If you are looking for a comforting, hearty dish that brings together all the cozy flavors of a classic breakfast, this Biscuits and Gravy Casserole Recipe will quickly become your go-to favorite. Layered with fluffy buttermilk biscuits, rich homemade sausage gravy, fluffy eggs, and sharp cheddar cheese, this casserole effortlessly combines flavors and textures for a crowd-pleasing meal that’s perfect for weekend brunches or special occasions. Every bite invites you into a warm embrace of savory goodness, and the best part is how simple it is to pull together with everyday ingredients.
Ingredients You’ll Need
This recipe relies on straightforward ingredients that come together magically. Each element plays a key role in building the perfect balance of richness, creaminess, and savory depth that makes this casserole irresistible.
- 1 pound pork breakfast sausage: Adds hearty, savory flavor with just the right amount of spice and fat to enrich the gravy.
- 3 tablespoons salted butter: Used to create the roux for a smooth, velvety gravy, plus optional brushing for golden biscuit tops.
- ¼ cup all-purpose flour: Thickens the gravy and gives it that satisfying creamy texture.
- 2¾ cups whole milk: Provides creaminess and a rich base for the sausage gravy.
- ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper: Essential for seasoning both the gravy and egg mixture perfectly.
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough: Offers fluffy, tender biscuit layers that soak up all the delicious gravy.
- 6 large eggs: Create a light, custardy layer that helps hold the casserole together.
- â…“ cup whole milk: Mixed with eggs to make the perfect custard texture.
- ½ teaspoon onion powder: Adds a subtle depth of flavor to the egg custard.
- 2 cups freshly grated mild cheddar cheese (divided): Brings a melty, cheesy richness that brightens the dish.
- Melted butter (optional): For brushing the tops of biscuits, helps achieve a golden, shiny crust.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Make the Gravy
Start by heating a skillet over medium-high heat and cook the pork sausage until it’s browned and completely cooked through. This first step lays the foundational meaty flavor everyone loves. Transfer half the sausage to a paper towel-lined plate to drain excess grease, leaving the other half in the skillet to build your gravy base.
Step 2: Prepare the Roux
Add the sliced butter to the skillet with the remaining sausage and its fat, stirring until melted and combined. Whisk in the flour and cook for 1 to 2 minutes, which helps eliminate any raw flour taste and thickens the gravy later on.
Step 3: Finish the Gravy
Slowly whisk in the milk, kosher salt, and cracked black pepper, continuously whisking until the mixture thickens enough to coat the back of a spoon. This rich, creamy sausage gravy is the crowning glory of your casserole.
Step 4: Assemble the Layers
Preheat your oven to 350°F and grease a 9×13 baking dish. Slice each biscuit into 6 pieces and arrange half of them evenly in the bottom of the dish. Sprinkle the reserved cooked sausage over this first biscuit layer.
Step 5: Add the Egg Mixture and Cheese
In a bowl, whisk together eggs, milk, salt, black pepper, and onion powder until completely smooth. Pour this custard evenly over the sausage layer, then sprinkle one cup of shredded cheddar across the top.
Step 6: Layer the Gravy and Remaining Biscuits
Carefully spoon the homemade sausage gravy over the cheese, spreading it out gently. Arrange the remaining biscuit pieces on top, and sprinkle the last cup of cheddar cheese evenly over everything.
Step 7: Bake to Perfection
Bake the casserole for 35 to 40 minutes or until the biscuit tops turn that perfect golden brown and the eggs puff up like a fluffy cloud. A knife inserted in the center should come out with just a trace of gravy, signaling everything is beautifully set. Brush biscuits with melted butter if desired, then allow the dish to rest for five minutes before serving to let all those flavors meld wonderfully.
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
For a fresh pop, try sprinkling chopped fresh herbs like parsley or chives over the top. A little green goes a long way in brightening the hearty colors and inviting aroma. You could also add a few sliced green onions or a dash of hot sauce for a spark of flavor.
Side Dishes
This casserole is a complete meal on its own, but it pairs beautifully with simple sides such as crisp mixed greens, fresh fruit salad, or roasted vegetables. The freshness of these lighter options balances the richness in the casserole, leaving you perfectly satisfied but not weighed down.
Creative Ways to Present
Serve this Biscuits and Gravy Casserole Recipe straight from the baking dish for a rustic feel, or portion it out onto individual plates with small ramekins of syrup or honey on the side for guests who enjoy a sweet-savory combo. It also holds up well in cast-iron skillets or even muffin tins for perfectly portioned servings if you’re feeding a crowd.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be stored in an airtight container in the refrigerator for up to four days. The flavors deepen after a day or two, making for a fantastic breakfast or lunch the next morning. Just be sure to cover it tightly to prevent the biscuits from drying out.
Freezing
You can freeze the fully assembled but unbaked casserole for up to three months. Wrap the dish tightly in plastic wrap and aluminum foil to protect it from freezer burn. When you’re ready to bake, allow it to thaw overnight in the fridge before baking as directed.
Reheating
To reheat, warm individual servings in the microwave for 1 to 2 minutes until heated through, or place the entire dish in a 350°F oven, covered with foil, for 20 to 25 minutes. Removing the foil in the last few minutes helps crisp up the biscuit topping again.
FAQs
Can I use refrigerated biscuit dough other than Grands Southern Homestyle?
Absolutely! While Grands Southern Homestyle biscuits give the best fluffy texture for this casserole, you can substitute with any refrigerated biscuit dough you prefer. Just keep in mind that baking times and texture may vary slightly.
What type of sausage works best for the gravy?
Pork breakfast sausage with a mild seasoning is ideal because it adds flavor without overpowering the dish. Brands like Jimmy Dean are a reliable choice, but feel free to use your favorite pork sausage or even a turkey sausage for a leaner option.
Can I make this casserole vegetarian?
You could swap the sausage for plant-based crumbles or smoked mushrooms and use vegetable broth plus a butter substitute to create a vegetarian-friendly gravy. The texture and flavor will be different but still delicious and comforting.
Is it possible to prepare the entire casserole the night before?
Yes! You can assemble the entire casserole the night before, cover it tightly, and refrigerate overnight. When ready, just bake it as directed, adding a few extra minutes if baking straight from cold.
How do I know when the casserole is cooked through?
Look for golden-brown biscuits on top and puffed-up eggs. A knife inserted near the center should come out with just a little bit of gravy clinging to it, not runny egg or raw dough.
Final Thoughts
This Biscuits and Gravy Casserole Recipe is truly a warm hug on a plate, perfect for bringing loved ones together around the breakfast table. It’s rich, comforting, and surprisingly easy to whip up, making it a brilliant addition to your recipe collection. I can’t encourage you enough to give it a try — you’ll be amazed how this dish turns simple ingredients into a mouthwatering masterpiece everyone will ask for again and again.
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Southern American
Description
This Biscuits and Gravy Casserole is a comforting Southern-inspired breakfast dish featuring layers of flaky buttermilk biscuits, savory pork sausage, creamy homemade sausage gravy, and fluffy eggs baked to golden perfection. Ideal for feeding a family or a crowd, this hearty casserole combines classic flavors with easy assembly and baking for a satisfying morning meal.
Ingredients
Sausage and Gravy
- 1 pound regular or milk pork breakfast sausage (I used Jimmy Dean brand sausage)
- 3 tablespoons salted butter (sliced into 1 tablespoon pats)
- ¼ cup all purpose flour
- 2¾ cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Casserole Layers
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- â…“ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- 2 cups freshly grated mild cheddar cheese (divided)
- Melted butter for brushing the tops of the biscuits (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Sausage: Place the pork sausage in a 10-inch skillet over medium-high heat. Stir and break the sausage apart until it is fully cooked through and no pink remains.
- Separate Sausage for Gravy: Reduce the heat to medium-low. Transfer half of the cooked sausage onto a paper towel-lined plate to drain excess fat and set aside. Leave the other half in the skillet.
- Make the Gravy Base: Add the 3 tablespoons of butter to the sausage and any remaining oil in the skillet. Stir until the butter melts. Whisk in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to form a roux.
- Finish the Sausage Gravy: Gradually whisk in the milk, kosher salt, and freshly cracked black pepper. Continue whisking over medium-low heat until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Prepare Biscuits: Slice each refrigerated biscuit into 6 pieces each, creating small biscuit chunks for layering.
- Layer the Casserole – First Layers: Spread half of the biscuit pieces evenly in the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage over this biscuit layer.
- Mix Egg Mixture: In a medium mixing bowl, whisk together the 6 eggs, â…“ cup whole milk, kosher salt, black pepper, and onion powder until fully combined and no streaks remain.
- Add Egg and Cheese Layers: Pour the egg mixture evenly over the sausage layer. Then sprinkle 1 cup of grated cheddar cheese over the eggs.
- Add Gravy and Remaining Layers: Spoon the homemade sausage gravy gently over the cheese. Next, arrange the remaining biscuit pieces evenly over the gravy.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of cheddar cheese on top of the biscuit pieces. Optionally, brush the tops of the biscuits with melted butter to promote browning. Bake the casserole for 35 to 40 minutes, until the top biscuits are golden brown and the eggs have puffed up. A knife inserted into the center should come out with only a trace of gravy.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow it to set.
Notes
- You can use either regular or milk pork sausage based on your preference, but milk sausage tends to be a bit milder.
- Using refrigerated biscuit dough saves time and ensures flaky, tender biscuit pieces in the casserole.
- For a richer gravy, use whole milk as called for in the recipe.
- Melted butter brushed on top of the biscuits before baking adds a glossy, golden finish but is optional.
- This casserole can be prepared the night before and baked fresh in the morning; just add extra baking time if baking from chilled.
- To make the dish spicier, consider adding a pinch of cayenne pepper or hot sauce to the gravy or egg mixture.
