If you love comforting breakfasts that fill the house with warm, inviting aromas, this Biscuits and Gravy Casserole Recipe is about to become your new favorite go-to. This dish perfectly layers fluffy buttermilk biscuits, rich sausage gravy, cheesy eggs, and savory breakfast sausage into one irresistible casserole that’s simple to prepare yet packed with flavor. Every bite is a hearty hug on a plate, making it a perfect treat for family brunches, holiday mornings, or any time you want to serve up pure, comforting bliss. Trust me, once you try this Biscuits and Gravy Casserole Recipe, you’ll wonder how you ever started your day without it!
Ingredients You’ll Need
Don’t be fooled by the uncomplicated ingredient list — this recipe relies on straightforward, wholesome components that come together beautifully to create a dish bursting with flavor, texture, and that classic, cozy breakfast vibe.
- 1 pound pork breakfast sausage: Choose regular or milk sausage for a juicy, savory backbone to the gravy and casserole layers.
- 3 tablespoons salted butter: Adds rich creaminess and helps create a luscious gravy base.
- ¼ cup all purpose flour: Essential for thickening the gravy to a perfect consistency.
- 2¾ cups whole milk: Provides a creamy, smooth texture that makes the gravy truly indulgent.
- ½ teaspoon kosher salt: Enhances every flavor without overwhelming the dish.
- ½ teaspoon fresh cracked black pepper: Adds just the right kick and peppery warmth.
- 8 count Grands Southern Homestyle Buttermilk Biscuit Dough: These fluffy buttermilk biscuits create the perfect comforting base and topping.
- 6 large eggs: Whisked with milk and spices for a rich, custard-like layer that binds everything together.
- ⅓ cup whole milk: Lightens the eggs and adds moisture and silkiness.
- ½ teaspoon onion powder: Brings subtle depth and a hint of savoriness to the egg mixture.
- 2 cups mild cheddar cheese (divided): Melts beautifully throughout, giving gooey pockets of cheesy goodness.
- Melted butter (optional): For brushing biscuit tops to enhance golden color and add an extra buttery touch.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Make the Gravy
This step is where the magic starts. Cook the sausage in a skillet over medium-high heat until completely browned and crumbly, then remove half to keep this delicious meatiness layered throughout the casserole. Melt butter in the skillet with the remaining sausage, then whisk in flour to form a roux. Slowly add milk while whisking constantly to prevent lumps, cooking until thickened to coat the back of a spoon. Season with salt and pepper for that perfectly creamy and flavorful gravy base.
Step 2: Prepare the Baking Dish and Biscuits
Preheat your oven to 350°F and lightly spray a 9×13-inch dish with cooking spray. Slice each biscuit into six pieces to create bite-sized layers that absorb the flavors and bind beautifully with the other ingredients in the casserole.
Step 3: Assemble the Layers
Place half of the biscuit pieces at the bottom in an even layer. Sprinkle the reserved cooked sausage over this biscuit base, creating a savory meat layer. Next, whisk together eggs, milk, salt, pepper, and onion powder until smooth and creamy, then pour over the sausage. Sprinkle one cup of the cheddar cheese on top to add molten cheesiness. Spoon the homemade sausage gravy evenly over the cheese, then top with the remaining biscuit pieces and the final cup of cheddar cheese.
Step 4: Bake to Perfection
Bake uncovered for 35 to 40 minutes until the biscuits turn golden and the eggs puff up beautifully. For an extra touch of buttery shine and flavor, brush the biscuit tops with melted butter just before baking or partway through. After baking, let the casserole rest for five minutes to set up for easy slicing and serving.
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
Fresh garnishes really elevate this casserole. Sprinkle with chopped fresh chives or parsley for a hint of color and herbal brightness that contrast the rich sausage gravy perfectly. A few dashes of hot sauce or a spoonful of your favorite salsa adds a fun, spicy kick that keeps your taste buds dancing.
Side Dishes
This casserole pairs wonderfully with light and fresh sides like crisp fruit salad or a mixed green salad tossed with lemon vinaigrette to balance the richness on the plate. For a heartier meal, serve alongside crispy breakfast potatoes or sautéed greens for a well-rounded brunch spread everyone will love.
Creative Ways to Present
Looking to impress guests? Serve individual portions in shallow ramekins for a rustic yet elegant appearance. Layer the casserole in clear glass dishes to showcase the beautiful layers of biscuits, sausage, eggs, cheese, and gravy — it’s almost too pretty to dig in! You can also top with extra cheese and broil briefly for a bubbly, golden crust.
Make Ahead and Storage
Storing Leftovers
This Biscuits and Gravy Casserole Recipe keeps beautifully in the fridge for up to three days when stored in an airtight container. Simply cover leftovers tightly to maintain moisture and flavor, and you’ll have a delicious, ready-to-reheat meal waiting after a busy morning.
Freezing
If you want to prepare in advance, this casserole freezes wonderfully. Assemble the casserole but do not bake, then wrap it tightly with plastic wrap and aluminum foil before freezing for up to two months. When you’re ready, thaw overnight and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat individual servings in the microwave for a quick breakfast fix, or warm the entire casserole in a 350°F oven until heated through and bubbly again. For best results, cover with foil during reheating to preserve moisture and prevent the biscuits from drying out.
FAQs
Can I use a different type of sausage?
Absolutely! While pork breakfast sausage is classic, feel free to swap with turkey sausage or a spicy sausage variant if you want more heat. Just cook it thoroughly before assembling.
What if I don’t have refrigerated biscuit dough?
You can use scratch-made biscuits or any other biscuit dough you prefer. Just adjust baking time if needed to ensure they cook through and become tender layers within the casserole.
Can I make this casserole vegetarian?
To adapt this Biscuits and Gravy Casserole Recipe for a vegetarian diet, replace sausage with a plant-based sausage or sautéed mushrooms and use veggie broth in place of milk gravy for a delicious twist.
Is it possible to prepare parts of this casserole the night before?
Yes! You can cook the sausage and prepare the gravy ahead of time, then assemble the casserole the next morning before baking. It saves time and makes weekday mornings easier.
How do I know when the casserole is fully cooked?
Look for golden-brown tops on the biscuits and puffed, set eggs. You should be able to insert a knife near the center and pull it out with only a trace of gravy—that’s a sign it’s perfectly baked.
Final Thoughts
There’s truly nothing like a warm, cheesy, sausage-filled breakfast casserole that brings together the best parts of biscuits and gravy in every satisfying bite. This Biscuits and Gravy Casserole Recipe is perfect for sharing with family and friends or savoring as a special weekend treat. Give it a try and get ready to welcome many mornings filled with comfort and joy—you’ll be so glad you did!
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A comforting and hearty casserole combining classic biscuits and sausage gravy with a cheesy egg custard base, perfect for a satisfying breakfast or brunch that serves 8.
Ingredients
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand suggested)
- 3 tablespoons salted butter (sliced into 1 tablespoon pats)
- ¼ cup all purpose flour
- 2¾ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Casserole Base
- 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
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. In a 10-inch skillet over medium-high heat, cook the sausage thoroughly, breaking it apart as it cooks. Lower the heat to medium-low, transfer half the cooked sausage to a paper towel-lined plate, and leave the remaining half in the skillet.
- Prepare the Gravy: To the sausage left in the skillet, add the butter and stir until melted, incorporating any excess oil. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes to form a roux. Gradually whisk in the milk, salt, and pepper, and continue whisking until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Slice the Biscuits: Cut each biscuit into 6 pieces, then place half of these biscuit pieces evenly in the bottom of the prepared baking dish.
- Build the First Layers: Sprinkle the reserved cooked sausage over the biscuit layer. In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder until fully blended. Pour this egg mixture over the sausage layer, then sprinkle 1 cup of the grated cheddar cheese on top.
- Add the Gravy and Remaining Layers: Spoon the homemade sausage gravy over the cheese layer. Arrange the remaining biscuit pieces evenly over the gravy, then sprinkle the remaining 1 cup of cheddar cheese over the biscuits. Optionally, brush the biscuit tops with melted butter.
- Bake and Rest: Bake the casserole for 35 to 40 minutes until the top layer of biscuits is golden brown and the eggs are puffed. A knife inserted into the center should come out with only a trace of gravy. Let the casserole rest for 5 minutes before serving.
Notes
- For a richer gravy, use whole milk as indicated.
- Slicing biscuits into small pieces helps them absorb flavors from gravy and eggs.
- Optionally brushing biscuit tops with melted butter before baking adds a golden, buttery finish.
- Make sure to whisk constantly when making the roux and adding milk to avoid lumps in the gravy.
- You can substitute the mild cheddar for sharp cheddar if preferred for a stronger flavor.
- Leftovers can be refrigerated for up to 3 days and reheated.
