Easy Biscuits and Gravy Breakfast Casserole brings together fluffy biscuits, creamy sausage gravy, and eggs in a warm, comforting dish that’s perfect for busy mornings or weekend brunches. The biscuits soak up the rich gravy and eggs, creating layers of soft, flavorful goodness that everyone will enjoy.
I love making this casserole when I want a quick meal that feels like a special treat without too much fuss. It’s one of those recipes where you can prepare everything ahead of time, pop it in the oven, and have a hearty breakfast ready to go. Plus, who doesn’t love biscuits and gravy for breakfast? It’s a classic that never goes out of style!
My favorite way to serve this is with a simple side of fresh fruit or a green salad to bring some brightness to the plate. It’s a crowd-pleaser that’s great for sharing with family or friends, and leftovers reheat wonderfully for a tasty breakfast any day of the week.
Key Ingredients & Substitutions
Biscuit dough: Using refrigerated biscuit dough saves time and adds fluffy, tender bites. You can swap in homemade biscuit dough or even drop biscuits if you prefer a more rustic feel.
Breakfast sausage: Classic pork sausage brings rich flavor. For a leaner option, turkey sausage works well too. Choose spicy sausage if you like a little kick.
Cheddar cheese: Sharp cheddar adds great taste and melts nicely. Feel free to mix in Monterey Jack or mozzarella for a mild melt.
Eggs and milk: These bind everything together and add creaminess. Whole milk gives more richness, but 2% works fine.
Flour for gravy: All-purpose flour thickens the gravy perfectly. If gluten-free, try a gluten-free flour blend or cornstarch (just reduce the amount).
How Do You Make the Creamy Sausage Gravy Without Lumps?
Getting smooth, creamy gravy can be tricky, but it’s key to this dish. Here’s my simple approach:
- After cooking sausage, reduce heat to medium-low before adding flour.
- Sprinkle flour evenly over the sausage fat and stir constantly for 1-2 minutes. This cooks out the raw flour taste.
- Gradually whisk in cold milk bit by bit while stirring to prevent lumps.
- Keep stirring as the gravy thickens and bubbles—this ensures a silky texture.
- If lumps form, whisk vigorously or strain gravy before pouring over casserole.
Patience and steady stirring make this step easy and reward you with rich, smooth sausage gravy every time.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for the casserole to bake evenly.
- Large skillet – you’ll cook the sausage and make gravy in one pan, saving time.
- Mixing bowl – for whisking eggs, milk, salt, and pepper smoothly.
- Whisk – keeps your egg mixture lump-free and well combined.
- Aluminum foil – helps cover the casserole so it cooks without drying out.
- Measuring cups and spoons – easy to get ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap pork sausage with spicy chorizo for a bold, smoky flavor that adds a kick.
- Add sautéed bell peppers and onions for a sweet and colorful veggie boost.
- Use pepper jack cheese instead of cheddar to add a creamy, spicy twist.
- Mix in cooked crumbled bacon for extra smoky, salty goodness.
Easy Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 can (16 oz) refrigerated biscuit dough (about 8 biscuits)
- 1 lb breakfast sausage (pork or your choice)
- 3 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups whole milk (for gravy)
- Optional garnish: chopped fresh parsley
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and about 45 minutes to bake, including baking time and making the sausage gravy, for a total of roughly 1 hour of your time.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Biscuits:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking. Cut the biscuit dough into bite-sized pieces and spread them evenly in the bottom of the dish.
2. Cook the Sausage and Add It:
In a large skillet over medium heat, cook the sausage until browned and crumbled, about 7 to 10 minutes. Drain any excess grease if necessary. Spread the cooked sausage evenly over the biscuit pieces in the baking dish.
3. Mix Eggs and Milk, Then Pour:
Whisk together the eggs, 2 cups milk, salt, and black pepper in a medium bowl. Pour this mixture evenly over the biscuits and sausage in the baking dish. Sprinkle 1½ cups of shredded cheese on top.
4. Bake Covered:
Cover the casserole with aluminum foil and bake for 35 minutes to let the eggs set and biscuits soften.
5. Make the Sausage Gravy:
While baking, use the skillet with the sausage drippings. Reduce heat to medium-low, sprinkle the flour evenly over the drippings, and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in 2 cups milk, stirring constantly until the gravy thickens and bubbles. Season with salt and pepper to taste.
6. Finish Baking with Cheese:
Remove the foil from the casserole, sprinkle the remaining 1½ cups of cheese across the top, and bake uncovered for another 10 minutes until the cheese is golden and bubbly, and the eggs are fully set.
7. Serve:
Let the casserole cool slightly before serving. Spoon the creamy sausage gravy over servings and garnish with fresh parsley if you like. Enjoy your warm, hearty breakfast!
Can I Use Frozen Biscuits Instead of Refrigerated Dough?
Yes, you can use frozen biscuit dough, but be sure to thaw it completely in the fridge before cutting and layering to ensure even cooking and proper texture.
Can I Prepare This Casserole the Night Before?
Absolutely! Assemble the casserole up to the baking step, cover it tightly, and refrigerate overnight. Bake it the next morning, adding a few extra minutes if needed to ensure it’s heated through.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if the casserole seems dry.
Can I Make the Sausage Gravy Ahead of Time?
Yes, you can prepare the gravy in advance and reheat it on the stove over low heat before serving. Stir occasionally, and add a little milk if it thickens too much upon cooling.
