Biscuits and Gravy Casserole

Enjoy the ultimate comfort breakfast with this Biscuits and Gravy Casserole made with sausage, biscuits, eggs, and creamy gravy. Perfect for brunch, holidays, or make-ahead mornings!

Mornings are instantly better when this Biscuits and Gravy Casserole comes out of the oven! It’s got everything I love (and you love too) about classic biscuits and sausage gravy but baked into one easy, make-ahead dish. The smell alone makes it hard to wait for that first bite!

My family gets just as excited when I make this biscuit casserole as they do when I bake my meatball casserole for dinner. Both are warm, comforting, and perfect for bringing everyone to the table.

Whether I’m serving it for a holiday breakfast or a cozy Sunday brunch, this casserole never disappoints. It’s rich, cheesy, and packed with that sausage gravy goodness I can’t resist.

Why I love this recipe

• It’s breakfast comfort food perfected – All the elements I crave in the morning come together in one glorious pan.
• The make-ahead factor is a lifesaver – I can assemble it the evening before and pop it in the oven when I wake up.
• Leftovers taste amazing – Unlike some egg dishes, this actually improves after the flavors have melded overnight in the fridge.
• The texture combination is unbeatable – Soft biscuits, crispy edges, creamy gravy, and gooey cheese all in one bite.

Ingredients

• ground breakfast sausage
• refrigerated biscuit dough
• for the gravy: butter, all-purpose flour, salt, ground black pepper, red pepper flakes, whole milk
• eggs
• heavy cream
• cheddar cheese

Step by step

1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
2. In a large skillet, cook and crumble the sausage until browned. Drain any excess grease and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes.
4. Add the salt, pepper, and red pepper flakes, then slowly whisk in the milk until smooth.
5. Continue cooking until the gravy thickens, stirring often.
6. Cut each biscuit into quarters and arrange them evenly in the prepared baking dish.

1. Stir about ¼ of the sausage into the gravy.
2. Sprinkle the remaining sausage evenly over the biscuits, followed by the shredded cheese.
3. In a mixing bowl, whisk together the eggs and heavy cream until combined, then pour over the casserole.
4. Pour the gravy evenly over everything.
5. Bake for 35–40 minutes, or until the center is set and the biscuits are fully cooked through.

Variations

You can easily customize this biscuits and gravy casserole to match your taste preferences or what you have on hand. You can try using turkey sausage or chicken sausage for a lighter version, or go bold with spicy Italian sausage if you like more heat.

If you want a Southwest twist, swap the cheddar for pepper jack cheese and add some diced green chiles. You can also use different types of cheese, like Monterey Jack, Colby, or a Mexican cheese blend, to change up the flavor profile.

Serving suggestions

I love serving this biscuits and gravy casserole with a side of scrambled eggs or corned beef hash. For a lighter accompaniment, a simple green salad with a tangy vinaigrette or fried green tomatoes complement the creamy, savory flavors beautifully.

Storage

Store any leftover biscuits and gravy casserole in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave individual portions for 1-2 minutes until heated through, or warm larger portions in a 350-degree oven for about 15 minutes. You can also freeze this casserole for up to 2 months.

If you try this recipe please comment and rate it below, I love hearing from you!