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Biscuits and Gravy Casserole

Biscuits and gravy casserole is an easy brunch casserole that bakes fluffy biscuit pieces into rich, peppery sausage gravy with golden biscuit “crowns” peeking through. The eggs set during baking for a thick, spoonable sausage gravy biscuit bake with cheddar melty on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 1 can (16 oz) refrigerated biscuit dough Quarter the biscuits so they can bake into the layers.
Breakfast sausage
  • 1 lb breakfast sausage Crumble well while browning so the gravy stays chunky.
Butter
  • 3 tbsp butter Used to make the roux after browning the sausage.
All-purpose flour
  • 0.25 cup all-purpose flour Whisk into sausage drippings to thicken the gravy.
Whole milk
  • 2.5 cup whole milk Gradually added to form a thick, pourable gravy.
Salt and cracked black pepper
  • salt and lots of cracked black pepper Season heavily for classic Southern flavor.
Eggs
  • 6 eggs Whisk with a splash of milk, then pour over the gravy before baking.
Sharp cheddar
  • 1 cup sharp cheddar, shredded Top the casserole so it melts and helps brown the surface.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake setup
  1. Preheat the oven to 375°F and grease a 9x13 dish.
Make sausage gravy
  1. Brown the breakfast sausage in a skillet, crumbling well, and leave it in the pan.
  2. Add the butter to the sausage in the pan and let it melt.
  3. Whisk the flour into the sausage drippings and cook for 1 minute.
  4. Gradually add the whole milk while stirring constantly until a thick gravy forms, then season heavily with salt and lots of cracked black pepper.
Assemble the casserole
  1. Spread the quartered biscuit pieces across the bottom of the greased dish.
  2. Pour the sausage gravy evenly over the biscuits.
  3. Whisk the eggs with a splash of milk, pour over the gravy, and top with the shredded sharp cheddar.
Bake
  1. Bake for 30–35 minutes at 375°F until the eggs are set and the biscuits are golden, with bubbling gravy around the edges.

Notes

Pro tip: For a thicker casserole, let the gravy cook until it coats the back of a spoon before assembling. Refrigerate leftovers in an airtight container up to 4 days; reheat in a 325°F oven or microwave until hot. Freezing is yes—freeze baked portions tightly wrapped up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat milk (or a 2% blend) to keep the gravy creamy with less richness.