Biscuit and Gravy Casserole: This biscuit and gravy breakfast casserole is the perfect recipe for a Sunday brunch or holiday morning! This easy recipe uses fluffy biscuits, pork sausage, eggs, cheddar cheese, and a few other ingredients to create an easy breakfast everyone will enjoy.
This recipe is a fun spin on traditional biscuits and white gravy, and turning them in to a casserole recipe!
Why you’ll love this recipe
This sausage biscuits and gravy casserole has all of the flavor and comfort of old fashioned biscuits and gravy, but in an easy casserole form. This is the perfect recipe to make for a crowd for a weekend brunch or for breakfast over the holidays.
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What goes good with sausage gravy and biscuit casserole?
This breakfast biscuit casserole is delicious all on its own, but if you want to make something to go with it here are a few suggestions:
- scrambled eggs
- fried eggs
- hashbrowns
- bacon (try making it in the air fryer – it’s so easy and the bacon gets nice and crispy)
- fresh fruit
Can this recipe be used as an overnight casserole?
We haven’t tried this, but I bet you could! If you made the casserole and then covered it with plastic wrap and refrigerated it, you should be able to bake it the next morning! If you do give this a try, be sure to let us know how it worked in the comments below.
This breakfast casserole would be the perfect thing to prep ahead and bake on Christmas morning!
Ingredients
The ingredients in this biscuits and gravy casserole recipe are all ones you can easily find at your local grocery store. Nothing fancy or complicated here, just good old fashioned biscuits and gravy in casserole form!
- 1- 16.3 ounce can Pillsbury Grands original flaky layers biscuits
- 16 ounces pork sausage (I used Jimmy Deans, but 1 pound of any sausage will work)
- 6 eggs
- ¼ cup milk
- 1 ½ cups shredded cheddar cheese
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 3 ½ cups half and half cream
- ½ teaspoon salt (plus more to your liking)
- ¼ teaspoon black pepper (plus more to your liking)
See the printable recipe card farther down in this post for exact quantities and step-by-step instructions.
Instructions
- Preheat the oven to 350°. Coat the 13×9 casserole dish with a nonstick spray.
- In a large skillet, break up the sausage into fine pieces. Cook until browned.
- While sausage is cooking, prepare your biscuit. Quarter each slice and spread them out in a casserole dish. This will be your bottom layer.
- Scoop the sausage out of the pan with a skimmer spoon and spread them evenly on top of the biscuit. DO NOT DRAIN THE FAT.
- In the same skillet with the remaining fat, melt the butter and mix the flour in to make a roux until it becomes paste-like. Add in the half and half, salt, and pepper. Mix thoroughly until the roux dissolves. Over medium heat, stir occasionally until your homemade sausage gravy thickens. Season with salt and pepper to taste.
- In the meantime, in a small bowl, combine eggs and milk. Whisk until mixed in. Then pour the egg batter evenly on top of the biscuits and sausage.
- Cover the sausage, biscuit, and egg layer with the shredded cheddar cheese.
- Pour the gravy mix evenly on top of the cheese.
- Bake for 45-55 minutes. Remove the baking dish from the oven and let cool for a few minutes. Serve & enjoy!
Substitutions & Variations
If you’re missing some of the ingredients in this recipe (or someone in your family doesn’t like them), don’t stress! You can swap them out and make this casserole your own.
Here are a few suggestions…
- Half and Half – instead of half and half, you can use milk. I chose to use half and half because it creates a thicker, creamier gravy but any milk or cream will do!
- Milk – if you want a thicker, creamier gravy you can use whole milk. If you like a thinner gravy, you can use 2% or 1% milk (I wouldn’t recommend skim milk, but if that’s all you’ve got on hand it will do).
- Biscuits – if you can’t find the Pillsbury Grands biscuits you can definitely use the original ones. You’ll just need to double up on the regular biscuits as they are quite a bit smaller than the grands.
- Sausage – if your family doesn’t like the spice of Jimmy Deans sausage, you can absolutely use mild sausage in this recipe (or even a honey garlic breakfast sausage or other mild flavor). Any ground breakfast sausage will work, or even an Italian sausage!
- Cheese – you can swap out the cheddar cheese for any cheese you’d like to create a fun twist on this easy recipe!
Storage
Any leftover breakfast biscuit and gravy casserole can be store in the fridge in an airtight container or covered tightly with plastic wrap for up to 3 days.
Top tip
Don’t discard the fat after you cook the sausage! By keeping the fat and using it as part of the roux you make for the gravy, you add a ton of extra flavor to this homemade gravy.
(But yes, if you really don’t want to use the fat you can drain it and make you roux with the butter called for in the recipe. You’ll be missing out though!)
Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight.
Absolutely. Do 1⁄2 cup of water and 1⁄2 tablespoon of cornstarch to start until desired thickness is reached. (Ratio is 1 tablespoon of cornstarch per 1 cup of liquid).
I recommend you don’t change the number of ingredients for the gravy. The biscuit rises during baking so if you add more, the gravy will spill over. You can make extra separately and pour it over your casserole when you are serving it, instead.
Related Recipes
An easy breakfast casserole is a quick and easy way to make a delicious breakfast that will feed a crowd! If you’re looking for more quick and easy breakfast ideas, you should definitely check out our easy breakfast sliders breakfast sausage casserole and our cinnamon roll casserole!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
📖 Recipe
Biscuit and Gravy Casserole
Ingredients
- 1- 16.3 ounce can Pillsbury Grands original flaky layers biscuits
- 16 ounces pork sausage I used Jimmy Deans, but 1 pound of any sausage will work
- 6 eggs
- ¼ cup milk
- 1 ½ cups shredded cheddar cheese
- 4 tablespoons butter
- 4 tablespoons flour
- 3 ½ cups half and half cream
- ½ teaspoon salt (plus more to your liking)
- ¼ teaspoon black pepper (plus more to your liking)
Instructions
- Preheat the oven to 350°. Coat the 13×9 casserole dish with a nonstick spray.
- In a large skillet, break up the sausage into fine pieces. Cook until browned.
- While sausage is cooking, prepare your biscuit. Quarter each slice and spread them out in a casserole dish.
- Scoop the sausage out of the pan with a skimmer spoon and spread them evenly on top of the biscuit. DO NOT DRAIN THE FAT.
- In the same skillet with the remaining fat, melt the butter and mix the flour in to make a roux until it becomes paste-like. Add in the half and half, salt, and pepper. Mix thoroughly until the roux dissolves. Turn down the heat to medium-high. Stir occasionally until it thickens. Season with salt and pepper to taste.
- In the meantime, in a small bowl, combine eggs and milk. Whisk until mixed in. Then pour the egg batter evenly on top of the biscuit & sausage layer.
- Cover the sausage, biscuit, and egg layer with the shredded cheddar cheese.
- Pour the gravy mix evenly on top of the cheese.
- Bake for 45-55 minutes.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Kristyn says
YUM!!! My family loves this dish!! It’s the ultimate comfort food!! It’s so creamy & delicious!
jess says
This casserole has become the staple dish for my weekends when I want some good food, but I dont want to use energy to make something complex, this is perfect! thank you for sharing
Journa Liz Ramirez says
Thank you for your suggestion, Jessica! This sausage gravy and biscuit casserole is a perfect match to our favorite hashbrowns! Highly recommended!