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This Biscuits and Gravy Casserole is a comforting breakfast the whole family will enjoy! With store-bought biscuit dough, it’s easy to throw together and will be on the table before you know it!
This post is sponsored by the Utah Pork Producers,
but all opinions and text are my own!
Good morning!!! If you’re a biscuits and gravy lover like me, you’re going to LOVE this hearty casserole! Here’s what I love about it…
- It’s a full meal in one dish! Biscuits and gravy, eggs, cheese…..filling and OH so good!
- It’s a great option for the holidays as you can prep the day before and bake it on Christmas morning!
- There are many ways to customize it! You can add veggies, add bacon, different cheeses, etc!
Ingredients Needed
- Pork Sausage – Depending on your taste preference, you can use regular/mild, hot or sage breakfast sausage.
- All Purpose Flour
- Milk – I prefer to use 2% or whole milk as it will result in a more creamy gravy.
- Spices – Red pepper flakes, ground black pepper and salt.
- Eggs – I use “large” eggs in this recipe.
- Bell Pepper – Any color of bell pepper would work great; I tend to use red bell pepper as it’s a little sweeter.
- Biscuits – I use Grand’s biscuits as they’re just the right size!
- Shredded Cheddar Cheese
How to Make Biscuits and Gravy Casserole
Start by making the creamy sausage gravy.
Brown the sausage and crumble it into small pieces. Sprinkle the flour on the cooked sausage and continue to cook for a minute.
Slowly add the milk, stirring constantly until it’s all incorporated. Add the spices and stir well.
Once the gravy has come to a boil, it’ll be thickened, smooth and creamy! Set aside to cool a bit while you prepare the other components.
Make the scrambled eggs.
Whisk together the eggs, milk and red pepper in a mixing bowl. Then, you can either scramble the eggs on the stovetop or in the microwave (details in the recipe card notes below).
Assemble and bake!
Preheat the oven and grease a baking dish.
Open the tube of biscuits and cut each one into 8 pieces. Arrange the biscuit pieces in a single layer in the greased casserole dish.
Then layer the eggs, sausage gravy and the cheese.
Cover the dish and bake for 20 minutes. Remove the foil and bake until the biscuits are done and the edges are golden brown.
Serve the casserole with extra gravy, if desired and sprinkle with fresh parsley, chives or sliced green onion.
How do you know when the biscuits are done?
This is an easy recipe, but you want to be sure the biscuits are fully cooked! (Nobody wants doughy biscuits in a casserole!). I recommend using a thermometer and testing the internal temperature – once it’s reached 190F, the biscuits are done.
Pro Tip! Shred your own cheese versus using a bag of shredded cheese. Why? Bagged shredded cheese uses a starch to prevent the cheese from clumping. Though it’s convenient, it doesn’t melt as smoothly and will be less creamy.
What to Serve A Breakfast Casserole
I like to serve it with something sweet, like my Nutella Puff Pastry or Raspberry Danish and fresh fruit.
Recipe Variations
- Add frozen hash browns or diced potatoes. Simply spread 1 cup of potatoes over the biscuit layer before adding the eggs.
- Skip the eggs. Not a fan of scrambled eggs? You can totally skip them if you’d like!
- Add veggies. Add onions, green peppers, cooked mushrooms, etc!
- Top with crispy bacon. Crumble 2 slices of bacon (or some bacon bits) on top of the cheddar cheese for added flavor and texture.
Frequently Asked Questions
Yes!! Put the casserole together, cover it and refrigerate. When you bake it the next morning, keep in mind that the baking time will be a little longer as it’s starting out cold from the fridge.
Let it cool then cover the dish with plastic wrap or transfer to an airtight container and refrigerate for up to 5 days. When ready to enjoy, microwave or reheat covered in the oven.
Yes. Let the casserole cool to room temperature then cover tightly with aluminum foil. When ready to enjoy again, thaw completely in the fridge and microwave or reheat covered in the oven.
You sure can. You’ll need two packets of white gravy or country gravy mix (each makes 2 cups). Once you make the gravy, remove 1 cup and save it for later to serve with the prepared casserole. Add the cooked sausage to the remaining 3 cups of gravy and continue as directed. If you’re looking for an easy biscuits and gravy casserole, there ya go!
Other Breakfast Bakes to Enjoy
- Ham and Cheese Egg Bake
- Crescent Roll Breakfast Casserole
- Overnight French Toast Casserole
- Tater Tot Breakfast Casserole
- Raspberry Cheesecake French Toast Casserole
Biscuits and Gravy Casserole
Equipment
- One 9×13-inch baking dish
Ingredients
- 1 pound ground breakfast sausage
- 1/3 cup flour
- 3 1/4 cups milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes optional
- 6 eggs
- 1/4 cup milk
- 1/4 cup diced red pepper
- 1 16.3-ounce tube biscuits (8 count)
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350℉ and grease a 9×13 inch baking dish with cooking spray.
- In a large skillet over medium heat, brown and crumble the sausage.1 pound ground breakfast sausage
- Sprinkle the flour over the cooked sausage; stir and let cook for 1 minute.1/3 cup flour
- Slowly add the milk, stirring constantly until it's all incorporated.3 1/4 cups milk
- Add the black pepper, salt and red pepper flakes.1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/8 teaspoon red pepper flakes
- Let cook until boiling, stirring occasionally. Remove from the heat and set aside.
- In a large microwave-safe bowl, whisk together the eggs, 1/4 cup milk and red pepper.6 eggs, 1/4 cup milk, 1/4 cup diced red pepper
- Pour the egg mixture into a hot skillet, scrambling until cooked.**
- Open the tube of biscuits and cut each into 8 pieces. Arrange them in an even layer on the bottom of the baking dish.1 16.3-ounce tube biscuits (8 count)
- Top with scrambled eggs, then the sausage gravy mixture and then the cheese.1 cup shredded cheddar cheese
- Cover and bake for 20 minutes; uncover and bake an additional 20 minutes.
Have made this a couple times and we love it! Wondering if it works to make ahead of time and freeze before you cook it? Thank you!!!
Hi Kari – I haven’t tried that so I can’t say for sure!