Ever had one of those mornings when you’re craving the ultimate comfort breakfast but the thought of standing over a hot stove stirring gravy makes you want to crawl back under the covers? Allow me to introduce your new best friend: the biscuits and gravy casserole. It’s all the soul-warming goodness of traditional biscuits and gravy, but in an easy, feed-the-whole-family format that lets you enjoy your coffee while it bakes. It’s like Southern hospitality in casserole form.

Why This Recipe is Awesome

Biscuits and Gravy Casserole: Southern Comfort in a 9x13 Pan — Biscuits and Gravy Casserole: Southern Comfort in a 9×13 Pan

This biscuits and gravy casserole isn’t just another breakfast recipe—it’s morning magic in a baking dish. It transforms a labor-intensive breakfast classic into something you can actually manage on a sleepy weekend morning or a chaotic holiday breakfast with family swarming around.

The real genius is in the layers. Instead of having to perfectly time fresh biscuits with just-made gravy, everything bakes together in delicious harmony. The bottom layer of biscuits soaks up all that peppery sausage gravy goodness, while the top layer gets golden and crispy. It’s literally the best of both worlds—soft, gravy-soaked goodness and that signature biscuit crunch.

Plus, this is the ultimate “feed a crowd without losing your mind” solution. Hosting family for Christmas breakfast? Need something substantial for a brunch potluck? Want to meal prep breakfast for the week? This casserole has your back. It scales beautifully, reheats like a dream, and somehow manages to be both impressively delicious and ridiculously simple.

And let’s be honest—traditional biscuits and gravy might taste amazing, but they’re not exactly photogenic. This casserole, with its golden-brown top and hearty cross-section, is actually Instagram-worthy. Not that you’ll have time to post before it disappears.

Biscuits and Gravy Casserole

This biscuits and gravy casserole transforms the beloved Southern breakfast into an easy-to-make dish that feeds a crowd. Layers of buttery biscuits, peppery sausage gravy, and melted cheese bake into a hearty breakfast casserole that's perfect for holiday mornings, weekend brunches, or meal prep. Make it ahead and simply bake when ready for maximum morning convenience.

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Prep Time 20

Cook Time 30

Course Breakfast, Brunch

Cuisine Southern American

Servings 8

Ingredients

2 cans 16.3 oz each refrigerated large biscuits (like Grands)
1 pound breakfast sausage hot or mild, your preference
1/3 cup all-purpose flour
3 cups whole milk
1/2 teaspoon garlic powder
1 teaspoon black pepper or more for extra peppery gravy
1/2 teaspoon salt adjust depending on sausage saltiness
1/8 teaspoon cayenne pepper optional
2 cups shredded cheddar cheese divided
4 large eggs
1/4 cup milk for egg mixture
2 tablespoons fresh chives or green onions chopped (for garnish)
2 tablespoons butter melted

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Brown the sausage in a large skillet over medium-high heat, breaking it into crumbles as it cooks, about 5-7 minutes.
Reduce heat to medium and sprinkle the flour over the cooked sausage. Stir continuously for about 2 minutes to cook the flour and create a roux with the sausage fat.
Gradually whisk in the milk, stirring constantly to prevent lumps. Add the garlic powder, black pepper, salt, and cayenne (if using).
Bring the gravy to a simmer and cook until thickened, about 5-7 minutes, stirring frequently. It should coat the back of a spoon. Remember, it will thicken more as it bakes. Remove from heat and set aside.
Open the biscuit cans and cut each biscuit into quarters. Arrange half of the biscuit pieces in the bottom of the greased baking dish, pressing them down slightly to create a somewhat even layer.
Pour half of the sausage gravy over the biscuit layer, then sprinkle with 1 cup of the shredded cheese.
Arrange the remaining biscuit quarters on top of the cheese layer.
In a bowl, whisk together the eggs and 1/4 cup milk. Pour this mixture evenly over the top layer of biscuits.
Pour the remaining gravy over the egg-coated biscuits, making sure to distribute the sausage evenly across the casserole.
Sprinkle the remaining cup of cheese on top, then drizzle with the melted butter.
Bake uncovered for 30-35 minutes until the casserole is bubbly and the top is golden brown. If the top starts browning too quickly, loosely cover with foil.
Let stand for 5 minutes before serving to allow it to set up slightly. Garnish with chopped chives or green onions.

Notes

For a make-ahead option, prepare the casserole through step 11, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed, adding 5-10 minutes to the baking time.
The thickness of your gravy matters—if it’s too thick, the casserole might be dry; too thin, and it could be soggy. Aim for the consistency of a thick pancake batter.
For extra flavor, try using half sage sausage and half hot sausage, or add 1 teaspoon of sage to the gravy.
This reheats beautifully in individual portions in the microwave for about 1-2 minutes, or covered in the oven at 325°F for about 15 minutes.

Calories & Nutritional Info

Calories: Approximately 480 per serving
Protein: 18g per serving
Carbs: 35g per serving
Fat: 30g per serving
Sodium: 1100mg per serving (primarily from the biscuits and sausage)
Fiber: 1g per serving

Common Mistakes to Avoid

Not breaking the sausage into small enough pieces. Larger chunks make it harder to distribute evenly and can make serving messy.
Making the gravy too thick. The gravy will continue to thicken as it bakes, so it should be slightly thinner than traditional biscuits and gravy when you pour it in.
Forgetting to grease the baking dish. This is a recipe for a stuck-on mess that ruins the presentation.
Rushing the gravy process. Take the time to properly cook the flour in the sausage fat to avoid a raw flour taste.
Overcrowding the biscuit pieces. They need a little room to expand as they bake, so don’t pack them in too tightly.

Alternatives & Substitutions

Biscuit options: Homemade biscuit dough works beautifully if you have the time. Alternatively, crescent roll dough can be used for a different texture.
Meat variations: Turkey or chicken sausage for a lighter option, or mix in some crumbled bacon for an extra flavor dimension.
Cheese choices: Pepper jack adds a nice kick, while a smoked cheddar brings depth. Monterey Jack or Colby also work well.
Add vegetables: Sautéed mushrooms, bell peppers, or spinach can be mixed into the gravy for added nutrition and flavor.
Vegetarian version: Use a plant-based sausage substitute and vegetable broth-based gravy.
Spice it up: Add a diced jalapeño to the sausage while cooking, or increase the cayenne for more heat.

FAQs

Can I freeze this casserole?

Yes! You can freeze it either before or after baking. If freezing before baking, assemble the casserole but don’t add the egg mixture or final cheese topping. When ready to bake, thaw overnight in the refrigerator, add the egg mixture and cheese, then bake as directed, adding about 10-15 minutes to the cooking time. If freezing after baking, cool completely, wrap tightly, and freeze for up to 2 months. Thaw and reheat in a 325°F oven until warmed through.

How do I know when the casserole is done?

The top should be golden brown, the edges bubbly, and the biscuits in the center should be cooked through. If you insert a knife in the center, it should come out without any raw biscuit dough attached.

Can I use homemade biscuit dough instead of canned?

Absolutely! Prepare your favorite biscuit recipe, but don’t bake the biscuits. Instead, portion the dough as directed in the recipe. Homemade dough may need a slightly longer baking time, so keep an eye on it.

What’s the best sausage to use?

Traditional country-style breakfast sausage gives you that classic flavor, but feel free to experiment. Bob Evans original or sage sausage works beautifully. For spice lovers, hot Italian sausage adds a nice kick.

Can I make this the night before a holiday breakfast?

This is the perfect Christmas morning breakfast casserole because you can assemble it the night before! Follow the directions through step 11, cover and refrigerate overnight, then bake in the morning while presents are being opened. Just allow a few extra minutes of baking time since it’ll be cold from the refrigerator.

Final Thoughts

This biscuits and gravy casserole takes everything you love about a classic Southern breakfast and transforms it into something even more magical. It’s comfort food that’s actually comfortable to make—no standing over a hot stove or trying to time multiple components. Instead, you get to enjoy your coffee while the oven does all the work.

Whether you’re feeding a houseful of holiday guests, bringing a dish to a potluck brunch, or just treating yourself to a special weekend breakfast, this casserole delivers that warm, satisfied feeling that only comes from proper comfort food. It’s rustic, hearty, and completely unpretentious—food that gives you a hug from the inside out.

So the next time you’re craving biscuits and gravy but don’t want to spend your morning juggling pots and pans, reach for this recipe. It might not be exactly what your Southern grandmother made, but I bet even she would approve of this clever twist on a beloved classic. Especially since it means more time at the table with family and less time in the kitchen.