If you’re craving a warm, comforting breakfast dish that feels like a big, cozy hug from the inside out, this Biscuits and Gravy Casserole Recipe is exactly what you need. It captures all the best parts of that classic Southern breakfast—flaky buttermilk biscuits, creamy sausage gravy, cheesy eggs—all baked together in a golden bubbly casserole that’s easy to make and even easier to love. Whether you’re feeding a crowd or just treating yourself, this hearty casserole is a surefire way to start your day with a smile and full belly.
Ingredients You’ll Need
Sometimes, the simplest ingredients make the biggest impact. Each element here plays a crucial part in building layers of flavor and texture—from the savory sausage and fluffy eggs to the cheesy goodness and tender biscuits. Let’s take a closer look at what you’ll need and why.
- 1 pound regular or milk pork breakfast sausage: Provides the rich, meaty base for the savory gravy that ties the dish together.
- 3 tablespoons salted butter: Adds creaminess and helps create the roux for the smooth gravy.
- ¼ cup all-purpose flour: Thickens the gravy to that perfect, velvety consistency without lumps.
- 2¾ cups whole milk: Gives the gravy a rich, creamy texture that balances the savory notes perfectly.
- ½ teaspoon kosher salt: Enhances all the flavors and seasons both the gravy and egg mixture.
- ½ teaspoon fresh cracked black pepper: Adds a gentle heat and depth to the dish.
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough: For flaky, tender biscuit pieces that soak up all that luscious gravy.
- 6 large eggs: Provide a light, fluffy custard that holds everything together.
- ⅓ cup whole milk: Mixed with the eggs to create a silky, creamy custard layer.
- ½ teaspoon onion powder: Adds subtle aromatic flavor to the egg mixture.
- 2 cups freshly grated mild cheddar cheese (divided): Offers gooey, melty pockets of cheesy happiness throughout the casserole.
- Melted butter for brushing the tops of the biscuits (optional): Gives the final touch of golden color and extra richness on top.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Make the Gravy
Start by cooking the sausage in a skillet over medium-high heat, breaking it apart until fully cooked and browned—it’s that browned sausage flavor that’s the heart and soul of this dish. After cooking, separate half the sausage out onto a paper towel-lined plate to keep it crisp while you use the rest to make the gravy. Lower the heat, add butter to the skillet, and melt it into the flavorful drippings. Next, whisk in flour and cook it for a minute or two to create a roux, which will thicken your gravy into the silky perfect consistency. Slowly pour in the milk while continually whisking, then season with salt and pepper. Let this simmer gently until it thickens enough to coat the back of a spoon, then remove from heat and set aside.
Step 2: Assemble the Casserole
Preheat your oven to 350°F and prep a 9×13 inch baking dish by spraying it lightly with nonstick cooking spray. Slice each biscuit into six pieces—this creates a great texture contrast as the biscuits crisp up while soaking in all the flavors. Arrange half of the biscuit pieces in the bottom layer of your baking dish, then sprinkle the reserved cooked sausage evenly on top. In a separate bowl, whisk together eggs, milk, kosher salt, pepper, and onion powder until smooth without any streaks. Pour this egg mixture over the sausage, then sprinkle one cup of cheddar cheese over the eggs for that irresistible melty layer. Spoon your homemade sausage gravy gently over the cheese, then layer the remaining biscuit pieces on top. Sprinkle the rest of the cheese over that final biscuit layer—this makes for a golden, cheesy crust after baking.
Step 3: Bake to Perfection
Pop the casserole in the oven and bake for 35 to 40 minutes until the top biscuits are a gorgeous golden brown and the eggs have puffed up just right. A simple test is to insert a knife in the center—the knife should come out with a trace of gravy but not runny. If you want to take your casserole’s finish to the next level, brush the tops with melted butter right after baking for extra shine and richness. Let the casserole rest for about 5 minutes before serving so it sets beautifully and every bite delivers that perfect balance of creamy, cheesy, and savory goodness.
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
To brighten and freshen each slice, sprinkle chopped fresh herbs like parsley or chives just before serving. A little fresh greenery not only adds color but gives a mild oniony bite that complements the richness beautifully. If you love heat, a dusting of smoked paprika or a few dashes of hot sauce will wake up the flavors even more.
Side Dishes
This casserole is hearty and filling all on its own, but serving it alongside light, crisp sides can make your meal feel balanced. Consider a simple mixed green salad dressed in a tangy vinaigrette, or freshly cut fruit like melon and berries to provide a refreshing counterpoint. For brunch gatherings, crispy bacon or sautéed breakfast potatoes round out the plate nicely.
Creative Ways to Present
Looking to impress your guests with a beautiful presentation? Serve individual portions in ramekins or mini cast iron skillets for a charming rustic vibe. Layer it in clear glass baking dishes to show off those layers of biscuits, cheese, sausage, and gravy. You can even sprinkle extra cheese or scallions on top halfway through baking to create a different texture or finish. This Biscuits and Gravy Casserole Recipe is so versatile, you can get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
Time to plan ahead! This casserole holds up beautifully as leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The flavors even deepen a little overnight, making for fantastic next-day breakfasts or easy reheated meals that feel fresh and satisfying.
Freezing
If you want to prepare this casserole well in advance, it freezes wonderfully. Assemble the entire casserole but don’t bake it yet. Wrap the dish tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator and bake as directed—adding a few extra minutes if needed.
Reheating
To bring your leftovers back to life, reheat individual servings in the microwave until warmed through and slightly bubbly, or pop portions in a 350°F oven covered with foil to keep moisture in. If reheating frozen leftovers, allow to thaw first and then warm slowly to avoid drying out the biscuits or curdling the eggs.
FAQs
Can I use different types of sausage in this Biscuits and Gravy Casserole Recipe?
Absolutely! While traditional pork breakfast sausage gives this dish its authentic flavor, you can swap in turkey sausage or a spicy sausage blend for a different twist. Just make sure it’s fully cooked before adding to the casserole.
Is there a vegetarian version of this Biscuits and Gravy Casserole Recipe?
Yes, you can create a vegetarian version by replacing sausage with plant-based sausage crumbles or sautéed mushrooms and lentils. Use vegetable broth and vegetarian butter to keep the gravy rich and flavorful.
Can I make the biscuits from scratch instead of using the refrigerated dough?
Definitely! Homemade biscuit dough works beautifully here and adds an extra touch of love. Just be sure to slice them into pieces similar in size to the recipe, so they bake evenly.
How can I make this casserole spicier?
Add red pepper flakes to the sausage while cooking, use a spicy sausage, or sprinkle a hot sauce you love over the top before serving. Even mixing in some cayenne pepper with the egg mixture gives it a nice kick without overwhelming the dish.
What’s the best way to serve this casserole for a crowd?
This Biscuits and Gravy Casserole Recipe is designed to serve 8, making it perfect for brunches or family breakfasts. Pair it with fruit, salad, and fresh coffee, then slice it into generous squares for easy serving. You might want to double the recipe for larger groups!
Final Thoughts
This Biscuits and Gravy Casserole Recipe is pure comfort food magic. It takes those classic Southern breakfast flavors and elevates them into a crowd-pleasing casserole that’s as simple to make as it is delicious to eat. I truly hope you give it a try soon—whether for a lazy weekend brunch or a special occasion, it’s a dish that warms the heart and fills the belly in the best way possible.
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American Southern
Description
This comforting Biscuits and Gravy Casserole combines savory sausage gravy, fluffy buttermilk biscuits, and cheesy eggs into a hearty baked dish perfect for breakfast or brunch. Layers of sliced biscuits, seasoned sausage, creamy gravy, and cheddar cheese come together in a 9×13 baking dish for an easy yet indulgent meal that serves 8.
Ingredients
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (I used Jimmy Dean brand sausage)
- 3 tablespoons salted butter (sliced into 1 tablespoon pats)
- ¼ cup all purpose flour
- 2¾ cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Casserole
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- ⅓ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- 2 cups freshly grated mild cheddar cheese (divided)
- Melted butter for brushing the tops of the biscuits (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with nonstick cooking spray to prevent sticking.
- Cook the Sausage: Add the sausage to a 10-inch skillet over medium-high heat. Stir and break apart the sausage until it is completely cooked through, about 7-10 minutes.
- Separate Sausage: Lower the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess grease and set aside. Leave the remaining half in the skillet.
- Make the Gravy Base: Add the sliced butter to the skillet with the remaining sausage and any rendered fat. Stir until the butter melts completely.
- Prepare Roux: Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to remove the raw flour taste and create a roux.
- Add Milk and Season: Slowly whisk in the 2¾ cups of whole milk, kosher salt, and cracked black pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from heat.
- Slice Biscuits: Slice each biscuit into 6 pieces to create layers in the casserole.
- Layer Biscuits: Place half of the biscuit pieces in a single even layer in the bottom of your prepared baking dish.
- Add Sausage Layer: Evenly sprinkle the reserved cooked sausage over the biscuit layer.
- Mix Egg Mixture: In a medium bowl, whisk together the eggs, ⅓ cup whole milk, kosher salt, black pepper, and onion powder until smooth and no streaks of egg whites remain.
- Pour Eggs Over Sausage: Pour the egg mixture evenly over the sausage layer in the casserole dish.
- Sprinkle Cheese: Sprinkle 1 cup of the grated cheddar cheese evenly over the eggs.
- Add Gravy: Spoon the homemade sausage gravy evenly over the cheese layer.
- Add Remaining Biscuits: Arrange the remaining biscuit pieces over the gravy layer in an even layer.
- Top with Cheese: Sprinkle the remaining 1 cup of grated cheddar cheese over the top of the biscuits. Optionally brush the biscuit tops with melted butter for a golden finish.
- Bake: Bake uncovered in the preheated oven for 35 to 40 minutes, or until the top biscuit layer is golden brown and the eggs are puffed and set. To test doneness, insert a knife into the center; it should come out with just a trace of gravy.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving so it sets and slices nicely.
Notes
- You can substitute different types of cheese such as Monterey Jack or Pepper Jack for a variation in flavor.
- For a spicier version, use spicy sausage or add cayenne pepper to the gravy.
- Make sure to cook the sausage completely and drain some fat to avoid greasy gravy.
- Refrigerated biscuit dough makes this casserole quick and easy to assemble.
- Let the casserole rest before serving to help it hold its shape when sliced.
