Biscuits and Gravy Casserole Recipe

This Biscuits and Gravy Casserole Recipe is a hearty and cheesy recipe, which features fluffy buttermilk biscuits and savory sausage gravy. It’s the ultimate all-in-one breakfast, ready in about 50 minutes.

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Biscuits and Gravy Casserole Recipe Ingredients

The Base

• 1 (10 oz) can buttermilk biscuits (refrigerated tube style)
• 1 lb breakfast sausage (mild or hot)
• 2 cups shredded cheese (Cheddar, Colby Jack, or a mix), divided

The Egg Layer

• 6 large eggs
• ½ cup whole milk
• 1 tsp salt
• 1 tsp black pepper

The Gravy

• 1 packet (about 2.75 oz) country sausage gravy mix
• 2 cups water (or milk for richer gravy)

How To Make Biscuits and Gravy Casserole Recipe

1. Prep the pan and biscuits: Preheat your oven to 350°F (175°C). Generously grease a 9×13 baking dish—ensure you get the corners so the egg doesn’t stick. Pop open the can of biscuits. Smush/press the biscuits flat across the bottom of the dish to create a crust-like base. It doesn’t need to be perfect; gaps will be filled by the eggs.
2. Cook the sausage: In a large skillet over medium-high heat, brown the breakfast sausage. Break it up into small crumbles with a spatula as it cooks. Once browned and cooked through, drain off the excess grease if there is a lot. Spread the cooked sausage evenly over the flattened biscuit layer.
3. Mix the eggs: In a medium bowl, whisk together the 6 eggs, ½ cup milk, salt, and black pepper until frothy and well combined. Pour this mixture slowly and evenly over the sausage layer.
4. Cheese layer #1: Sprinkle about half (1 cup) of the shredded cheese over the eggs.
5. Make the gravy: In a small saucepan, whisk the gravy packet with the 2 cups of water (or milk). Heat over medium heat, whisking constantly, until it bubbles and thickens. Let it cool for just a minute or two—this prevents it from scrambling the raw eggs on contact. Pour the gravy evenly over the cheese layer.
6. Cheese layer #2: Top the gravy with the remaining cup of shredded cheese. It might look like a lot, but it melts into a delicious crust.
7. Bake: Bake uncovered at 350°F for about 35 minutes. You are looking for the biscuits to be puffed and the center to be set (not jiggly liquid).
8. Rest: Remove from the oven and let it sit for 10 minutes. This resting time sets the layers so you can cut clean squares instead of serving a soupy mess.

Recipe Tips

• Biscuit Hack: While pressing them flat works great for a crust, you can also cut each biscuit into quarters and scatter them for a “bubble up” style casserole where the biscuits float throughout the dish.
• Gravy Quality: While the packet is easy, homemade gravy takes just 5 minutes. If you prefer scratch-made, reserve the sausage grease, whisk in 1/3 cup flour, cook for 1 minute, and whisk in 3 cups of milk.
• Spicing it up: Use “Hot” sausage or add a pinch of cayenne pepper to the egg mixture if you like a little kick in the morning.
• Cheese Blocks: As always, grating your own cheese from a block results in a smoother melt than pre-bagged cheese, which can sometimes get oily.
• Doneness Check: Because of the gravy, the top won’t look dry like a cake. Insert a knife into the center; if it comes out wet with raw egg, it needs 5 more minutes. If it’s just gravy, it’s done.

What To Serve With Biscuits and Gravy Casserole Recipe

This is a heavy, carb-loaded meal, so lighter sides are best.

• Fruit Salad: Fresh melon, berries, and grapes.
• Hot Coffee: Essential for cutting the richness.
• Tomatoes: Sliced tomatoes with salt and pepper.
• Yogurt: A light yogurt parfait on the side.

How To Store Biscuits and Gravy Casserole Recipe

• Refrigerate: Store leftovers in an airtight container or covered tightly with foil in the refrigerator for up to 3 days.
• Reheat: Reheat individual squares in the microwave for 1-2 minutes. The biscuits will soften slightly but the flavor remains excellent.
• Freeze: You can freeze baked portions. Wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Biscuits and Gravy Casserole Recipe Nutrition Facts

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 185mg
• Sodium: 1150mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugar: 3g
• Protein: 20g

Nutrition information is estimated per serving (based on 8 servings).

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