If you love the comforting flavors of classic southern breakfast, you are going to adore this Biscuits and Gravy Casserole Recipe. This dish takes the beloved combination of flaky buttermilk biscuits smothered in rich, creamy sausage gravy and transforms it into a hearty, oven-baked casserole that’s perfect for feeding a crowd or making ahead for a busy morning. Imagine layers of tender biscuit pieces, savory sausage crumbles, fluffy eggs, and melted cheddar cheese all baked together into one irresistible breakfast feast that’s as satisfying as it is delicious.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Biscuits and Gravy Casserole Recipe lies in its simple, approachable ingredients that come together to create a perfect balance of flavors and textures. Each ingredient plays a special role from the savory sausage to the fluffy egg mixture, giving you that authentic breakfast taste with a cozy home-cooked feel.
- 1 pound regular or milk pork breakfast sausage: Choose your favorite brand for rich, savory flavor; Jimmy Dean works great.
- 3 tablespoons salted butter: Adds wonderful richness and helps develop the gravy’s silky texture.
- ¼ cup all purpose flour: Essential for thickening the sausage gravy just right.
- 2¾ cup whole milk: Creates a creamy base for the gravy, ensuring it’s luscious and smooth.
- ½ teaspoon kosher salt: Enhances all the savory flavors without overpowering.
- ½ teaspoon fresh cracked black pepper: Adds a gentle heat and depth to the gravy.
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough: Convenient and flaky biscuits that make the casserole extra tender.
- 6 large eggs: Whisked into the casserole for fluffy texture and added protein.
- â…“ cup whole milk: Mixed with the eggs to keep them light and creamy.
- ½ teaspoon onion powder: Introduces subtle savory notes to the egg layer.
- 2 cups freshly grated mild cheddar cheese (divided): Melted into layers for gooey, cheesy goodness.
- Melted butter for brushing (optional): Gives the biscuit tops a golden, shiny finish.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Make the Gravy
Heat your skillet over medium-high and cook the pork sausage, breaking it into small crumbles as it browns. This creates a savory base full of flavor. Once cooked, remove half the sausage to absorb excess grease, leaving the rest in the pan to marry with butter for richness. Stir in flour and let it cook for a couple of minutes, which will give your gravy its velvety thickening power. Then, pour in the milk slowly while whisking constantly so the gravy thickens perfectly without lumps. Season with salt and pepper until it tastes just right.
Step 2: Prepare the Casserole Base
Now it’s time to get the biscuits ready; slicing each into six bite-sized pieces ensures each bite gets a perfect balance of bread and filling. Arrange half of these biscuit pieces in your sprayed 9×13 baking dish, creating the foundation for layers of hearty flavors. Next, scatter the reserved cooked sausage evenly over this biscuit layer, building delicious meaty pockets throughout the casserole.
Step 3: Add the Egg Mixture and Cheese
In a separate bowl, whisk together the six eggs, remaining milk, salt, pepper, and onion powder until smooth — no streaks of egg whites visible means the mixture is perfectly blended. Pour this custardy mixture right over the sausage, letting it soak into all those biscuit bits. Then generously sprinkle one cup of mild cheddar cheese to add creamy, melty bursts of flavor that everyone will love.
Step 4: Layer the Gravy and Remaining Biscuits
Slowly spoon the freshly made sausage gravy over the cheese layer to drench everything in that rich, savory sauce. On top of this, arrange the remaining biscuit pieces, building a lovely top layer. Finish by sprinkling the last cup of cheddar cheese over these biscuits, promising a golden, bubbly crust once baked. Optionally, brushing the biscuit tops with melted butter creates an irresistible, golden shine.
Step 5: Bake and Serve
Place the casserole in an oven preheated to 350°F and bake for 35 to 40 minutes. During this time, the eggs will puff up nicely, the biscuits will become golden brown, and the cheese will melt beautifully. The trick to knowing it’s done is when a knife inserted into the center comes out with just a touch of gravy, not wet batter. Letting the dish rest for five minutes before serving helps everything set for perfect slices.
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
Brighten up your Biscuits and Gravy Casserole Recipe with a sprinkle of fresh green chives or finely chopped parsley. The pop of color not only makes the dish look stunning but adds a fresh aroma and a slight herbal note that balances the rich sausage and gravy flawlessly. For a little extra indulgence, a dollop of sour cream or a few slices of avocado can add creaminess and contrast beautifully with the savory layers.
Side Dishes
This casserole is a complete meal on its own, but pairing it with a crisp side salad of mixed greens or a tangy fruit salad can bring a refreshing counterpoint to the richness. For a brunch setting, consider serving alongside crisp bacon strips or roasted breakfast potatoes for added texture and flavor variety that rounds out a hearty breakfast or brunch table.
Creative Ways to Present
If you’re hoping to wow guests, serve individual portions in mini casserole dishes or ramekins for a charming, personalized touch. You can also turn it into a brunch buffet star by prepping it in a large dish and allowing everyone to scoop out their favorite portion. Top with small bowls of hot sauce or jellies for a fun, interactive meal that invites everyone to customize their plates.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No problem. This Biscuits and Gravy Casserole Recipe keeps well in an airtight container in the refrigerator for up to four days. The flavors tend to deepen overnight, making it just as tasty the next day if not better! Reheat gently to preserve the texture of the biscuits and eggs.
Freezing
For longer storage, freeze the casserole unbaked by wrapping it tightly with plastic wrap and aluminum foil, or use a freezer-safe container. It will stay fresh for up to three months. When ready to enjoy, thaw overnight in the fridge before baking as directed, adjusting cooking time as needed to ensure it’s warmed through without overcooking.
Reheating
To reheat, cover the casserole with foil and warm it in a 350°F oven until heated through, roughly 20-25 minutes depending on portion size. This method keeps the biscuits from drying out while warming the cheesy, eggy layers back to their gooey, comforting best. Alternatively, microwave individual servings on medium power but be aware it may soften the biscuit texture slightly.
FAQs
Can I use another type of sausage for this casserole?
Absolutely! While pork breakfast sausage is traditional and flavorful, you can swap it out for turkey sausage, chicken sausage, or even a spicy chorizo for a different twist. Just be sure to adjust seasoning if the sausage is already heavily spiced.
What can I substitute for refrigerated biscuit dough?
If you prefer homemade biscuits or drop biscuit dough, those work wonderfully as well. Just cut them into similar-sized pieces so they bake evenly and soak up the egg and gravy nicely.
Is it possible to make this casserole vegetarian?
Definitely! Use vegetarian sausage or a meat substitute and swap the sausage gravy for a mushroom or vegetarian gravy. It won’t have the same pork flavor, but it will still be hearty and delicious.
Can I prepare this casserole the night before?
Yes, you can assemble the casserole the night before, keep it covered in the refrigerator, and bake it fresh in the morning. This makes it perfect for easy holiday breakfasts or busy weekends.
How do I know when the casserole is fully cooked?
The edges should be bubbly and golden, the biscuits on top a rich brown, and a knife inserted in the center should come out with just a slight trace of gravy—not wet batter. The egg layer will be puffed but set, signaling it’s ready!
Final Thoughts
This Biscuits and Gravy Casserole Recipe is pure comfort food bliss that transforms a classic breakfast favorite into a crowd-pleasing, make-ahead dish you’ll want to make again and again. It’s warm, cheesy, rich, and perfectly smoky all at once. Whether it’s for a big family brunch or a lazy weekend morning treat, this casserole invites you to slow down and savor every delicious bite. Give it a try and watch it become your new go-to breakfast favorite!
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Southern American
Description
This Biscuits and Gravy Casserole is a hearty, comforting breakfast dish that layers fluffy buttermilk biscuits, savory pork sausage, creamy homemade gravy, and rich eggs topped with melted cheddar cheese. Perfect for feeding a crowd, this casserole combines classic Southern flavors and textures in an easy-to-make baked dish.
Ingredients
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 cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
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 tops of biscuits (optional)
Instructions
- Make the Gravy: Preheat oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. In a 10-inch skillet over medium-high heat, add the sausage and cook, stirring and breaking apart, until fully cooked. Lower heat to medium-low, transfer half of the cooked sausage to a paper towel-lined plate, and keep remainder in skillet.
- Prepare the Roux: Add the sliced butter to the sausage and any remaining grease in the skillet, stirring until melted. Whisk in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
- Add Milk and Seasonings: Gradually whisk in the whole milk, kosher salt, and black pepper. Continue whisking until gravy thickens enough to coat the back of a spoon. Remove from heat.
- Assemble the Casserole: Slice each biscuit into 6 pieces. Place half of the biscuit pieces in a single layer in the prepared baking dish. Sprinkle the reserved cooked sausage evenly over the biscuit layer.
- Mix Eggs: In a medium bowl, whisk together eggs, â…“ cup milk, kosher salt, black pepper, and onion powder until smooth with no visible egg whites. Pour this evenly over the sausage layer.
- Add Cheese and Gravy: Sprinkle 1 cup of grated cheddar cheese over the egg layer, then spoon the homemade sausage gravy on top.
- Top Layer: Arrange the remaining biscuit pieces over the gravy, and sprinkle with the remaining 1 cup of cheddar cheese. Optionally, brush the biscuit tops with melted butter for extra golden color.
- Bake: Bake in preheated oven for 35-40 minutes until top biscuits are golden brown and eggs are puffed. Test doneness by inserting a knife in the center; it should come out with just a trace of gravy.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving to let it set up nicely.
Notes
- You can use regular pork sausage or milk sausage based on preference.
- Brushing melted butter on the biscuits before baking helps achieve a golden, buttery crust.
- Freshly grated cheddar cheese melts better and tastes fresher than pre-shredded.
- Use whole milk for the creamiest gravy and custard mixture.
- Make sure to slice the biscuits evenly for uniform cooking.
- This casserole can be prepared the night before and baked fresh in the morning.
- Leftovers reheat well in the oven or microwave.
