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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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.
Brad
How far in advance can I make/assemble this?
Beth Pierce
Sorry about the delay, Brad. There is so much going on here right now. It is hard to keep up. You can prep it the night before to bake in the morning.
Maggie
This biscuits and gravy casserole was so yummy and perfect. I am going to make it again for Father’s Day brunch.
Elizabeth
I like how this can be prepared the night before and then cooked in the morning. Perfect for when overnight guests are staying over! Thanks for sharing.
Beth Pierce
The pleasure is all mine, Elizabeth!
Tayler
This is by far my favorite weekend brunch dish! We make it at least a couple times a month!
Beth Pierce
Thanks, Tayler! So glad that you like the casserole!
Tavo
Wow, what a delightful recipe! Your Biscuits and Gravy Casserole is an absolute winner in my book. From the moment I laid eyes on the mouthwatering picture, I couldn’t resist giving it a try. And boy, was I blown away! The combination of fluffy biscuits and savory gravy is simply heavenly. Every bite was filled with comforting flavors that left me wanting more. Your recipe instructions were clear and easy to follow, making the whole cooking process a breeze. I can’t thank you enough for sharing this gem with us. It has definitely earned a permanent spot in my recipe collection. Keep up the fantastic work!
Beth Pierce
Thanks so much Tavo! I really appreciate your support and I am so glad that you enjoyed the casserole.
Andrea
Oh my goodness, this casserole was the best. So much deliciousness in every bite! Thanks for sharing!
Beth Pierce
The pleasure is all mine, Andrea!
Chris
can you add hash browns or potato from the refrigerated section to this
Beth Pierce
I have never tried but I am sure that you can. I would not go to heavy on them the first go around just to make sure everything cooks all the way through.
Maverick
My family loves this recipe. We have a few kids who prefer bacon so we are trying it that way this morning. Fingers crossed
Beth Pierce
Thanks Maverick. I hope it was delicious!