This Easy Biscuits and Gravy Breakfast Casserole is the perfect way to start a slow morning. It combines flaky biscuits, creamy sausage gravy, and eggs all baked together into one warm, comforting dish. The richness of the gravy mixed with tender biscuits and soft scrambled eggs makes it a breakfast everyone loves.
I love making this casserole when I have guests over or just want a cozy meal that feels special but is actually really simple to put together. One of my favorite tricks is to use pre-made biscuits to save time without losing any of the yummy flavors. It’s a dish that feels like a treat, but you don’t have to spend hours in the kitchen to make it.
Serving it straight from the oven with a side of fresh fruit or a hot cup of coffee is how I enjoy this casserole the most. It’s great for a weekend breakfast or brunch, and there’s always enough leftover for the next day. This casserole brings those classic biscuits and gravy flavors into a new form that everyone can dig into without any fuss.
Key Ingredients & Substitutions
Biscuits: Using refrigerated flaky biscuits saves time and still gives you tender, buttery layers. If you prefer homemade, any flaky biscuit dough will work great here. For a gluten-free option, try gluten-free biscuit dough.
Sausage: Breakfast sausage adds lots of flavor and heartiness. I like pork sausage for its richness, but turkey sausage is a lighter swap. Choose spicy or mild based on your taste.
Milk & Flour (for gravy): Whole milk makes the gravy creamy and rich, but you can use 2% or plant-based milk like oat or almond in a pinch. Flour is key to thickening; all-purpose works best. For gluten-free, use a gluten-free flour blend.
Eggs: Eggs help bind the casserole and add protein. Whisk gently so they mix evenly but don’t get too frothy, which can change the texture.
Cheese: Cheddar cheese is optional but adds a nice melty, tangy layer on top. You could try mozzarella or pepper jack for a different twist.
How Do I Get the Gravy Thick and Creamy Without Lumps?
The sausage gravy is the heart of this dish, so getting its texture right is important! The key is to sprinkle the flour evenly over the cooked sausage and stir it well to coat each piece.
- Cook the sausage without rushing, so it browns well and releases flavor.
- Sprinkle the flour gradually and keep stirring continuously to avoid lumps forming.
- Add the milk slowly while stirring, so it blends smoothly with the flour and sausage fat.
- Simmer on medium-low and stir often until thickened; this can take a few minutes.
- If the gravy gets too thick, add a splash more milk to loosen it.
Patience is key here, and stirring constantly makes sure your gravy is silky and lump-free for that creamy biscuit topping.
Equipment You’ll Need
- 9×13-inch baking dish – big enough to fit the biscuits and sausage gravy layers without spilling.
- Large skillet – perfect for cooking sausage and making gravy all in one pan.
- Whisk – helps mix the flour into the sausage fat smoothly for lump-free gravy.
- Mixing bowl – for beating the eggs before adding them to the casserole.
- Spatula or wooden spoon – great for breaking up sausage and stirring the gravy.
Flavor Variations & Add-Ins
- Use spicy Italian sausage instead of breakfast sausage for a bolder, more peppery flavor.
- Mix in sautéed bell peppers or mushrooms for extra veggies and texture.
- Swap cheddar cheese for Monterey Jack or pepper jack for a milder or spicier cheesy touch.
- Add fresh herbs like thyme or sage to the gravy to brighten the dish and add aroma.
Easy Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
For The Casserole:
- 1 can (16 oz) refrigerated flaky biscuits (8 biscuits)
- 1 lb breakfast sausage (pork or turkey)
- 3 cups whole milk
- 1/3 cup all-purpose flour
- Salt and black pepper, to taste
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
- 4 large eggs
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Total time for this casserole is about 45 minutes. It takes around 15 minutes to prep the ingredients and cook the sausage gravy, then about 25-30 minutes baking time in the oven. Let it rest for 5 minutes before serving to make slicing easier.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish so the casserole won’t stick.
2. Arrange the Biscuits:
Open the biscuit can and separate the biscuits. Place them evenly in the bottom of the prepared baking dish.
3. Cook the Sausage and Make Gravy:
In a large skillet over medium heat, cook the sausage. Break it apart with a spatula and cook until browned and no longer pink. Drain excess fat. Sprinkle the flour over the sausage and stir to coat. Cook 1-2 minutes to take away the raw flour taste. Slowly stir in the milk, and bring to a simmer. Stir frequently for 4-5 minutes until gravy thickens. Add salt, pepper, garlic powder, and onion powder to taste.
4. Assemble the Casserole:
Pour half the sausage gravy over the biscuits. In a bowl, gently whisk the eggs, then pour over the gravy and biscuits. Pour the remaining gravy on top. If using, sprinkle shredded cheddar cheese evenly over the casserole.
5. Bake and Serve:
Bake uncovered for 25-30 minutes, until biscuits are golden, eggs are set, and cheese is melted. Let the casserole rest for 5 minutes before cutting. Garnish with chopped parsley and enjoy warm.
Can I Use Frozen Biscuits Instead of Refrigerated Ones?
Yes, you can use frozen biscuits, but be sure to thaw them completely before assembling the casserole for even baking. Thaw overnight in the fridge or leave at room temperature for about 30 minutes.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate overnight. When ready, bake it for an extra 5-10 minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Substitute Milk in the Gravy?
Yes, you can substitute whole milk with 2% milk, half-and-half, or unsweetened plant-based milk like almond or oat milk. Keep in mind this may slightly change the gravy’s creaminess and flavor.
