🥓🥚🧈 Biscuits & Gravy Casserole

A comforting Southern-style breakfast casserole made with flaky biscuits, savory breakfast sausage, creamy homemade sausage gravy, and fluffy seasoned eggs.

This hearty make-ahead-friendly breakfast brings all the best parts of classic biscuits and gravy into one easy baking dish. The biscuits bake right on top of the rich sausage gravy and egg mixture, creating golden, tender biscuit tops with a creamy, savory filling underneath.

It’s perfect for lazy weekend breakfasts, holiday brunches, family gatherings, and feeding a hungry crowd.

⏱️ Recipe Information

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Servings: 8–10
Difficulty: Easy
Method: Stovetop & Oven-Baked
Baking Dish: 9 × 13-inch casserole dish

🛒 Ingredients

For the Sausage Gravy

1 lb (450 g) pork breakfast sausage
3 tablespoons (42 g) salted butter
¼ cup (32 g) all-purpose flour
2¾ cups (660 ml) whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Egg Layer

6 large eggs
⅓ cup (80 ml) whole milk
½ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon black pepper

For the Biscuit Topping

8-count refrigerated biscuit dough, biscuits separated

Optional Additions

1 cup shredded cheddar cheese
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
Chopped fresh chives or green onions
Extra black pepper for serving

👩‍🍳 Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray.

Set aside.

Part 1 — Make the Sausage Gravy

2. Brown the Sausage

Place a large skillet over medium heat.

Add the pork breakfast sausage and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon or spatula as it cooks.

Continue until the sausage is thoroughly browned and no longer pink.

Leave the flavorful sausage drippings in the skillet.

3. Add the Butter

Add the 3 tablespoons salted butter to the skillet.

Stir until completely melted and combined with the sausage.

4. Add the Flour

Sprinkle the flour evenly over the sausage.

Stir continuously for approximately 1–2 minutes.

The flour should coat the sausage and become lightly cooked, removing its raw flour taste.

5. Add the Milk

Slowly pour in the 2¾ cups whole milk, whisking or stirring constantly.

This prevents lumps from forming.

Continue cooking over medium heat until the gravy begins to thicken, approximately 4–6 minutes.

6. Season the Gravy

Stir in the kosher salt and black pepper.

Taste and adjust the seasoning if necessary.

The gravy should be creamy and thick enough to coat the back of a spoon.

Don’t make it excessively thick—the gravy will continue cooking and setting in the oven.

Remove from the heat.

Part 2 — Prepare the Eggs

7. Whisk the Eggs

In a medium bowl, crack in the 6 eggs.

Add:

⅓ cup whole milk
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

Whisk until the eggs are completely combined and smooth.

Don’t overbeat them; just make sure the yolks and whites are incorporated.

Part 3 — Assemble the Casserole

8. Add the Gravy

Pour the warm sausage gravy into the prepared baking dish.

Spread it evenly across the bottom.

9. Add the Eggs

Slowly pour the seasoned egg mixture over the sausage gravy.

Don’t stir the two layers together.

Keeping them slightly separated creates distinct creamy egg and sausage-gravy layers throughout the casserole.

10. Add the Biscuits

Arrange the 8 biscuit dough pieces evenly over the top.

Leave a little space between the biscuits so they have room to expand and brown.

If your biscuit dough pieces are very large, you can cut each biscuit in half before arranging them.

11. Optional Cheese Layer

For an extra-cheesy casserole, sprinkle 1 cup shredded cheddar cheese between the egg mixture and biscuit topping.

This is optional but adds wonderful richness.

Part 4 — Bake

12. Bake the Casserole

Place the casserole in the preheated oven.

Bake uncovered for approximately 30–35 minutes.

The biscuits should become golden brown and cooked through, while the eggs should be set.

If the biscuits brown too quickly before the center is cooked, loosely cover the casserole with aluminum foil and continue baking.

13. Check for Doneness

The casserole is ready when:

The biscuit tops are golden brown.
The eggs are set in the center.
The sausage gravy is bubbling around the edges.
A toothpick inserted into a biscuit comes out without wet dough.

If needed, bake for another 5 minutes.

14. Rest Before Serving

Remove the casserole from the oven.

Allow it to rest for 5–10 minutes before serving.

This gives the egg and gravy layers time to settle and makes the casserole easier to portion.

🍽️ How to Serve

Spoon generous portions onto plates and serve while warm.

For extra flavor, top with:

Freshly cracked black pepper
Chopped chives
Green onions
Hot sauce
Shredded cheddar cheese
A little extra sausage gravy

Pair it with fresh fruit, hash browns, roasted potatoes, or a simple green salad for brunch.

⭐ Chef’s Tips

Don’t overcook the gravy: It should be creamy and pourable before going into the oven. It will thicken further while baking.

Cook the sausage thoroughly: Break it into small crumbles so every serving gets plenty of sausage.

Use cold biscuit dough: Keep the refrigerated biscuits chilled until you’re ready to assemble the casserole.

Don’t overcrowd the biscuits: Leave small gaps between them so heat can circulate and the biscuit bottoms cook properly.

Watch the biscuit tops: If they become deeply golden before the center is ready, cover loosely with foil.

Let it rest: A short resting period makes the casserole easier to cut and serve.

🧀 Easy Variations

Cheesy Biscuits & Gravy Casserole

Add 1–1½ cups shredded cheddar cheese over the egg layer before adding the biscuits.

Spicy Sausage Casserole

Use hot breakfast sausage and add ¼–½ teaspoon crushed red pepper flakes.

Bacon & Sausage Casserole

Add 6 strips of cooked, crumbled bacon to the sausage layer.

Country Ham Version

Replace half of the sausage with diced cooked country ham for a salty, smoky flavor.

Loaded Breakfast Casserole

Add sautéed bell peppers, onions, mushrooms, or spinach to the egg layer.

Pepper Jack Version

Replace the cheddar with shredded pepper Jack cheese for a creamy, slightly spicy finish.

🧊 Make-Ahead Instructions

The sausage gravy can be prepared up to 2 days ahead and refrigerated in an airtight container.

When ready to assemble, gently warm the gravy until pourable.

Prepare the egg mixture and assemble the casserole just before baking.

For the best biscuit texture, avoid assembling the casserole too far in advance with the raw biscuit dough already on top.

🧊 Storage

Allow leftovers to cool completely.

Cover tightly and refrigerate for up to 3–4 days.

🔥 Reheating

For individual portions, microwave for 60–90 seconds, or until heated through.

For a crispier biscuit topping, reheat portions in a 350°F (175°C) oven for 10–15 minutes.

Cover loosely with foil if the biscuit tops are already deeply browned.

❄️ Freezing

For best results, freeze baked portions rather than the fully assembled raw casserole.

Cool completely, wrap individual portions tightly, and freeze for up to 2 months.

Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot throughout.

🥓🥚✨ Final Result

This Biscuits & Gravy Casserole turns a classic Southern breakfast into one irresistible dish.

Every serving has flaky golden biscuits, creamy sausage gravy, savory pork sausage, and fluffy seasoned eggs, making it hearty enough to keep everyone satisfied.

Comfort food, breakfast-style—warm, creamy, savory, and ridiculously delicious! 🥓🧈🥚✨