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 on the recipe card below.
- 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 any 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
- Brown the sausage in a large skillet. Stir in the red pepper flakes.
- Melt the butter, whisk in the flour, and cook for several minutes. Whisk in the milk, salt, onion powder, and black pepper, and simmer until thickened.
- Add half the cooked sausage to the gravy.
- Scatter the cut biscuit dough into the dish. Top with the remaining browned sausage and half the cheese.
- Whisk the eggs and cream, and pour them over the top.
- Top with the homemade gravy and the rest of the shredded cheese. Bake uncovered until lightly browned and puffy.
Preparation Tips
- Make the gravy up to 24 hours before and store it in an airtight container in the refrigerator.
- Add about ½ 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 puffs up, the eggs are set, and the top lightly browns.
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.
More Breakfast Recipes
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
- 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.
Nutrition
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Heather W
This is a feel good casserole. Give me Southern Comfort feels. I personally prefer to half of the amount of cheese the recipe calls for, but I think that’s something you will figure out when you make it yourself. My family loves this meal and it has become a staple here.
Beth Pierce
Thank you, Heather! I am so glad that your family loves the casserole. It is the perfect way to start a cold winter day!
Judy davis
Best recipe I have ever had. I make it all the time.
Beth Pierce
Thanks so much, Judy!
TrewLew
Do you think using cubed hash browns instead of biscuits would work? I have made the original version with the biscuits multiple times. Always a hit and everyone loves!
Beth Pierce
Yes you most certainly can. You probably need to cook those potatoes a little bit. I think I would parboil them for a few minutes or microwave them for about 1.5 minutes before cutting them.
Christina Offill
Can I cook it the night before and reheat in the morning? If so on what temp and for how long?
Beth Pierce
Sure! Cover the casserole with aluminum foil to keep it from browning anymore. Reheat at 300 degrees for 20-25 minutes.
Christine
I made this for my husband, our 2 grown sons, their wives and our baby grandson for Christmas morning! It was Delicious!! Everyone loved it and it was enough for 2 separate servings (next morning) – instead of adding crushed red pepper, I had it on the table along with some hot sauce for individual taste and for the baby. My husband asked me on 3 occasions if I had printed the recipe yet, he wanted to make sure I never lose it and can make it again and again!
Beth Pierce
That is awesome, Christine! I hope you had a great holiday!
Samantha Jardim
Can I make this with turkey sausage?
Beth Pierce
yes you sure can
Brenis H
Someone gave me this recipe. I made it this morning. It was so delicious! I didn’t make my gravy from butter. I made it from the grease Bob Evans sausage. I took some to a friend because she has to work all day. She texts me “DELICIOUS!”.
Beth Pierce
Awesome! So glad that you and your friend like it. Happy Thanksgiving!
Monika C
This was an amazing breakfast dish! I would continue to make this 100%
Beth Pierce
Thanks, Monika! So glad that you liked it!
Monika C
It was honestly better than most sausage and gravy biscuits you get in restaurants!
Beth Pierce
Thank you, Monika! I am glad that you enjoyed it!
Whitney P
I love this recipe! I prefer to use Jimmy Dean maple sausage. So yummy!
Beth Pierce
Thanks for the tip, Whitney!
Missy
This is super yummy! Asked to bring this to a
second brunch event because everyone loved it the first time I brought it. Thanks so much!
Beth Pierce
The pleasure is all mine, Missy! So glad that everyone loves it.