Mornings just got a whole lot more exciting with this Biscuits and Gravy Breakfast Casserole lighting up your kitchen. This dish takes all the comforting goodness of warm, flaky biscuits and smothers them in a rich, creamy sausage gravy that’s seasoned to perfection. Every bite feels like a cozy, southern-inspired hug, ideal for turning a simple breakfast into a feast. Whether you’re hosting a weekend brunch or simply craving something hearty on a chilly morning, this casserole delivers big, bold flavors with very little fuss. As a self-proclaimed home cook, I love how this recipe brings together pantry staples and transforms them into something unexpectedly indulgent. It’s the kind of recipe that makes you want to linger at the table with friends and family, sharing stories over platefuls of cheesy, gravy-soaked goodness.
On chilly weekends or busy holiday mornings, this breakfast casserole becomes my go-to stress-buster. With a generous layer of shredded cheddar melting into pockets of savory sausage gravy, every forkful is a revelation. The combination of flaky biscuits, eggs beaten into a custardy layer, and a hint of paprika, garlic powder, and onion powder creates a symphony of textures and aromas that practically begs for seconds. Despite its indulgent appearance, this dish is surprisingly beginner-friendly—perfect for cooks of all skill levels. You’ll be thrilled to know it takes just 15 minutes of prep, 35 minutes of baking, and a quick 5-minute rest before serving. Clocking in at around 450 calories per generous slice, it’s a fantastic way to fuel family gatherings or kick-start a leisurely brunch without spending hours in the kitchen.
KEY INGREDIENTS IN BISCUITS AND GRAVY BREAKFAST CASSEROLE
Before diving into the cooking process, let’s get acquainted with the star players that make this casserole so comforting and crave-worthy. Each ingredient brings its own magic, from velvety thickness to melty cheese pull, and even a hint of spice.
- Breakfast sausage
This savory meat base brings hearty flavor and a touch of spice. As it cooks down, the sausage releases flavorful fats that form the foundation for the gravy.
- All-purpose flour
Acting as the thickening agent, the flour absorbs those rendered sausage fats and creates a smooth gravy consistency that clings perfectly to the biscuits.
- Milk
Used twice—first in the sausage gravy and again in the egg mixture—milk provides creamy richness and ensures that the casserole stays moist throughout baking.
- Salt and pepper
Simple seasonings that enhance every component. Salt brightens the sausage’s spices, while pepper adds a gentle kick.
- Refrigerated biscuits
Flaky, buttery layers that soak up the creamy gravy. Using pre-made biscuits saves prep time and adds a light, airy texture once baked.
- Shredded cheddar cheese
Melts into gooey pockets that tie together the biscuit and gravy layers. Its sharp flavor complements the savory sausage perfectly.
- Large eggs
Beaten into a custard with milk and spices, eggs bind the casserole layers and add a soft, pillowy texture to every slice.
- Garlic powder, onion powder, and paprika
These pantry staples infuse the egg custard with subtle depth and warmth, ensuring every bite is seasoned evenly.
- Chopped fresh parsley (optional)
A bright, fresh garnish that brings a pop of color and a hint of herbal freshness to the rich casserole.
HOW TO MAKE BISCUITS AND GRAVY BREAKFAST CASSEROLE
Ready to assemble this crowd-pleaser? Follow these steps closely, and you’ll have a golden, bubbling breakfast centerpiece before you know it. The process combines simple layering techniques with classic gravy-making skills to ensure each bite is packed with flavor.
1. Preheat your oven to 350°F (175°C). Ensuring the oven reaches the correct temperature before the casserole goes in helps everything bake evenly and develop a golden crust.
2. In a large skillet, cook the breakfast sausage over medium heat until it’s nicely browned and fully cooked. Stir occasionally to break it into small, bite-sized pieces. Once done, drain excess grease to keep the casserole from becoming too oily.
3. Sprinkle the flour over the hot sausage and stir to coat all the morsels evenly. Let it cook for about 1 minute—this step removes any raw flour taste and forms a roux.
4. Gradually whisk in 2 cups of milk, adding a little at a time and stirring constantly to avoid lumps. Continue cooking and whisking until the mixture thickens into a smooth gravy. Season with salt and pepper to taste, then remove from heat and set aside.
5. Open the can of biscuits and cut each biscuit into quarters. The pieces will soak up the gravy and become tender pockets once baked.
6. Layer half of the biscuit pieces in the bottom of a greased 9×13-inch baking dish, creating an even foundation.
7. Pour the sausage gravy over the biscuit layer, using a spatula to spread it into all the nooks and crannies.
8. Sprinkle the shredded cheddar cheese evenly over the hot gravy, letting it melt slightly into gooey strands.
9. Place the remaining biscuit pieces over the cheese layer in a single, airy layer.
10. In a medium bowl, beat the eggs with 1/2 cup of milk, garlic powder, onion powder, paprika, salt, and pepper until smooth and frothy.
11. Pour the egg mixture evenly over the entire dish, gently tilting the pan if necessary to ensure it seeps between biscuit pieces.
12. Bake in the preheated oven for 30–35 minutes, or until the biscuits are golden brown on top and the egg layer is fully set in the center.
13. Remove from the oven and let it sit for a few minutes before slicing—this rest allows the layers to stabilize. Optional: garnish with chopped fresh parsley for a burst of color.
SERVING SUGGESTIONS FOR BISCUITS AND GRAVY BREAKFAST CASSEROLE
When this casserole comes out of the oven, it’s calling out for the perfect accompaniments. Whether you’re aiming for a Sunday brunch spread or a cozy family breakfast, these ideas will elevate every slice and make your table look extra inviting.
- A side of fresh fruit salad
The bright juices and natural sweetness of berries, melon, and citrus provide a refreshing contrast to the rich, creamy casserole. Toss chopped fruit with a squeeze of orange juice and a pinch of mint for extra zing.
- Crispy bacon or sausage links
For guests who just can’t get enough meat, serve crispy bacon strips or extra sausage links on the side. The crunchy texture balances the soft biscuits, and a drizzle of maple syrup can turn it into a sweet-and-savory dream.
- A dollop of tangy Greek yogurt or sour cream
Adding a spoonful of Greek yogurt or sour cream on top brings a cool, tangy note that cuts through the richness of the gravy. Sprinkle with chopped chives for extra color and flavor.
- Warm coffee or spiced cider
Pairing this hearty casserole with a freshly brewed cup of coffee or a mug of spiced apple cider enhances the cozy morning vibe. The warm drink complements the cinnamon and nutmeg notes in the cider, making every bite feel like a hug.
HOW TO STORE BISCUITS AND GRAVY BREAKFAST CASSEROLE
One of the best things about this casserole is how well it holds up for leftovers and make-ahead plans. Proper storage ensures you can enjoy those layers of gravy, cheese, and egg custard days later without losing any of the deliciousness.
- Refrigerating
Allow the casserole to cool to room temperature, then transfer individual slices into an airtight container. Store in the refrigerator for up to 3–4 days. When you’re ready to eat, reheat gently in the oven at 325°F (160°C) until warmed through to maintain that fresh-baked texture.
- Freezing
Fully baked and cooled casserole can be cut into portions, wrapped tightly in plastic wrap and aluminum foil, then stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating to ensure even warming.
- Reheating in the microwave
For a speedy breakfast, place a slice on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat for 1–2 minutes on medium power. Check halfway through to avoid overheating the eggs.
- Make-ahead, overnight prep
Assemble the entire casserole up to step 11, then cover and refrigerate overnight. In the morning, simply bake for 30–35 minutes as directed. This approach cuts down on morning prep time and guarantees a fresh, hot casserole straight from the oven.
CONCLUSION
This Biscuits and Gravy Breakfast Casserole has everything you love about a classic southern breakfast—flaky biscuits, creamy sausage gravy, gooey cheddar cheese, and a light egg custard—all layered together into one irresistible bake. With just 15 minutes of prep and 35 minutes of baking, it’s the ideal beginner-friendly recipe for weekend brunches or special gatherings. You’ll love how the savory sausage, flavorful spices, and comforting textures come together in such an easy, hands-off way. Plus, the make-ahead and storage tips mean you can enjoy it throughout the week or pull it out of the freezer for last-minute guests.
Feel free to print this article or save it for later so you always have the recipe on hand. You’ll find a handy FAQ section below to help answer any further questions about this dish. If you give this casserole a try, I’d love to hear how it turns out—leave a comment, share any tweaks you made, or ask for advice if you hit a snag. Your feedback helps me continue sharing recipes that bring joy and deliciousness to your kitchen. Happy baking, friends!
Biscuits and Gravy Breakfast Casserole
Description
Experience the comforting taste of warm biscuits smothered in creamy sausage gravy, all baked together with eggs and cheese for a delightful start to your day.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Drain excess grease.
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Sprinkle the flour over the cooked sausage and stir to coat. Cook for about 1 minute.
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Gradually whisk in 2 cups of milk, stirring constantly until the mixture thickens. Season with salt and pepper to taste. Remove from heat and set aside.
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Open the can of biscuits and cut each biscuit into quarters.
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Layer half of the biscuit pieces in the bottom of a greased 9x13-inch baking dish.
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Pour the sausage gravy over the biscuit layer, spreading it evenly.
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Sprinkle the shredded cheddar cheese over the gravy.
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Place the remaining biscuit pieces over the cheese layer.
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In a medium bowl, beat the eggs with 1/2 cup of milk, garlic powder, onion powder, paprika, salt, and pepper.
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Pour the egg mixture evenly over the entire dish.
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Bake in the preheated oven for 30-35 minutes or until biscuits are golden brown and the egg is fully cooked.
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Remove from the oven and let it sit for a few minutes before serving.
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Optional: garnish with chopped fresh parsley before serving.
Note
- This casserole can be prepared the night before; refrigerate and bake in the morning for a stress-free breakfast.
- Feel free to add or substitute with your favorite cheese, such as Monterey Jack or mozzarella.
- For a spicier version, use spicy sausage or add red pepper flakes to the sausage gravy.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
