Biscuits and Gravy Breakfast Casserole

This is the breakfast that will make you a legend in your household. Biscuits and Gravy Breakfast Casserole takes the beloved Southern classic and transforms it into an easy, feed-a-crowd masterpiece. Imagine fluffy biscuit pieces layered with savory breakfast sausage, creamy scrambled eggs, melted cheddar cheese, and the whole thing smothered in peppered country gravy.​

This isn’t just breakfast—it’s an event. The biscuits bake up golden and fluffy, soaking up the creamy gravy while maintaining their signature buttery texture. The sausage adds meaty richness, the eggs provide protein and fluffiness, and the cheese melts into every crevice. It’s the kind of dish that makes Christmas morning special or turns a lazy Sunday into something extraordinary. Best of all? It comes together in under an hour with mostly pantry staples.​

Let’s make the breakfast casserole that will have everyone asking for seconds.

Why You’ll Love This Recipe

• Pure Southern Comfort: This casserole captures everything you love about biscuits and gravy in one convenient pan.​
• Feeds a Crowd: One 9×13 pan serves 8-10 people easily—perfect for holidays, brunches, or weekend family breakfasts.​
• Simple Ingredients: Made with refrigerated biscuits, breakfast sausage, eggs, cheese, and packaged gravy mix—no fancy ingredients required.​
• Make-Ahead Friendly: Assemble it the night before, refrigerate, and bake fresh in the morning.​

Ingredients

Here is your shopping list for 8-10 servings.

Ingredient	Quantity	Notes
Refrigerated Biscuits	1 can (8 count)	Pillsbury Grands work best for their size and fluffiness ​.
Breakfast Sausage	1 lb	Use mild, hot, or sage-flavored—your choice ​.
Eggs	6 large	The custard base that holds everything together ​.
Milk	½ cup	Whole milk makes the eggs creamier ​.
Shredded Cheddar Cheese	1-2 cups	Sharp cheddar has the best flavor ​.
Peppered Gravy Mix	1 packet (2.75 oz)	Makes about 2 cups of gravy ​.
Salt & Pepper	To taste	For seasoning the egg mixture ​.
Bacon	6 strips (optional)	Adds extra smokiness and crunch ​.

Step-by-Step Instructions

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or cooking spray.​

2. Cook the Sausage

In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into small crumbles as it cooks. Cook until no pink remains, about 8-10 minutes. Drain off all the excess grease and set the cooked sausage aside.​

• Optional: If adding bacon, cook it until crispy, crumble it, and set aside with the sausage.​

3. Prepare the Biscuit Layer

Open the can of refrigerated biscuits and separate them. Using a sharp knife or kitchen scissors, cut each biscuit into 4 quarters (so you have 32 pieces total).​
Arrange the biscuit pieces in a single layer across the bottom of your greased baking dish. They should cover most of the bottom but don’t need to be perfectly fitted.​

4. Layer the Sausage and Cheese

Spread the cooked sausage (and bacon, if using) evenly over the biscuit pieces. Sprinkle 1 cup of shredded cheddar cheese over the sausage layer.​

5. Make the Egg Mixture

In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste (about ½ teaspoon of each).​
Pour the egg mixture evenly over the cheese layer, making sure it seeps down between the biscuit pieces.​

6. Prepare and Add the Gravy

Make the peppered gravy according to the package directions (usually whisking the powder with 2 cups of water and simmering until thickened).​
Pour the prepared gravy evenly over the entire casserole, making sure to cover as much surface area as possible.​
Sprinkle the remaining 1 cup of cheese over the top.​

7. Bake

Place the casserole in the preheated oven and bake for 40-45 minutes, or until the biscuits are golden brown and puffed up, and the eggs are fully set (not jiggly in the center).​

• Tip: If the top is browning too quickly, loosely cover the dish with aluminum foil halfway through baking.​

8. Rest and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes before cutting. This allows the layers to set properly and makes serving easier.​
Cut into squares and serve hot. Garnish with chopped fresh parsley or green onions if desired.

Tips for Success

• Don’t Skip the Grease Drain: If you leave the grease in the sausage, the casserole will be oily and heavy. Drain it thoroughly.​
• Cut Biscuits Evenly: Uniform pieces ensure even cooking. Aim for quarters, not random chunks.​
• Check for Doneness: The center should be set and not jiggly. If the biscuits are browning but the center is still wet, cover with foil and continue baking.​
• Make It Ahead: Assemble the entire casserole (through step 6), cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove from the fridge, let it sit at room temperature for 15 minutes, then bake as directed (you may need to add 5-10 minutes to the bake time).​

Variations & Substitutions

• Homemade Gravy: Skip the packet and make traditional sausage gravy by melting 3 tbsp butter in a pan, whisking in 3 tbsp flour, then slowly adding 2 cups milk while whisking until thickened. Season with salt and pepper.​​
• Vegetarian Version: Use vegetarian sausage crumbles (like Morningstar or Impossible) and vegetable-based gravy.​
• Spicy Kick: Add ½ teaspoon crushed red pepper flakes to the sausage while cooking, or use hot breakfast sausage.​
• Loaded Version: Add diced bell peppers, onions, and jalapeños to the sausage layer for extra vegetables and flavor.​

What to Serve With It

• Fresh Fruit Salad: A bright, refreshing fruit salad cuts through the richness.
• Hash Browns: Crispy hash browns on the side complete the diner breakfast experience.
• Orange Juice or Coffee: Essential morning beverages.
• Hot Sauce: Offer Tabasco or your favorite hot sauce for those who like heat.

Storage & Reheating

• Fridge: Store leftovers covered in the fridge for 3-4 days.​
• Freezer: You can freeze individual portions wrapped tightly in foil for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole casserole covered with foil in a 325°F oven for 20-25 minutes.

Nutrition Facts

(Estimates per serving)

Nutrient	Amount
Calories	420 kcal
Protein	22g
Carbohydrates	28g
Fat	24g
Fiber	1g
Sodium	1050mg

Diet Suitability: Can be made Vegetarian.

Common Mistakes to Avoid

1. Not Cutting Biscuits Small Enough: Large biscuit pieces won’t cook through evenly. Always cut into quarters.​
2. Pouring Cold Gravy: If your gravy is cold when you pour it on, it won’t heat through properly. Make sure it’s hot (or at least warm) before adding.​
3. Overfilling the Pan: Don’t be tempted to double the recipe in one pan. The middle won’t cook properly. Use two pans if feeding a larger crowd.​

FAQ

Q: Can I use homemade biscuits instead of canned?
A: Yes! Use about 8 homemade biscuits (cut into quarters) or biscuit dough that’s been rolled and cut. The texture will be even better.​

Q: Do I have to use gravy mix?
A: Not at all. You can make homemade sausage gravy using butter, flour, milk, and seasonings. It tastes even better than the packet.​​

Q: Why is my casserole soggy?
A: This usually means the biscuits needed more baking time, or there was too much liquid. Make sure the center is fully set before removing from the oven.​

Q: Can I add vegetables?
A: Absolutely! Sautéed onions, bell peppers, mushrooms, or spinach all work great. Just make sure to cook them first to remove excess moisture.​

Conclusion

This Biscuits and Gravy Breakfast Casserole is pure Southern comfort in a pan. It’s hearty, satisfying, and brings all the flavors of your favorite diner breakfast into one easy-to-serve dish. Whether it’s Christmas morning, a weekend brunch, or just because you’re craving something special, this casserole delivers every single time.

If you loved this Southern breakfast classic, try my Best Award Winning Texas Chili | Bold & Authentic Flavor or Cowboy Soup | Hearty & Amazing One-Pot Comfort next!