If there’s one dish that turns a weekend morning into a true celebration, it’s Biscuits and Gravy Breakfast Casserole. Imagine all the classic Southern comfort of pillowy biscuits, creamy sausage gravy, and fluffy eggs, baked together with melty cheddar into a bubbling, golden casserole. This is the kind of breakfast that brings everyone to the table, forks in hand and smiles on faces. Whether you’re hosting a big brunch or just want to make an ordinary day feel special, this casserole delivers all the coziness and flavor you crave with minimal fuss.

Ingredients You’ll Need
The beauty of this Biscuits and Gravy Breakfast Casserole is in its simplicity. Every ingredient has a role to play, whether it’s adding richness, structure, or that irresistible savory bite. Here’s what you’ll need and why you’ll love each one:
- Refrigerated biscuit dough (16 oz can): These provide a fluffy, buttery foundation for the casserole and soak up all the delicious gravy.
- Breakfast sausage (1 pound): Go for your favorite brand; the savory, spiced sausage is the heart of the gravy and brings that classic breakfast flavor.
- All-purpose flour (2 tablespoons): This is the secret to thickening your gravy to just the right consistency.
- Whole milk (2 cups): Whole milk adds creaminess and richness to the sausage gravy, making every bite luscious.
- Salt (1/2 teaspoon): Just enough to enhance all the other flavors without overpowering.
- Black pepper (1/2 teaspoon): Gives the gravy a little warmth and depth.
- Garlic powder (1/2 teaspoon): Adds a subtle savory note that pairs perfectly with sausage.
- Large eggs (6): Whisked with cream, they set into a tender, custardy layer that holds the casserole together.
- Heavy cream (1/3 cup): Makes the eggs extra rich and velvety, almost like a breakfast quiche.
- Shredded cheddar cheese (1 cup): Sprinkled on top, it melts into a bubbly, golden crown of cheesy goodness.
How to Make Biscuits and Gravy Breakfast Casserole
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This ensures nothing sticks and makes serving that much easier later on.
Step 2: Layer the Biscuits
Pop open your can of refrigerated biscuit dough and cut each biscuit into quarters. Scatter the biscuit pieces evenly across the bottom of your prepared dish. They’ll puff up as they bake, creating the perfect base for your Biscuits and Gravy Breakfast Casserole.
Step 3: Cook the Sausage
In a large skillet over medium heat, cook your breakfast sausage, breaking it up with a spatula as it browns. You want the sausage to be cooked through and nicely crumbled, which ensures every bite of casserole gets a bit of that salty, savory flavor.
Step 4: Make the Gravy
Without draining the fat, sprinkle the flour over the sausage and stir well for about 1–2 minutes. This cooks the flour and forms the base of your gravy. Gradually whisk in the whole milk, stirring constantly to avoid lumps, and let the mixture simmer until thickened—about 3–5 minutes. Season with salt, black pepper, and garlic powder, then remove from the heat.
Step 5: Whisk the Eggs and Cream
In a medium bowl, whisk together the eggs and heavy cream until well combined and slightly frothy. This mixture will bake into a creamy, custardy layer that holds the casserole together and adds incredible richness.
Step 6: Assemble the Casserole
Pour the egg mixture evenly over the biscuit pieces in the baking dish. Next, spoon the sausage gravy over the eggs, spreading gently to cover. Finally, sprinkle the entire surface with shredded cheddar cheese for that irresistible golden crust.
Step 7: Bake and Rest
Slide the casserole into your preheated oven and bake for 35–40 minutes, until the eggs are set, the biscuits are cooked through, and the cheese is bubbling and golden. Let the casserole rest for about 5 minutes before serving—this makes slicing and serving much easier and keeps those layers beautifully intact.
How to Serve Biscuits and Gravy Breakfast Casserole

Garnishes
Give your Biscuits and Gravy Breakfast Casserole a fresh finishing touch with a sprinkle of chopped chives or parsley. A little extra black pepper on top is always welcome, or add a dash of hot sauce for those who like a little morning kick.
Side Dishes
This casserole is hearty enough to stand on its own, but it pairs beautifully with a simple fruit salad or a platter of crisp bacon. For a brunch feast, add a side of roasted potatoes or sautéed greens to round out the meal and keep everyone satisfied.
Creative Ways to Present
For a fun twist, bake individual portions in ramekins for a personalized touch at brunch. Or, cut the casserole into small squares and serve on a platter with toothpicks for a crowd-pleasing breakfast appetizer. However you serve it, Biscuits and Gravy Breakfast Casserole is always the star of the table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cooled casserole tightly with foil or transfer slices to an airtight container. It will keep well in the refrigerator for up to 3 days, making for easy breakfasts all week long.
Freezing
Biscuits and Gravy Breakfast Casserole freezes surprisingly well! Allow the casserole to cool completely, then wrap tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the casserole with foil and bake at 350°F until warmed through, about 20 minutes. Individual slices can also be microwaved for a quick breakfast on busy mornings. The flavors only get better as they meld together!
FAQs
Can I make this Biscuits and Gravy Breakfast Casserole ahead of time?
Absolutely! You can assemble the entire casserole the night before, cover it, and refrigerate. In the morning, just pop it into the oven and bake as directed. Perfect for stress-free entertaining or holiday mornings.
What kind of sausage works best?
Classic pork breakfast sausage is traditional, but feel free to use turkey sausage or even a spicy variety if you want to add some heat. The important thing is that the sausage is flavorful and well seasoned.
Can I add vegetables to the casserole?
Definitely! Sautéed onions, bell peppers, or even spinach can be folded into the sausage gravy for a pop of color and added nutrition. Just make sure to cook off any excess moisture before adding to the casserole.
How do I know when the casserole is done?
Look for a golden, bubbly top and gently shake the dish—the center should be set, not jiggly. If you’re unsure, a knife inserted in the center should come out mostly clean, with just a bit of moisture from the cheese.
Is this Biscuits and Gravy Breakfast Casserole good for feeding a crowd?
It’s perfect for feeding a crowd! The recipe serves eight generous portions, but you can easily double the ingredients and bake in two dishes for larger gatherings. It’s always a hit at potlucks and family brunches.
Final Thoughts
There’s just something magical about Biscuits and Gravy Breakfast Casserole—it’s nostalgic, comforting, and guaranteed to bring people together around the breakfast table. Give this recipe a try, and don’t be surprised if it becomes a beloved tradition in your home, too!
Print
Biscuits and Gravy Breakfast Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Biscuits and Gravy Breakfast Casserole combines the comforting flavors of classic southern biscuits and sausage gravy with a rich, cheesy egg bake. Perfect for a hearty breakfast or brunch, it can be made ahead and baked fresh, offering a delicious, crowd-pleasing start to your day.
Ingredients
Biscuits
- 1 (16 oz) can refrigerated biscuit dough
Sausage Gravy
- 1 pound breakfast sausage
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Egg Mixture
- 6 large eggs
- 1/3 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Arrange Biscuits: Cut the refrigerated biscuit dough into quarters and spread them evenly across the bottom of the prepared baking dish, forming a biscuit base layer.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked through, breaking it up into small crumbles. Leave the fat in the pan to help make the gravy.
- Make Gravy: Sprinkle the flour over the cooked sausage and stir for 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in the whole milk, stirring constantly until the gravy thickens, about 3 to 5 minutes. Season with salt, black pepper, and garlic powder, then remove from heat.
- Mix Eggs and Cream: In a medium bowl, whisk together the large eggs and heavy cream until fully combined.
- Assemble Casserole: Pour the egg and cream mixture evenly over the biscuit pieces in the baking dish. Then spoon the hot sausage gravy evenly on top, spreading gently to cover the eggs and biscuits. Sprinkle the shredded cheddar cheese over the top.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the eggs are set, biscuits are cooked through, and the top is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving to allow everything to settle for easier serving.
Notes
- For a spicy variation, substitute hot breakfast sausage and add a pinch of cayenne pepper to the gravy for extra heat.
- This casserole can be assembled the night before and stored in the refrigerator; bake it fresh in the morning for convenient meal prep.
- Use whole milk and heavy cream as specified for the richest flavor and texture, but substitutions can be made for lighter options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 470
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 190 mg