Biscuits and Gravy Casserole

5 from 1 vote

This Biscuits and Gravy Casserole is a hearty, make-ahead breakfast that combines fluffy biscuits, creamy sausage gravy, eggs, and melted cheese in one easy dish. It's perfect for holidays, weekends, or feeding a hungry crowd.

Prep Time10

Cook Time50

Total Time1

Servings: servings

Calories: 588kcal

Chef: Jessica Randhawa

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.

For more information about the ingredients, FAQs, step-by-step images, and variations, please visit the full post. And if you have any questions, feel free to leave me a comment - I love hearing from you!

Nutrition

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.