Description

This Biscuits and Gravy Breakfast Casserole combines flaky buttermilk biscuits, savory breakfast sausage, creamy homemade sausage gravy, fluffy baked eggs, and optional melted cheddar cheese into a comforting, hearty dish perfect for weekend brunch, holiday mornings, or feeding a crowd. It’s easy to assemble ahead of time and bake fresh in the morning, offering all the cozy flavors of a classic Southern-style breakfast in one casserole.

Ingredients

Scale

Biscuits and Base

1 (16 oz) can refrigerated buttermilk biscuits (8-count)
Nonstick cooking spray

Sausage Gravy

1 lb breakfast sausage (pork or turkey)
¼ cup all-purpose flour
2 ½ cups whole milk
½ teaspoon salt
¼ teaspoon black pepper

Egg Mixture

6 large eggs
½ cup milk
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked through. Do not drain the fat, as it will be used to create the gravy base.
Make the Gravy: Sprinkle the flour evenly over the cooked sausage in the skillet and stir to coat the sausage and absorb the fat. Slowly pour in 2 ½ cups of whole milk while stirring constantly. Simmer the mixture for about 5 to 7 minutes until it thickens into a creamy gravy. Season with salt and black pepper to taste, then remove from heat.
Cut the Biscuits: Cut each refrigerated biscuit into quarters, creating small biscuit pieces to layer through the casserole.
Assemble the Casserole: Evenly scatter the biscuit pieces across the bottom of the prepared baking dish. Pour the warm sausage gravy over the biscuit pieces, ensuring they are well coated. In a separate bowl, whisk together the eggs, ½ cup milk, salt, and pepper. Stir in shredded cheddar cheese if using. Pour this egg mixture evenly over the gravy and biscuit layers.
Bake: Place the casserole in the preheated oven and bake uncovered for 35 to 40 minutes. Bake until the eggs are set through, the biscuits are cooked and tender, and the top is golden and bubbly.
Cool and Serve: Allow the casserole to rest for 5 to 10 minutes before slicing into portions. This helps the casserole set and makes serving easier.

Notes

Do not overbake; start checking at 35 minutes to maintain a soft, fluffy texture.
Use spicy breakfast sausage for an added kick of flavor.
Add sautéed vegetables like bell peppers, onions, or mushrooms to bulk up the casserole.
Top servings with hot sauce or a drizzle of maple syrup for a sweet and savory contrast.
This casserole can be assembled the night before, covered tightly with foil, and refrigerated. Bake fresh in the morning.
To freeze, cool completely, wrap tightly, and reheat in the oven at 325°F until warmed through.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Homemade biscuits can be used; pre-bake or par-bake them slightly before layering to ensure they cook fully in the casserole.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: Southern American

Keywords: Biscuits and gravy, breakfast casserole, sausage gravy, Southern breakfast, brunch casserole, make-ahead breakfast, cheesy breakfast casserole