There’s something magical about waking up to the smell of buttery biscuits and savory sausage gravy. This Biscuits and Gravy Casserole Recipe takes that classic Southern breakfast and transforms it into an easy brunch casserole that feeds a crowd without all the stovetop fuss. Picture this: flaky biscuits layered with rich sausage gravy, melted cheese, and fluffy eggs all baked together in one dish. It’s the kind of comfort food that makes weekend mornings feel special.
I stumbled on this recipe during a chaotic holiday morning when I had twelve hungry relatives expecting breakfast and zero patience for making individual plates of biscuits and gravy. Turns out, throwing everything into a casserole dish was genius. The biscuits soak up the gravy while baking, creating this incredible texture that’s part bread pudding, part breakfast heaven. Now it’s my go-to for any gathering where I want maximum flavor with minimum stress.
Why This Easy Breakfast Casserole Works
The beauty of this best breakfast casserole lies in its simplicity. You’re using refrigerated biscuits as the base, which means no kneading or rolling dough at dawn. The sausage gravy gets poured right over the top, soaking into every nook while the eggs bind everything together. During baking, the cheese melts into golden pools and the biscuits puff up just enough to stay tender. It’s comfort food engineering at its finest, and honestly, it tastes like you spent hours in the kitchen when you really didn’t.
What sets this easy biscuits and gravy casserole apart from other breakfast bakes is the layering technique. Instead of just dumping everything together, you build distinct layers that create texture contrast. The bottom stays slightly crispy where the biscuits meet the pan, the middle turns custardy from the eggs, and the top develops that irresistible cheese crust. Every bite gives you something different.
Ingredients for Southern Breakfast Perfection
Gathering your ingredients takes about five minutes, and you probably have most of them already. The secret is using quality breakfast sausage because that’s where most of your flavor comes from. I prefer the kind with sage and black pepper, but any variety works.
- 1 pound breakfast sausage, regular or spicy depending on your preference
- 1 can refrigerated buttermilk biscuits, 16-ounce size with 8 biscuits
- 6 large eggs, room temperature if possible
- 1/2 cup whole milk for the egg mixture
- 2 cups shredded cheddar cheese, divided into two portions
- 1 packet country gravy mix, typically 2.64 ounces
- 2 cups water or milk for preparing the gravy
- 1/2 teaspoon black pepper for seasoning the eggs
- 1/4 teaspoon salt, adjust based on how salty your sausage is
- Cooking spray or butter for greasing the baking dish
Step-by-Step Instructions
Preheat your oven to 350 degrees Fahrenheit and generously grease a 9×13-inch baking dish. Don’t skip the greasing step because nobody wants their biscuits and gravy casserole cemented to the pan. Separate the biscuits from the can and arrange them flat across the bottom of the dish, pressing them down slightly to create an even layer. They don’t need to touch perfectly, small gaps are fine since the eggs will fill in.
Heat a large skillet over medium-high heat and crumble in your breakfast sausage. Break it up with a wooden spoon as it browns, getting those pieces nice and small so they distribute evenly. Once the sausage is cooked through with no pink remaining, drain off most of the grease but leave about a tablespoon for flavor. Spread the cooked sausage evenly over your biscuit layer.
Crack the eggs into a medium bowl and add the milk, salt, and black pepper. Whisk everything together until the mixture looks uniform and slightly frothy. Pour this egg mixture slowly over the sausage layer, letting it seep down into the crevices. Sprinkle one cup of the shredded cheddar cheese on top of the eggs.
Now for the gravy. In a small saucepan, whisk together the gravy mix with two cups of water or milk. Cook over medium heat while whisking constantly until the mixture thickens and starts to bubble, usually about three to four minutes. Let it cool for just a minute so it doesn’t scramble your eggs on contact, then pour the gravy evenly over the cheese layer. Top everything with the remaining cup of cheese.
Slide the dish into your preheated oven and bake for 35 to 40 minutes. You’re looking for the edges to turn golden brown and the center to be set rather than jiggly. A knife inserted in the middle should come out clean with maybe a bit of gravy clinging to it, but no raw egg. Let the casserole rest for ten minutes after removing it from the oven. This cooling time lets everything firm up so you can cut clean squares instead of serving soup.
Pro Tips for Easy Brunch Success
The difference between good and exceptional lies in small details. First, resist the urge to skip the resting period after baking. Those ten minutes transform your casserole from runny to structured. Second, if you’re making this the night before for an easy brunch, assemble everything up to the point where you add the gravy, cover it tightly, and refrigerate. Add the gravy and final cheese layer in the morning before baking, adding an extra five minutes to the bake time since it’s starting cold.
For a richer gravy layer, make it from scratch using the leftover sausage drippings. After cooking your sausage, keep about three tablespoons of grease in the pan, whisk in three tablespoons of flour, and cook for one minute before slowly whisking in two cups of milk. Season with salt, pepper, and a pinch of sage if you have it. Homemade sausage gravy adds a depth of flavor that packet gravy can’t match.
Variations to Try
This base recipe loves experimentation. Swap cheddar for pepper jack cheese if you want some heat, or use a Mexican cheese blend and add diced green chiles for a Southwest twist. You can substitute turkey sausage for a lighter option, though you might need to add a tablespoon of butter to the pan since turkey sausage is so lean. For vegetarians, crumbled veggie sausage works surprisingly well, just make sure to season your gravy a bit more aggressively since plant-based proteins tend to be milder.
Try adding a cup of sauteed vegetables between the sausage and egg layers. Bell peppers, onions, and mushrooms are classic choices that add nutrition without overwhelming the dish. Some people love stirring in a handful of fresh spinach or kale for color and vitamins. The vegetables release a bit of moisture during baking, so if you go this route, let your casserole rest for a full fifteen minutes before cutting.
Troubleshooting Common Issues
If your casserole comes out too wet, you probably didn’t let the gravy cool enough before pouring it over the eggs, or your oven temperature was off. Use an oven thermometer to verify your actual temperature matches what you set. Wet casseroles can be saved by returning them to a 375-degree oven uncovered for ten more minutes to evaporate excess moisture. On the flip side, if your biscuits get too hard, you overbaked it or your oven runs hot. Cover the dish with foil for the first twenty minutes of baking next time to prevent over-browning.
Soggy bottom biscuits happen when there’s too much liquid or not enough baking time. Make sure you’re pressing the biscuits firmly into the pan to create a solid base, and consider blind-baking them for five minutes before adding other ingredients if your climate is particularly humid. The pre-bake creates a slight barrier that helps prevent sogginess.
Storage and Reheating
Leftover biscuits and gravy casserole keeps beautifully in the refrigerator for up to four days when stored in an airtight container. Individual portions reheat better than trying to warm the whole pan, so I usually cut it into squares and store them separately. Microwave single servings for about ninety seconds on medium power, or reheat in a 350-degree oven for fifteen minutes if you want to crisp up the edges again.
You can freeze this southern breakfast casserole either before or after baking. To freeze unbaked, assemble everything in a disposable aluminum pan, cover tightly with plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the refrigerator before baking as directed. For already-baked casserole, let it cool completely, wrap individual portions in plastic wrap, place them in a freezer bag, and freeze for up to three months. Reheat from frozen in the microwave for two to three minutes or until heated through.
Serving Suggestions
This easy breakfast casserole is hearty enough to be the star of your brunch spread, but it pairs beautifully with lighter sides. Fresh fruit salad with berries and melon cuts through the richness, or serve it alongside crispy hash browns if you’re feeding hungry teenagers. A simple green salad with vinaigrette might sound weird for breakfast, but trust me, that acidic brightness balances all the creamy, savory flavors perfectly.
Coffee is non-negotiable. The strong, bitter notes of good coffee complement the rich, peppery sausage gravy better than anything else. For a complete brunch casserole experience, add a pitcher of fresh-squeezed orange juice and maybe some crispy bacon on the side for people who can never get enough pork at breakfast.
Frequently Asked Questions
Can I use homemade biscuits instead of canned?
Absolutely, homemade biscuits work wonderfully in this recipe. Use about two cups of prepared biscuit dough, roll it to about half-inch thickness, and cut it into squares to fit your pan. Keep in mind that homemade biscuits might absorb liquid differently than refrigerated ones, so watch your casserole closely during the last ten minutes of baking to ensure it sets properly without drying out.
How do I know when the casserole is done?
The center should be firm when you gently shake the pan, not liquidy or jiggly. Insert a butter knife into the middle of the casserole and pull it straight out. If raw egg clings to the knife, it needs more time. If you see only gravy or melted cheese, it’s done. The top should be golden brown and the edges might pull away slightly from the sides of the pan.
Can I make this gluten-free?
Yes, substitute gluten-free refrigerated biscuits or make your own using a gluten-free baking mix. Check that your gravy mix is certified gluten-free, or make gravy from scratch using gluten-free flour or cornstarch as a thickener. The rest of the ingredients are naturally gluten-free, so those substitutions are all you need.
What’s the best way to reheat this dish?
For best results, reheat individual portions in the microwave at fifty percent power for about two minutes, checking and stirring halfway through. This prevents the edges from getting rubbery while ensuring the center heats through. If you prefer crispy edges, reheat in a 350-degree oven covered with foil for the first ten minutes, then uncovered for five more minutes.
Can I double this recipe?
Yes, this recipe doubles perfectly for feeding a larger crowd. Use two 9×13-inch pans rather than trying to fit everything into one giant roasting pan. The baking time stays roughly the same since the depth remains consistent. Just make sure both pans have space around them in the oven for even heat circulation.
Is it okay to assemble this the night before?
Preparing ahead is one of the best features of this brunch casserole. Assemble all the layers except the final cheese topping, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove it from the fridge, add the remaining cheese, and let it sit at room temperature for fifteen minutes while your oven preheats. Add five to ten minutes to the baking time since you’re starting with a cold dish.
What can I substitute for the gravy packet?
Make a simple roux-based gravy using three tablespoons of butter melted in a saucepan, three tablespoons of flour whisked in, and two cups of milk added gradually while stirring. Season with salt, pepper, and a pinch of poultry seasoning. This homemade version tastes fresher and lets you control the sodium content. If you kept some sausage drippings, use those instead of butter for even more flavor.
Biscuits and Gravy Casserole Recipe
Equipment
- 9×13-inch baking dish
- Large skillet
- Medium mixing bowl
- Small saucepan
- Whisk
Ingredients
- 1 pound breakfast sausage regular or spicy
- 1 can refrigerated buttermilk biscuits 16-ounce can with 8 biscuits
- 6 large eggs room temperature preferred
- 1/2 cup whole milk for egg mixture
- 2 cups shredded cheddar cheese divided
- 1 packet country gravy mix 2.64 ounces
- 2 cups water or milk for preparing gravy
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt adjust to taste
- cooking spray or butter for greasing pan
Instructions
- Preheat oven to 350°F. Generously grease a 9×13-inch baking dish with cooking spray or butter, ensuring corners and edges are well coated.
- Separate the refrigerated biscuits and arrange them flat across the bottom of the prepared dish, pressing down slightly to create an even layer. Small gaps are acceptable.
- In a large skillet over medium-high heat, crumble and cook the breakfast sausage, breaking it into small pieces with a wooden spoon. Cook until no pink remains, about 6-8 minutes. Drain excess grease, leaving about 1 tablespoon.
- Spread the cooked sausage evenly over the biscuit layer in the baking dish.
- In a medium bowl, whisk together eggs, milk, salt, and black pepper until well combined and slightly frothy. Pour this mixture slowly over the sausage layer, allowing it to seep into crevices.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the egg layer.
- In a small saucepan, prepare the country gravy by whisking the gravy mix with 2 cups of water or milk. Cook over medium heat while whisking constantly until the mixture thickens and bubbles, about 3-4 minutes.
- Let the gravy cool for 1-2 minutes, then pour it evenly over the cheese layer. Top with the remaining 1 cup of cheese.
- Bake uncovered for 35-40 minutes until the edges are golden brown and the center is set (not jiggly). A knife inserted in the center should come out clean with only gravy or cheese, no raw egg.
- Remove from oven and let rest for 10 minutes before cutting into squares. This allows the casserole to firm up for clean slicing.
Notes
- For richer flavor, make gravy from scratch using reserved sausage drippings instead of using a packet.
- This casserole can be assembled the night before. Cover and refrigerate, then add 5-10 minutes to baking time.
- Let the gravy cool slightly before pouring to prevent it from cooking the raw eggs prematurely.
- Substitute pepper jack cheese for a spicy kick, or use turkey sausage for a lighter option.
- Leftovers keep refrigerated for 4 days or frozen for up to 3 months.
