Biscuits and Gravy Breakfast Casserole is a comforting and hearty morning dish that brings together fluffy biscuits, creamy sausage gravy, and a hint of cheese all baked into one warm, cozy casserole. It’s the perfect blend of soft, savory goodness that feels like a big, tasty hug on a plate.
I love making this casserole when I want to feed a crowd or have an easy breakfast ready to go. The best part is that you can prep it the night before and just pop it in the oven in the morning — perfect for busy weekends or holiday brunches. The sausage gravy seeps nicely into the biscuits, making every bite creamy and flavorful.
My favorite way to serve this is with a side of fresh fruit or a simple green salad to balance out all the richness. It’s a breakfast that always brings people together, and I’ve found that once you try it, you’ll want it as your go-to for weekend mornings, too.
Key Ingredients & Substitutions
Breakfast Sausage: This adds the main savory flavor. You can use mild or spicy, depending on your mood. If you want a lighter option, try turkey sausage or plant-based sausage crumbles.
Milk & Flour: These thicken the gravy and make it creamy. Whole milk gives the best richness, but 2% milk works fine. For a gluten-free option, use a gluten-free flour blend or cornstarch to thicken.
Biscuit Dough: Using refrigerated biscuits keeps things simple and quick. You can swap for homemade biscuit dough if you prefer a fresher taste. Drop biscuits work well too for a more rustic look.
Cheddar Cheese: Sharp cheddar provides a nice tangy contrast. Feel free to use Monterey Jack or mozzarella for a milder flavor. You can also omit cheese for a simpler, dairy-light dish.
How Do I Make a Thick, Smooth Sausage Gravy?
Making gravy that clings to every bite is key here. Start by cooking the sausage thoroughly and leaving some fat in the pan; this adds flavor and helps thicken the gravy.
- Sprinkle flour over the sausage and stir well. Cook for a minute or two to get rid of the raw flour taste.
- Slowly add milk while stirring constantly to avoid lumps. Use a whisk if you have one to keep it smooth.
- Cook on medium heat, stirring often, until the mixture thickens — usually 5 to 7 minutes.
- If the gravy gets too thick, add a splash more milk to loosen it up.
Patience is important here! Stirring and slow milk addition ensures a creamy, lump-free gravy perfect for soaking those biscuits.
Equipment You’ll Need
- Large skillet – perfect for cooking the sausage and making the gravy all in one pan.
- Whisk – helps you stir the gravy smoothly without lumps.
- 8×8-inch baking dish – just the right size for layering the casserole evenly.
- Spoon or spatula – great for breaking up sausage and spreading gravy evenly.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or diced ham to change up the flavor profile.
- Add sautéed mushrooms or diced bell peppers for more veggies and texture.
- Use pepper jack cheese instead of cheddar for a spicy kick.
- Stir in chopped fresh herbs like parsley or chives for a burst of freshness.
Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
- 1 lb breakfast sausage (mild or spicy, your preference)
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1 can (16.3 oz) refrigerated biscuit dough (about 8 biscuits)
- 1 cup shredded sharp cheddar cheese
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook on the stove, plus 20-25 minutes baking time. You can expect about 40 minutes total from start to finish, with a little cooling time before serving.
Step-by-Step Instructions:
1. Cook the Sausage:
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the breakfast sausage, breaking it into small pieces with a spoon. Cook until browned and fully cooked, about 7–10 minutes. Drain excess fat, leaving 1-2 tablespoons in the pan.
2. Make the Gravy:
Sprinkle the flour evenly over the cooked sausage, stirring well to coat. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until the gravy thickens, about 5–7 minutes. Season with salt, pepper, garlic powder, and onion powder. Remove from the heat once thickened.
3. Assemble and Bake:
Pour the sausage gravy mixture into a greased 8×8-inch baking dish. Separate the biscuit dough into individual biscuits and place them evenly on top of the gravy, close but not overlapping. Sprinkle shredded cheddar cheese over the top. Bake for 20–25 minutes until biscuits turn golden and cheese melts. Let cool for 5 minutes before serving.
Can I Use Frozen Sausage for This Recipe?
Yes, you can! Just make sure to thaw the sausage completely in the fridge overnight before cooking. This ensures even cooking and proper browning.
Can I Make This Casserole the Night Before?
Absolutely! Assemble the casserole and cover it tightly with foil. Refrigerate overnight, then bake fresh in the morning, adding a few extra minutes to the baking time if needed.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Use Homemade Biscuits Instead of Refrigerated Dough?
Yes! Homemade biscuits work great and add a fresh touch. Just be sure to cut them into similar sizes and place them evenly on top before baking.
