Easy Biscuits and Gravy Breakfast Casserole brings together all the breakfast favorites in one delicious dish. Fluffy biscuits, creamy sausage gravy, and eggs all baked together create a comforting and hearty meal that’s perfect for starting the day. It’s simple, satisfying, and full of those classic flavors that everyone loves.
I love making this casserole when I have a crowd to feed or when I want something that’s ready to go without a lot of fuss in the morning. The best part is that it combines everything into one dish, so cleanup is a breeze. I usually prepare it the night before and pop it in the oven while I’m getting ready – it feels like a little breakfast gift waiting for me when I come downstairs.
Serving this casserole with a side of fresh fruit or a light green salad makes it feel balanced and special. Whenever I make it for brunch, people always ask for the recipe because it’s so comforting and easy. It’s definitely become one of my go-to meals for weekends or any time I want a cozy breakfast vibe without spending forever in the kitchen.
Key Ingredients & Substitutions
Biscuit dough: Using refrigerated biscuit dough saves time and adds fluffiness. If you prefer, homemade biscuits work great too. For a gluten-free option, look for gluten-free biscuit dough in the store.
Breakfast sausage: Pork sausage brings classic flavor, but turkey sausage is a leaner choice. You can also try plant-based sausage to keep it meat-free.
Milk and butter: Whole milk helps create a creamy gravy. For dairy-free, swap with almond or oat milk and vegan butter. Just note the gravy texture may differ slightly.
Flour: All-purpose flour thickens the gravy. You can use gluten-free flour blends if needed but watch the cooking time as absorption varies.
Cheddar cheese: Sharp cheddar melts nicely and adds bold flavor. You can switch to mozzarella for a milder taste or pepper jack for some spice.
How Do You Make Smooth, Creamy Sausage Gravy for This Casserole?
Making the gravy starts with a roux, which thickens the sauce perfectly:
- Melt butter over medium heat and stir in flour.
- Cook for 1-2 minutes to remove raw flour taste but don’t let it brown.
- Slowly whisk in milk to avoid lumps; keep whisking until thick and bubbly.
- Season with salt and pepper, and add cooked sausage last.
My tip: Keep whisking as you add milk to get a smooth gravy. If it becomes too thick, add a little more milk to loosen it up before layering on the biscuits.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering biscuits, gravy, and eggs evenly.
- Large skillet – cooks the sausage nicely and allows you to crumble it easily.
- Medium saucepan – makes preparing smooth gravy easier with room to whisk.
- Whisk – helps you blend the flour and milk for lump-free, creamy gravy.
- Mixing bowl – for beating the eggs evenly before pouring over the casserole.
Flavor Variations & Add-Ins
- Swap breakfast sausage for crumbled bacon or chopped ham for a smoky twist.
- Add sautéed mushrooms or bell peppers to the gravy for extra veggie flavor and texture.
- Use pepper jack cheese instead of cheddar if you like a bit of spice.
- Stir in fresh chopped herbs like chives or thyme for a fresh, aromatic touch.
Easy Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 can (16 oz) refrigerated biscuits (about 8 biscuits)
- 1 pound breakfast sausage (pork or turkey)
- 3 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 large eggs
- 1 1/2 cups shredded sharp cheddar cheese
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 35-40 minutes to bake. Add a few minutes more to let the casserole rest before serving. You’ll have a warm, hearty breakfast casserole ready in just under an hour!
Step-by-Step Instructions:
1. Prepare and Layer the Biscuits:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cut the refrigerated biscuits into quarters and spread them evenly in the baking dish. This will be your base layer.
2. Cook the Sausage and Make the Gravy:
In a large skillet over medium heat, cook the sausage until it’s browned and crumbled. Drain any extra fat. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly to make a roux. Slowly whisk in the milk, stirring until the gravy thickens. Season with salt and pepper, then stir in the cooked sausage.
3. Assemble and Bake the Casserole:
Pour the sausage gravy evenly over the biscuit pieces in the baking dish. In a bowl, whisk the eggs and pour them evenly over the casserole. Sprinkle the shredded cheddar cheese on top. Bake for 35 to 40 minutes, or until the eggs are fully set and the cheese is golden and bubbly. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if you like, and enjoy your cozy breakfast!
Can I Use Frozen Biscuits Instead of Refrigerated?
Yes, you can use frozen biscuits, but be sure to thaw them completely before cutting and layering in the casserole to ensure even cooking.
Can I Make This Breakfast Casserole Ahead of Time?
Absolutely! Prepare the casserole the night before, cover it tightly, and refrigerate. Bake it in the morning, adding a few extra minutes to the baking time if starting cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Vegetables to This Casserole?
Yes! Sautéed mushrooms, peppers, or spinach make great additions. Just mix them into the sausage gravy before assembling the casserole.
