Biscuits and Gravy Casserole

Biscuits and Gravy Casserole has all the flavor of the southern classic-Biscuits and Gravy, in casserole form and it couldn’t be easier to make. It is great to make for a family brunch and leftovers reheat well.

Having grown up in the south, I love anything with Biscuits and Gravy, whether it be Sweet Potato Biscuits with Chorizo Gravy or Sausage Gravy Stuffed Biscuits. If you love biscuits and gravy, you will love this casserole. It is perfect for serving a crowd. Many people have told me they fix it for Christmas brunch.

This recipe uses refrigerated biscuits along with a homemade sausage gravy to make a filling, stick to your ribs breakfast casserole.

With biscuits, eggs, and sausage, this is an all-in-one breakfast. There’s also cheese for good measure.

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Reader Comment

Nicole says- “All in one breakfast and feeds everyone, even picky eaters. Best breakfast comfort food ever! Made this for my family and co-workers and it gets asked to make a repeat appearance, all the time!” ⭐⭐⭐⭐⭐

How To Make

(More detailed instructions in recipe card below.)

1. Prepare biscuits. Cut each biscuit into 4 pieces.
   
2. Cook Sausage. Brown and crumble the sausage. Then remove the sausage form the pan, leaving about 1/4 cup of sausage in the pan.
   
3. Add butter and flour. Add butter to the drippings in the pan and heat until melted. Then add flour. Stir and cook for 2 minutes.
   
4. Finish gravy. Gradually whisk in milk and add seasonings. Simmer until thickened.
   
5. Make egg mixture. In a bowl whisk together eggs and milk.
   
6. Biscuit layer. Arrange biscuit pieces in greased casserole dish.
   
7. Sausage layer and cheese. Add sausage on top of biscuits, distributing it evenly. Then sprinkle on half the cheese.
   
8. Add egg mixture and gravy. Pour egg mixture on top of cheese and then gravy mixture on top of egg mixture.
   
9. Add more cheese. Sprinkle on the rest of the cheese.
   
10. Bake. Bake for 30 minutes.

Tips For Making Biscuits and Gravy Casserole

• Regular breakfast sausage is fine. Use hot sausage if you want a little heat. Sage-flavored sausage is also good.
• I personally prefer a NON-Grands Pillsbury refrigerated biscuit. They don’t puff up as much as the Grands which tend to overwhelm the casserole.
• If you use Grands biscuits, you will probably need to add 5 minutes to the baking time.
• Some people find this recipe to be too eggy. If so, only use 5 or 6 eggs.

Variations and Substitutions

Through the years, lots of y’all have left suggestions for changing up this recipe.

• To make it spicy, use “Hot” breakfast sausage or add some crushed red pepper flakes.
• Cheddar cheese can be used instead of Colby Jack.
• Add some finely chopped bacon to the sausage when you cook it or sprinkle on top of the casserole.
• Add some diced onion when you cook the sausage.
• Double the amount of sausage for more sausage flavor.
• To make a vegetarian version, use a plant-based sausage.



Make Ahead and Storage

This recipe can be assembled the night before and baked in the morning. Leftovers will keep in an airtight container in the refrigerator for 4 days. Can be frozen for up to 2 months. To freeze, bake the casserole and let it cool completely. Cover well and freeze. Thaw in the refrigerator overnight and then heat covered in a 350 degree oven until warm throughout.



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More Breakfast Casseroles

• Breakfast Tater Tot Casserole
• Breakfast Mac and Cheese
• Eggs Benedict Casserole
• Cheese and Bacon Grits Casserole
• Breakfast Biscuit Bubble Up
• Sausage and Cheese English Muffin Casserole

If you have made this recipe, please leave a comment and a rating. I would love to know what you think.