There's just something about biscuits and gravy that feels like a warm hug from the breakfast table. This Biscuits and Gravy Casserole takes everything you love about the classic comfort food and turns it into an easy, hearty bake that's made for feeding hungry families, holiday guests, or anyone who wakes up already thinking about breakfast.
Why this recipe works
You get soft, fluffy biscuit bites underneath, rich sausage gravy soaking into every nook, and a creamy egg layer that holds it all together. It's basically breakfast doing the most...in the best way!
Biscuits and Gravy Breakfast Casserole
Equipment
- 1 9x13 casserole dish
Ingredients
- 1 can refrigerated biscuits 8 count, cut into six pieces
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2 cups milk
- ¾ teaspoon Tabasco sauce
- ½ teaspoon black pepper or more to taste
- ½ teaspoon salt
- 6 large eggs
- ½ cup milk for eggs
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 casserole dish with nonstick cooking spray, set aside.
- Cut each biscuit into six pieces. Scatter the biscuit pieces evenly in the bottom of the dish.
- In a skillet over medium heat, cook the sausage until browned. (Don't drain all the grease-you want that flavor.) Sprinkle flour over the sausage, stir for about 1 minute to cook the flour.
- Slowly add 2 cups milk, stirring constantly until thick and creamy. Season with Tabasco Sauce, salt and pepper. Taste and adjust seasoning if desired.
- Spoon the sausage gravy evenly over the biscuit pieces.
- Whisk together eggs with ½ cup milk. Pour over the casserole. Sprinkle shredded cheddar cheese over the top.
- Bake uncovered for about 40 minutes until golden and set in the center.
- Rest covered lightly with foil 5-10 minutes so it slices nicely.
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements.
Frequently asked questions (FAQ's)
Breakfast sausage is the classic choice here. Mild, hot, sage, or maple sausage all work well depending on the flavor you like. Jimmy Dean-style sausage is always a solid pick for this casserole.
You sure can. Homemade gravy gives the casserole richer flavor, but canned sausage gravy is a handy shortcut when you need breakfast on the table fast.
The center should be set and no longer jiggly. A knife inserted into the middle should come out mostly clean, and the biscuits around the edges will be golden brown.
If the biscuit pieces are too large, they can take longer to bake through. Cutting them into smaller pieces helps everything cook evenly. Also make sure the casserole is baked fully in the center before removing it from the oven.
Deb's top tips
This is a great make-ahead casserole! Assemble the whole thing the night before, cover, and refrigerate. In the morning, bake as directed-just add a few extra minutes since it's starting cold.
Related recipes
If breakfast casseroles are your love language, there are plenty more cozy favorites waiting for you. The Breakfast Sausage Biscuit Casserole is loaded with hearty flavor and fluffy biscuits in every bite, while the Ham Hash Brown Breakfast Casserole is always a hit for holiday mornings and weekend brunches.
And if you're craving something a little sweet to balance out all that savory goodness, the Peaches and Cream Oatmeal Bake tastes like breakfast and dessert teamed up to make your morning better.
Serving suggestions
Fresh fruit, hash browns, crispy bacon, or even a simple orange juice and coffee combo all pair beautifully with this hearty breakfast bake.
Worth waking up for
If your family lights up at the words "biscuits and gravy," just wait until this casserole hits the table. It's hearty, comforting, easy to make, and packed with all those classic breakfast flavors in every bite. Whether you're feeding overnight guests, planning a holiday brunch, or just trying to win breakfast on a random Saturday morning, this recipe gets the job done deliciously.
Give it a try and let me know in the comments if your crew went back for seconds… because around here, they usually beat me to the leftovers.
Sherri Rochester says
I just love this recipe! I wonder how it would work for a Church potluck situation?
The list of ingredients are simple. I always have them on hand.
Debra Clark says
This would be great for your potluck! Such classic flavors, and it’s one of those dishes people naturally gather around for “just a little scoop”… then somehow go back for thirds. I’d recommend baking it in a disposable foil pan to make transport easy, and if you can, keep it warm until serving.