This Biscuits and Gravy Breakfast Casserole is the ultimate comfort food—rich, hearty, and incredibly simple to prepare with just 7 basic ingredients. Featuring fluffy biscuits, savory sausage, creamy white pepper gravy, eggs, and melty cheese, it’s a crowd-pleasing Southern classic transformed into a cozy one-pan casserole. Perfect for holidays, potlucks, brunches, or lazy weekend mornings!
Why You’ll Love This Casserole
- Simple Ingredients – Only 7 items needed!
- Make-Ahead Friendly – Prep it the night before for stress-free mornings.
- Feeds a Crowd – A generous, filling breakfast casserole for holidays or guests.
- Family Favorite – Tried-and-true tradition, especially on Christmas morning.
Ingredients
Refer to the printable recipe card below for exact measurements and instructions.
- 1 (8-count) can of biscuits – We love Pillsbury Grands! Use homemade if preferred.
- 6 large eggs
- 1 (2.3 oz) packet of peppered gravy mix – Makes 2 cups of gravy.
- 1 lb breakfast sausage – Mild, spicy, or flavored (like maple).
- 1 cup shredded cheddar cheese – Or swap for Colby Jack, Swiss, or Pepper Jack.
- ½ cup milk – Any variety works.
- Salt and black pepper, to taste
How to Make Biscuits and Gravy Casserole
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Brown the sausage in a skillet over medium heat. Cook until fully done, then drain excess grease.
- Cut the biscuits into quarters (about 4 pieces per biscuit) and spread them evenly in the bottom of the prepared baking dish.
- Layer the cooked sausage over the biscuit pieces.
- Sprinkle cheese over the sausage layer.
- Whisk eggs and milk in a small bowl. Season with salt and pepper. Pour over the cheese layer.
- Prepare the gravy according to package instructions, then pour evenly over the egg mixture.
- Bake for 35–40 minutes, or until the biscuits are golden and the eggs are fully cooked through.
- Remove from oven, let cool slightly, and serve warm.
Make-Ahead Instructions
This casserole is perfect for prepping the night before:
- Assemble the casserole as directed (without baking).
- Cover tightly with plastic wrap or foil and refrigerate overnight.
- In the morning, bake as instructed. You may need to add 5–10 extra minutes to the baking time if it goes straight from fridge to oven.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the microwave in 30-second bursts until warmed through.
- To freeze: Store fully cooked and cooled portions in a freezer-safe container for up to 3 months. Thaw overnight and reheat as desired.
Substitutions & Additions
Feel free to customize your casserole based on what you have on hand!
- Cheese: Use Monterey Jack, Swiss, or even Pepper Jack for a kick.
- Biscuits: No canned biscuits? Make homemade flaky buttermilk biscuits.
- Sausage: Try turkey sausage, Italian sausage, or swap in bacon.
- Gravy: Make homemade peppered gravy using butter, flour, milk, salt, and pepper.
- Veggies: Stir in diced onions, bell peppers, or even spinach.
- Extra Gravy Lover? Make 2 packets and pour extra on top when serving.
Recipe Tips
- If the top browns too quickly before the casserole is done, tent with foil.
- Let the casserole come to room temperature before baking if made ahead.
- Add a drizzle of hot sauce before serving for a spicy touch.
- Want to save time? Cook the sausage and gravy ahead of time and assemble the casserole just before baking.
What to Serve With Biscuits and Gravy Casserole
This is a hearty, stand-alone breakfast, but it also pairs wonderfully with:
- Fresh fruit
- Slow Cooker Cheesy Hash Brown Casserole
- French Toast Casserole
- Coffee, orange juice, or sweet tea
FAQ
Can I make homemade gravy instead of using a packet?
Yes! Just whisk together 3 tbsp butter, 3 tbsp flour, and 1½ cups milk. Cook until thickened, season with salt and pepper.
Can I freeze this casserole?
Absolutely. Cook it fully first, then cool and freeze. Store in an airtight container for up to 3 months.
What if I don’t like eggs?
Eggs help bind everything together. For an egg-free version, try a biscuit breakfast bake that doesn’t rely on eggs.
Can I use crescent rolls instead of biscuits?
You can, but the texture won’t be the same—crescent dough is thinner and less fluffy.
Can I make this in a slow cooker?
Yes, but note that the texture will differ. Add all ingredients except the biscuit pieces first. Place biscuit chunks on top and cook on high for 4–5 hours.
More Breakfast Favorites
- Blueberry Buckle
- Cinnamon Crumble Banana Bread
- Cinnamon Swirl Pancakes
- Breakfast Stuffed Avocados
- Instant Pot Sausage Gravy
- Ooey Gooey Cinnamon Rolls
Biscuits and Gravy Breakfast Casserole Recipe
Author: Kristin Hayes
Servings: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 576 per serving
Ingredients
- 1 (8-count) can biscuits (e.g., Pillsbury Grands)
- 6 large eggs
- 1 (2.3 oz) package peppered gravy mix
- 1 lb breakfast sausage
- 1 cup shredded cheddar cheese
- ½ cup milk
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook sausage in a skillet until browned. Drain grease.
- Cut biscuits into quarters and layer in the baking dish.
- Top with sausage and shredded cheese.
- Whisk together eggs, milk, salt, and pepper. Pour over the cheese.
- Prepare gravy per package instructions and pour over the top.
- Bake 35–40 minutes until cooked through.
- Let cool slightly and serve warm.
Let me know if you’d like: