Biscuits and Gravy Casserole
I’ll be the first to admit that this Biscuit and Gravy Casserole is far from “pretty“, but it sure does taste amazing! Creamy country gravy with smoky sausage, eggs, cheese, and biscuits, of course, all made in a 9×13 casserole dish. This Biscuits and Gravy Casserole is THE ultimate family-friendly breakfast casserole, especially if you’re from the South! Plus, if your family is a fan of breakfast for dinner, then this biscuit and gravy casserole is great for that!
I’m all about casseroles in general because they’re great for leftovers and super easy to make, but this biscuit and gravy casserole? It’s so good, it’s a staple at my house. It’s really hearty and tasty (who doesn’t like eggs, cheese, and sausage?), and my kiddos will gobble it up any time of the day. Picky-eater approved, y’all!
Biscuits and Gravy Casserole Overview
Cuisine Inspiration: American
Number of Ingredients: 6 (excluding salt, pepper, and water)
Feeds: A family of 7+
Total Cook Time: 1 hour
Primary Cooking Method: Baking
Dietary Info: Contains meat, dairy, and gluten
Key Flavor: Cheesy and savory!
Skill Level: Beginner
Ingredients to make Biscuits and Gravy Casserole
- Biscuits: I stick with Pillsbury biscuit dough, but any preferred brand (or homemade dough!) will do just fine.
- Pork Sausage: Adds all the savory goodness. If pork isn’t your thing, you can swap it for turkey sausage.
- Cheese: You’ll want a cheese that melts well and turns golden brown in the oven. Colby or cheddar are my go-tos for that perfect cheesy layer.
- Eggs: Help bind all the components together, which is crucial for that perfect casserole texture.
- Milk: This mixes with the eggs to create a creamy, rich base.
- Salt and Black Pepper: To enhance all the flavors in the casserole.
- Country Gravy Mix and Water: For that rich, creamy gravy that you’ll drizzle all over the casserole. If you’re up for it, you could make your own gravy from scratch, but the packet mix really speeds things up.
How to make Biscuits and Gravy Casserole
Step 1: cook the sausage, Make the egg mixture, and prep the gravy
- In a skillet, cook the sausage until fully browned, then drain any fat.
- Add eggs, milk, salt, and pepper to a bowl.
- Whisk together.
- Stir the gravy mix with water in a saucepan.
- Heat over medium/high heat until it boils and thickens. Stir continuously to avoid burning.
Step 2: Assemble the casserole
- Flatten the biscuits and lay them in the baking dish, forming a single layer.
- Evenly distribute the cooked sausage over the biscuits.
- Take one cup of the shredded cheese and sprinkle over the sausage layer.
- Pour the egg mixture over the shredded cheese.
- Drizzle the prepared gravy over the casserole, ensuring it reaches the corners.
- Top with the remaining cup of cheese.
Step 3: bake the casserole
- Bake for 30 to 40 minutes, until the casserole is bubbly and the cheese turns golden brown. Remove from the oven and let it rest for 5 to 10 minutes before serving, and enjoy!
How To Make An Overnight Biscuits & Gravy Casserole
You can prep and make ahead this entire biscuit and Gravy Casserole! It is a perfect way to simplify your morning routine and great for holidays when you want a quick breakfast casserole in the oven. Here’s how to prepare the casserole the night before, so all you need to do is bake it the next day!
Preparation for Overnight Biscuits and Gravy Casserole
- Assemble the Base:
- Start by spraying your 13×9 baking dish with cooking spray.
- Take the 10 oz can of refrigerated biscuits, flatten them slightly with your hands or a rolling pin, and arrange them in a single layer at the bottom of the dish.
- Cook the Sausage:
- In a skillet over medium heat, cook 1 pound of ground breakfast sausage (pork or turkey) until it’s fully browned. Be sure to crumble the sausage as it cooks for even distribution later. Once cooked, drain any excess fat from the pan.
- Evenly spread the cooked sausage over the biscuit layer in the baking dish.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together 6 large eggs, 1/2 cup of whole milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
- Gently pour this egg mixture over the sausage layer in the baking dish.
- Sprinkle 1 cup of shredded cheese (use a mix like cheddar or mozzarella for extra flavor) over the egg mixture.
- Make the Gravy:
- Combine 1 packet of sausage gravy mix with 2 cups of water in a saucepan. Place over medium/high heat and bring to a boil, stirring continuously. Once the gravy thickens, remove it from heat.
- Cool and drizzle the gravy evenly over the casserole, making sure to cover as much surface as possible.
- Add the Final Cheese Layer:
- Top the casserole with the remaining 1 cup of shredded cheese. This will create a deliciously golden top once baked.
- Cover and Refrigerate:
- Cover the assembled casserole tightly with plastic wrap or aluminum foil and refrigerate overnight. This not only saves you preparation time in the morning but also allows the flavors to meld together beautifully, enhancing the overall taste of the casserole.
Baking the Next Day
- Preheat your oven to 350°F (175°C).
- Remove the casserole from the refrigerator while the oven is preheating.
- Bake the casserole, still covered, for about 20 minutes. Then, remove the cover and continue to bake for an additional 20-25 minutes, or until the top is bubbly and golden brown and the casserole is set.
- Let it rest for 5 to 10 minutes after baking. This rest period helps everything set up nicely and makes serving easier.
Popular substitutions & additions
- Add Bacon: Sprinkle in some cooked, crumbled bacon along with or even instead of the sausage. It adds a nice crunch and a smoky flavor that bacon lovers (here!) won’t be able to resist.
- Flavored Sausage: Swap out the regular pork sausage for maple or hot-flavored sausage. It can give your biscuits and gravy breakfast casserole either a sweet edge or a spicy kick!
- Different Cheese: Cheddar and Colby are great, but how about some pepper jack for heat, or Swiss for a milder taste? Each cheese melts differently and adds its own unique flavor.
- Make It Spicy: If you’re all about the heat, throw in some diced jalapeños or a dash of cayenne pepper into the egg mixture. It’ll warm up your morning in no time! For those who like it extra hot, you could also drizzle the top with hot sauce right before serving.
Tips for making the best biscuits and gravy breakfast casserole
- Watch the Browning: If you notice the top of your casserole getting a bit too brown before the inside is fully cooked, just loosely cover the dish with aluminum foil. This will protect the top from getting overly crispy while the rest finishes cooking.
- Prep Ahead: For a smoother morning, you can cook the sausage and make the gravy the night before. Store them in the fridge overnight, assemble the layers the next morning, and bake.
- Stir That Gravy: When cooking the gravy for your sausage biscuits and gravy casserole, keep that whisk moving! That way you’ll prevent lumps and burning.
- Go for Freshly Shredded Cheese: Instead of pre-shredded cheese, shred your own from a block. Freshly shredded cheese not only melts better but also avoids the added starches found in pre-shredded varieties, which can affect the texture and flavor.
How to store & reheat Biscuits and Gravy Casserole
After letting your biscuits and gravy casserole cool to room temp, cover the dish tightly with plastic wrap or aluminum foil and store it in the fridge.
To reheat, you have a couple of options. You can pop it in the oven at 350°F until it’s heated through—this usually takes about 20 minutes. Or, if you’re in a rush, you can microwave individual servings for a minute or two.
How long will Biscuits and Gravy Casserole last in the fridge?
Your casserole will stay good in the fridge for about 3 to 4 days.
Can I freeze sausage biscuits and gravy casserole?
Yes, you can freeze this casserole! Wrap it tightly with both plastic wrap and aluminum foil, or store it in a freezer-safe container. It’ll keep for about 2 months. Thaw it in the fridge overnight when you’re ready to dig in again, then reheat it using one of the methods above to get that freshly-baked taste.
What to serve with Biscuits and Gravy Casserole
- Fresh Fruit Salad: This is a light, refreshing option—and what kid doesn’t love fruit?! Choose a mix of berries, melons, and citrus for a colorful, healthy addition.
- Hashbrowns: I mean, if you feel like you want to just pop a hashbrown casserole in the oven next to the biscuits and gravy for a true hands-off breakfast. I am with you!
- Tomato Slices: Sliced tomatoes with just a little salt and pepper are amazing with this. The acid helps cut through the richness.
- Fried Apples: Slightly sweet and cinnamony, fried apples are a Southern classic that adds a sweet component, making them a great option to serve along your biscuit and gravy casserole breakfast or brunch side.
- Pickled Beets: I can’t remember a time that I did not serve picked beets with biscuits and gravy, no matter the kind. I prefer a more sour pickle than a sweet one, but either is so good!
Frequently asked questions
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole the night before, cover it, and refrigerate. Just remember to add a few extra minutes to your baking time since you’ll be starting from cold.
How can I make sure the biscuits don’t get soggy?
Make sure you drain well the fat out of the sausage after cooking, and don’t go overboard with the gravy. Just enough to cover adds flavor without drenching the biscuits.
Can I add vegetables to this casserole?
Definitely! Adding veggies can make this dish more nutritious and colorful. Try layering in some sautéed bell peppers, onions, or spinach.
And there you have it – a foolproof guide to making one of my favs – Biscuits and Gravy Casserole! Whether you’re serving it up for a lazy weekend breakfast or as a comforting dinner, this dish is all about bringing smiles and full bellies.
More easy Breakfast recipes:
- Denver Omelette
- Copycat Cracker Barrel Pancakes
- Hashbrown Casserole (Copycat Cracker Barrel Recipe)
- Egg And Potato Breakfast Casserole
I want to hear from you! If you try this easy Biscuits & Gravy Casserole recipe or any other of my easy recipes for big families on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Biscuits And Gravy Casserole
Ingredients
- 10 oz can refrigerated biscuits
- 1 pound ground breakfast sausage pork or turkey
- 2 cups shredded cheese split into two portions
- 6 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- 1 packet sausage gravy mix
Instructions
- Preheat your oven to 350°F. Spray a 13×9 baking dish with cooking spray.
- Flatten the biscuits and lay them in the baking dish, forming a single layer.
- In a skillet, cook the sausage until fully browned, then drain any fat.
- Evenly distribute the cooked sausage over the biscuits.
- Beat the eggs, milk, salt, and pepper together in a bowl, then pour this over the sausage layer.
- Take one cup of the shredded cheese and sprinkle over the egg mixture.
- Stir the gravy mix with water in a saucepan, and heat over medium/high heat until it boils and thickens. Stir continuously to avoid burning.
- Drizzle the prepared gravy over the casserole, ensuring it reaches the corners.
- Top with the remaining cup of cheese.
- Bake for 30 to 40 minutes, until the casserole is bubbly and the cheese turns golden brown.
- Remove from the oven and let it rest for 5 to 10 minutes before serving, and enjoy!
Notes
- Watch the Browning: If you notice the top of your casserole getting a bit too brown before the inside is fully cooked, just loosely cover the dish with aluminum foil. This will protect the top from getting overly crispy while the rest finishes cooking.
- Prep Ahead: For a smoother morning, you can cook the sausage and make the gravy the night before. Store them in the fridge overnight, assemble the layers the next morning, and bake.
- Stir That Gravy: When cooking the gravy for your sausage biscuits and gravy casserole, keep that whisk moving! That way you’ll prevent lumps and burning.
- Go for Freshly Shredded Cheese: Instead of pre-shredded cheese, shred your own from a block. Freshly shredded cheese not only melts better but also avoids the added starches found in pre-shredded varieties, which can affect the texture and flavor.
Preparation for Overnight Biscuits and Gravy Casserole
- Assemble the Base:
- Start by spraying your 13×9 baking dish with cooking spray.
- Take the 10 oz can of refrigerated biscuits, flatten them slightly with your hands or a rolling pin, and arrange them in a single layer at the bottom of the dish.
- Cook the Sausage:
- In a skillet over medium heat, cook 1 pound of ground breakfast sausage (pork or turkey) until it’s fully browned. Be sure to crumble the sausage as it cooks for even distribution later. Once cooked, drain any excess fat from the pan.
- Evenly spread the cooked sausage over the biscuit layer in the baking dish.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together 6 large eggs, 1/2 cup of whole milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
- Gently pour this egg mixture over the sausage layer in the baking dish.
- Sprinkle 1 cup of shredded cheese (use a mix like cheddar or mozzarella for extra flavor) over the egg mixture.
- Make the Gravy:
- Combine 1 packet of sausage gravy mix with 2 cups of water in a saucepan. Place over medium/high heat and bring to a boil, stirring continuously. Once the gravy thickens, remove it from heat.
- Cool and drizzle the gravy evenly over the casserole, making sure to cover as much surface as possible.
- Add the Final Cheese Layer:
- Top the casserole with the remaining 1 cup of shredded cheese. This will create a deliciously golden top once baked.
- Cover and Refrigerate:
- Cover the assembled casserole tightly with plastic wrap or aluminum foil and refrigerate overnight. This not only saves you preparation time in the morning but also allows the flavors to meld together beautifully, enhancing the overall taste of the casserole.
Baking the Next Day
- Preheat your oven to 350°F (175°C).
- Remove the casserole from the refrigerator while the oven is preheating.
- Bake the casserole, still covered, for about 20 minutes. Then, remove the cover and continue to bake for an additional 20-25 minutes, or until the top is bubbly and golden brown and the casserole is set.
- Let it rest for 5 to 10 minutes after baking. This rest period helps everything set up nicely and makes serving easier.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
