Biscuits and Gravy Casserole combines fluffy biscuits, breakfast sausage, eggs, Colby cheese, and white sausage gravy into one of the most delicious casseroles ever. This is one of my and hubby’s favorite meals. Even with homemade gravy, this casserole comes together quickly and easily, making it doable for even the novice cook.
This delicious and comforting breakfast casserole is perfect for busy mornings. Make it ahead of time and pop it in the oven for a warm and satisfying meal. I love to serve this casserole for brunch on holidays and long, leisurely weekends. For an over-the-top meal, serve with fruit salad and strawberry mimosas.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground pork sausage: you can use any bulk pork sausage. My family and I love the taste of Jimmy Dean All Natural.
- Red pepper flakes: for just a touch of zip
- Butter: salted or unsalted. If using salted butter, reduce the amount of added salt by a pinch (1/8 teaspoon)
- Milk: preferably whole or 2%
- Refrigerated tube biscuits: I like to use Pillsbury Grands biscuits, but refrigerated uncooked ones work.
- Eggs: large ones
- Heavy cream: you can substitute whole milk if needed
- Cheese: shredded colby jack or cheddar
How to make Biscuits and Gravy Casserole
This is just the nutshell version of the recipe. For ingredients and complete directions, see the recipe card below.
Brown the sausage in a large skillet. Add the crushed red pepper to the sausage and set it aside. In a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for several minutes, whisking constantly. Slowly whisk in the milk, salt, onion powder, and black pepper. Simmer until thickened, whisking frequently. Add about 1/2 cup of the cooked sausage mixture to the gravy and stir to combine.
Cut the biscuit dough into quarters and scatter them in a single layer at the bottom of a greased casserole dish. Top the biscuits with the browned sausage and sprinkle with half the shredded cheese. In a separate bowl, whisk the eggs with the cream. Pour the egg mixture over the cheese. Top with the homemade gravy and the rest of the shredded cheese. Bake uncovered.
Preparation Tips
- Make the gravy up to 24 hours before and store it in an airtight container in the refrigerator.
- Add about 1/2 cup of the crumbled cooked sausage to the gravy to enhance the flavor and appearance of the casserole.
- If the gravy becomes too thick, add a couple of tablespoons of milk at a time to thin it out.
- Feel free to switch the cheese with Monterey Jack, Pepper Jack, or Gouda.
- The casserole is done when it is puffed up, the eggs are set, and the top is lightly browned.
Make Ahead Instructions
Prepare this casserole up to 24 hours in advance. Cover tightly with plastic wrap and store in the refrigerator. 40 minutes before baking, remove the casserole from the fridge and let it come to room temperature. Remove the plastic wrap and bake according to the recipe directions.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in the casserole dish, covered at 350 degrees for about 20 minutes.
To freeze, cool the casserole completely. Cover well with several layers of plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Cover with aluminum foil and warm at 350 degrees for about 20 minutes.
Biscuits and Gravy Breakfast Casserole
Ingredients
- 1 lb. ground pork sausage see notes
- ¼ teaspoon red pepper flakes
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- 1 (8 count) tube refrigerated biscuits like Grands
- 6 large eggs
- ¼ cup heavy cream
- 2 cups shredded Colby Jack cheese or cheddar cheese
Instructions
- Preheat oven to 350 degrees. Grease a 9×13-inch pan.
- Brown the sausage. Add the crushed red pepper to the sausage in the last few minutes of cooking. Once browned, set aside for a few minutes.
- In a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for several minutes, whisking constantly. Slowly whisk in the milk, salt, onion powder, and black pepper. Simmer until thickened, whisking frequently. Add 1/2 cup of cooked sausage mixture to the gravy and stir to combine.
- Cut the biscuits into quarters and scatter them in a single layer in the bottom of the casserole dish. Top the biscuits with browned sausage and half the cheese. In a separate bowl, whisk the eggs with the cream. Pour the egg mixture over the cheese.
- Top with the homemade gravy and the rest of the cheese. Bake uncovered for about 30-35 minutes or until the casserole is lightly browned and puffy and the eggs are set.
Notes
- Make the gravy up to 24 hours in advance and store it in an airtight container in the refrigerator.
- To enhance the flavor and appearance of the casserole, add about 1/2 cup of the crumbled cooked sausage to the gravy.
- If the gravy becomes too thick, add a couple of tablespoons of milk at a time to thin it out.
- Feel free to switch the cheese with Monterey Jack, Pepper Jack, or Gouda.
- The casserole is done when it is puffed up, the eggs are set, and the top is lightly browned.
Nutrition
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Shannon
Made this for Christmas morning a few years ago and it was a hit! Would like to make again as we are having guests in town – have you ever made the full casserole the night before?
Beth Pierce
Thank you! Prepare this casserole up to 24 hours in advance. Cover tightly with plastic wrap and store in the refrigerator. 40 minutes before baking, remove the casserole from the fridge and let it come to room temperature. Remove the plastic wrap and bake according to the recipe directions.
Jana Fitz
Delicious! Thanks for sharing!
Beth Pierce
My pleasure, Jana!