This post may contain affiliate links which won’t change your price but will share some commission.
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.
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.
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
- 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
- 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
- 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.
- Preheat oven to 350 degrees F if baking immediately. Spray the bottom of a 9x13-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.
Amount Per Serving: Calories: 489Saturated Fat: 10gCholesterol: 156mgSodium: 1238mgCarbohydrates: 32gSugar: 8gProtein: 20g
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Montana • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
More Breakfast Casserole Inspiration
Be sure to check out the breakfast and brunch casserole inspiration from some of my favorite food blogging friends! Each month we get together and share recipes related to the same theme and it’s always so fun to see what everybody comes up with!
- Strawberry-Coconut Crunch Layered French Toast
- Sweet Potato Egg Casserole
- Ham and Veggie Breakfast Casserole
- Cinnamon Roll French Toast Bake
- Cheesy Sausage Crescent Roll Breakfast Casserole
- Breakfast Casserole with Bacon
- Egg & Chorizo Casserole
- Biscuits & Gravy Casserole
- Breakfast Hashbrown Casserole
- Baked French Toast Recipe with Apples + Cherries
- Ham, Egg, and Potato Breakfast Casserole