If you’re looking for a hearty breakfast that brings together the ultimate comfort foods, this Biscuits and Gravy Breakfast Casserole Recipe is the answer to your morning cravings. Imagine tender, flaky biscuit pieces layered with savory sausage, rich homemade gravy, fluffy eggs, and melted cheddar cheese all baked into one glorious dish. It transforms the classic Southern favorite into an easy-to-share casserole perfect for lazy weekend brunches or feeding a crowd with minimal fuss and maximum flavor.
Ingredients You’ll Need
This recipe is beautifully simple, relying on kitchen staples that come together to create a symphony of flavor and texture. Each ingredient plays a vital role, from adding creaminess to delivering that irresistible cheesy goodness.
- 1 pound regular or milk pork breakfast sausage: Provides savory, meaty richness that forms the hearty base of the dish.
- 3 tablespoons salted butter: Melts into the sausage drippings to help create a silky, flavorful gravy.
- ¼ cup all-purpose flour: Thicken the gravy, giving it that classic creamy texture.
- 2¾ cups whole milk: Adds creaminess and smoothness for the perfect gravy consistency.
- ½ teaspoon kosher salt: Enhances and balances the overall flavors.
- ½ teaspoon fresh cracked black pepper: Adds a mild, peppery kick that cuts through the richness.
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough: The fluffy biscuit pieces that soak up all the delicious flavors.
- 6 large eggs: Whisked and baked for a light, custardy layer that binds everything together.
- â…“ cup whole milk: Combined with eggs for added moisture and richness.
- ½ teaspoon onion powder: Provides a subtle savory depth to the egg mixture.
- 2 cups freshly grated mild cheddar cheese (Divided): Melts into gooey pockets of cheesy delight.
- Melted butter for brushing the biscuit tops (optional): Creates a golden, glossy finish that’s hard to resist.
How to Make Biscuits and Gravy Breakfast Casserole Recipe
Step 1: Make the Gravy
Start by preheating your oven to 350°F and spraying a 9×13 baking dish with nonstick cooking spray to ensure an easy cleanup later. In a 10-inch skillet over medium-high heat, brown the pork sausage thoroughly, breaking it apart as it cooks. Once cooked, remove half the sausage to a paper towel-lined plate to drain and leave the rest in the skillet to build your gravy base.
Step 2: Whisk in Butter and Flour
Lower the heat to medium-low and add the sliced salted butter to the sausage remaining in the pan. Stir until melted and combined with the sausage drippings. Sprinkle the flour over the buttery sausage, whisking continuously for 1 to 2 minutes to create a roux that will thicken your gravy without lumps.
Step 3: Add Milk and Seasonings
Slowly pour in the milk while whisking constantly to avoid clumps. Add kosher salt and cracked pepper. Keep whisking the gravy over low heat until it thickens enough to coat the back of a spoon, indicating it’s ready to spoon over your casserole later. Remove from heat and set aside.
Step 4: Prepare the Biscuit and Egg Layers
Slice each buttermilk biscuit into six pieces. Place half of the biscuit pieces evenly in the bottom of your prepared baking dish, creating a fluffy base. Layer the reserved cooked sausage evenly over the biscuit pieces.
Step 5: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, â…“ cup milk, salt, pepper, and onion powder until completely smooth with no streaks. Pour this egg mixture evenly over the sausage layer. Next, sprinkle one cup of grated mild cheddar evenly over the eggs to set the cheesy stage for your casserole.
Step 6: Assemble and Bake
Spoon the luscious sausage gravy you prepared earlier over the cheese layer. Arrange the remaining biscuit pieces on top of the gravy and then finish by sprinkling the last cup of grated cheddar cheese on top of the biscuits. If you want, brush the biscuit tops with melted butter to help achieve that irresistible golden brown finish. Bake for 35 to 40 minutes until the biscuits are puffed and golden, and a knife inserted in the center comes out with just a trace of gravy. Let the casserole rest for 5 minutes before serving to allow the layers to set perfectly.
How to Serve Biscuits and Gravy Breakfast Casserole Recipe
Garnishes
The beauty of this casserole is how well it pairs with simple garnishes that elevate its flavors. Chopped fresh parsley or chives add a pop of color and a fresh note that balances the richness. A sprinkle of extra cheddar or a dusting of cracked black pepper can also add that finishing touch, making every bite feel even more special.
Side Dishes
To round out the meal, consider serving this casserole alongside fresh fruit salad to introduce a sweet, refreshing contrast. Crisp greens tossed in light vinaigrette or roasted breakfast potatoes also complement this comforting dish wonderfully by adding crunch and variety to your plate.
Creative Ways to Present
For a crowd-pleasing brunch, bake this casserole in individual ramekins or muffin tins for single servings. This makes it easy to serve and adds a cute presentation twist. Alternatively, top your casserole slices with a sunny-side-up egg or a dollop of sour cream for a fun, deluxe touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the Biscuits and Gravy Breakfast Casserole Recipe tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. This makes it perfect for enjoying leftovers that reheat beautifully without losing their flavor or texture.
Freezing
You can freeze this casserole by wrapping it securely with plastic wrap and foil, then placing it in the freezer for up to 2 months. For best results, freeze before baking and thaw overnight in the fridge before popping it in the oven.
Reheating
Reheat portions in the microwave for a few minutes or warm the entire casserole in a 350°F oven until heated through, about 15-20 minutes. This will restore the casserole’s freshly baked texture and gooey cheese goodness.
FAQs
Can I make this Biscuits and Gravy Breakfast Casserole Recipe vegetarian?
Absolutely! You can substitute the sausage with plant-based sausage or sautéed mushrooms and onions for a satisfying vegetarian version without losing the casserole’s hearty feel.
What type of sausage works best for this casserole?
A traditional pork breakfast sausage like Jimmy Dean adds authentic flavor, but you can also use turkey sausage or spicy sausage if you want a bit of a kick.
Can I use homemade biscuits instead of refrigerated dough?
Yes! Homemade biscuits bring a personal touch and delicious texture. Just slice them similarly before layering, and adjust baking time if needed.
Is it possible to make this recipe gluten-free?
To make it gluten-free, use gluten-free biscuit dough and substitute the all-purpose flour with a gluten-free thickener such as cornstarch or a gluten-free flour blend in the gravy.
How do I know when the casserole is fully cooked?
The casserole is done when the top biscuits are golden brown and puffed, and a knife inserted in the center comes out with only a trace of gravy—signaling the eggs have set nicely.
Final Thoughts
This Biscuits and Gravy Breakfast Casserole Recipe has fast become one of my go-to dishes whenever I want to impress with comfort food that satisfies every craving. It’s easy to pull together, shares beautifully with friends and family, and tastes like a warm hug on a plate. I can’t wait for you to try it and make it your own beloved breakfast tradition!
Print
Biscuits and Gravy Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American Southern
Description
This Biscuits and Gravy Casserole combines classic Southern flavors into a hearty and comforting breakfast bake. Layers of tender buttermilk biscuit pieces, savory sausage gravy, fluffy eggs, and melted cheddar cheese come together for a crowd-pleasing dish perfect for brunch or a weekend family meal.
Ingredients
For the Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand recommended)
- 3 tablespoons salted butter (sliced into 1 tablespoon pats)
- ¼ cup all purpose flour
- 2¾ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
For the Casserole
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- â…“ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- 2 cups freshly grated mild cheddar cheese (divided)
- Melted butter for brushing the tops of the biscuits (optional)
Instructions
- Make the Gravy: Preheat oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. Add the sausage to a 10 inch skillet over medium-high heat, breaking it apart and cooking until fully cooked through. Reduce heat to medium-low and transfer half the cooked sausage to a paper towel lined plate, leaving the other half in the skillet.
- Add Butter and Flour: Add the butter to the sausage and any leftover oil in the skillet and stir until melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to avoid lumps.
- Finish the Gravy: Slowly whisk in the whole milk, kosher salt, and black pepper. Continue whisking until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Prepare Biscuits: Slice each biscuit into 6 pieces. Place half of the biscuit pieces in a single layer on the bottom of the prepared baking dish.
- Layer Sausage and Egg Mixture: Sprinkle the reserved cooked sausage evenly over the biscuit layer. In a mixing bowl, whisk together eggs, â…“ cup milk, kosher salt, pepper, and onion powder until smooth with no streaks. Pour the egg mixture evenly over the sausage layer.
- Add Cheese and Gravy: Sprinkle 1 cup of grated cheddar cheese over the egg layer. Spoon the warm sausage gravy evenly over the cheese.
- Top with Remaining Biscuits and Cheese: Arrange the remaining biscuit pieces over the gravy. Sprinkle the remaining 1 cup of cheddar cheese on top. Optionally, brush the tops with melted butter.
- Bake: Bake uncovered for 35 to 40 minutes, or until the top biscuits are golden brown and the eggs are puffed. A knife inserted in the center should come out with just a trace of gravy.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow it to set.
Notes
- Use whole milk for a rich and creamy gravy and custard.
- Substitute spicy sausage if you want a bit of heat.
- Brush biscuits with melted butter for extra golden and flavorful tops.
- Make sure to whisk the gravy constantly to prevent lumps.
- Letting the casserole rest before serving helps it hold together when sliced.
- This dish can be made ahead and refrigerated before baking; add a few extra minutes to the baking time if baked cold.
