Biscuit Gravy Casserole

This Biscuits and Gravy Casserole is the make-ahead-friendly, DELICIOUS, one pan version of your favorite hearty breakfast, perfect for holidays or entertaining! It’s made with time saving canned biscuits that are par-baked (no soggy casserole!), plenty of creamy, flavorful sausage gravy, and two cheeses for the ultimate recipe that will have everyone licking their plates. Bonus, it makes fantastic leftovers – my husband and I devoured the whole pan!

Watch How to Make Biscuits and Gravy Casserole

up close of biscuits and gravy casserole slice showing the consistency


 

This Biscuits and Gravy Casserole is a breakfast your family is sure to love!

  • CROWD PLEASER. It’s all the flavors of biscuits and gravy with added cheesy comfort. Serve it for holidays, potlucks and company to wow your guests.
  • BEST SAUSAGE GRAVY. The downfall of many Biscuits and Gravy Casseroles is bland sausage gravy – but not this recipe!  The gravy is bolstered with beef bouillon, herbs, spices and a kick of red pepper flakes to create silky hypnotic comfort food at its finest.
  • NO SOGGY BISCUITS!  Unlike other recipes, this breakfast casserole par-bakes the bottom biscuits so they don’t absorb too much moisture.
  • EASY TO MAKE.  Using shortcut biscuits makes this recipe a cinch to make. While the biscuits are par baking, whip up the sausage gravy, then layer and bake – that’s it!
  • PREP AHEAD FRIENDLY.  Thanks to par-baking the bottom biscuits, this recipe can be assembled except for adding the top biscuits.
  • HEARTY. This recipe is not only scrumptious, but a protein-packed meal to fuel your family throughout the day.
  • FANTASTIC LEFTOVERS.  This breakfast casserole reheats AMAZING for breakfast, lunch or even dinner throughout the week.  
top view of biscuit and gravy casserole showing how cheesy it is
ingredient icon

 Sausage Gravy Casserole ingredients

This Sausage Gravy and Biscuit Casserole is made with easy-to-find pantry staples so you can make it at a moment’s notice!  Let’s take a closer look at what you’ll need (full recipe measurements in the recipe card at the bottom of the post): 

  • Biscuits: Use one 16 oz. container store-bought biscuits with 8 biscuits. I use Pillsbury Grands. You may also use homemade biscuit dough.
  • Eggs: Eggs are whisked with milk and seasonings, then poured over the casserole to seal it together. 2% or whole is preferred.
  • Sausage: Use one pork sausage 16 oz. roll like regular Jimmy Dean sausage. You may also use a turkey sausage with some added butter or oil (needed for the roux).
  • Flour: This is combined with the pork drippings to create the roux which thickens the sausage gravy.
  • Milk: Please use 2% or whole milk in this recipe or reduce the milk by ¼ cup if using low-fat or skim.
  • Spices: The gravy is richly seasoned with garlic powder, onion powder, paprika, dried sage, parsley, and thyme.  If you don’t stock sage, you can skip it.
  • Beef bouillon:  This is the secret ingredient that really makes the gravy come alive. Choose from bouillon powder, bouillon cubes, or better than bouillon. Add the bouillon to the gravy without dissolving it in liquid first.
  • Cheeses: Sharp cheddar is used for its sharp richness, while Monterrey adds buttery, gooey splendor. Use only freshly grated cheeses for their superior flavor and melting ability.
a slice of sausage gravy casserole on a serving spoon garnished with parsley

Biscuit Gravy Casserole substitutions

  • Homemade biscuits: You will need homemade biscuit dough formed into 8 large biscuits. Cut each biscuit into 8 pieces. Use the biscuits in my Biscuits and Gravy recipe – yum!
  • Swap cheeses: Use all cheddar or swap the Monterrey for Pepper Jack. I don’t suggest eliminating the cheddar because its strong flavor is needed to stand up against the rich gravy.
  • Make it gluten-free: Use 2 ½ tablespoons cornstarch instead of flour in the gravy. Dissolve it some of the milk before adding to the gravy. Simmer to thicken. Use store-bought gluten-free biscuits or use gluten-free 1:1 baking flour in homemade biscuits.
  • Use a flavored sausage: Mild, hot, maple, Italian (you’ll have to adjust seasonings if using) or any other kind of pork sausage will work.
  • Chicken or turkey sausage: If using either of these leaner options, you’ll need to add a couple tablespoons of butter or oil to the sausage before adding the flour, otherwise there won’t be enough drippings to create a roux.
  • Make it spicier: For added oomph, add additional crushed red pepper flakes to the sausage gravy, or use hot breakfast sausage. 
  • Adjust the seasonings: Want your sausage gravy to have a stronger sage flavor? Add more dried sage. Want it saltier? Adjust the amount of salt. You can tweak the spices to your liking. 
  • Use fresh herbs: You’ll need 3X the amount of fresh herbs as dried.
up close of a slice of sausage gravy casserole showing how creamy and cheesy it is

How to make Biscuits and Gravy Casserole

This Biscuit and Gravy Casserole is easy to make in just a few steps. Let’s take a closer look (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Par-Bake Biscuits.  Cut each biscuit into 8 pieces. Evenly space HALF of the chopped biscuit dough in the greased pan. Bake for 12 minutes and remove from the oven.  Meanwhile, make the Sausage Gravy.
showing how to make biscuits and gravy casserole by par-baking cut biscuits on the bottom of the pan
  • Step 2: Make Sausage Gravy. Brown the sausage in a large saucepan, braiser or Dutch oven. Sprinkle in the flour and cook for another 3 minutes.
    Stir in the milk and seasonings, then simmer until thickened.
a collage showing how to make biscuit and gravy casserole by browning sausage, adding flour to make a roux, adding milk and spices, then simmering to thicken
showing how to make biscuit and gravy casserole by seasoning sausage gravy to taste
showing how to make biscuits and gravy by whisking eggs, milk and spices together in a measuring cup
  • Step 4: Assemble. Pour egg mixture over the biscuits in the pan, then top with half of both cheeses (½ cup each cheese). Evenly pour 2 ½ cups of the sausage gravy evenly over the egg mixture. Add remaining chopped biscuits evenly over top.
a collage showing how to make biscuits and gravy casserole by adding egg mixture over cut biscuits, followed by cheese, then gravy, then more biscuits
  • Step 5: Bake. Bake, uncovered, at 350 degrees F until eggs have set and biscuits are golden.
showing how to make biscuit and gravy casserole by baking until the eggs are set and the biscuits are golden
  • Step 6: Top with Gravy and Cheese. Remove from the oven and top with remaining sausage gravy and cheeses.
showing how to make biscuit and gravy casserole by topping baked casserole with more sausage gravy and cheese
  • Step 7: Bake. Return to the oven and bake an additional 5-10 minutes to melt the cheeses.
showing how to make biscuits and gravy casserole by baking until the cheese melts

Biscuit and Gravy Casserole tips

Follow these tips for the best breakfast casserole recipe every time!

  • Cut biscuits with scissors. This is the quickest, easiest method (see video).
  • Cook the flour long enough. It’s crucial to cook the flour in the sausage gravy for a full three minutes to eliminate the raw flour taste and create a smoother, silkier gravy – set a timer and don’t shortcut it!
  • Thicken the gravy. The homemade sausage gravy needs to simmer for 5 to 10 minutes to thicken up, so be patient! You want the gravy on the thicker side so it doesn’t make the biscuits soggy.
  • Stir gravy frequently.  The flour has a tendency to stick to the bottom of the pan and can burn, so make sure to scrape the bottom of the pan as you stir often while it simmers.
  • Thin gravy as needed. The second half of gravy, not immediately added to the casserole, will thicken upon standing off heat. When it’s time to use, stir in milk, a couple tablespoons at a time, to thin to thick, pourable consistency.
  • Freshly grated cheese please. Use only freshly grated cheeses as packaged cheeses contain anti-clumping chemicals which inhibits their melting ability.
  • Be flexible with the baking time. There are several variables in this recipe, namely the consistency of the gravy, the material of the baking dish, and the actual oven temperature, so don’t be alarmed if your breakfast casserole isn’t done after 40 minutes. Be patient, and cook on!
  • Test for doneness. The Biscuit and Gravy Casserole is done when the eggs are set and the biscuits are golden, the gravy will still be wet. The most accurate way to check for doneness is with an instant read thermometer. The internal temperature of a breakfast casserole, like any egg-based dish, should reach at least 160°F (71°C).
top view showing how to cut sausage gravy biscuit casserole

WHAT to serve with sausage gravy casserole

This Sausage Gravy Casserole is a meal-in-one – all it needs is fruit!  Just add some orange slices or cantaloupe and call it a day or pair it with any of the following for a more elaborate feast:  

showing how to serve biscuit and gravy casserole by garnishing with parsley

Sausage Gravy Casserole FAQs

What is the secret to good gravy?

The secret to good sausage gravy lies in both the flavor and the creamy consistency. Start by browning the sausage to develop rich, savory notes. As the sausage cooks, the fat renders, creating flavorful drippings that will form the base of the gravy. To create a velvety and smooth texture, whisk in flour and cook for a full three minutes to form a roux. Cooking the flour long enough is crucial to eliminate the raw flour taste and to create a silky consistency. Gradually incorporate milk, stirring continuously to avoid lumps. Season with the right blend of herbs and spices, always seasoning to taste with additional salt and pepper to taste.

Why is my breakfast casserole soggy?

1. Under baking: This is the number 1 reason for a soggy casserole. Bake until the eggs are completely set and the biscuits are golden, at least an internal temperature of 160 degrees F.
2. Spacing biscuits too close together: If biscuits are placed too close together or are packed tightly in the casserole, they may not bake evenly, and the trapped steam can contribute to sogginess. Ensure that the biscuits are spaced apart and not touching.
3. Not par-baking the biscuits: The biscuits on the bottom of the casserole will absorb too much liquid if they are not partially baked before layering with the gravy and egg mixture.

Why is biscuits and gravy a breakfast food?

Biscuits and gravy is considered an economical and filling breakfast option tracing its origins back to the Southern United States. In the South, the leftover meat drippings were used create a flavorful sausage gravy, which was then served over freshly baked biscuits. The dish’s affordability, simplicity, and heartiness made it a convenient and satisfying breakfast choice, and over time, it became deeply ingrained in Southern breakfast culture.

up close of a bite of biscuits and gravy casserole showing how creamy it is

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top view of biscuit and gravy casserole showing how cheesy it is

Biscuits and Gravy Breakfast Casserole

This Biscuits and Gravy Casserole is the make-ahead-friendly, DELICIOUS, one pan version of your favorite hearty breakfast, perfect for holidays or entertaining! It’s made with time saving canned biscuits that are par-baked (no soggy casserole!), plenty of creamy, flavorful sausage gravy, and two cheeses for the ultimate recipe that will have everyone licking their plates. Bonus, it makes fantastic leftovers – my husband and I devoured the whole pan!
Servings: 15 servings/slices
Total Time: 1 hour 15 minutes
Prep Time: 30 minutes
Cook Time: 45 minutes

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Ingredients

SAUSAGE GRAVY

  • 1 pound ground bulk pork sausage roll (like regular Jimmy Dean)
  • 1/3 cup flour
  • 3 1/2 cups milk
  • 1 teaspoon beef bouillon (powder, crushed cube or base)
  • 1 tsp EACH garlic powder, dried parsley
  • 1/2 teaspoon onion powder
  • 1/4 tsp EACH ground sage, salt, pepper
  • pinch dried thyme, red pepper flakes

EGGS

  • 6 eggs
  • 1/2 cup milk
  • 1/2 tsp EACH paprika, ground mustard
  • 1/4 tsp EACH salt, pepper

BISCUITS AND CHEESE:

  • 1 16.3 oz. pkg./8 count biscuit dough (I use Pillsbury Grands)
  • 1 cup freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded Monterrey Jack cheese
  • fresh parsley for garnish (optional)

Instructions

  • Prep: Preheat oven to 350 degrees F. Spray a 9"x13" baking dish with non-stick cooking spray.
  • Par-Bake Biscuits: Cut each biscuit into 8 pieces. Evenly space HALF of the chopped biscuits in the greased pan. Bake for 12 minutes, then remove from the oven. Meanwhile:
  • Egg Mixture: In large bowl or liquid measuring cup, whisk together all of the Egg Mixture ingredients; set aside.
  • Make Sausage Gravy: In a large saucepan or braiser (pictured), cook and crumble the sausage over medium-high heat. Once browned, reduce heat to medium, sprinkle with flour, and cook for 3 minutes while stirring. Reduce heat to low and stir in the milk while stirring constantly. Stir in the beef bouillon and all seasonings.
  • Thicken Gravy: Bring to a simmer, stirring often until it thickens, 5-10 minutes. Taste and season with additional salt (I add ¼ teaspoon), pepper and/or red pepper flakes; set aside.
  • Assemble: Pour Egg Mixture over the par-baked biscuits in the pan, then top with half of both cheeses (½ cup each cheese). Evenly pour 2 ½ cups of the sausage gravy over the egg mixture (reserve rest for later). Add remaining chopped biscuits evenly spaced over top (see photos in post or watch video below).
  • Bake: Bake, uncovered, at 350 degrees F for 40-50 minutes OR until eggs have set and biscuits are golden (there are several variables in this recipe, so be patient and bake more as needed). The most accurate way to check for doneness is with an instant read thermometer. The internal temperature should reach 160°F.
  • Add Remaining Gravy: The gravy will have thickened off heat, so stir in additional milk as needed to thin. Remove the casserole from the oven and top with remaining sausage gravy and cheeses. Return to the oven and bake an additional 5-10 minutes to melt the cheese.
  • Rest: Rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Video

Notes

  • Meal prep:  Prepare the breakfast casserole up to the point of adding the biscuits on top of the casserole. Refrigerate the remaining cut biscuits, cheeses and gravy in separate airtight containers. When ready to make, cover the casserole with foil, and bake for 15 minutes. Uncover, add the top biscuits and continue with the recipe.
  • Storage: Tightly cover Sausage Gravy Casserole and refrigerate for up to 5 days.  For longer storage, tightly double wrap baked casserole in plastic wrap, followed by foil. Freeze for up to months. Thaw at least 24 hours ahead of time before reheating.
  • To reheat: Reheat the entire pan by covering with foil and baking at 350 degrees F for 20 minutes or until heated through or microwave individual servings until warmed through.

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2 Comments

  1. Ekta says

    OOOHH excited to try this.

    I have been having problems logging into my account for several months now and so I can not access ‘favorites’. Am I the only one with this problem?

    • Jen says

      I hope you love it as much as us! I’m sorry to hear you can’t log in. You are the first I’ve heard of this, so I think it’s just your account, sorry! Is there a way to reset?