This post may contain affiliate links. See my disclosure policy.
This incredible Biscuits and Gravy Casserole is made by baking homemade sausage gravy with eggs and homemade (or store-bought!) biscuit dough. It’s a quick and easy recipe and the ultimate make-ahead breakfast dish.
Today I’m taking my favorite biscuits and gravy recipe and turning it into a sausage gravy casserole with eggs, cheese, and of course, biscuits! What I love most about this recipe is that it combines the make-ahead convenience of a traditional breakfast casserole with the rich and comforting flavors of classic Southern biscuits and gravy.
Why You’ll Love It
- Combines eggs, biscuits, sausage gravy, and cheese in one dish.
- Perfect for breakfast, brunch, or even breakfast-for-dinner.
- Can be prepped ahead for holidays, weekends, or hosting overnight guests.
- Flexible; make it with store bought biscuit dough or homemade buttermilk biscuits.
- Family friendly and makes plenty of leftovers.
Table of Contents
About the Ingredients
This recipe uses a handful of simple ingredients that deliver classic biscuits and gravy flavor, but in casserole form. Here is what you need and how you can make substitutions.
- Breakfast Sausage: For “classic” sausage gravy flavor, pork breakfast sausage is your best bet. I like Jimmy Dean Original for the most traditional taste, but Applegate Naturals Chicken & Apple Sausage is great for a lighter twist. You can also use spicy sausage if you want a little heat, or go with a plant-based option like Beyond Sausage if needed.
- Eggs: Eggs give the casserole its fluffy texture and help bind everything together. To make this with egg whites only, use 8 egg whites (about 3/4 to 1 cup of liquid egg whites) or approximately 1 cup + 2 tablespoons of liquid egg substitute such as Egg Beaters Original.
- Whole Milk: Whole milk adds richness to the sausage gravy. For a lighter version, use 2% milk. For a non-dairy option, try Califia Farms Unsweetened Oat Milk or Silk Unsweetened Almond Milk, both of which thicken well.
- All-Purpose Flour: Flour is what thickens the gravy and makes it velvety. I recommend King Arthur All-Purpose Flour for consistent results. Gluten-free? Use a 1:1 gluten-free blend such as Bob s Red Mill Gluten-Free 1-to-1 Baking Flour.
- Seasonings (Salt, Black Pepper, Garlic Powder): These pantry staples give the gravy flavor and balance. For extra depth, add a pinch of dried sage or thyme, and if you like heat, sprinkle in a little crushed red pepper.
- Cheddar Cheese: Freshly shredded cheddar cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents. I recommend buying a block of sharp cheddar (such as Tillamook Sharp Cheddar) and shredding it yourself. You can also experiment with Colby Jack, mozzarella, or pepper jack for different flavor profiles.
- Biscuit Dough: Refrigerated biscuit dough makes this recipe quick and easy. Pillsbury Grands! Southern Homestyle Biscuits are a reliable store-bought option. If you want the very best flavor, make my homemade Buttermilk Biscuits and cut them into quarters before baking.
How To Make Biscuits and Gravy Casserole
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Combine the eggs. Whisk the eggs with 1⁄4 cup of whole milk until completely combined (image 1). Set aside.
- Cook the sausage. Add the breakfast sausage to a large skillet set over medium heat (image 2). Brown the sausage until it’s no longer pink, about 6 to 8 minutes.
- Season and make a quick roux. Sprinkle the cooked sausage with flour, salt, pepper, and garlic powder (image 3). Cook, stirring continuously, for 30 seconds, or just long enough to coat the sausage and cook off the raw flour taste.
- Build the gravy. While whisking continuously, slowly pour in the remaining 2 1⁄2 cups milk (image 4). Increase the heat to medium-high and cook until it just begins to simmer. Immediately reduce the heat to medium-low and cook, stirring continuously, until thick and creamy, about 4 to 6 minutes (image 5). It’s ready when the gravy coats the back of a spoon.
- Layer the gravy. Pour the sausage gravy into the prepared baking dish and spread into an even layer (image 6). Sprinkle an even layer of freshly shredded cheddar over the gravy (image 7).
- Top with biscuit pieces. Cut 8 biscuits into quarters and arrange the pieces evenly over the cheese (image 8). Do not overlap so they bake evenly. Slowly pour the whisked egg mixture over the biscuits, filling the spaces between pieces (image 9).
- Bake. Transfer to the oven and bake 30 to 35 minutes or until the top is golden and the center is set (image 10). For accuracy, the middle should read 165°F on an instant-read thermometer and the center should no longer jiggle.
- Finish and rest. If you like, brush the top lightly with melted butter and add a pinch of coarse black pepper. Let your biscuits and gravy casserole rest 10 minutes so the layers set before slicing.
- Serve. Cut into squares and serve warm. This casserole is great with a simple fruit salad or yummy green smoothie on the side.
Pro Tip
Love gravy? Me too. Consider doubling the sausage gravy. You can bake all of it directly into the casserole, or set aside half to serve on the side over individual slices. The biscuits will still bake beautifully on top, and you’ll end up with even more rich, savory gravy with every bite.
Recipe Variations
This biscuits and gravy casserole is super easy to customize! Use whatever you have on hand or switch things up to highlight your family’s favorite flavors.
- Bacon Swap: Use cooked and crumbled oven-baked bacon in place of the sausage for a smoky bacon-filled twist.
- Sausage Flavors: Try a different style of breakfast sausage, such as maple, hot and spicy, or even chicken apple sausage.
- Crescent Roll Crust: Swap the biscuit dough for refrigerated crescent roll dough for a lighter, buttery crust.
- Add Veggies: Stir in sautéed mushrooms, onions, peppers, or spinach for extra nutrition and color.
Frequently Asked Questions
For egg-based casseroles like this Biscuits and Gravy Casserole, I recommend using a ceramic or glass 9×13-inch baking dish. Both heat evenly and hold their warmth, which keeps the casserole creamy and tender even after it comes out of the oven. Ceramic dishes, such as the Emile Henry Ceramic Baker or the Staub Stoneware Rectangular Baker, are especially nice because they bake evenly and look beautiful on the table. Glass options like the classic Pyrex Deep 9×13 Dish also work well and allow you to see the layers as they bake. If you prefer slightly crisper edges, you can use a metal pan, but keep a close eye on the bake time since it may brown faster.
The casserole is ready when the center reaches an internal temperature of 165°F (74°C). This ensures the eggs are fully set, safe to eat, and the biscuits are baked through. Use an instant-read thermometer inserted into the middle of the casserole (avoiding large chunks of sausage or biscuit) to check doneness. The top should be golden, the edges set, and the center should no longer jiggle.
Yes. You can fully assemble the casserole the night before, cover it tightly, and refrigerate it overnight. In the morning, let it sit on the counter for about 20 to 30 minutes while the oven preheats, then bake as directed. This makes it a great option for Christmas morning or when hosting overnight guests.
Absolutely. Bake the casserole as directed, let it cool completely, then wrap it tightly with plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake covered at 350°F until warmed through.
More Easy Breakfast Recipes
I can’t wait for you to try this easy biscuits and gravy breakfast casserole! You’ll love the golden, crisp biscuit topping, fluffy layers soaked with savory sausage gravy, custardy egg base, and creamy melted cheese in every flavorful bite!
If you try this recipe, I’d love to hear what you think! Please, leave a comment and a star rating below – your feedback helps others discover (and enjoy) this recipe too. Thank you so much! 💛
Biscuits and Gravy Casserole
Ingredients
- 1 pound breakfast sausage, pork or turkey
- 6 large eggs
- 2 ¾ cups whole milk, divided
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1½ cup shredded sharp cheddar cheese
- 1 can refrigerated biscuit dough, 8 biscuits, or 8 homemade biscuits, cut into quarters
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large skillet set over medium heat, cook and crumble the sausage until browned. Drain excess grease if needed. Note: This is optional. The grease adds tons of savory sausage flavor.
- In a bowl, whisk together the eggs and ¼ cup milk until smooth. Set aside.
- Sprinkle the flour, salt, pepper, and garlic powder over the cooked sausage. Stir and cook for about 30 seconds.
- Gradually whisk in the remaining 2 ½ cups milk. Bring to a simmer over medium-high heat, then reduce to medium-low. Stir until thickened, about 5 minutes.
- Spread the sausage gravy evenly into the prepared baking dish and sprinkle the shredded cheddar cheese over the gravy.
- Arrange the biscuit quarters evenly on top, leaving space between each of the pieces. Pour the egg mixture over the top.
- Bake uncovered for 30 to 35 minutes, until the biscuits are golden and the center is set. An instant-read thermometer should register 165°F in the middle.
- Allow the casserole to rest for 10 minutes before slicing and serving. Enjoy!
Notes
- Sausage: Use classic pork sausage, spicy sausage for heat, or turkey sausage for a lightened up version.
- Biscuits: This recipe can be made using store-bought refrigerated biscuit dough or homemade.
- Cheese: For the best melt, shred cheddar directly from a block rather than using pre-shredded.
- Milk: Whole milk gives the creamiest texture, but 2% or unsweetened oat milk can be substituted.
- Make Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake the next morning, adding a few extra minutes to the cook time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave, or the whole dish in the oven at 325°F until warmed through.
- Pro Tip: Double the sausage gravy if you prefer your casserole to be extra creamy. You can bake all of it into the casserole, or save half to serve on the side.
- Browning Tip: If the biscuits begin to brown too quickly before the center is fully set, loosely tent the casserole with foil and continue baking until done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
