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Biscuits and Gravy Casserole

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 minutes
Cook Time 30 minutes
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 9x13 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.