Biscuits and Gravy Casserole is a creamy and hearty breakfast dish that makes the perfect breakfast. Fluffy biscuits topped with creamy and meaty gravy and topped with gooey cheese.
The Best Biscuit And Gravy Casserole
This biscuit and gravy casserole recipe combines all the things you love about classic biscuits and gravy, the peppery sausage, soft biscuit, and creamy gravy. Balanced out with fluffy eggs to hold it all together. Indeed, this casserole creates a perfect breakfast in each and every bite.
This is a very family friendly recipe that never fails to please even the pickiest eaters too by the way. Plus, I bet your family loves breakfast for dinner like mine does! You too? Check out my Pancake Bacon Casserole or this Hashbrown Casserole copycat from Cracker Barrel!
Even though this is referred to as a “breakfast casserole”, and works perfectly for brunch, or that busy Christmas morning. don’t limit yourself. This works great for lunch or dinner too.
It is easy to make, and you can easily make it ahead of time too. Serve a slice or two with a nice green salad and you have a very complete and balanced meal.
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For this recipe, you probably keep most of these ingredients handy in the fridge and the pantry already.
- Canned Biscuits (or biscuit dough)
- Ground Pork Sausage
- Shredded Cheese
- All Purpose Flour
- Seasonings (salt, pepper, garlic powder)
- Milk (divided, some for eggs and some for gravy)
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How to make Biscuits And Gravy Casserole
- Preheat oven to 350 F and prepare a 9×13 casserole/baking dish with nonstick spray. Cut biscuits into quarters or large biscuit pieces) and place in a single layer in the baking dish.
- Cook the sausage in a large skillet and remove to paper towels to drain after it is no longer pink and cooked throughout. Sprinkle 1 cup of the cooked sausage over the quartered biscuits in the pan.
- In the skillet where you cooked the sausage, add the flour and butter to make a roux. Pour in the milk and bring to a simmer to thicken and make the gravy. Add in the remainder of the cooked sausage meat and stir to combine
- Sprinkle half the cheese over the sausage and biscuits. Top with the gravy and spread into an even layer.
- In a bowl, combine the eggs and 1 cup of milk. Whisk to break up eggs and mix with the milk.
- Next, pour the egg and milk mixture over the gravy.
- Top with remaining cup of cheese. Bake in the oven for 25-30 minutes or until eggs are set. I start checking around 20 minutes just to be sure.
- Remove and let cool for 1-2 minutes. Serve warm.
Can I make this ahead of time?
Casseroles usually are even better when you make them ahead of time. Letting the layers of ingredients sit together helps blend the flavors even before hitting it with the heat.
So yes, feel free to make this a day in advance and let it sit covered in the refrigerator until you are ready to bake it.
How to Reheat Leftovers
This casserole is easy to store for later and the reheated leftovers are amazing! Try to store individual portions if possible in air tight containers.
Even better if the container is microwave AND oven safe. Then you have options.
Out of the fridge, then reheat in a pan on the stove, or in the toaster over at about 300 degrees until it is warmed all the way through. From frozen, it might take about 10 or 15 minutes depending on the size of the serving.
You can also microwave it from chilled or frozen. A frozen portion should be turned once in the middle of the cooking time, which for a single piece will be about 5 to 7 minutes on medium heat settings.
Can I freeze it?
You can certainly bake and then freeze this Biscuit and Gravy Casserole. I suggest cooking per the recipe. Then portioning into individual servings. Wrap tightly and freeze for up to 2 months.
To reheat, remove from the freezer and reheat in the microwave on 50% power for 3-4 minutes until warmed through.
You can freeze it whole in the casserole dish after baking. Just wrap the dish tightly and freeze. Thaw overnight in the refrigerator and bake at 350F for 20-25 minutes or until warmed through.
What goes good with Biscuits and Gravy for dinner?
Want to serve this for dinner? Then, you might want to serve it with some sides. I suggest some Cracker Barrel Hashbrown Casserole, Smothered Green Beans, or Brown Sugar Glazed Carrots.
Best Casserole Tips
- Use pre-made gravy or use a packet of pepper or sawmill gravy mix. (That’s not cheating, that’s convenience!) I use a packet for extra gravy to serve on the side.
- Gravy can be made with ground pork, beef, or turkey. You can even toss in some cooked bacon. Because it is just a fact that bacon makes everything better.
- Add some red pepper flakes to your sausage if you want a bit more heat from the peppery sausage.
- Make sure to spray your casserole dish with a light coat of cooking spray so you can serve and clean up more easily.
- If it gets too brown while cooking, cover with foil.
- The casserole is done when the eggs are set, it is “puffed up,” and the edges are starting to brown.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This hearty and comforting Biscuits and Gravy Casserole will be the hit of your breakfast or brunch spread!
Biscuit and Gravy Casserole
Fluffy biscuits topped with creamy and meaty gravy and topped with gooey cheese.
- 8 count flaky layers pillsbury biscuits (one 16.3 ounce can)
- 1 pound ground breakfast sausage
- 2 cups shredded cheddar cheese
- 6 large eggs
- 3 cups milk, divided
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Preheat oven to 350F. Spray a 9x13 casserole/baking dish with nonstick spray. Set aside.
- Cut biscuits into quarters and place in a single layer in the baking dish.
- In a medium sized bowl, combine the eggs and 1 cup of milk. Whisk to break up eggs and mix with the milk.
- In a large skillet, cook sausage until browned and no longer pink in the middle.
- Remove and drain on paper towels.
- Sprinkle 1 cup of the cooked sausage over the quartered biscuits in the pan.
- Top with 1 cup shredded cheddar cheese.
- To the pan with the sausage drippings, add the butter and melt over medium heat.
- Sprinkle in the flour, stir to combine, and cook 2-3 minutes to remove the raw flavor.
- Stir in 2 cups milk.
- Continue stirring until gravy thickens.
- Remove from heat and stir in the spices and remainder of cooked sausage.
- Pour over the cheese, sausage, and biscuits in the casserole dish.
- Next, pour the egg and milk mixture over the gravy.
- Top with remaining cup of cheese.
- Bake in the oven for 25-30 minutes or until eggs are set.
- Remove and let cool for 1-2 minutes.
- Serve warm.
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Amount Per Serving: Calories: 325Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 159mgSodium: 661mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 17g
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[…] make ahead breakfast casseroles? You’ll want to check out Sausage and veggie egg casserole, Biscuits and Gravy Casserole, and Cheesy broccoli and potato […]
This looks very good please send me the website thank you