Description

This hearty Biscuits and Gravy Breakfast Casserole brings the classic Southern breakfast into an easy, make-ahead casserole form. Featuring flaky buttermilk biscuits, savory breakfast sausage, creamy homemade sausage gravy, fluffy baked eggs, and optional melted cheddar cheese, this dish is ideal for weekend brunches, holiday mornings, or feeding a crowd with comforting, flavorful goodness all in one pan.

Ingredients

Scale

Biscuits

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

Sausage Gravy

1 lb breakfast sausage (pork or turkey)
¼ cup all-purpose flour
2 ½ cups whole milk (for gravy)
½ teaspoon salt
¼ teaspoon black pepper
Nonstick cooking spray (for baking dish)

Egg Mixture

6 large eggs
½ cup milk (for eggs)
1 cup shredded cheddar cheese (optional)
Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
Cook the Sausage: In a large skillet over medium heat, brown the breakfast sausage until fully cooked and no longer pink. Do not drain the fat, as it will be used to make the sausage gravy.
Make the Gravy: Sprinkle the flour over the cooked sausage, stirring well to coat the meat evenly. Slowly pour in 2 ½ cups of whole milk while whisking continuously to avoid lumps. Simmer the mixture for 5–7 minutes until the gravy thickens to a creamy consistency. Season with salt and pepper, then remove from heat.
Cut the Biscuits: Cut each biscuit into quarters to ensure even layering and better absorption of the gravy. Scatter the biscuit pieces evenly across the bottom of the prepared baking dish.
Assemble the Casserole: Pour the warm sausage gravy evenly over the biscuit pieces, making sure all pieces are covered. In a separate bowl, whisk together the eggs, ½ cup milk, salt, and pepper until well combined. Stir in shredded cheddar cheese if using. Pour the egg mixture evenly over the top of the gravy and biscuits in the baking dish.
Bake: Place the casserole uncovered in the preheated oven and bake for 35–40 minutes. Check at 35 minutes; the eggs should be set, and the top should be golden brown and bubbly.
Cool and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes. This helps it set for easier slicing. Serve warm for the ultimate comforting breakfast experience.

Notes

This casserole can be assembled the night before and refrigerated. Just cover tightly with foil and bake fresh in the morning.
For an extra kick, use spicy sausage or add jalapeños to the egg mixture.
Add sautéed vegetables such as bell peppers, onions, or mushrooms to bulk up the casserole.
The casserole freezes well after baking. Cool completely, wrap tightly, and freeze. Reheat in a 325°F oven until warmed through.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If using homemade biscuits, consider pre-baking or partially baking them to ensure thorough cooking in the casserole.
Top with hot sauce or a drizzle of maple syrup for a sweet-savory flavor contrast.

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

Keywords: biscuits and gravy, breakfast casserole, sausage gravy casserole, Southern breakfast, make-ahead breakfast, brunch recipe, easy breakfast casserole, holiday breakfast