Biscuits and Gravy Breakfast Casserole

Name: Biscuits and Gravy Breakfast Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 can refrigerated biscuit dough; 1 pound breakfast sausage; 4 large eggs; 1 cup milk; 1 cup shredded cheddar cheese; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 cup sausage gravy (prepared or homemade)

There’s a reason this casserole smells like Sunday morning: warm, buttery biscuits meet savory sausage and a creamy gravy that softens and soaks everything into a comforting, golden bake. The first forkful is a contrast of tender, pillowy biscuit edges, savory crumbles of sausage, the silk of eggs and milk, and a final cheesy finish that pulls the whole dish together. It’s the kind of aroma that pulls people out of bed with a smile and the kind of taste that brings everyone to the table.

This recipe is perfect for cozy weekend breakfasts, brunch gatherings, holiday mornings where you want something that feeds a crowd, or when you need a make-ahead option that’s both indulgent and practical. If you like casseroles that deliver big flavor without a lot of last-minute fuss, this is a top pick. For a lighter baked-egg breakfast with similar convenience, check out this baked cottage-cheese-and-egg dish for a high-protein alternative: Baked Cottage Cheese Eggs.

At a Glance

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6
Difficulty Level: Easy — great for beginner cooks and busy hosts

Nutrition Highlights

Estimated nutrition per serving (1 of 6) — approximate values calculated using USDA FoodData Central ingredient profiles and typical commercial product labels. These are estimates and will vary based on specific brands and substitutions.

Calories: ~600 kcal
Protein: ~23 g
Carbohydrates: ~28 g
Fat: ~43 g
Saturated Fat: ~17 g
Sodium: ~1,330 mg
Fiber: ~1 g
Sugars: ~3–4 g

Notes: This casserole is energy-dense and relatively high in sodium and saturated fat due to sausage, biscuits, cheese, and gravy. For guidance on balanced sodium and saturated fat intake, see resources from the CDC and USDA. If you want to reduce calories, saturated fat, or sodium, check the Variations section below for simple swaps.

Why You’ll Love It

Irresistible comfort: warm buttery biscuits and hearty sausage gravy deliver classic Southern comfort in every bite.
Crowd-pleaser: feeds a small gathering with minimal hands-on time — slice-and-serve simplicity.
Make-ahead friendly: assemble in the morning (or the night before) to save time while still serving a fresh, hot bake.
Versatile: easily adapted for lighter or diet-specific versions without losing the soul of the dish.

How to Make Biscuits and Gravy Breakfast Casserole

Ingredients

1 can refrigerated biscuit dough
1 pound breakfast sausage
4 large eggs
1 cup milk
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup sausage gravy (prepared or homemade)

Optional ingredients and substitutions

Use whole-wheat biscuit dough for a touch more fiber.
Swap breakfast sausage for turkey sausage to cut fat and calories.
Use low-fat milk or unsweetened almond milk to reduce calories and fat (texture will be slightly thinner).
Try pepper jack cheese for a spicy kick, or use a blend of cheddar and Monterey Jack.
For a vegetarian option, use plant-based sausage and vegetarian gravy.

Directions

Preheat the oven to 350°F (175°C).
Brown the breakfast sausage in a skillet over medium heat, breaking it into crumbles. Drain excess fat.
In a bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
Cut biscuit dough into quarters and layer half of it in a greased baking dish.
Add half of the cooked sausage on top.
Pour half of the egg mixture over the sausage.
Layer the rest of the biscuit pieces, then the remaining sausage, and pour the rest of the egg mixture over it all.
Finally, pour sausage gravy over the top and sprinkle with cheddar cheese.
Bake for 30-35 minutes or until the casserole is set and the biscuits are golden.
Allow to cool slightly before serving.

Practical tips while cooking

Don’t overmix the egg mixture; whisk until combined so the custard sets tenderly.
If biscuits are browning too quickly on top before the center sets, loosely tent with foil and finish baking.
Test doneness by inserting a knife in the center; it should come out mostly clean and the custard should be set, not liquid.
Drain sausage well to avoid a greasy casserole; blot with paper towels if needed.

Best Pairings

Drinks: bold coffee or a rich latte for breakfast; black tea or sparkling apple cider for brunch.
Sides: a crisp green salad or simple fruit platter balances the richness. Fresh sliced tomatoes or a citrusy slaw add brightness.
Toppings: offer hot sauce, chopped chives, or a dollop of sour cream on the side.
Leftover idea: serve warm slices as a sandwich by placing between toasted English muffins or splitting biscuit pieces for handheld portions. For a lighter egg-forward pairing, try oven-baked feta and tomato-egg options like this baked feta eggs recipe: Baked Feta Eggs with Tomatoes and Spinach.

Storage Instructions

Room temperature: Do not leave the casserole at room temperature for more than 2 hours (per USDA food safety guidelines).
Refrigeration: Store in an airtight container or tightly wrapped with plastic wrap/foil for 3–4 days. Reheat individual portions in the microwave (1–2 minutes) or the whole dish in a 350°F oven until heated through.
Freezer: Freeze for up to 2–3 months. Wrap tightly with plastic and then foil, or freeze in a sealed casserole dish. Thaw overnight in the fridge before reheating.
Reheating tip: Sprinkle a few drops of water over a refrigerated slice and cover loosely to keep moisture while reheating.

Pro Tips & Tricks

Best sausage: choose a coarse-ground breakfast sausage with good seasoning — it stands up to the biscuits and gravy without getting lost. If you prefer less grease, use a lean turkey sausage and add a teaspoon of butter for mouthfeel.
Texture balance: cutting biscuits into quarters ensures pockets of dough that puff in the oven; too-small pieces can bake dry.
Cheese distribution: reserve a small handful of cheese to sprinkle on in the last 5 minutes of baking for a melty, golden top.
Doneness cues: the center should feel set like a firm custard; jiggle slightly but no runny liquid. A thermometer inserted in the center should read ~160°F for fully set eggs.
Flavor layering: brown the sausage until it develops browned bits — those caramelized edges add depth to the final dish.

Creative Twists

Sausage & Veg Upgrade: Fold in 1 cup of sautéed bell peppers, onions, and baby spinach after browning the sausage for extra veggies and color.
Country Ham & Herb: Swap the breakfast sausage for diced country ham and stir in 1 tablespoon chopped fresh thyme or rosemary for a savory, herb-forward bake.
Lower-Fat Version: Use turkey sausage, reduced-fat cheddar, and low-fat milk; consider using half the gravy or a lower-sodium, lighter gravy.
Gluten-free: Use a can of gluten-free biscuit dough (or premade biscuit-style dough) and gluten-free gravy to keep this friendly for those avoiding gluten.
Spicy Twist: Use chorizo or spicy breakfast sausage and add a diced jalapeño to the egg mixture for heat.

Frequently Asked Questions

Q: Can I assemble this the night before?
A: Yes — cover and refrigerate the assembled casserole overnight and bake in the morning, adding an extra 5–10 minutes to the bake time if starting cold.

Q: My casserole is soggy in the middle — what happened?
A: Sogginess usually means excess liquid (too much gravy or under-cooked biscuits). Drain excess fat from the sausage well and don’t over-pour gravy; you can reserve some gravy to heat and serve on the side if needed.

Q: Can I make this vegetarian?
A: Yes — use plant-based sausage and a vegetarian gravy. Add mushrooms or lentils sautéed with onion for texture.

Q: How do I reheat slices so they stay crisp on the edges?
A: Reheat in a 350°F oven for 10–15 minutes; for a crisper edge, place under the broiler for 1–2 minutes while watching closely.

Q: Is there a lower-sodium option?
A: Use lower-sodium biscuits and gravy, turkey sausage, and reduced-sodium cheese. Also season lightly and taste before adding extra salt.

Conclusion

Thanks for reading — I hope this Biscuits and Gravy Breakfast Casserole becomes a go-to for your next cozy morning or brunch crowd. If you want more casserole inspiration or similar make-ahead breakfast bakes, check out this comforting Biscuits and Gravy Casserole with Sausage and Eggs or a classic take on the dish at Biscuits and Gravy Breakfast Casserole – The Cookin Chicks. Share your photos and tweaks — I love seeing how readers make recipes their own.