This Biscuits and Gravy Breakfast Casserole is exactly what a slow Saturday morning was made for. It's the kind of breakfast that fills the whole kitchen with that deep, buttery, comforting aroma before anyone's even poured their coffee.
I first made this on Christmas morning when I needed something I could throw together the night before and just slide into the oven while the kids were opening gifts. One pan, barely any dishes, and every single person at the table went back for seconds.
If you love a good cozy breakfast spread, you might also enjoy our Fluffy Japanese Soufflé Pancakes, Super Quick Avocado Toast with Hard Boiled Egg, Raspberry Chia Pudding, Belgian Waffle, or our easy Turkey Sausage Recipe.
Why You'll Love This Biscuits and Gravy Casserole
This isn't just a good breakfast recipe, it's the kind of dish that becomes a tradition. Here's why it earns a permanent spot in your rotation:
- Make-ahead friendly. Assemble it the night before and bake it fresh in the morning. Perfect for holidays or busy weekends.
- One pan, easy cleanup. Everything goes into a single 9x13 baking dish, so you're not washing five pots before noon.
- Crowd-pleasing every time. Whether it's Christmas morning, a lazy Sunday, or a potluck brunch, biscuits and gravy casserole always disappears fast.
- Fully customizable. Swap the cheese, change up the sausage, toss in peppers or onions. It works with whatever you have on hand.
- Hearty and filling. This is a stick-to-your-ribs breakfast that keeps everyone satisfied well into the afternoon.
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Ingredients You'll Need
Here's everything that goes into this biscuits and gravy casserole, along with a quick note on what each one does:
Biscuits (1 package, 8 count - Pillsbury Grands): These form the base of the casserole. They bake up soft on the inside and soak in all that savory gravy beautifully. Pillsbury Grands work perfectly, but homemade flaky buttermilk biscuits are a great swap too.
Eggs (6 large): They bind the whole casserole together and give it that satisfying, set custard texture throughout.
Peppered Gravy Mix (1 package, 2.3 oz - yields 2 cups): This is the soul of biscuits and gravy. The peppered gravy soaks into every layer, adding rich, creamy flavor in every bite. You can also make homemade peppered gravy with butter, flour, milk, salt, and pepper.
Breakfast Sausage (1 lb, mild): Crumbled and browned, it adds savory, meaty depth. Any flavor works, mild, hot, turkey, or Italian.
Cheddar Cheese (1 cup, shredded): Melts into the layers for that irresistible gooey pull. Colby Jack, Pepper Jack, Swiss, or Monterey Jack all work well too.
Milk (½ cup): Whisked into the eggs to create a smooth, pourable egg mixture that sets evenly while baking.
Salt and Pepper, to taste: Simple seasoning that ties all the flavors together.
See recipe card for quantities.
How to Make This Casserole
Short note: This is one of the most beginner-friendly biscuits and gravy breakfast casseroles you'll ever make. Everything layers in order and the oven does the rest.
Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9x13 baking pan well so nothing sticks.
Cook the sausage: In a cast iron skillet or large skillet over medium heat, cook the sausage until fully browned and no longer pink, breaking it into crumbles as it cooks. Drain the excess grease before using.
Cut and layer the biscuits: Cut each biscuit into 4 pieces and spread them evenly across the bottom of the prepared pan. They don't need to be perfect, just loosely and evenly distributed.
Add the sausage layer: Scatter the cooked sausage evenly over the biscuit pieces so every scoop gets a good mix.
Add the cheese: Sprinkle the shredded cheddar over the sausage layer in an even coat.
Whisk and pour the eggs: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth. Pour this mixture evenly over the cheese.
Make and pour the gravy: Prepare the peppered gravy mix according to package directions, then pour it over the egg layer. It will settle into the casserole as it bakes.
Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, until the eggs are fully set and the biscuits are cooked through. The top should look golden and the edges should be slightly bubbling.
Rest and serve: Remove from the oven and let it sit for 5 minutes before scooping. Serve warm.
Substitutions and Variations
One of the best things about this biscuits and gravy breakfast bake is how flexible it is:
Cheese: Swap cheddar for Colby Jack, Pepper Jack, Swiss, or Monterey Jack for a fun flavor twist.
Biscuits: Use homemade flaky buttermilk biscuits instead of store-bought if you have a little extra time.
Sausage: Turkey sausage, hot pork sausage, Italian sausage, or even crumbled bacon all work wonderfully in place of mild breakfast sausage.
Gravy: Skip the packet and make your own homemade peppered gravy using 3 tablespoons butter, 3 tablespoons flour, 1½ cups milk, salt, and plenty of black pepper. Stir over medium heat until thick and creamy.
Add-ins: Diced onions, bell peppers, jalapeños, or a splash of hot sauce add great extra flavor to the egg layer.
Equipment Needed
Whisk
9x13-inch baking pan
Cast iron skillet
Mixing bowls
Storage Tips
Refrigerator: Store leftover biscuits and gravy casserole in an airtight container for up to 4 days. Reheat individual portions in the microwave in 30-second increments until warmed through.
Freezer: Once fully cooked and cooled, this casserole freezes well for up to 3 months. Wrap tightly, then thaw overnight in the fridge before reheating.
Expert Tips for the Best Results
Use freshly shredded cheese if you have time. It melts more smoothly than pre-shredded.
Don't skip greasing the pan. The biscuits will stick without it, and you'll lose those delicious bottom pieces.
Drain the sausage well. Too much grease in the pan makes the casserole heavy and greasy instead of rich and creamy.
Let it rest before cutting. Even 5 minutes of rest time helps the layers set so your slices hold together nicely.
Check doneness at 35 minutes. Ovens vary, so start checking early. The eggs should be fully set and the biscuits should look cooked through, not doughy.
FAQ
What is in the gravy for biscuits and gravy?
Traditional biscuits and gravy gravy is a simple white pepper gravy made from butter, flour, milk, crumbled sausage, salt, and plenty of black pepper. In this casserole recipe, a peppered gravy packet is used for convenience, but a quick homemade version with those same ingredients works just as well. The pepper is what gives biscuits and gravy its signature kick.
What makes the best biscuits and gravy?
The best biscuits and gravy comes down to two things, good biscuits and flavorful gravy. Flaky, buttery biscuits that can soak up thick, well-seasoned pepper gravy without falling apart make all the difference. In this casserole, the biscuit pieces bake right into the gravy, soaking up all that richness and turning perfectly tender. Quality sausage with good seasoning takes it over the top
Does England have biscuits and gravy?
Not quite! In the UK, "biscuits" are what Americans call cookies, and British gravy is a savory brown meat-based sauce, very different from the creamy white pepper gravy in American biscuits and gravy. This dish is uniquely American, especially popular in Southern and Midwestern home cooking. It's one of those classic American comfort foods that doesn't really have a true equivalent elsewhere.
Are biscuits and gravy healthy?
Biscuits and gravy is a hearty, indulgent dish rather than a low-calorie option. One serving of this casserole comes in at around 576 calories with 20 grams of protein and 38 grams of fat. It's rich and filling, which makes it great for a special occasion breakfast or a weekend treat. If you'd like to lighten it up a bit, try using turkey sausage, reduced-fat cheese, and low-fat milk without sacrificing too much flavor.
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Southern Style Biscuit and Gravy Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
- Cook the sausage in a skillet over medium heat until fully browned, then drain excess fat.
- Cut each biscuit into four pieces and layer them evenly in the prepared pan.
- Spread the cooked sausage over the biscuit pieces.
- Sprinkle shredded cheese across the top of the sausage layer.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture evenly over the cheese and sausage.
- Prepare the gravy according to package directions (or homemade) and pour it evenly over the casserole.
- Bake the casserole in the preheated oven for 35-40 minutes, or until the eggs are fully set and biscuits are cooked through.
- Remove from the oven and let it cool slightly before serving.
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