Biscuits and Gravy Breakfast Casserole

Why You’ll Love This Recipe

I love this recipe because it turns a classic breakfast favorite into an easy, all-in-one casserole. Instead of juggling multiple pans, I layer everything together in a single dish and let the oven do the work. The biscuit base gets golden and tender, the sausage gravy is rich and flavorful, and the eggs bake right into the mix for a complete, satisfying meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package refrigerated biscuit dough

• 1 lb breakfast sausage

• 2 cups whole milk

• 2 tablespoons all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1/4 teaspoon salt

• 6 large eggs

• 1 cup shredded cheddar cheese

• 1/4 cup fresh parsley, chopped (optional for garnish)

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I cut the biscuit dough into quarters and layer the pieces evenly in the bottom of the dish.

3. In a large skillet, I cook the sausage over medium heat, breaking it apart as it browns. Once fully cooked, I drain any excess grease.

4. I sprinkle the flour over the sausage and stir for 1–2 minutes to form a simple roux.

5. I slowly pour in the milk, stirring constantly until the gravy thickens—this usually takes about 5–7 minutes. I season it with garlic powder, onion powder, salt, and black pepper.

6. In a separate bowl, I whisk together the eggs and pour them evenly over the biscuit layer in the baking dish.

7. I spoon the sausage gravy over the eggs and biscuits, spreading it out to make sure every bite is covered.

8. I sprinkle shredded cheddar cheese on top and bake the casserole for 30–35 minutes, or until the eggs are set and the cheese is golden and bubbly.

9. I garnish with fresh parsley just before serving, if I have some on hand.

Servings and timing

This recipe makes 8 servings. It takes about 10 minutes to prep and 35 minutes to bake, for a total time of 45 minutes. Each serving contains approximately 500 kcal.

Variations

Sometimes I add sautéed mushrooms, diced bell peppers, or baby spinach to the sausage mixture for extra vegetables. I’ve also swapped in turkey sausage or plant-based alternatives to make it lighter. For a spicy kick, I mix in a few dashes of hot sauce or use pepper jack cheese instead of cheddar.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or the oven at 325°F (165°C) until hot throughout. It also freezes well—just wrap tightly and thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before, cover, and refrigerate. In the morning, I bake it as directed. It’s perfect for make-ahead brunches.

What kind of biscuits should I use?

I usually use canned refrigerated biscuits, but homemade biscuit dough works beautifully too—just make sure to cut it into smaller pieces.

Can I substitute the sausage?

Absolutely. I use turkey sausage, chicken sausage, or meatless crumbles when I want a different option.

How do I know when the casserole is done?

I check that the eggs are fully set and the cheese is golden and bubbling. A knife inserted in the center should come out clean.

Can I freeze this casserole?

Yes. I bake it first, let it cool, then wrap and freeze. To reheat, I thaw it in the fridge overnight and warm in the oven.

Conclusion

Biscuits and gravy breakfast casserole is a warm, savory dish that brings comfort and convenience together in one baking dish. It’s easy to make, crowd-pleasing, and packed with all the rich flavors I love in a classic breakfast. Whether I’m prepping ahead or serving it hot from the oven, it’s always a hit at the breakfast table.