🥓 Sausage Biscuit & Gravy Casserole
Flaky biscuits, savory breakfast sausage, creamy country gravy, and melted cheddar baked together until golden and bubbly.
This easy breakfast casserole takes all the best parts of biscuits and gravy and turns them into one comforting, family-style bake. It’s hearty enough for a weekend breakfast, simple enough for a weekday meal, and especially delicious served hot from the oven.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: About 50 minutes
- Servings: 6–8
- Difficulty: Easy
- Pan: 9 × 13-inch baking dish
- Oven: 375°F (190°C)
Ingredients
For the Casserole
- 1 lb (450 g) breakfast sausage
- 1 can refrigerated biscuits, about 8–10 biscuits
- 1 cup shredded cheddar cheese
For the Sausage Gravy
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- ½ tsp salt, or to taste
- ½ tsp freshly ground black pepper, or to taste
- Optional: ¼ tsp garlic powder
- Optional: ¼ tsp onion powder
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish with cooking spray or butter.
2. Cook the Sausage
Heat a large skillet over medium heat.
Add the breakfast sausage and cook for 6–8 minutes, breaking it apart with a wooden spoon or spatula as it cooks.
Continue until the sausage is fully browned and no longer pink.
Do not drain all the fat. Leave about 2–3 tablespoons of rendered sausage fat in the skillet to make the gravy.
If your sausage is particularly lean, add 1 tablespoon of butter.
3. Make the Sausage Gravy
Sprinkle the flour evenly over the cooked sausage.
Stir constantly for about 1 minute, coating the sausage and allowing the flour to cook slightly.
Gradually pour in the milk while stirring continuously to prevent lumps.
Add the salt, black pepper, and optional garlic and onion powder.
Cook over medium heat for 4–6 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
Taste and adjust the seasoning.
4. Assemble the Casserole
Pour about half of the sausage gravy into the prepared baking dish.
Cut the refrigerated biscuits into halves or quarters and arrange them evenly over the gravy.
Pour the remaining sausage gravy over and around the biscuits.
Sprinkle the shredded cheddar cheese evenly over the top.
5. Bake
Place the casserole in the preheated oven and bake for 25–30 minutes, or until:
- The biscuits are puffed and golden brown.
- The gravy is bubbling around the edges.
- The cheese is completely melted.
If the tops of the biscuits brown too quickly, loosely cover the casserole with aluminum foil for the remainder of the baking time.
6. Rest and Serve
Remove the casserole from the oven and let it rest for 5–10 minutes.
This allows the gravy to settle and makes the casserole easier to serve.
Spoon generous portions onto plates and serve hot.
🧀 Chef’s Tips
Don’t make the gravy too thick. It will continue thickening in the oven. A slightly loose gravy before baking gives you a creamy finished casserole.
Season the gravy gradually. Breakfast sausage can already be salty, so taste before adding too much salt.
Cut the biscuits smaller. Halving or quartering them allows the biscuits to cook through while giving you plenty of gravy in every bite.
Use freshly shredded cheddar. It melts more smoothly than many pre-shredded cheeses.
Delicious Variations
Cheesy Sausage Casserole
Use 1½ cups cheddar instead of 1 cup for an extra-cheesy bake.
Peppery Country Gravy
Increase the black pepper to ¾–1 teaspoon for a classic pepper-forward sausage gravy.
Bacon & Sausage
Add ½ cup cooked, crumbled bacon to the sausage mixture.
Sausage, Egg & Gravy
Whisk 6 eggs with ¼ cup milk, scramble them until just set, and layer them between the sausage gravy and biscuits.
Spicy Version
Use hot breakfast sausage and add a pinch of crushed red pepper flakes.
Extra Southern
Add a little diced green onion or fresh chives over the casserole just before serving.
Make-Ahead Instructions
Prepare the sausage gravy up to 1 day ahead and refrigerate it in a covered container.
When ready to bake, gently reheat the gravy until loosened, then assemble the casserole with fresh refrigerated biscuits and cheese.
For the best biscuit texture, don’t assemble the uncooked biscuits into the casserole too far in advance.
Storage
Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating
Reheat individual portions in the microwave in 30-second intervals until hot.
For a larger portion, cover with foil and reheat at 350°F (175°C) until warmed through.
⭐ Final Result
Buttery biscuits + creamy sausage gravy + melted cheddar = the ultimate breakfast casserole.
It’s rich, savory, comforting, and perfect for feeding a hungry family or serving at a weekend brunch.