Biscuits and Gravy Breakfast Casserole – Hearty, Southern Comfort in Every Bite
If you love a warm, satisfying Southern-style breakfast, this Biscuits and Gravy Breakfast Casserole is the kind of dish that feels like a hug on a plate. It takes everything you love about classic biscuits and sausage gravy — buttery biscuits, rich savory sausage, and creamy peppered gravy — and layers them into a baked, bubbly casserole that’s perfect for feeding a crowd.
Whether you’re hosting brunch, prepping for a busy holiday morning, or just want something comforting to enjoy with your morning coffee, this casserole is a no-fuss, one-dish wonder. It’s hearty, flavorful, and surprisingly easy to throw together — especially if you use shortcut ingredients like canned biscuits and pre-cooked sausage.
In this post, you’ll learn how to make this easy breakfast casserole from scratch (with or without shortcuts), plus tips for make-ahead prep, freezing, reheating, and customizing it with eggs, cheese, and veggies.
Why You’ll Love This Biscuits and Gravy Casserole
- Classic comfort food with a twist
- Perfect for holidays, weekends, or potlucks
- Easy to scale up for large groups
- Make-ahead and freezer friendly
- Customizable with eggs, cheese, or veggies
- One pan, no layering stress, and minimal cleanup
Ingredients You’ll Need
This recipe is simple and flexible — use what you have or choose from the variations below.
For the Base:
- 1 can (16 oz) refrigerated biscuits (or 8 homemade or frozen biscuits)
- 1 lb breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
Optional Add-ins:
- 4 large eggs, whisked
- 1 cup shredded cheddar cheese
- 1/2 cup sautéed onions or peppers
- Chopped parsley or green onions for garnish
Best Biscuits for This Recipe
For ease and speed, refrigerated canned biscuits work great. However, if you prefer from-scratch or frozen biscuits, they’ll work just as well. Just make sure they’re partially baked before layering, so they don’t get soggy in the casserole.
Options include:
- Buttermilk biscuits (store-bought or homemade)
- Frozen biscuits, thawed and halved
- Drop biscuits for a rustic look
- Biscuit mix like Bisquick (follow package for preparation)
How to Make Biscuits and Gravy Breakfast Casserole
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or nonstick spray. Set aside.
Step 2: Cook the Sausage
In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small crumbles with a spatula. Don’t drain all the fat — you’ll need some to make the gravy.
If your sausage is very lean, add 1–2 tablespoons of butter to help the roux along.
Step 3: Make the Gravy
Sprinkle the flour directly over the cooked sausage in the skillet. Stir and cook for 1–2 minutes to coat the meat and eliminate the raw flour taste.
Slowly pour in the milk while stirring constantly to create a smooth gravy. Bring to a simmer, and continue stirring for 3–5 minutes until the gravy thickens.
Season with garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning if needed.
Remove from heat and set aside.
Step 4: Prepare the Biscuits
Cut each biscuit into quarters and layer them evenly in the greased baking dish.
Tip: For extra biscuit texture, lightly bake or par-bake the pieces for 5–7 minutes before adding the gravy.
Step 5: Assemble the Casserole
Pour the sausage gravy evenly over the biscuit pieces in the dish, making sure all the biscuits are covered. If you’re using cheese or vegetables, sprinkle them in between layers.
Optional: For an egg version, whisk 4 eggs with 1/4 cup milk and pour gently over the top before adding the final layer of gravy.
Step 6: Bake
Bake uncovered for 30–35 minutes, or until the biscuits are golden, the center is set, and the top is bubbling. If needed, cover loosely with foil in the last 10 minutes to prevent over-browning.
Let cool for 5–10 minutes before slicing and serving.
Optional Toppings & Garnishes
This dish is rich and hearty on its own, but a few simple toppings can elevate it:
- Chopped green onions or fresh parsley
- Extra shredded cheese on top
- A dash of hot sauce
- Cracked black pepper
- A spoonful of scrambled eggs on the side
Make-Ahead Tips
This casserole is perfect for prepping the night before. Just follow these steps:
Option 1: Assemble and Chill
- Assemble the full casserole (including gravy and toppings)
- Cover tightly with foil or plastic wrap
- Refrigerate overnight (up to 12 hours)
- Bake as directed in the morning (add 5–10 minutes if baking from cold)
Option 2: Bake and Reheat
- Fully bake the casserole
- Let cool and refrigerate
- Reheat individual portions or the whole dish in the oven at 350°F
Freezing Instructions
This dish freezes beautifully either before or after baking.
To Freeze Before Baking:
- Assemble the casserole in a foil-lined pan
- Wrap tightly and freeze for up to 2 months
- Thaw overnight in the fridge before baking
To Freeze After Baking:
- Cool completely, then cut into individual servings
- Wrap in plastic and foil, or use airtight containers
- Reheat in microwave or oven until warmed through
Recipe Variations
With Eggs
Add scrambled or whisked eggs to the mix for extra protein and a breakfast sandwich vibe.
Cheesy Version
Sprinkle shredded cheddar, pepper jack, or Colby Jack cheese over the biscuits before adding the gravy.
Veggie Boost
Add sautéed bell peppers, mushrooms, or spinach for color and nutrition.
Spicy Kick
Use spicy sausage, hot sauce, or crushed red pepper for heat.
Gravy Alternatives
Swap sausage gravy for country-style bacon gravy or even a mushroom gravy for a vegetarian twist.
Serving Suggestions
Pair this casserole with light, fresh sides for balance:
- Fresh fruit or fruit salad
- Yogurt parfaits
- Orange juice or coffee
- Side salad with vinaigrette
- Scrambled eggs or hash browns
Frequently Asked Questions
Can I use pre-made sausage gravy?
Yes. If you’re in a pinch, canned or refrigerated gravy works fine — just make sure to warm it before pouring it over the biscuits.
Can I make this vegetarian?
Yes. Use plant-based sausage and make the gravy with butter and vegetable broth or plant-based milk.
What if I don’t have canned biscuits?
You can make homemade biscuits or use thawed frozen biscuits. Even cubed sandwich bread or croissants can work in a pinch, though the texture will be different.
Will the bottom be soggy?
If you bake it uncovered and let it cool slightly before cutting, the bottom sets up nicely. Par-baking the biscuits before layering helps too.
How long does this keep?
Stored in an airtight container, leftovers will last up to 4 days in the fridge or 2 months in the freezer.
Can I double the recipe?
Absolutely. Just use a larger casserole dish or two pans and adjust the baking time by 5–10 minutes if needed.
Final Thoughts
Biscuits and Gravy Breakfast Casserole brings everything you love about Southern breakfasts into one easy-to-make dish. It’s comforting, satisfying, and perfect for lazy weekends, holiday mornings, or feeding a hungry group. With layers of fluffy biscuits, savory sausage, rich gravy, and the option to customize it however you like, this casserole is sure to become a new favorite in your kitchen.
It’s the kind of breakfast that feels indulgent but is made from simple ingredients — and it’s just as good reheated the next day, making it a win for both flavor and practicality.