Biscuits and Gravy Breakfast Casserole

Biscuits and Gravy Breakfast Casserole: Your New Brunch BFF!

Hey there, my fellow food lover! 👋 Let’s talk about weekends. Specifically, those glorious, slow-moving weekend mornings where the only thing on the agenda is a cup of hot coffee and a plate of something seriously satisfying. You know the feeling. That deep, soul-level craving for comfort food that wraps you up like a warm, delicious hug.

Well, pull up a chair and get ready to meet your new brunch best friend: my Biscuits and Gravy Breakfast Casserole. This isn’t just any breakfast bake, my friend. This is the ultimate love child of flaky, buttery biscuits, a rich and peppery sausage gravy, fluffy scrambled eggs, and a blanket of melted cheddar cheese, all baked together into one magnificent, golden-brown masterpiece.

It’s the hero you need for holiday mornings, the superstar for feeding houseguests, and the secret weapon for meal-prepping a week of incredible breakfasts. The best part? It’s shockingly easy to throw together. We’re taking all the cozy, Southern-diner vibes of classic biscuits and gravy and turning it into a fuss-free, crowd-pleasing casserole. So, preheat that oven, grab your favorite baking dish, and let’s make a memory—and a seriously good breakfast.

The Sunday Morning Symphony

This recipe takes me right back to my grandma’s kitchen. Not with a fancy story of a secret family recipe passed down for generations, but with the beautiful, chaotic symphony of a typical Sunday morning. You see, my grandma was a “little of this, little of that” kind of cook, and her biscuits and gravy were legendary. But she’d always be scrambling eggs and frying bacon at the same time, juggling pans like a culinary wizard.

One particularly hectic Sunday, with a house full of cousins, she did something brilliant. Instead of serving everything on separate platters, she looked at the pan of leftover gravy, the basket of day-old biscuits, and the bowl of scrambled eggs and just… combined them. She popped it all in the oven with some cheese on top to keep it warm. What emerged was pure magic. It was the first time I saw that cooking isn’t just about following rules—it’s about using what you have to create something new and wonderful. This casserole is my perfected, love-letter version of her ingenious kitchen hack. It captures every single flavor of that big family breakfast in one unforgettable bite.

Gathering Your Cast of Characters

Here’s everything you’ll need to create this comforting masterpiece. Don’t be shy with the pepper—it’s the soul of this dish!

• 1 can (16 oz) refrigerated biscuit dough: Our hearty base! I like using the flaky, buttermilk style for extra layers. No need to be fancy here; the classic grocery store brand works perfectly. Chef’s Insight: For a from-scratch touch, you can use homemade biscuit dough, but the canned stuff is a fantastic time-saver and yields wonderfully soft results.
• 1 lb breakfast sausage: The flavor king! I prefer a sage-forward country sausage for that authentic taste. Substitution Tip: You can use spicy sausage for a kick, turkey sausage for a lighter option, or even plant-based crumbles to make it vegetarian (just add a pinch of fennel seed and red pepper flake to mimic that sausagey flavor).
• 2 tablespoons all-purpose flour: This is our gravy thickener. It’s what transforms the sausage drippings and milk into that luscious, creamy sauce.
• 2 cups whole milk: For the richest, creamiest gravy, whole milk is the way to go. Substitution Tip: 2% milk will work in a pinch, but avoid skim milk as it won’t provide the same creamy body. For a dairy-free version, an unsweetened, unflavored oat milk or full-fat canned coconut milk works surprisingly well!
• 6 large eggs: They add protein and a wonderful, fluffy structure to the casserole.
• ½ cup milk (for the eggs): Whisking a little milk into the eggs before adding them makes them incredibly light and tender as they bake.
• 1½ cups shredded cheddar cheese: Because everything is better with cheese! I love the sharpness of cheddar against the rich gravy. Chef’s Insight: Feel free to mix it up! A Monterey Jack or Colby Jack blend would be delicious, too.
• Salt & freshly cracked black pepper to taste: Season every layer! Taste your gravy before you pour it and don’t be afraid of a generous amount of black pepper.
• Optional: ½ tsp garlic powder, pinch of paprika: My little flavor boosters. The garlic powder adds a savory depth, and a sprinkle of paprika on top before baking gives it a beautiful color and a subtle smokiness.

Let’s Build This Beautiful Casserole!

Okay, team! Let’s get our hands dirty (figuratively, of course… mostly). Follow these steps, and you’ll have a perfect casserole every single time.

1. Preheat and Prep: First things first, get that oven preheating to 375°F (190°C). This ensures it’s perfectly hot and ready when your casserole is assembled. Now, take your 9×13-inch baking dish and give it a light but thorough coating of non-stick spray or a butter smear. This is your insurance policy for easy serving later!
2. Biscuit Foundation: Open that can of biscuits—embrace the *pop*! It’s the sound of possibility. Using kitchen shears or a sharp knife, cut each biscuit into quarters. Scatter these fluffy little nuggets evenly across the bottom of your prepared dish. They’ll puff up and soak in all the glorious gravy as they bake, creating an incredible texture.
3. Gravy Glory: This is the heart of the operation. In a large skillet over medium-high heat, cook your breakfast sausage, breaking it up with a wooden spoon until it’s beautifully browned and no pink remains. Now, here’s the key: do not drain the grease! Those rendered drippings are liquid gold for our gravy. Sprinkle the 2 tablespoons of flour over the cooked sausage and stir constantly for about a minute. This cooks out the raw flour taste. Now, slowly pour in the 2 cups of whole milk, stirring continuously. Bring it to a simmer and let it bubble away for 2-3 minutes, until it’s thick and creamy. Season generously with salt, pepper, and that optional garlic powder. Give it a taste—it should make you smile.
4. Layer Up: Carefully pour your incredible sausage gravy right over the quartered biscuits. Use your spoon to spread it into an even layer, making sure every biscuit piece gets some love.
5. Egg-cellent Addition: In a medium bowl, whisk together the 6 large eggs and the ½ cup of milk until they are just combined and a little frothy. You want them uniform in color. Slowly and evenly pour this egg mixture over the sausage gravy layer. It might pool a little on top, and that’s okay—it will find its way down as it bakes.
6. The Cheesy Blanket: Sprinkle the shredded cheddar cheese evenly over the entire casserole. This is the glorious, melty crown. If you’re using it, now’s the time for that light dusting of paprika for color.
7. Bake to Perfection: Slide your masterpiece into the preheated oven and bake it uncovered for 35-40 minutes. You’re looking for a gorgeous golden-brown top, the edges should be bubbly, and the center should be fully set (no jiggle when you gently shake the pan).
8. The Hardest Part: Rest! I know, I know. The aroma is intoxicating, and you just want to dive in. But trust me on this! Let the casserole rest for 5-10 minutes after pulling it from the oven. This allows the layers to set up, making it infinitely easier to slice and serve clean, beautiful squares instead of a delicious but messy scramble.

How to Serve This Brunch Star

This casserole is a complete meal in one dish, but a few little accompaniments can turn it into a legendary feast. I love serving it right from the baking dish at the table—it’s so homey and inviting.

Use a sharp spatula to cut neat squares and plate it up. A little extra crack of black pepper on top never hurt anybody. For a fresh contrast to the rich, savory casserole, I always offer a big bowl of fresh fruit salad or some sliced melon on the side. A dash of hot sauce or a sprinkle of chopped fresh chives is also a fantastic finish for those who want a little extra zip.

And of course, you absolutely must have a giant pot of strong coffee or a pitcher of freshly squeezed orange juice (maybe even a mimosa or two for the adults!) to wash it all down. Pure bliss.

Make It Your Own! Fun Variations

The beauty of a recipe like this is its flexibility. Here are a few ways to play with the flavors and make it suit your taste perfectly:

• The Veggie Lover: Add a cup of sautéed veggies to the egg layer! Diced bell peppers, onions, and mushrooms sautéed until soft are a classic combination. Spinach (thawed and thoroughly squeezed frozen spinach works great) would also be wonderful.
• The “Everything” Upgrade: Feeling decadent? Add a layer of crispy, crumbled bacon on top of the cheese before baking. Or, mix in some diced ham with the sausage for a double-pork punch.
• Spice It Up: Use hot breakfast sausage or add a few shakes of red pepper flakes to the gravy. Top individual servings with a drizzle of sriracha or your favorite spicy hot sauce.
• Gluten-Free Friendly: Easily done! Use a 1:1 gluten-free all-purpose flour blend to thicken the gravy and a can of gluten-free biscuit dough (or your favorite homemade GF biscuit recipe, cut into pieces).
• Southwestern Twist: Swap the breakfast sausage for seasoned ground beef or chorizo. Use a pepper Jack cheese instead of cheddar and add a can of drained green chiles to the egg mixture. Serve with salsa and avocado on the side!

Chef Emily’s Kitchen Notes

This recipe has evolved so much from my grandma’s original “kitchen sink” method. I’ve made it for countless friends, for Christmas morning in my pajamas, and as a welcome-to-the-neighborhood gift for new neighbors. It never, ever fails.

One of my favorite kitchen stories involves this casserole and my husband, who is notoriously not a morning person. I once made it the night before (see FAQ below!), refrigerated it, and popped it in the oven when I woke up. The smell wafting through the house actually lured him out of bed *before* his alarm. That’s the power of a good breakfast casserole, folks. It can even defeat grumpy morning syndrome!

FAQs & Troubleshooting

Q: Can I make this casserole ahead of time?
A: Absolutely! This is a fantastic make-ahead dish. You have two options: 1) Assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let it sit on the counter for 20-30 minutes while the oven preheats, then bake as directed (it may need an extra 5-10 minutes). Or, 2) Cook the sausage gravy and let it cool completely before assembling. This prevents the biscuits from getting too soggy during the overnight rest.

Q: My casserole is still runny in the middle. What happened?
A: This usually means it just needed more time. Ovens can vary. The center should be completely set with no liquid egg visible. If the top is getting too brown but the center is still wet, loosely tent the dish with aluminum foil for the remainder of the baking time. And remember, letting it rest after baking is crucial, as it continues to set up.

Q: Can I freeze this breakfast bake?
A: You can, but with a caveat. The texture of the biscuits and eggs can become a little watery upon thawing and reheating. For best results, I recommend freezing it after baking. Let the baked casserole cool completely, then cut it into portions, wrap each piece tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen in the microwave or a 350°F oven until heated through.

Q: My gravy got too thick in the skillet. Can I fix it?
A: No worries! Gravy can be fickle. Just whisk in a little more milk, a tablespoon at a time, until it returns to a creamy, pourable consistency.

Print

Nutritional Information*

*Please note: This is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients used and portion sizes.

Per Serving (based on 10 servings): Calories: ~420 | Total Fat: 27g | Saturated Fat: 11g | Cholesterol: 195mg | Sodium: 850mg | Total Carbohydrates: 23g | Dietary Fiber: 0g | Sugars: 6g | Protein: 20g

This is a hearty, indulgent dish designed for comfort and celebration. It’s packed with protein to keep you full and satisfied all morning long. To lighten it up slightly, you can use turkey sausage, reduced-fat cheese, and low-fat milk, though the texture and richness of the gravy may be slightly affected.

Final Thoughts from My Kitchen to Yours

Well, friend, there you have it. My all-time favorite breakfast casserole that’s guaranteed to become a staple in your home, too. It’s more than just a recipe; it’s a tool for creating those slow, happy, connected weekend moments that we all cherish.

I hope you feel empowered to get into the kitchen and give it a try. Don’t be afraid to put your own spin on it—that’s where the real magic happens. Cooking is about love, experimentation, and sharing something delicious with the people you care about.

If you make this Biscuits and Gravy Breakfast Casserole (and I really hope you do!), please leave a comment below and tell me all about it. Or tag me on Instagram @emilywalker_tastychow—I love seeing your creations! Now go forth and bake something beautiful.

With a full heart and a hungry belly,