Biscuits and Gravy Casserole – Easy Cracker Barrel Copycat

A cozy, budget-friendly Southern breakfast bake that honestly takes no brainpower. Cracker Barrel’s Biscuits and Gravy Casserole is layered with store-bought biscuits, sausage, eggs, and cheesy gravy — all baked into one golden, comforting thing. It’s great for weekend brunch, meal prep, or those mornings when you’re just not trying that hard.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 35 mins
• Flavor: buttery, savory, slightly peppery
• Great for: lazy brunches, hangover mornings, easy potlucks

Why I Like This Recipe

Didn’t plan to make anything fancy. Just wanted something warm, easy, and a little greasy in a good way. It’s the kind of thing that makes the kitchen smell like you tried harder than you did. Minimal effort, max comfort. And it reheats way better than you’d think.

Ingredients

• 1 (10 oz) can buttermilk biscuits
• 1 lb breakfast sausage
• 2 cups shredded cheese (any kind you like — I do half cheddar, half Colby Jack)
• 6 large eggs
• ½ cup whole milk
• 1 tsp salt
• 1 tsp black pepper
• 2 cups water
• 1 packet (about 2.75 oz) sausage gravy mix

How To Make Biscuits and Gravy Casserole

1. Prep the pan + biscuits: Grease a 9×13 baking dish — yes, even the corners. Pop open the biscuit can (the jump scare is real), and smush them flat across the bottom. Doesn’t need to be pretty.
2. Cook the sausage: Brown the sausage in a skillet. Break it up into little pieces. Drain off the grease if it feels like too much. Spread the sausage over the biscuit layer.
3. Mix the eggs: Whisk eggs, milk, salt, and pepper together in a bowl. Pour it evenly over the sausage.
4. Cheese layer #1: Sprinkle on about half the cheese. Eyeball it. There’s no wrong way.
5. Make the gravy: Whisk the gravy packet with 2 cups of water. Heat it up in a saucepan until it thickens a bit. Let it cool for a minute so it doesn’t scramble your eggs on contact. Then pour it right over the top.
6. Cheese layer #2: Add the rest of the cheese. If it looks ridiculous, you’re doing it right.
7. Bake it: 350°F for about 35 minutes. Check that the middle isn’t jiggly. Let it sit for 10 minutes before you cut in. Yes, it matters.

Tips for Success

• Don’t skip cooling the gravy — hot gravy can cook the eggs too soon and mess with the texture.
• Room-temp eggs = better mix. Just pull them out early.
• Letting it rest after baking keeps it from turning into a cheesy puddle.
• You can add chopped chives, green onions, or caramelized onions if you’re feeling fancy.
• Spicy sausage adds depth without extra effort.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap slices in foil or plastic, then stash in a zip bag. Freeze up to 1 month. Skip the second cheese layer until reheating if freezing whole.
• Reheat: Microwave works (add a splash of milk before nuking). But oven or air fryer at 300°F brings back the crispy edges.

Frequently Asked Questions

• Can I make this the night before?
  Yep. Assemble everything except the gravy and cheese on top. Add those right before baking.
• Can I use homemade gravy?
  Absolutely. Just let it cool first and use about 2 cups.
• Is it spicy?
  Only if you use spicy sausage. Otherwise, it’s mild and cozy.
• Can I add veggies?
  Sure, but sauté them first so they don’t water it down.
• What cheese works best?
  Cheddar, Colby Jack, pepper jack — go with what melts well and tastes good.

Common Mistakes and How to Dodge Them

• Pouring hot gravy on raw egg: You’ll get weird, scrambled layers. Let the gravy chill for 5 mins before pouring.
• Skipping the rest time: Everything needs to set. If you cut it hot, it’ll fall apart. Like me on Mondays.
• Overloading with cheese: Okay technically not a mistake, but too much cheese on top can block the gravy from sinking in. Balance it out.
• Undercooking the middle: Ovens vary. Jiggle the center before pulling it out. If it wobbles like Jell-O, it needs more time.
• Using cold eggs straight from the fridge: Makes the mix lumpy and weird. Let them sit out a bit while you cook the sausage.

Nutrition Facts (Per Serving)

• Calories: 278 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 165mg
• Sodium: 710mg
• Potassium: 220mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 13g

You Might Also Like:

• Sweet Potato Casserole – Easy Cracker Barrel Copycat
• Chicken Casserole – Easy Cracker Barrel Copycat
• Loaded Hashbrown Casserole – Easy Cracker Barrel Copycat
• Ham and Egg Casserole – Easy Cracker Barrel Copycat