If you are craving a comforting breakfast that combines savory sausage, fluffy biscuits, and creamy homemade gravy, you have to try this Biscuits and Gravy Casserole Recipe. It takes all the best parts of the classic Southern favorite and layers them into a warm, cheesy, and utterly satisfying baked casserole. With a rich sausage gravy, tender eggs baked right in, and the perfect touch of cheddar cheese, this dish turns breakfast into an unforgettable experience that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this Biscuits and Gravy Casserole Recipe lies partly in its straightforward ingredients, each playing a vital role in delivering the perfect balance of flavor and texture. From the juicy, savory sausage to the soft, flaky biscuit pieces, everything comes together in harmony for a truly delicious dish.
- Pork breakfast sausage (1 pound): Choose your favorite brand or type for that essential hearty and savory foundation.
- Salted butter (3 tablespoons): Adds richness to the gravy and helps develop that smooth texture.
- All-purpose flour (¼ cup): The thickening agent to transform sausage drippings into creamy gravy.
- Whole milk (2¾ cups plus ⅓ cup): Provides creaminess and softness to both the gravy and the egg custard layers.
- Kosher salt (1 teaspoon, divided): Enhances all the flavors without overpowering them.
- Fresh cracked black pepper (1 teaspoon, divided): A little spice and depth in every bite.
- Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough (8-count): Fluffy, buttery biscuits that soak up that luscious gravy.
- Large eggs (6): Create a custardy texture that binds everything beautifully.
- Onion powder (½ teaspoon): Adds a subtle savory hint to the egg mixture.
- Freshly grated mild cheddar cheese (2 cups, divided): Melts perfectly over and inside the casserole for gooey, cheesy goodness.
- Melted butter (optional): For brushing the tops of biscuits to achieve a golden, shiny finish.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Make the Gravy
Start by preheating your oven to 350°F and greasing a 9×13 baking dish with nonstick spray. In a large skillet, cook the pork sausage on medium-high heat, breaking it apart until fully browned and cooked through. Remove half the cooked sausage with a slotted spoon onto a paper towel-lined plate to drain excess grease but leave the other half in the skillet. Melt the butter in the skillet with the remaining sausage and drippings, then whisk in flour and cook for 1-2 minutes until it forms a roux. Slowly pour in the milk while whisking constantly until the gravy thickens enough to coat the back of a spoon. Finish with salt and pepper, then remove from the heat.
Step 2: Prepare the Biscuit and Egg Layers
While the gravy cools slightly, slice each refrigerated biscuit into 6 pieces. Spread half of the biscuit pieces evenly in the prepared baking dish. Scatter the reserved sausage evenly on top. In a mixing bowl, whisk together the eggs, â…“ cup milk, kosher salt, black pepper, and onion powder until smooth and uniform in color. Pour this mixture over the sausage layer, then sprinkle 1 cup of grated cheddar cheese evenly across the eggs.
Step 3: Assemble and Bake the Casserole
Spoon the homemade sausage gravy over the cheese layer, making sure to cover it evenly. Layer the remaining biscuit pieces on top of the gravy, then sprinkle the last cup of cheddar cheese over everything. For a golden finish, brush the biscuit tops with melted butter if you like. Bake in the preheated oven for 35-40 minutes until the biscuit tops turn golden brown and the egg layer is fluffy and set with a slight jiggle. Let the casserole rest about 5 minutes before serving to allow it to set perfectly.
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
This casserole shines on its own, but adding fresh garnishes can elevate it even more. Try sprinkling chopped fresh parsley or chives on top for a pop of color and freshness. Some crispy cooked bacon bits or a drizzle of hot sauce can add exciting texture and a little heat.
Side Dishes
Balance the richness of the Biscuits and Gravy Casserole Recipe with lighter sides like a crisp green salad or fresh fruit salad. Steamed or roasted vegetables such as asparagus or green beans also provide a nice contrast while keeping the meal hearty yet fresh.
Creative Ways to Present
Turn this casserole into a brunch centerpiece by serving it in individual ramekins for personalized portions, or transform leftovers into breakfast sandwiches. Simply scoop a portion onto an English muffin or toasted bagel and add a fried egg and hot sauce for a quick next-day delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Biscuits and Gravy Casserole Recipe tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3-4 days, making it an easy ready-to-go breakfast or brunch option.
Freezing
This casserole freezes beautifully. Wrap it tightly with foil or place it in a freezer-safe container before freezing for up to 2 months. Thaw overnight in the fridge prior to reheating to maintain texture and flavor.
Reheating
Reheat leftovers gently in a preheated 350°F oven for 15-20 minutes until warmed through. For quicker reheating, microwave individual portions on medium power for 1-2 minutes, stirring halfway through to avoid cold spots.
FAQs
Can I use a different type of sausage?
Absolutely! While pork breakfast sausage is traditional, you can experiment with spicy sausage, turkey sausage, or even a plant-based alternative to suit your taste preferences or dietary needs.
Can I use homemade biscuits instead of refrigerated dough?
Yes, homemade biscuit dough works wonderfully here if you have a favorite recipe. Just slice them similarly and follow the assembly instructions. Freshly baked biscuits add an extra touch of love and flavor.
Is this casserole suitable for meal prep?
Definitely! The Biscuits and Gravy Casserole Recipe is a fantastic option for meal prep as it can be made ahead, stored, and reheated with minimal loss of flavor or texture, giving you delicious breakfasts all week long.
Can I make this dairy-free?
With some tweaks, yes! Substitute dairy milk with unsweetened plant-based milk and use a dairy-free butter substitute. Using a non-dairy cheese alternative will help maintain the cheesy goodness without dairy.
What’s the best way to reheat without drying out the casserole?
Covering the casserole with foil while reheating in the oven helps keep moisture locked in. If microwaving, place a damp paper towel over the dish to avoid drying out the eggs and biscuits.
Final Thoughts
This Biscuits and Gravy Casserole Recipe is one of those dishes that feels like a warm, comforting hug from the inside out. It’s perfect for weekend brunches, feeding a crowd, or when you simply want breakfast to feel extra special. Give it a try and watch as it quickly becomes a beloved staple in your recipe rotation.
Print
Biscuits and Gravy 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
A hearty and comforting Biscuits and Gravy Casserole combining savory pork sausage, creamy homemade gravy, fluffy buttermilk biscuits, and a cheesy egg custard baked to golden perfection. Perfect for a satisfying breakfast or brunch for the whole family.
Ingredients
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (I used Jimmy Dean brand sausage)
- 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 the tops of the biscuits (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook sausage: Add the sausage to a 10-inch skillet over medium-high heat, stirring and breaking it apart until fully cooked through with no pink remaining.
- Separate sausage: Lower the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess grease, leaving the remaining half in the skillet.
- Make the gravy roux: Add the sliced butter to the skillet with the remaining sausage and any leftover oil. Stir until butter has melted completely.
- Cook flour: Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux that will thicken the gravy.
- Add liquids and season: Slowly whisk in the whole milk, kosher salt, and pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Prepare biscuit pieces: Slice each individual biscuit into 6 pieces to create bite-sized chunks for layering.
- Assemble first layers: Place half of the biscuit pieces in a single layer in the prepared baking dish. Sprinkle the reserved cooked sausage evenly over the biscuits.
- Mix eggs and seasoning: In a medium bowl, whisk together the eggs, â…“ cup whole milk, kosher salt, freshly cracked pepper, and onion powder until smooth and no streaks remain.
- Add egg and cheese layer: Pour the egg mixture evenly over the sausage layer. Sprinkle 1 cup of the grated cheddar cheese over the eggs.
- Add gravy and remaining biscuit pieces: Spoon the homemade sausage gravy over the cheese layer. Then arrange the remaining biscuit pieces in an even layer on top of the gravy.
- Top with cheese and optional butter: Sprinkle the remaining 1 cup of cheddar cheese over the top biscuit layer. Optionally, brush the biscuit tops with melted butter for extra richness and browning.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top biscuits are golden brown and the egg custard is puffed and set. A knife inserted into the center should come out with only a trace of gravy.
- Rest and serve: Allow the casserole to rest for 5 minutes before serving to let it set for easier slicing and serving.
Notes
- You can use either regular or milk pork breakfast sausage depending on your preference for richness.
- Make sure to cook the flour long enough for the roux to lose its raw taste but not so long it browns.
- Freshly cracked black pepper adds more flavor than pre-ground pepper.
- Brushing biscuit tops with melted butter before baking is optional but adds a beautiful golden color and extra flavor.
- Resting after baking improves texture and keeps the casserole from falling apart when cut.
- This casserole can be assembled the night before and baked fresh in the morning for convenience.
- Ensure eggs are fully mixed with milk and seasoning to create a uniform custard layer.
