This savory Biscuits and Gravy Breakfast Casserole is the ultimate breakfast comfort food, combining flaky layers of biscuits with a rich, homemade gravy for a dish that’ll make any morning special.
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A biscuits and gravy breakfast casserole is the ultimate comfort food—rich sausage gravy and fluffy biscuits in one easy-to-make dish. It feeds my family a filling breakfast and nobody leaves the table hungry!
This dish is a great make-ahead breakfast option for busy mornings or weekend gatherings, as it can be prepared the night before and baked in the morning. It can be made with homemade biscuits, too, but I’ve written this recipe using a can of store-bought biscuits—so easy!
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Why You’ll Love Biscuits & Gravy Breakfast Casserole
- Make Ahead: Perfect for feeding a crowd or meal prepping for the week.
- Classic Twist: This casserole takes classic biscuits and gravy to a new level by incorporating fluffy eggs and perfectly seasoned sausage.
- Special Breakfasts: Perfect for holiday mornings or special weekend brunches, this versatile casserole brings comfort food to your breakfast table with minimal effort and maximum flavor.
🍽️ This casserole is like a mashup of traditional buttermilk biscuits & savory sausage gravy!
Recipe Ingredients
- Refrigerated or homemade biscuit dough
- Your choice of breakfast sausage
- Salted butter
- All-purpose flour
- Whole milk
- Fresh eggs
- Salt and freshly ground black pepper
- Optional seasonings: garlic powder, sage, or red pepper flakes
See the recipe card below for full information on ingredients and quantities.
How to Make Biscuits & Gravy Breakfast Casserole
Step 1: Cut biscuits into bite-sized pieces and arrange them evenly in your dish.
Step 2: Create your gravy by melting butter and whisking in flour until golden. Stream in milk while whisking constantly, seasoning with salt and pepper until thick and smooth.
Step 3: Fold the browned sausage into the gravy mixture.
Step 4: Pour the gravy over the biscuit pieces.
Step 5: Whisk together eggs and additional milk, then pour over the casserole.
Step 6: Bake in a preheated oven at 350° for 30 minutes or until the eggs are set and the top is golden.
Recipe FAQs
Yes! Assemble everything except the eggs and final milk mixture the night before. Cover and refrigerate overnight. In the morning, whisk together and add the egg mixture, then bake as directed. You may need to add 5-10 minutes to the baking time since the casserole will be cold.
While any refrigerated biscuit dough works well, buttermilk biscuits tend to hold up best during baking. For a homemade touch, you can use your favorite biscuit recipe, but make sure the dough is fairly firm and not too wet. Avoid using already-baked biscuits, as they won’t absorb the gravy properly.
The casserole is done when the center is set and doesn’t jiggle when gently shaken. A knife inserted in the middle should come out clean without any raw egg mixture. The internal temperature should reach 165°F.
To prevent lumps, whisk the flour into the melted butter to form a smooth paste (roux) before gradually adding warm milk while whisking constantly.
Expert Tips
- Choose the right consistency: Your gravy should coat the back of a spoon but still be pourable.
- Even distribution matters: Spread biscuit pieces uniformly for consistent cooking.
- Rest before serving: Allow 5-10 minutes for the casserole to set before cutting so the pieces hold together better.
- Make it your own: Experiment with cheese toppings, herbs, or spicy sausage varieties. You can even add vegetables like onions, bell peppers, or mushrooms!
Storage and Reheating
Store leftovers in an airtight container for up to 4 days.
Reheat individual portions in the microwave for 45-60 seconds, or warm larger portions in the oven at 350°F until heated through.
Serving Suggestions
Transform this classic into a complete breakfast spread by adding these toppings:
- Hot sauce or honey for personalized heat or sweet levels
- A drizzle of maple syrup
- Freshly chopped herbs
Or by serving these sides along with the casserole:
- Fresh fruit compote
- Applesauce
- Crispy hash browns
Other Savory Breakfast Recipes
These are some of my other go-to dishes to serve for a belly-filling breakfast!
- Breakfast Hashbrown Casserole
- Chorizo Corn Black Bean Mexican Breakfast Casserole
- Bacon, Egg & Cheese Breakfast Pizza
More Breakfast Recipes to Consider
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Biscuits and Gravy Breakfast Casserole
Ingredients
- 1 tube refrigerated biscuit dough, 8 count package
- 1 pound ground sausage, cooked
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups whole milk, plus 2 tablespoons
- 6 large eggs
Instructions
- Preheat your oven to 350.
- Use a knife or scissors to cut up the biscuit dough and transfer the pieces to a baking dish. Set aside.
- In a pot, melt the butter over medium heat. Once the butter is completely melted, whisk in the flout. Add the milk, pepper, and salt. Whisk continuously until the mixture thickens.
- Once it is thickened, stir in the sausage and pour the mixture over the biscuit pieces.
- Whisk the eggs and remaining milk and add the mixture to the baking dish.
- Bake your casserole for 30 minutes or until the eggs are fully set.
- Serve and enjoy!
Notes
- If the top browns too quickly, cover the top of the casserole loosely with tented foil and reduce oven temperature by 25 degrees.
- Test doneness by inserting a knife in the center – it should come out clean.
- For extra-crispy tops, brush with melted butter in the final minutes of baking.
- Prevent sogginess by ensuring your gravy is properly thickened before assembly.
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