BISCUITS & GRAVY CASSEROLE is my go to move when I want a big, cozy breakfast but I do not want to stand at the stove flipping a million things. You know those mornings when everyone wakes up hungry at the exact same time, and suddenly you are “in charge” of feeding the whole house? That is exactly when this casserole saves me. It tastes like the best parts of a diner breakfast, but it bakes all together in one dish. It is warm, filling, and honestly kind of impossible not to love. 
The Story Behind This Recipe
I’m Alexandraa, the cook behind this BISCUITS & GRAVY CASSEROLE. When the craving hit, I dialed in the flavors so it’s easy and full of real-home vibes. BISCUITS & GRAVY CASSEROLE is my go to move when I want a big, cozy breakfast but I do not want to stand at the stove…
Ingredients in Biscuits and Gravy Casserole
What I like about this recipe is that it is mostly pantry and fridge basics, and you can tweak it based on what you have. Below is my standard lineup. If you want to make the biscuits from scratch another day, I have played around with different biscuit styles too, like these 7 Up biscuits when I want something fluffy and fun.
- Refrigerated biscuits (1 can, usually 8 count) or your favorite homemade biscuits
- Breakfast sausage (1 pound)
- All purpose flour (about 1/4 cup for the gravy)
- Milk (2 to 2 1/2 cups, whole milk is the richest)
- Eggs (6 large)
- Salt and black pepper (go easy on salt at first since sausage can be salty)
- Garlic powder or onion powder (optional but I like a pinch)
- Shredded cheese (1 cup, optional but highly recommended)
- Butter or cooking spray for greasing the baking dish
I usually choose a classic pork breakfast sausage, but spicy sausage works too if your crew likes a little kick. If you are already a gravy fan, you might also love checking out chicken fried steak with gravy sometime, because that creamy peppery vibe is the same comfort zone.
How to Make Biscuits and Gravy with Sausage and Egg Breakfast Casserole
This is the part where you will feel like a kitchen genius, because it is basically three easy layers that turn into something way bigger than the effort. I make BISCUITS & GRAVY CASSEROLE in a 9×13 baking dish, which is perfect for feeding a crowd or for giving yourself leftovers.
Step by step directions
1) Preheat and prep. Heat your oven to 350 F. Grease a 9×13 baking dish with butter or spray.
2) Brown the sausage. In a large skillet over medium heat, cook the sausage until no longer pink. Break it into crumbles as it cooks. Do not drain all the grease unless it is excessive. You need a little fat for the gravy.
3) Make the quick sausage gravy. Sprinkle flour over the cooked sausage. Stir for about 1 minute so the flour cooks a bit. Slowly pour in the milk while stirring. Keep stirring until it thickens, usually 3 to 5 minutes. Add black pepper and a small pinch of salt only if it needs it. If it gets too thick, splash in a little more milk.
4) Add the biscuits. Open the biscuit can and cut each biscuit into quarters. Spread the pieces in the bottom of the baking dish in an even layer.
5) Pour on the gravy. Spoon the sausage gravy all over the biscuit pieces. Try to spread it so you get gravy in every bite.
6) Mix and add eggs. In a bowl, whisk eggs with a pinch of pepper (and salt if you want). Pour the eggs evenly over the dish.
7) Top it off. If using cheese, sprinkle it over the top.
8) Bake. Bake 30 to 40 minutes, until the center is set and the top looks golden. If the top is browning too fast, loosely cover with foil for the last 10 minutes.
9) Rest, then slice. Let it sit for 5 to 10 minutes before cutting. This helps the layers hold together.
I know “resting” sounds fussy, but it is the difference between clean squares and a scoop situation. Both taste good, but neat slices feel kind of satisfying.
Recipe Tips
I have made BISCUITS & GRAVY CASSEROLE enough times to learn what matters and what does not. Here are the little things that make it come out right, especially if you are making it for guests.
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Do not skip seasoning the gravy. Sausage gives you salt, but pepper gives you that classic gravy flavor. I do a solid amount of black pepper, then taste.
Watch the gravy thickness. The gravy will thicken more in the oven. If it is already super thick in the skillet, loosen it with extra milk so it pours easily.
Use the right baking dish. A 9×13 is ideal. If you squeeze it into a smaller dish, the center can take longer and the edges can get too brown.
Make ahead is totally doable. If mornings are chaos, you can cook the sausage gravy the night before and refrigerate it. In the morning, warm it slightly so it is pourable, then assemble and bake. I do not love assembling the whole casserole the night before because the biscuits can get a little too soft, but you can if you are in a pinch.
“I made this for my kids before a soccer tournament and it disappeared fast. The gravy was the star, and it reheated great the next day too.”
If you are on a casserole kick like I am, browsing a whole collection can be dangerous in the best way. I have found a bunch of cozy ideas in this casserole recipe category that are perfect for busy weeks.
Variations
This recipe is forgiving, which is one reason I love it. Here are a few easy swaps that still keep the comfort food vibe strong.
Spicy version: Use hot sausage and add a pinch of red pepper flakes to the gravy.
Add veggies: A handful of sautéed onions or bell peppers is great. Even a little spinach can work if you chop it and stir it into the gravy right before assembling.
Cheese choices: Cheddar is classic, but pepper jack is fun, and Monterey jack melts like a dream.
Different protein: Turkey sausage works fine. If you have leftover cooked bacon, crumble it on top with the cheese. Just keep the gravy sausage based if you want that true breakfast flavor.
Extra hearty: I have even served this on a weekend with another comfort dish later, like slow cooker pot roast with gravy. Not for every day, but for a family gathering it is pure cozy.
And if you are someone who loves a creamy baked dinner situation, not necessarily breakfast, you would probably also like something like Amish Country Casserole for a totally different vibe later in the week.
What Else Can I Serve With this Casserole
BISCUITS & GRAVY CASSEROLE is filling, so you do not need much. But if you are feeding a group, a couple simple sides make the whole table feel more “put together” without extra stress.
- Fresh fruit: grapes, orange slices, berries, or whatever is easy
- Something crisp: a simple green salad if this is brunch, or sliced tomatoes with salt and pepper
- Hash browns or home fries: if you want the full diner effect
- Yogurt or cottage cheese: quick and protein friendly
- Coffee and juice: not really food, but it completes the moment
If I am doing a brunch spread, I like balancing the richness with fruit and something light. And if you want to keep exploring comfort meals that bake up easily, there is a lot of inspiration in casseroles like chicken potato broccoli casserole when you need a weeknight dinner that does not feel boring.
Common Questions
Can I make BISCUITS & GRAVY CASSEROLE ahead of time?
Yes. I recommend making the sausage gravy ahead and refrigerating it. Then assemble with fresh biscuit pieces and bake in the morning for the best texture.
How do I know it is done baking?
The center should look set, not jiggly, and the top should be lightly golden. If you poke the middle with a knife, it should come out mostly clean, maybe with a little creamy gravy on it.
Can I freeze leftovers?
You can. Wrap individual portions well and freeze. Reheat gently so the eggs do not get rubbery, like 50 percent power in the microwave or a low oven.
Why is my gravy runny after baking?
Usually it needed a little more thickening on the stove or it just needs to rest 10 minutes after baking. Resting helps it tighten up.
What is the best biscuit type to use?
Basic refrigerated buttermilk biscuits work great. If you like a slightly sweeter, softer biscuit, that can be nice too as long as it is not overly sweet.
A cozy breakfast you will actually make again
If you try this BISCUITS & GRAVY CASSEROLE once, it tends to become part of the regular rotation, especially for holidays, sleepovers, or any morning when you want comfort without juggling a skillet and a baking sheet. If you want to compare other takes, I have found helpful inspiration from Biscuits and Gravy Casserole with Sausage and Eggs, and it is also worth peeking at the classic Biscuits and Gravy Casserole Recipe – Allrecipes to see how different kitchens do it. Either way, keep it simple, season the gravy, and let the oven do the work. Make it this weekend, pour some coffee, and enjoy that first warm slice while it is still steamy.
Biscuits & Gravy Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, cook the sausage until no longer pink, breaking it into crumbles. Do not drain all the grease.
- Sprinkle flour over the cooked sausage and stir for about 1 minute. Slowly pour in the milk while stirring until it thickens, about 3 to 5 minutes. Add black pepper and salt if needed.
- Cut each biscuit into quarters and spread in an even layer at the bottom of the baking dish.
- Spoon the sausage gravy evenly over the biscuit pieces.
- Whisk the eggs with a pinch of pepper (and salt if desired) and pour evenly over the dish.
- If using cheese, sprinkle it over the top.
- Bake for 30 to 40 minutes until the center is set and the top is golden. Cover loosely with foil if the top browns too quickly.
- Allow to rest for 5 to 10 minutes before cutting to ensure clean slices.
