Biscuits and Gravy Casserole Recipe
Introduction
Biscuits and Gravy Casserole is a hearty, comforting breakfast dish that combines flaky biscuits, savory sausage gravy, and melted cheddar cheese all baked together. Perfect for feeding a crowd or prepping ahead for a weekend brunch, it’s easy to make and deliciously satisfying.
Ingredients
- 16.3 ounces canned biscuits (buttermilk layers recommended)
- 1 pound breakfast sausage (ground)
- 2 cups shredded cheddar cheese
- 6 large eggs
- 3 cups milk, divided
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick spray and set it aside.
- Step 2: Cut the canned biscuits into quarters and arrange them in a single layer in the prepared baking dish.
- Step 3: In a medium bowl, whisk together the eggs and 1 cup of milk until well combined.
- Step 4: In a large skillet, cook the sausage over medium heat until browned and no longer pink in the center. Drain excess fat using paper towels.
- Step 5: Sprinkle 1 cup of the cooked sausage evenly over the quartered biscuits in the casserole dish.
- Step 6: Top the sausage layer with 1 cup of shredded cheddar cheese.
- Step 7: Return the skillet to medium heat and melt the butter in the pan with the sausage drippings.
- Step 8: Sprinkle the flour into the melted butter and stir constantly for 2–3 minutes to cook out the raw flour taste.
- Step 9: Gradually stir in the remaining 2 cups of milk, continuing to cook and stir until the gravy thickens.
- Step 10: Remove the gravy from heat and stir in the salt, pepper, garlic powder, onion powder, and the remaining cooked sausage.
- Step 11: Pour the sausage gravy evenly over the biscuit, sausage, and cheese layers in the casserole dish.
- Step 12: Pour the egg and milk mixture gently over the gravy.
- Step 13: Sprinkle the remaining 1 cup of cheddar cheese evenly on top.
- Step 14: Bake uncovered for 25–30 minutes, or until the eggs have set and the top is lightly browned.
- Step 15: Remove the casserole from the oven and let it cool for 1–2 minutes before serving warm.
Tips & Variations
- Use spicy breakfast sausage for a little heat, or substitute with turkey sausage for a leaner option.
- For extra flavor, add chopped green onions or fresh herbs into the egg mixture.
- If you prefer a thicker gravy, reduce the milk slightly or cook the gravy a bit longer before adding the spices.
- Feel free to swap cheddar for pepper jack or mozzarella to change the cheese profile.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or reheat the entire casserole in a 350°F oven for about 15 minutes. This dish doesn’t freeze well due to the eggs and biscuits.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.
Can I use fresh biscuits instead of canned?
Yes, freshly made biscuit dough works well too. Cut them into quarters just like the canned biscuits and follow the recipe as usual.
Print
Biscuits and Gravy Casserole Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
A comforting and hearty Biscuits and Gravy Casserole that layers flaky canned biscuits with savory breakfast sausage, rich cheddar cheese, and creamy homemade sausage gravy. This easy-to-make casserole is perfect for feeding a crowd at breakfast or brunch, combining all the classic flavors of biscuits and gravy baked together with eggs for a satisfying dish.
Ingredients
Biscuits Layer
- 16.3 ounces canned biscuits (buttermilk layers recommended)
Sausage and Cheese
- 1 pound breakfast sausage (ground)
- 2 cups cheddar cheese (shredded, divided into 1 cup + 1 cup)
Egg Mixture
- 6 large eggs
- 3 cups milk (divided into 1 cup + 2 cups)
Gravy
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Prepare the Oven and Dish: Preheat the oven to 350°F. Spray a 9×13-inch casserole or baking dish with nonstick spray and set it aside.
- Prepare Biscuits: Cut the canned biscuits into quarters and arrange them in a single layer evenly spread in the prepared baking dish.
- Make Egg Mixture: In a medium bowl, whisk together the eggs and 1 cup of milk until the eggs are fully broken up and well combined with the milk.
- Cook Sausage: In a large skillet, cook the ground breakfast sausage over medium heat until browned and no longer pink inside, breaking it up as it cooks.
- Drain Sausage: Remove the cooked sausage from the skillet and drain excess grease on paper towels.
- Layer Sausage on Biscuits: Sprinkle 1 cup of the cooked sausage evenly over the quartered biscuits in the baking dish.
- Add Cheese Layer: Evenly spread 1 cup of shredded cheddar cheese on top of the sausage layer.
- Make Gravy Base: Return to the skillet with the sausage drippings on medium heat and melt the butter.
- Create Roux: Sprinkle the flour into the melted butter, stirring constantly to combine, and cook for 2–3 minutes to eliminate the raw flour taste without browning.
- Add Milk to Gravy: Gradually stir in 2 cups of milk, continuing to stir to prevent lumps.
- Thicken Gravy: Keep stirring until the gravy thickens to a creamy consistency.
- Season Gravy and Add Sausage: Remove the skillet from heat and stir in the pepper, salt, garlic powder, onion powder, and the remaining cooked sausage.
- Assemble Casserole: Pour the prepared gravy evenly over the cheese, sausage, and biscuit layers in the baking dish.
- Add Egg Mixture: Pour the egg and milk mixture over the entire casserole, allowing it to seep through the layers.
- Top with Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the eggs are fully set and the top is lightly golden.
- Cool and Serve: Remove from oven and let the casserole cool for 1 to 2 minutes before serving warm.
Notes
- Use buttermilk layered biscuits for best texture and flavor.
- Adjust seasoning in gravy to taste—add more pepper if you prefer a spicier kick.
- Drain excess sausage grease well to avoid a greasy casserole.
- Allowing the casserole to rest briefly after baking helps it set and makes serving easier.
- This casserole can be assembled the night before; keep refrigerated and bake in the morning, adding a few extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Keywords: Biscuits and Gravy Casserole, breakfast casserole, sausage gravy casserole, cheesy breakfast bake, easy brunch recipe
