This biscuits and gravy casserole takes everything good about classic sausage gravy and biscuits and turns it into one big, cheesy breakfast bake. Refrigerated biscuits keep things easy, while homemade peppered sausage gravy, eggs and sharp cheddar make it taste considerably more impressive than the amount of work involved.
The trick is giving the biscuits a short head start in the oven before adding the egg mixture and gravy. That little extra step helps keep the bottom fluffy instead of doughy, while making the gravy slightly thinner than usual means it stays creamy instead of turning into paste as the casserole bakes.
Why This is the Best Biscuits and Gravy Casserole
- The Biscuits Get a Head Start. Partially baking the biscuit pieces before adding the wet ingredients helps prevent a raw or gummy center.
- The Gravy Is Homemade. No packet required. Breakfast sausage, flour, whole milk, garlic powder and plenty of black pepper make a creamy sausage gravy right in the skillet.
- It Feeds a Crowd. A 9×13-inch casserole is exactly what you want for holiday mornings, brunch, houseguests or any breakfast where standing over a skillet making individual plates sounds terrible.
Ingredients for Biscuits and Gravy Casserole
A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Unsalted Butter or Vegetable Shortening – Use this to grease the baking dish thoroughly. Butter adds flavor, while shortening is especially effective at preventing sticking.
- Refrigerated Jumbo Biscuits – One tube with 8 jumbo biscuits keeps this breakfast casserole easy. Each biscuit gets quartered so the pieces can bake more evenly and distribute throughout the pan.
- Bulk Breakfast Sausage – Use 1 pound breakfast sausage. Mild pork sausage is the classic choice, but hot or sage sausage also works well. The rendered fat becomes part of the roux for the gravy.
- All-Purpose Flour – Flour mixes with the sausage drippings to create the thickening base for the gravy. Cook it for about a minute before adding milk so the finished gravy does not taste floury.
- Whole Milk – Whole milk gives the gravy its creamy texture. Because there are 3 cups in the gravy, this is the largest liquid component and worth measuring accurately.
- Garlic Powder – Garlic powder adds a subtle savory note without competing with the sausage or black pepper.
- Kosher Salt – Breakfast sausage varies dramatically in saltiness. Taste the finished gravy before adding more.
- Freshly Ground Black Pepper – This is classic sausage-gravy territory. One full teaspoon gives the gravy a noticeable peppery flavor without making it spicy. Freshly ground pepper tastes much better here than pre-ground.
- Eggs – Six large eggs create the breakfast-casserole layer and help everything set.
- Sharp Cheddar Cheese – Sharp cheddar brings more flavor than mild cheddar. Half goes into the casserole before the gravy and half finishes the top. Freshly shredded cheese melts more smoothly than pre-shredded cheese.
How to Make Biscuits and Gravy Casserole (Step-by-Step)
Your new favorite breakfast is super easy to make, just follow these simple steps!
- Prepare oven and pan. Preheat the oven and grease a 9×13-inch baking dish with butter or vegetable shortening.
- Partially bake biscuits. Cut each biscuit into four pieces. Arrange the pieces in an even layer in the prepared baking dish. Bake, remove from the oven and set aside. They will still be pale and underbaked.
- Cook sausage. Meanwhile, cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Do not drain unless there is more than 2 tablespoons of grease in the skillet.
- Add flour, milk and seasonings. Sprinkle the flour over the sausage. Cook, stirring constantly Gradually stir in the milk. Add the garlic powder, salt and black pepper.
- Simmer until thickened. Simmer, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Remove it from the heat. The gravy should be slightly thinner than traditional sausage gravy because it will continue thickening in the oven.
- Pour eggs over biscuits. Whisk the eggs with the remaining milk. Pour the egg mixture evenly over the partially baked biscuits.
- Top with cheese, then gravy. Sprinkle 1/2 cup of cheddar cheese over the biscuits. Spoon the sausage gravy evenly over the top, then finish with the remaining cheese.
- Bake, or until the eggs are set, the biscuits are cooked through and the casserole is bubbling around the edges.
- Let rest and garnish. Let the casserole before slicing. Garnish with parsley or chives, if desired.
What to Serve with Biscuits and Gravy Casserole
You can serve this casserole with any of your other breakfast favorites. I love starting my day with a smoothie, like a green smoothie or a berry smoothie. And although this casserole has eggs in it, you can also serve with a side of scrambled eggs.
And you can never go wrong with some crispy bacon too! And of you’re feeling really fancy, a stack of buttermilk pancakes is always a great breakfast addition.
Chef’s Tips
- Do not skip the biscuit head start. Par-baking prevents the dreaded gummy biscuit bottom.
- Check the center with a knife. The biscuits should look fluffy and baked, not wet or doughy.
- Tent with foil. If the top browns before the center is finished, loosely cover the dish with foil.
- Add some spice. For a little heat, use hot breakfast sausage or add a pinch of crushed red pepper to the gravy.
- Leftovers. The casserole is best fresh, but leftovers can be refrigerated for up to 3 days and reheated covered at 325°F.
Make Ahead Option
Prepare the sausage gravy up to 2 days ahead and refrigerate it separately. When ready to bake, warm the gravy until pourable, then assemble the casserole as directed. For the best biscuit texture, do not assemble the entire dish overnight.
Storage and Freezing
Storage: Cool leftovers and refrigerate in an airtight container or tightly covered baking dish. For best quality, use within approximately 3-4 days.
Freezing: For my best tips and tricks, check out my instructions for how to freeze a casserole.
More Breakfast Casseroles
Making casseroles for breakfast is my favorite- especially when feeding a crowd.
Biscuits and Gravy Casserole Recipe
Fluffy canned biscuits, savory breakfast sausage and creamy peppered gravy all baked together in one 9×13-inch dish. It is hearty, easy and practically begs to be served on a lazy weekend morning.
Servings:
Equipment
Ingredients
Sausage Gravy:
- 1 pound bulk breakfast sausage
- 1/4 cup flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt , or to taste
- 1 teaspoon freshly ground black pepper
Casserole:
- 1 tablespoon unsalted butter or vegetable shortening , for greasing
- 1 tube refrigerated jumbo biscuits , 8 biscuits
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese , divided
- chopped fresh parsley or chives , optional
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with 1 tablespoon unsalted butter or vegetable shortening
- Cut each of the 1 tube refrigerated jumbo biscuits into four pieces. Arrange the pieces in an even layer in the prepared baking dish. Bake for 8 minutes, remove from the oven and set aside. They will still be pale and underbaked.
- Meanwhile, cook the 1 pound bulk breakfast sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and cooked through, about 7 minutes. Do not drain unless there is more than 2 tablespoons of grease in the skillet.
- Sprinkle the 1/4 cup flour over the sausage. Cook, stirring constantly, for 1 minute. Gradually stir in the 3 cups whole milk. Add the 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- Simmer for 3 to 5 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Remove it from the heat. The gravy should be slightly thinner than traditional sausage gravy because it will continue thickening in the oven.
- Whisk the 6 large eggs with the 1/2 cup milk. Pour the egg mixture evenly over the partially baked biscuits.
- Sprinkle ½ cup shredded sharp cheddar cheese over the biscuits. Spoon the sausage gravy evenly over the top, then finish with the remaining ½ cup shredded sharp cheddar cheese.
- Bake uncovered for 25 to 30 minutes, or until the eggs are set, the biscuits are cooked through and the casserole is bubbling around the edges.
- Let the casserole rest for 5 to 10 minutes before slicing. Garnish with chopped fresh parsley or chives, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Make Ahead Option
Prepare the sausage gravy up to 2 days ahead and refrigerate it separately. When ready to bake, warm the gravy until pourable, then assemble the casserole as directed. For the best biscuit texture, do not assemble the entire dish overnight. Storage: Cool leftovers and refrigerate in an airtight container or tightly covered baking dish. For best quality, use within approximately 3-4 days. Freezing: For my best tips and tricks, check out my instructions for how to freeze a casserole.Nutrition
Calories: 468 kcal, Carbohydrates: 22 g, Protein: 22 g, Fat: 32 g, Saturated Fat: 12 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 12 g, Trans Fat: 0.2 g, Cholesterol: 195 mg, Sodium: 941 mg, Potassium: 428 mg, Fiber: 1 g, Sugar: 6 g, Vitamin A: 581 IU, Vitamin C: 0.4 mg, Calcium: 270 mg, Iron: 2 mg
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