, for extra flavor)
- 1 cup shredded cheddar cheese
- Fresh parsley (optional, for garnish)
Tools Needed:
- Large skillet
- Whisk
- 9×13-inch baking dish
- Mixing spoon
- Measuring cups and spoons
Pro Tips
- Pre-cook the sausage ahead of time to save yourself some stress in the morning—it reheats beautifully!
- Don’t overbake! Keep an eye on the biscuits so they stay golden and fluffy, not dry.
- Want extra flavor? Use a spicy sausage or add a pinch of cayenne to your gravy.
- Cut the biscuits into small pieces (quarters) so they cook evenly and absorb all the delicious gravy.
- Let the casserole sit for 5–10 minutes after baking—it makes it easier to slice and serve!
Tools Required
- Large skillet
- Whisk
- 9×13-inch baking dish
- Mixing spoon
- Measuring cups and spoons
Substitutions & Variations
- Biscuits: Can’t find canned biscuits? Use frozen biscuits (thawed) or make your own from scratch.
- Sausage: Swap pork sausage for turkey sausage or even plant-based sausage for a vegetarian twist.
- Cheese: Cheddar works great, but you could use mozzarella, Monterey Jack, or pepper jack for extra flavor.
- Milk: Use 2% or even non-dairy milk if needed. (Just make sure it’s unsweetened.)
Make Ahead Tips
- Cook the sausage and gravy the night before, and store it in the fridge. In the morning, assemble the casserole and bake.
- You can even assemble the entire casserole ahead of time (just leave the biscuits off until right before baking so they don’t get soggy).
How to Make Biscuits and Gravy Breakfast Casserole
1. Preheat the Oven
Set your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the Sausage
In a large skillet, cook the sausage over medium heat until browned and fully cooked. Break it up into small crumbles as it cooks. Set aside.
3. Make the Gravy
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Stir in salt, pepper, and garlic powder. Simmer for 2–3 minutes until the gravy thickens. Add the cooked sausage back to the gravy and mix well.
4. Layer the Casserole
Cut the biscuits into quarters and spread half of them evenly in the greased baking dish. Pour the sausage gravy over the biscuits, then sprinkle with cheddar cheese. Top with the remaining biscuit pieces.
5. Bake
Bake the casserole for 25–30 minutes, or until the biscuits are golden brown and cooked through.
6. Serve and Enjoy
Let the casserole cool for 5–10 minutes, then sprinkle with fresh parsley (if using) and serve warm.
Leftovers & Storage Tips
- Store: Cover tightly or transfer to an airtight container and refrigerate for up to 3 days.
- Reheat: Pop individual portions in the microwave or reheat the whole casserole in the oven at 325°F until warmed through.
- Freeze: Freeze leftovers in portions for up to 2 months. Thaw in the fridge overnight before reheating.
Conclusion
This Biscuits and Gravy Breakfast Casserole is a true crowd-pleaser that’s sure to become a family favorite! Whether you’re serving it for a holiday brunch or just because, it’s hearty, comforting, and oh-so-satisfying. I’d love to hear how it turns out for you—leave a comment below with your experience or any questions. Happy cooking! 😊