Biscuits and Gravy Casserole

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

1. Brown the sausage in a large skillet. Stir in the red pepper flakes.
2. 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.
3. Add half the cooked sausage to the gravy.
4. Scatter the cut biscuit dough into the dish. Top with the remaining browned sausage and half the cheese.
5. Whisk the eggs and cream, and pour them over the top.
6. 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

The best Biscuits and Gravy casserole made with homemade gravy, creamy eggs, biscuits, and cheese. This is always a huge hit with friends and family.  Make up to 24 hours in advance for your next leisurely weekend brunch.

4.98 from 114 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Calories: 469kcal

Author: Beth Pierce

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

Calories: 469kcal | Carbohydrates: 8g | Protein: 22g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 223mg | Sodium: 814mg | Potassium: 316mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 0.5mg | Calcium: 307mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.