For a delicious breakfast that is so easy to make, this Biscuits and Gravy Casserole is perfect! Biscuit dough topped with browned breakfast sausage, cheddar cheese, eggs beaten with milk, and peppered gravy, then baked until puffed up and bubbly. This is a great a way to start the day!
Biscuits and Gravy Casserole
Wake your family up with the amazing smell of Biscuits and Gravy Breakfast Casserole baking in the oven. We love this breakfast bake for a lazy weekend morning at home, a holiday breakfast, or even a brunch party. This savory breakfast casserole is so filling and will fuel everyone up for the day ahead.
We have so many quick and easy breakfast recipes for you! Here are some favorites: Easy Lemon Donut Holes | Air Fryer Bagels | Breakfast Pigs in a Blanket | Sausage Breakfast Muffins | Easy Italian Breakfast Casserole
The Ingredients
Here’s what you’ll need to make Biscuits and Gravy Breakfast Casserole (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Refrigerated biscuit dough – use large biscuits, such as Grands
- Bulk sausage – we use a mild breakfast sausage.
- Shredded cheddar cheese – you could use any shredded cheese you like, but we go for cheddar.
- Eggs
- Milk
- Salt and pepper to taste
- Peppered gravy mix – the full package should make 2 cups of gravy. Most will just call for water to make the gravy.
How to Make Biscuits and Gravy Casserole
Preheat oven to 350F. Grease a 13×9 baking dish with non-stick cooking spray. In a large skillet, cook the sausage over medium heat until completely browned. Drain off the fat and set the sausage aside.
Cut each biscuit into 4 pieces and spread over the bottom of the prepared pan in an even layer.
Add the cooked sausage over the biscuit dough.
Next, sprinkle the cheese over the sausage.
In a large bowl, whisk together the eggs and milk; add salt and pepper to taste, then pour the mixture all over the casserole.
Make the gravy according to the package instructions. Pour the prepared gravy over the whole casserole.
Bake the casserole for 40-45 minutes until puffed up and golden brown on top.
Make Ahead Instructions
You can easily make this casserole the night before. Just put the whole casserole together as directed, but instead of baking it, cover tightly with plastic wrap and refrigerate over night.
In the morning, remove the casserole from the refrigerator and heat the oven. Bake the casserole as directed, but you’ll need to add about 20 minutes to the baking time. Check the casserole often towards the end of the baking time to be sure it doesn’t burn.
How to Store Leftovers
Keep the leftover casserole in the refrigerator covered with plastic. It will keep for up to three days. Reheat individual servings in the microwave in 30 second cooking intervals until warm.
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Biscuits and Gravy Casserole
Ingredients
- 8 count package refrigerated biscuit dough use large biscuits, such as Grands
- 1 pound bulk sausage
- 1 cup shredded cheddar cheese
- 6 large eggs
- ½ cup milk
- Salt and pepper to taste
- 1 2 3/4 ounce package peppered gravy mix (makes 2 cups)
Instructions
- Preheat oven to 350F. Grease a 13×9 baking dish with non-stick cooking spray.
- In a large skillet, cook the sausage over medium heat until completely browned. Drain off the fat and set the sausage aside.
- Cut each biscuit into 4 pieces and spread over the bottom of the prepared pan in an even layer.
- Add the cooked sausage over the biscuit dough, then sprinkle the cheese over the sausage.
- In a large bowl, whisk together the eggs and milk; add salt and pepper to taste, then pour the mixture all over the casserole.
- Make the gravy according to the package instructions. Pour the prepared gravy over the whole casserole.
- Bake the casserole for 40-45 minutes until puffed up and golden brown on top.
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104 comments on “Biscuits and Gravy Casserole”
I’ve made this several times now and everyone has loved it !! Of course as most of us do, I’ve added my own touches to the basic recipe by adding extra sausage, cheese, mushrooms and a few vegetables if I have them at the time.
Sounds great Vickie. Thank you!
My family loves this. We eat it for dinner at least once a week. I have added a few extras to try like onions and bacon. It’s awesome either way.
So glad you loved it Debbie!
Can this recipe be frozen and if so, would it be better to freeze before or after baking?
Hi Ginger. Yes, this recipe freezes well after baking. I have not tried to freeze it before baking though, but should work the same.
Simple and delicious.
Thank you Neci!
I’ve made this almost every month for our men’s bible study and they love it! It’s easy and I bake it at 6am and it goes out the door at 6:45, comes back around 9ish.. empty! ✝️
That’s great Luann! So glad they love it. Thanks!
Delicious! My new go to breakfast casserole recipe! Great when made the night before!!
Glad to hear this Cathy. Thank you!
This was everything I hoped it would be! My father and husband love biscuits and gravy(I do too). Everyone at our brunch went back for seconds. I was hoping to have left overs but no such luck. My dad raved about it and requested that I send him the recipe. This will be put into our favorite breakfast rotation. I used the Jenny-O Turkey breakfast sausage and no one could tell it wasn’t regular pork sausage.
Glad to hear it Alycia! Thanks!
If I double this, do I double the time as well?
Hi Madie. If you double in two 9×13’s you will not need to double the baking time but may need to bake slightly longer depending on your oven.
I have leftover gravy from biscuits and gravy. Already has the sausage in it. Gonna try using that. Wish me luck! Have tried it the origin way before and love it.
Hope it turns out great Kasey!
I used sausage gravy in mine. Turned out great!
Can this be made ahead of time-the day before??
Hi Kelly. Yes, this will do well made the a day before and will reheat well as the leftovers are usually great.
Would the gravy mix work if I used milk instead of water?
Hi Naomi. Yes milk would work as well.