Biscuits and gravy casserole is the ultimate comfort food!
It’s packed with savory sausage, creamy gravy, eggs, cheese, and fluffy biscuits. The first time I made this casserole, I felt like I was back in my grandma’s kitchen.
The best part? You can assemble it the night before and put it in the fridge. So all you have to do is pop it in the oven and let the magic happen.
Trust me, this biscuits and gravy casserole is a game-changer.
Why You’ll Love This Biscuits and Gravy Casserole
Crave-Worthy Comfort Food: It combines the classic flavors of biscuits and gravy into one satisfying dish. It’s perfect for cozy weekend mornings.
Easy Prep: Assemble the casserole the night before, refrigerate, and bake it in the morning. It’s totally stress-free!
Freezer-Friendly: Bake an extra casserole to freeze for later. That way, you always have a delicious meal on hand.
Leftovers Galore: Enjoy delicious leftovers for days (if there are any)! This casserole reheats beautifully.
Ingredients
This casserole comes together with a list of simple ingredients:
- Pork Breakfast Sausage: The savory star of the show. Choose a high-quality, flavorful sausage.
- All-Purpose Flour: It transforms the sausage drippings into a luscious gravy.
- Whole Milk: It adds richness and creaminess to the gravy. Whole milk is best, but 2% can work in a pinch.
- Refrigerated Biscuit Dough: I use Pillsbury Grands. There’s no need to make them from scratch!
- Large Eggs: The binding ingredient that holds everything together.
- Milk: A splash of milk helps create a light, custardy texture in the egg mixture.
- Shredded Cheddar Cheese: A melty, gooey addition to take the casserole to the next level.
- Seasonings: Throw in salt, black pepper, paprika, and garlic powder for flavor.
How to Make Biscuits and Gravy Casserole
With just a few easy steps, you can have this casserole prepped and ready.
1. PREP: Set the oven to 350°F and grease a 9×13-inch baking dish.
2. GRAVY: Cook the sausage in a skillet, breaking it apart. Remove the meat when browned, then cook the flour in the fat. Whisk in the milk, salt, and pepper, and cook until thick. Stir the sausage back into the skillet to coat, then remove about 1/2 cup for serving.
3. EGGS: Whisk eggs, 1/2 cup milk, 1/2 cup cheese, salt, paprika, garlic powder, and black pepper.
4. CASSEROLE: Spread half of the gravy in the baking dish. Cut the biscuits into quarters and spread half over the gravy. Sprinkle half of the cheese on top. Pour the egg mix over the biscuits, then repeat the layers – gravy, biscuits, and cheese.
5. BAKE: Bake uncovered for 35-45 minutes until set and golden brown. Let stand for 10 minutes.
6. SERVE: Heat the remaining gravy and serve the casserole hot. Enjoy.
Tips for the Best Biscuits and Gravy Casserole
Follow these easy tips for the very best casserole:
- Par-bake the biscuits. Cut the biscuits into pieces then par-bake half of them in the casserole dish for 12 minutes on their own. This will keep the middle layer from getting soggy. Layer as instructed, with the unbaked biscuits on top. They’ll bake perfectly in the oven.
- Give ‘em space. Space out the biscuits and don’t let them touch for even cooking.
- Quality is key. Use a high-quality, flavorful breakfast sausage for the best results in the gravy.
- Make a skinnier gravy. If the gravy becomes too thick, stir in additional milk as needed.
- Give it a rest. After baking, let the casserole rest for 10 minutes before serving. This will allow the flavors to meld and the gravy to thicken.
- DIY breakfast sausage. Mix 1 pound plain pork sausage with 1.5 teaspoon ground sage, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon oregano, 1/2 teaspoon onion powder.
How to Store
Leftover biscuit casserole is wonderful for next-day lunches and beyond. Here’s how to store it:
To Store: Tightly cover the cooled casserole and store in the refrigerator for up to 3-5 days. Keep in an air-tight container to maintain freshness.
To Freeze: Wrap the cooled casserole tightly with plastic wrap and foil. Or transfer to an air-tight container. Freeze for up to 2-3 months, then thaw overnight in the refrigerator before reheating.
To Reheat: Cover the casserole dish with foil and reheat in a 325°F oven for about 20-30 minutes, until heated through. Individual portions can be reheated in the microwave in 30-second intervals.
More Hearty Casseroles To Try
Easter Breakfast Casserole
Chicken Stuffing Casserole
Chicken Bacon Ranch Casserole
Chili Dog Casserole
Biscuits and Gravy Casserole
10
servings20
minutes1
598
kcalBiscuits and gravy casserole is the ultimate comfort food! It’s loaded with eggs, sausage, gravy, cheese, biscuits, and tons of goodness!
Ingredients
- For the Gravy
1 lb bulk pork breakfast sausage
1/3 cup all-purpose flour
3-4 cups whole milk
1/2 tsp salt
1/2 tsp black pepper
- For the Casserole
1 (8 count) can refrigerated biscuit dough (such as Pillsbury Grands)
6 large eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp black pepper
1 1/2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Make the Gravy: In a large skillet, cook the sausage over medium heat, breaking it apart with a wooden spoon. When browned, remove the meat from the pan with a slotted spoon.
- Sprinkle the flour over the remaining beef fat and stir for 1-2 minutes (add 1 tablespoon of butter if needed). Slowly whisk in 3 cups of milk, followed by the salt and pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add more milk, if needed, then stir the sausage into the gravy until well coated. Reserve 1/2 cup for serving.
- Make the Casserole: Spread half of the gravy in the baking dish. Cut each biscuit into 1/2-1 inch pieces and spread half evenly over the gravy. Sprinkle half of the cheese over the top.
- In a bowl, whisk the eggs, 1/2 cup milk, 1/2 cup cheese, salt, paprika, garlic powder and black pepper. Pour the egg mixture over the biscuits in the dish.
- Dollop/spread the remaining gravy over the egg mixture. Top with the rest of the biscuits and finish with the remaining 1 cup of cheese.
- Bake uncovered for 35-45 minutes, until the eggs are set, the biscuits are cooked, and the top is golden brown. Let stand for 10 minutes.
- While the casserole cools, heat the remaining gravy, stirring well. Serve the casserole with extra gravy on top and garnish with chopped parsley if desired. Enjoy!
Notes
- Use a high-quality, flavorful breakfast sausage for the best results.
- Freshly shred the cheddar cheese for optimal melting and flavor.
- The casserole can be assembled the night before, then covered and refrigerated. Add an extra 10-15 minutes of baking time.
- Leftover casserole reheats well in the microwave.
I’m going to make this for myself and one for a couple. Would one batch as stated in the 9×12 pan amounts be sufficient quantity to split between two 8×8 pans? Or would I need to fix 1.5 batches to make the equivalent amount in each 8×8? Thank you!
Hi there!
You should be able to use two 8×8 pans without needing to adjust the recipe.
But since they will have more crust, I suggest checking on them about 10 minutes earlier.
The casseroles are done when the eggs are set, the biscuits are cooked through, and the top is golden brown.
Hope this helps!
Thank you so much!
I probably overlooked it, but how much sage, etc. is needed to spice bulk plain pork sausage?
In the 8×8 I’ll be giving to friends, I’m sure they won’t make it until the next days breakfast. How far ahead can I make it, and how long can it be refrigerated? I’ll be going around 11am…can I make it the day before, or best to make it that morning?
I really appreciate your help! can’t wait to make it very soon.
Hi there!
Here’s the recipe I use for plain ground pork or plain pork sausage:
Mix 1 pound plain pork sausage with 1.5 teaspoon ground sage, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon oregano, 1/2 teaspoon onion powder.
As far as making it ahead, I usually prep it the afternoon/evening before and cook it in the morning. One day is the most I would do.
Before baking, pull it out of the fridge for 20-30 minutes to let the dish warm up slightly.
Any longer than 1 day, and I’d suggest baking then freezing it
Hi! When you say it can be made the night before…how far ahead can it actually be made? Can I cook it around noon and deliver it in the afternoon for the recipient to bake the next morning? Or does it need to be baked within 8 hours of making? Thanks for any additional details for making for someone else to bake.
Yes, that should be fine. As long as it’ll be baked within a day π
When do I par bake the Biscuits? Before I put the gravy in the bottom or after?
Hi Theresa!
You want to pre-bake them on their own, just to get them a little browned. This will keep them from being soggy under the gravy.
I’ve amended this in the recipe so hopefully it’s more clear π
I have read and reread this recipe multiple times and I still cannot figure out if one tube of biscuits goes in the bottom and the second tube on top? Yours definitely looks like there are biscuits on top AND bottom? Then the part that says par bake
half the biscuits and says nothing about the rest of the biscuitsπ€·ββοΈ
Hi Mary!
Thanks for catching that π
You’ll layer this kind of like a lasagna with the gravy, biscuits, cheese, and egg mixture.
I’ve amended the recipe
In the recipe instructions, point number 3 says to save 1/2 cup for serving. What does this mean? Also would baked biscuits be an option?
Hi, Janet! Reserve 1/2 cup for serving simply means to hold 1/2 cup of the gravy back. Set it to the aside and don’t add it to the actual casserole. Then, when you get ready to serve the dish, pour the gravy on top so that it’s extra creamy. π
Also, I would avoid using baked biscuits, as the refrigerated biscuits will bake alongside everything else as the casserole bakes.
The recipe says to cut the biscuits into 1/2 or 1 inch pieces, yet it looks like whole biscuits in the picture. Please clarify. Thank you
Hi, Frances!
This recipe works best if you do cut the biscuits. π
Hi,
Will this recipe work with ground beef for those who don’t like or can’t eat sausage?
Hi, Bill!
So, I don’t want to say this WON’T work with ground beef, but I don’t particularly enjoy ground beef in gravy. (I’ve tried it once when I had friends coming over for brunch who couldn’t eat pork for religious reasons. Not this particular recipe — just a gravy recipe with ground beef.) It did NOT taste good to me.
That said, if you’ve tried ground beef in gravy before and enjoyed it, it should work fine. I just don’t personally think it tastes good.
I DID jot down the recipe I used that was supposed to make ground beef taste more like breakfast sausage. It was:
1 tablespoon brown sugar
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon marjoram
Pinch of red pepper flakes
Salt and black pepper to taste
You mix all that with the ground beef to give it a more sausage-like flavor. My friends said they enjoyed it, but I didn’t care for it. And I’m not sure if they actually did, or if they were just being polite.
Still, it’s worth a try, I suppose, especially if you already know you like ground beef in gravy. π If you DO try it, I’d love to know how YOU thought it turned out. Please come back and tell me if you think about it. π
Thanks for the reply. I definitely like ground beef with gravy, so I’ll give it a try!
Bill