When it comes to breakfast casseroles, the savoriest and most delicious of them all just might be this Biscuits and Gravy Casserole. Made with a homemade sausage gravy, eggs, just enough cheese, and of course, lots of soft biscuits, this easy breakfast casserole is perfect for large gatherings, lazy weekend breakfasts, and holiday brunch.
We love savory breakfasts around here. Case in point? Eggs Benedict, Classic Homemade Biscuits and Gravy, and My Favorite Breakfast Burritos!
I love breakfast foods. I may have mentioned this on the blog before, but my mom made her five kids hot breakfast almost every day when I was growing up. Saturday mornings were the only time we got to eat cereal, which we considered a treat.
I’m not as good of a mom when it comes to homemade breakfasts every morning, but I still make hot breakfast 3-4 times a week for my girls.
But when it comes to weekends and holidays, we always like to have something special and lately, for me, that has been breakfast casseroles.
It took me a long time to come around to breakfast casseroles. I had tried so many bad ones over the years!
But then my friend shared her green chili egg casserole with me and it changed my mind about breakfast casseroles entirely.
I also really love this berry bagel french toast casserole that I created for the 4th of July a few years ago.
Since I’ve been focusing on foods that Georgia is known for as part of my American Eats series, I wanted to share this recipe for biscuits and gravy casserole.
Biscuits and gravy are hugely popular in the South, and it’s easy to see why. Buttery, flaky biscuits drowning in savory, rich sausage gravy? Sign me up! That is my kind of breakfast.
Incidentally, there is another popular breakfast in the South that I shared during Arkansas week for biscuits and chocolate gravy. It’s a sweet, chocolatey take on biscuits and gravy and it’s always a huge hit with kids.
But this sausage egg breakfast casserole is awesome because it can be assembled the night before and just popped in the oven in the morning, which is perfect for holidays or when you have friends or relatives staying at your house and need to feed a crowd first thing in the morning.
Can you make this breakfast casserole ahead of time?
Absolutely! Biscuits and gravy casserole can be assembled the night before and then refrigerated until the next morning. You will just want to bake it for 20 minutes longer than if you put the casserole into the oven right after assembly when the gravy is already still hot.
Can you freeze breakfast casserole leftovers?
Yes, definitely! I have made this casserole multiple times for my family of four and it always makes more than we can handle on our own. But rather than having the recipe, I just freeze the leftovers in individual servings and then reheat in the microwave on days when I don’t have time to make a hot breakfast for my girls but want something more than cereal.
How to Make Biscuits and Gravy Casserole
1. First, brown up a pound of breakfast sausage in a large skillet, then sprinkle the flour over it and cook and stir for another minute.
2. Add the milk, one cup at a time, stirring between each addition to allow the flour to combine with the liquid without creating a lumpy gravy. Once all the liquid is added, continue to cook for about 10 minutes to thicken somewhat.
3. Once the gravy has thickened, open a can of Pillsbury Grands biscuits and cut each biscuit into fourths. Arrange on the bottom of a 9×13-inch baking dish. 4. Beat eggs with milk, salt, and spices, then pour over the biscuits. Pour the gravy over the top of of this, spreading it around the pan so all the sausage gravy doesn’t end up in one spot.
5. Bake for 40-45 minutes until set, or cover with plastic wrap and refrigerate overnight and bake in the morning for 60-65 minutes until done.
Tips for the Best Biscuits and Gravy Casserole
- If you are making this breakfast casserole in advance, you will want to keep your eye on it in case it starts getting too brown on top. Cover it loosely with foil if this starts to happen, but make sure to cook the biscuits all the way through and the eggs are set before taking it out of the oven.
- Love sausage? Go ahead and double it for an even more protein-packed casserole. I think the amount is perfect as is, but you can absolutely increase the amount of sausage if you don’t feel like there is enough.
- I use original or regular breakfast sausage (the Jimmy Dean kind that comes in a tube – I can never remember what it’s called), but you could use spicy or sage-flavored if you want.
- It’s important to cut the biscuits apart so they can bake all the way through. Because you are adding quite a lot of liquid between the eggs and the gravy, the chunks of biscuits cook better cut into fourths.
- I haven’t tried this yet because it’s just so easy to use canned biscuits for this casserole, but I think this would work just fine if you choose to make homemade buttermilk biscuit dough and use that instead.
More of Our Breakfast Favorites
- Cinnamon French Toast Sticks
- Baking Powder Biscuits
- Peppery Scrambled Macaroni & Eggs (Try it! You’ll like it!)
- Easy Belgian Waffles
- German Apple Pancakes with Cider Syrup
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Biscuits and Gravy Casserole
Ingredients
Sausage Gravy
- 1 pound breakfast sausage we prefer the original Jimmy Dean sausage but any breakfast sausage will work
- 6 Tablespoons all-purpose flour
- 5 cups whole milk
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Casserole
- 1 can Pillsbury Grand Biscuits
- 6 eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese shredded
Instructions
Sausage Gravy
- Crumble the sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon and cooking until browned.
- Decrease the heat to medium and sprinkle the flour over the cooked sausage, stirring and cooking for 1 minute.
- Add the milk, 1 cup at a time, stirring between each addition to let the milk combine with the flour and thicken.
- Add the salt and pepper and continue to cook, stirring frequently, for about 10 minutes until the gravy has thickened.
Casserole Assembly
- Preheat oven to 350 degrees F if baking immediately. Spray the bottom of a 9×13-inch baking dish with cooking spray.
- Open the can of biscuits and use scissors or a knife to cut each biscuit into fourths, then arrange on the bottom of the baking dish.
- In a medium bowl, whisk together the eggs, milk, salt, paprika, garlic powder, and black pepper, then pour over the biscuits.
- Sprinkle the cheese over the biscuits and eggs, then pour of the gravy over everything. If making ahead, cover and refrigerate overnight.
- Bake for 40-45 minutes in the preheated oven until browned on top and cooked through. If the casserole has been made ahead and refrigerated overnight, add an additional 20-25 minutes to the baking time.
Nutrition
More States I Have Visited in my American Eats Series
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This casserole sounds wonderful, but on this same page you have 3 different instructions for cook time if done ahead of time.
In the first part where you discuss “Can this be done ahead of time?” you say “You will just want to bake it for 20 minutes longer than if you put the casserole into the oven right after assembly when the gravy is already still hot.”
In the recipe with photos you say: 5. Bake for 45 minutes until set, or cover with plastic wrap and refrigerate overnight and bake in the morning for 60 minutes until done. (That’s 15 minutes.)
In the recipe at the bottom with the option to PRINT, you say: Bake for 40-45 minutes in the preheated oven until browned on top and cooked through. If the casserole has been made ahead and refrigerated overnight, add an additional 20-25 minutes to the baking time.
This makes a total range of 15-25 minutes, which seems like quite a big range. Could you clear this up?
Hi Sally! Sorry for the confusion. It’s really 2 different cooking options, with a 5 minute range each time. The first is if you bake right away. That should take 40-45 minutes. But if you opt to make it ahead and keep the casserole in the fridge overnight, it will be starting out colder and will take longer to bake all the way through, so about 60-65 minutes. Either way it’s just a 5 minute range though. Does that make sense?
I loved this recipe. I used the small can of biscuits, cut most everything in half except for the sausage. There are only 2 of us. It was so good and microwaved up the next day.
I anticipate making this. From the pictures at the bottom of your post, I see two others that I would be interested in but am not sure which recipe they are. Second row center I assume is Egg & Chorizo Casserole. I would be curious about the third row right. Can you advise me? Thanks in advance. They look good.
Yes, those are the Egg & Chorizo Casserole and the Cheesy Sausage Crescent Roll Breakfast Casserole that you are looking at. The links to both of those are just below the collage.
I just made this an hour ago and I love it! The only tweak I made was tossing in a chopped up red bell pepper the last few minutes the gravy was thickening. I’m a huge fan!
do you bake it covered or uncovered ?
Bake it uncovered but keep an eye on it in case it starts getting too brown on top. Cover it loosely with foil if this starts to happen, but make sure to cook the biscuits all the way through and the eggs are set before taking it out of the oven.
Love egg casseroles in our family, and this one has moved to the top of the favorites list! We love the classic biscuits and gravy, but the casserole is even better. Definitely a keeper!
Wow! Sounds like it’s a hit! Thank you!