Biscuit And Gravy Breakfast Casserole Feeds 12

Name: Biscuits And Gravy Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 10 ounces buttermilk biscuits (refrigerated dough, 1 can); 1 pound breakfast sausage; 2 cups shredded cheese (divided; use Colby Jack, cheddar, or your favorite blend); 6 large eggs (room temperature); ½ cup whole milk; 1 teaspoon salt; 1 teaspoon black pepper; 2 cups water; 2.75 ounces sausage gravy mix (1 package )

5 from 1 vote

Stupid simple Biscuit and Gravy Casserole! It's semi-homemade using refrigerated biscuit dough and a premade gravy packet to save time. Make right away or make ahead as an overnight breakfast casserole.

PRINT RECIPE Jump to Recipe

My Biscuits And Gravy Casserole Recipe At A Glance

Primary Cooking Method: Cook
Number of Ingredients: 9
Total Prep Time: 20 minutes
Total Cook Time: 30-40 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

If there’s one thing I can count on to feed the whole crew without complaints, it’s this biscuit and gravy casserole. In a house with five kids, that’s like finding a unicorn. I make this casserole at least once a month—sometimes for breakfast, sometimes for dinner (because breakfast for dinner is a must in my house).

What I love most about this biscuit and gravy casserole is that it is ridiculously easy. I’m not out here making biscuits from scratch or making a roux (only to burn the flour). Nope. This recipe is all about popping open a can of biscuits, stirring up a gravy packet, and letting the oven do its thang.

Also, I can prep this the night before and let it sit in the fridge overnight and just pop it in the oven to bake in the morning!

9 Ingredients to make Biscuits and Gravy Casserole

Biscuits & Gravy Casserole Ingredients can refrigerated biscuits, pork sausage, shredded cheddar cheese, eggs, milk, salt, pepper, water, gravy mix

Refrigerated Biscuits (1 – 10 oz can): If you prefer homemade biscuits, you’ll need about 8 medium-sized biscuits. Avoid flaky biscuits, as they can separate during baking, but if that’s all you have, they’ll still work—just press them together well.
Breakfast Sausage (1 pound): Use your favorite breakfast sausage—regular, spicy, or even maple-flavored for a little sweetness. If you’re avoiding pork, ground turkey sausage or plant-based sausage crumbles are great substitutes.
Shredded Cheese (2 cups, divided): Colby Jack and cheddar are the most popular choices, but Monterey Jack, Pepper Jack, or even a blend of mozzarella and sharp cheddar can work well. If you like bold flavors, try smoked gouda or Gruyère.
Eggs (6 large): If you’re short on eggs, you can use an egg substitute (check the package for equivalent measurements).
Milk (½ cup): Whole milk is recommended for richness, but you can use 2%, half-and-half, or even unsweetened almond milk for a lighter option. Avoid flavored or sweetened milk.
Salt (1 teaspoon): Adjust according to your taste, especially if your sausage or cheese is already salty.
Pepper (½ teaspoon): Feel free to adjust or substitute with a pinch of paprika or cayenne for extra spice.
Water (2 cups): Used to prepare the sausage gravy. No substitutions here, but make sure to use fresh, cold water for the best results.
Sausage Gravy Mix (1 package): This is a quick shortcut for making the gravy layer. You can use a white gravy packet in place of sausage gravy mix.

Make This Recipe Yours With Additions

Veggies: Toss in ½ cup of diced bell peppers, ¼ cup of chopped green onions, or ½ cup of sautéed mushrooms. Make sure to cook and drain them first to keep the casserole from getting soggy.
Spice It Up: Add ¼ teaspoon of cayenne pepper or ½ teaspoon of red pepper flakes to the egg mixture for a little heat. Using spicy sausage is another easy way to turn up the flavor.
Cheese Variety: Mix in smoked cheddar, pepper jack, or Gruyère for bold, melty goodness. You can also add dollops of cream cheese or ricotta between the sausage and egg layers.
Bacon: Crumble 4-5 slices of cooked bacon and layer it with the sausage for a double-meat casserole.
Hash Browns: Spread a thin layer of frozen, shredded hash browns on top of the biscuits for extra texture and heartiness.
Gravy Boost: Stir 1 teaspoon of black pepper or ½ teaspoon of smoked paprika into the gravy for a deeper, savory kick.
Sweet and Savory: Drizzle ¼ cup of maple syrup over the sausage while cooking for a sweet and savory twist that pairs perfectly with biscuits.

How to make Biscuits and Gravy Casserole

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Biscuits & Gravy Casserole biscuits and press into a single layer — **Step 1:** Open the biscuits and press into a single layer in the bottom of the baking dish.

Biscuits & Gravy Casserole biscuits with sausage — **Step 3:** Sprinkle the browned sausage over the biscuits.

Biscuits & Gravy Casserole ingredients mixed it all up — **Step 5:** Pour the egg mixture over the sausage and biscuits.

Biscuits & Gravy Casserole gravy mixture — **Step 7:** In a small saucepan, combine the gravy mix and water. Heat over medium/high heat until boiling.

Biscuits & Gravy Casserole ready for baking — **Step 9:** Pour the gravy over the eggs and spread to the edges. Sprinkle the remaining cheese.

Biscuits & Gravy Casserole frying sausage until its brown — **Step 2:** In a large frying pan, brown the sausage. Drain off the excess grease.

Biscuits & Gravy Casserole eggs, milk, salt and pepper ingredients — **Step 4:** In a medium bowl, combine the eggs, milk, salt and pepper. Whisk to combine.

Biscuits & Gravy Casserole eggs, milk, salt and pepper, cheese mix togehter — **Step 6:** Sprinkle approximately half of the shredded cheese over the eggs.

Biscuits & Gravy Casserole Gravy already mixed up — **Step 8:** Whisk constantly, as it will thicken very quickly. Don’t let it scorch. Remove from the heat once thickened.

Biscuits & Gravy Casserole freshly baked — **Step 10:** Bake until the dish is bubbly and the cheese is melted and slightly browned.

Overnight/Make Ahead Biscuits and Gravy Casserole

I LOVE when I just get to wake up, and breakfast is pretty much done, so I can enjoy coffee instead of standing in the kitchen. This biscuit and gravy casserole is perfect for prepping the night before. You can find the full instructions in the recipe card below, but here’s the quick breakdown for overnight prep:

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Assemble the Night Before: Follow the recipe steps up to the point of baking. Cover the dish tightly with plastic wrap or foil and store it in the fridge overnight.
Keep the Gravy Separate: To avoid the casserole getting soggy, prepare the gravy as directed and store it in an airtight container in the fridge. Pour the gravy over the casserole just before baking.
Adjust Bake Time: A cold casserole will take a little longer to cook. Let it sit at room temperature for 15-20 minutes before baking, then add 5-10 extra minutes to the bake time.
Hold Off on the Final Cheese Layer: Sprinkle the second layer of cheese just before baking to keep it fresh and melty.

My Best Cooking Tips for Making a Biscuits & Gravy Casserole

Brown the Sausage: Let it brown until it’s golden and slightly crispy—this adds flavor. Be sure to drain the grease; too much oil will make the casserole greasy and unpleasant.
Cool the Gravy Slightly: Let the gravy cool for a few minutes before pouring it over the eggs and cheese. This prevents the heat from scrambling the eggs prematurely.
Use Room Temperature Eggs: Room temperature eggs blend better with the milk and cook more evenly in the casserole. If you forgot to take them out, submerge the eggs in warm water for 5 minutes before cracking them.
Watch the Bake Time: Start checking the casserole around the 30-minute mark. It’s done when the edges are golden, the cheese is melted, and the center is set. Avoid overbaking, as the biscuits can dry out.
Let the Casserole Rest: After baking, let the casserole rest for at least 10 minutes before serving. This step is critical—it allows the gravy to thicken and the dish to set, making it easier to cut and serve. Skipping this step can result in a runny casserole that won’t hold its shape.

Biscuits & Gravy Casserole close up photography

How to store & reheat Biscuits & Gravy Casserole

If you have any leftovers, allow the Biscuits and Gravy Casserole to cool to room temperature before storing it. Once cooled, transfer it to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil, and store it in the fridge. It will keep for up to 3 days.

I don’t recommend freezing the casserole, as it tends to lose its texture and becomes soggy when reheated.

To reheat, the oven is the best method. Preheat to 300°F, cover the casserole with foil to prevent it from drying out, and heat for about 20 minutes, or until it’s warmed through. If you’re short on time, you can reheat individual servings in the microwave.

Just place a slice on a microwave-safe plate, cover it with a microwave-safe lid or paper towel, and heat for 1 to 2 minutes on high, checking to make sure it’s heated thoroughl

Quick Recipe Help and Common Questions

Why is my casserole soggy?

This can happen if the sausage wasn’t drained properly or if the gravy was too thin. Make sure to fully drain the sausage after browning and cook the gravy until it’s thickened. Also, avoid using biscuits with a high butter content or flaky layers, as they can release extra moisture during baking.

How do I know when my eggs are cooked?

The eggs in the casserole are cooked when the center is set and no longer jiggles when you gently shake the dish. You can also insert a knife into the center—if it comes out clean or with just a little moisture (but no runny egg), you’re good to go. Start checking for doneness around the 30-minute mark to avoid overbaking, which can dry out the eggs. The edges should be golden, and the casserole should look puffed and slightly firm.

Can I Use a Different Type of Sausage?

Yes, you can substitute the pork sausage for a different variety, such as turkey sausage, chicken sausage, or even a plant-based sausage if you’re looking for a lighter or vegetarian option. Just be aware that different sausages may have varying fat content, which could affect the texture of the casserole.

Why did my casserole stick to the pan?

If you skipped greasing the pan or didn’t use enough non-stick spray, the casserole might stick. Always grease the pan thoroughly, especially if you’re using a glass or metal baking dish.

I want to hear from you!

If you try this easy Biscuits & Gravy Casserole recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Biscuits And Gravy Breakfast Casserole

My Biscuits And Gravy Casserole Recipe At A Glance