This easy Biscuits and Gravy Breakfast Casserole comes together using only 7 simple ingredients! Combining biscuits with breakfast sausage, eggs, white peppered gravy, and cheese, this hearty meal is a must try! Perfect for Holidays, gatherings, and/or weekend breakfasts! A Southern favorite turned into a “stick to your ribs” casserole!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Biscuits and Gravy Casserole with Sausage, Eggs, and Cheese
If you’ve ever had classic Biscuits and Gravy, you know that it is a mouthwatering meal perfect any time of the day. The peppered gravy combined with the savory breakfast sausage, all served over flaky buttermilk biscuits, talk about amazing!
This hearty casserole combines all the same great flavors, only in a shortcut casserole! Very similar to other Bubble Up Casserole recipes, only more on the breakfast side of things.
For years now, this Biscuits and Gravy Breakfast Casserole has been a family tradition served Christmas morning! I prep it Christmas eve, cover and place it in the refrigerator. Come Christmas morning, I stick it into the oven while presents are being opened and breakfast is ready just after! A win-win!
Biscuits and Gravy Breakfast Casserole Ingredients
See printable recipe card below for exact ingredient amounts and step by step instructions.
- Biscuits- 8 count package, Pillsbury Grands is what I use. HERE is a homemade Flaky Buttermilk Biscuit recipe if you prefer from scratch.
- Eggs
- Peppered Gravy Mix- I use a 2.3 oz package, should make 2 cups
- Sausage- I use a mild breakfast sausage, feel free to use spicy or flavored such as Maple
- Cheddar Cheese- shredded, feel free to use any cheese desired
- Milk- any fat percentage works
- Salt/Pepper- to taste
How to make Biscuits and Gravy Breakfast Casserole
- Grease and 9×13 baking pan and preheat oven to 350 degrees.
- Cook sausage in a skillet and drain grease once sausage is cooked through (no longer pink).
- Cut the biscuits into small pieces, about 4 pieces per biscuit. Line the bottom of your prepared pan with the biscuit pieces.
- Spread the cooked sausage on top of the biscuit dough pieces.
- Sprinkle shredded cheese over sausage. In a small bowl, whisk the eggs and milk together, adding salt/pepper as desired. Pour egg mixture over the shredded cheese.
- Prepare gravy according to package directions and pour over the egg mixture.
- Place pan into preheated oven and bake for 35-40 minutes, or until egg/biscuits are cooked.
- Remove pan from oven and serve!
Make Ahead Instructions
To save on time, you can easily make this casserole the night before you plan on serving. Simply follow the directions as listed, but prior to baking in the oven, wrap tightly with plastic and place casserole into the refrigerator.
When ready to bake, remove plastic and place in preheated oven. You may need to add additional cook time as the casserole will be chilled.
How to Store Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in microwave and heat in 30 second increments until heated through.
Substitutions and Variations to try
- Cheddar Cheese- feel free to use Colby Jack, Swiss, Monterey Jack, or Pepper Jack in place of the Cheddar Cheese in this recipe
- Biscuits- if you don’t have access to premade biscuits such as Pillsbury, HERE is a homemade recipe you can try
- Sausage- I use breakfast sausage in this recipe, however, turkey sausage, any flavor pork sausage, or even Italian sausage works
- Peppered Gravy- if you want to make homemade peppered gravy, simply whisk together 3 tablespoons of butter, 3 tablespoons of flour, 1½ cups of whole milk, and desired amount of salt/pepper.
- Veggies- Diced onions and peppers are great add in’s to this recipe to change things up.
- Bacon- use bacon in place of sausage.
Recipe Tips
- If your casserole is getting too brown on top, but still not fully cooked, simply place an aluminum foil tent on top to keep it from browning more.
- If you make this casserole ahead of time, either allow casserole to sit out on counter to return to room temperature before cooking or add additional time and watch to avoid burning biscuits.
- Love gravy? Make 2 packages and add about 1 1/2 to this instead of 1. With the additional 1/2 package, you can serve on the side.
- Add a splash of hot sauce on top just prior to serving for an added kick.
- To save time, if you don’t want to fully assemble the casserole, you can cook the meat and gravy separately and simply assemble when ready.
How to serve
Serve this hearty casserole at Holidays, family gatherings, when company comes over, and for just about any occasion. Since this is a one-pan meal, there is no need to serve anything with it, but fresh fruit, hash brown casserole, or even French Toast Casserole are all great options that pair perfectly.
Served with a cup of coffee, juice, or tea, this is the perfect dish to start your day!
For more breakfast ideas, check out my Baked Cinnamon Sugar Donuts and Cinnamon Roll Easy Coffee Cake!
FAQ’s
Can I make my own gravy for this recipe instead of packaged? Absolutely! Whisk together 3 tablespoons of butter, 3 tablespoons of flour, 1½ cups of whole milk, and desired amount of salt/pepper.
Can I freeze this breakfast casserole? Absolutely! It DOES need to be cooked fully first prior to baking, but once fully cooked/cooled, place in a freezer safe container for up to 3 months.
What other type of sausage can I use in place of breakfast? Turkey Sausage, any flavor breakfast, pork, or Italian work great. Feel free to use bacon if desired as well.
What if I don’t like eggs, can I still make this Biscuits and Gravy Breakfast Casserole? This casserole needs the eggs as a binding agent, however, HERE is a great Biscuits and Gravy Casserole that doesn’t use eggs!
Can I use crescent rolls in place of the biscuits? I have tried this and although YES, it works, the texture is just not the same. I don’t recommend it. Crescents are too thin and not as fluffy as the biscuits.
Can this be made in my slow cooker? Yes! Although the texture will not be the same, simply add the ingredients into your slow cooker. However, put the biscuit pieces in last and cook them on high for about 4-5 hours.
More Breakfast Recipes to try
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Biscuits and Gravy Breakfast Casserole
Ingredients
- 1 pkg Biscuits *I use Pilsbury, 8 count
- 6 eggs
- 1 pkg peppered gravy mix *2.3 oz package
- 1 lb sausage *we used mild, any flavor works
- 1 cup cheddar cheese, shredded
- 1/2 cup milk
- salt/pepper (to taste)
Instructions
- Grease and 9x13 baking pan and preheat oven to 350 degrees.
- Cook sausage in a skillet and drain grease once sausage is cooked through (no longer pink).
- Cut the biscuits into small pieces, about 4 pieces per biscuit.
- Line the bottom of your prepared pan with the biscuit pieces.
- Spread the cooked sausage on top of the biscuit dough pieces.
- Sprinkle shredded cheese over sausage.
- In a small bowl, whisk the eggs and milk together, adding salt/pepper as desired.
- Pour egg mixture over the shredded cheese.
- Prepare gravy according to package directions and pour over the egg mixture.
- Place pan into preheated oven and bake for 35-40 minutes, or until egg/biscuits are cooked.
- Remove pan from oven and serve! Enjoy!
Nutrition
BevC
I’ve made this twice for my church group and once for my friends. IF there’s any leftovers, they argue over who gets to take them.
Easy to throw together.
Kristin
Yay!! Love hearing this and so glad it is a loved recipe!!
Nicole
Can I make my sausage gravy together & do it that way since I don’t have packet gravy & just dump the egg on top & bake it that way?
Kristin
That should work great too! I haven’t personally tried it, but don’t see why that isnt a great idea! Keep me posted!
Karen Hankins
This is my family’s favorite breakfast. When we all get together, this is what is requested! One time I just used what I had in the frig and now it is the only way I make! I used a pound of hot Italian sausage and 1 pound of chorizo! It is the best and the extra meat is awesome! Thanks!!
Kristin
Yay!! Love hearing that! Great idea on the extra meat and using Italian Sausage/ Chorizo! Yum!!
Sharon Campbell
can this be made night before
Kristin
Absolutely! Simply cover and place in fridge! Once ready to bake, you will want to add a few minutes since it is chilled!
Catherine White Haskins
Thank you for posting this breakfast dish! I improvised a bit….. I made the sausage gravy you had in another post( my favorite way to make the gravy), and I used your buttermilk biscuit recipe you also posted….put the dough in pieces on a 9×13, added shredded cheddar cheese , then added the sausage and gravy , then the eggs and baked it! It has now been a weekly dish in our home! Thanks again!
Kristin
Yay!! So glad you enjoyed and love the idea that everything made in this casserole was from scratch! Way to go!
Dawn
How many servings is this?
Kristin
About 8-12 depending on how big of pieces you cut. We typically get about 8, but we like big pieces! Enjoy!
Jean Young
I have made this twice now, and it is a big hit!! I use breakfast turkey sausage and Sargento colby and cheddar cheese. We love it! Thankyou
Kristin
Yay!! Glad you enjoy this recipe too! Great idea on the turkey sausage!!
Shirley
I made this the night before and cooj It the following morning. So good!! Great for when you have company or if you just want to get up and pop it n the oven !!
Kristin
Yay!! So glad you enjoyed!!
Cathy
This is absolutely the best breakfast casserole! I’ve added 2 packets of gravy mix and also got a bag of frozen sausage pieces instead of cooking it, for convenience . A co-worker brought this casserole to work and I had to get this recipe. I’ve been making this ever since.
Kristin
YAY!! Love hearing that!! It is a favorite in my house too! In fact, I just got the ingredients to make this for Christmas morning! Happy Holidays!!
Norma
I made this for a church breakfast. I had to promise to make it the next time and bring the recipe. It’s delicious. The only change I made was to use extra sharp cheddar cheese.
Kristin
Yay!! Love hearing that!! So glad you enjoyed!
Mo
Can this be made ahead of time or will the gravy dry up?
Kristin
You can absolutely prepare ahead of time! I love preparing this the night before needed!! Add a few minutes to the cook time as it will be chilled from the refrigerator! Enjoy!
Jeanne Alexander
I can’t to try this recipe! Couldn’t the biscuits be made up and then crumbled?
Kristin
They could, but when they cook in this casserole, the biscuits absorb some of the great flavors! I haven’t tried the baking/crumbling method, but be sure to keep me posted if you give it a try!
Mellie
I’ve been making this for a few years – always a hit with the fam. We have a gluten sensitive daughter so we use diced potatoes on bottom instead of biscuits and a gluten free country gravy mix (which I season up!). It gets gobbled up every time! Thank you!
Jamie Young
I’ve been making a version of this for years, and it’s always a hit.
I make my own peppered sausage gravy and once all the ingredients are combined, we crumble bacon over the top. Plus we use Pillsbury frozen southern biscuits, they work out fabulous for a little more texture on the bottoms. We make extra gravy so that when we serve it, you can top it with some more goodness and we serve the casserole over fried hash brown patties.
It’s a very hearty dish and of course not entirely “good” for you but since we don’t have it often, it’s ok to splurge on this once or twice a year. Especially around the holidays! It’s always a hit with the teenagers and the men. Lol
They all refer to it as Breakfast Crack Casserole and there is never leftovers.
Kristin
Sounds delicious too!! Yum!!
Mia
My friend made a version of this recipe for one of our other friend’s bridal brunch. Same ingredients as yours, except she added diced ham and bacon with the sausage and topped it off with onion tator tots. Sprinkled fresh chives on after plating. Even though your version stands alone deliciously…her version was absolutely incredible!!!
Kristin
Great additions for sure! You can definitely make this your own and have fun with it!
Mary M. Walmsley
I made this for my family this morning, I omitted the cheese & made my own milk gravy & WOW, was it ever a hit!! I just know I will be making this often!! Thank you for sharing!
Kristin
Yay! Love hearing this! Glad it is enjoyed!
Nikki
Do the biscuits get crunchy at all since they are on the bottom?
Kristin
They don’t get crunchy, but they cook through. They are soft, more fluffy than crunch!
Sox4dobby
Having Having trouble prepared as directed, but the biscuits are not all cooked through some are. Some are not. A friend said she had the same issue.
Kristin
Hmmm, not sure why that is happening, but you could always try covering with foil for a few minutes and allowing things to cook through if you notice raw biscuit still?
Joan L.
This sounds so yummy. One question, what size refrigerated biscuits are you using, regular size ones or the “Grands”???? I can’t wait to try making this. Thank you for sharing the recipe.
Kristin
Hi! Hope you enjoy! I use the regular size can, 8 count!
Bethany
Can you save this and reheat the next morning?
Kristin
Absolutely! That works great!
Barbara
Wondering if I could double this or make it a little larger for a bigger crowd without making two separate pans?
Kristin
Hmmm, you could always add a bit extra to the pan and slightly increase the ingredients, but if you aren’t making two pans, don’t double ingredients as it won’t fit into one pan!
Lisa
Can you use crescent rolls instead?
Kristin
You can, it just won’t bubble up as much as when using the biscuits. It would be a faster cook time, so keep your eye on it about 5-10 minutes earlier!
Kristin
You can, it just won’t bubble up as much as when using the biscuits. It would be a faster cook time, so keep your eye on it about 5-10 minutes earlier!
DeeDee
Can you freeze this?
Kristin
I don’t think it would thaw well due the the biscuits getting soggy and not firming back up again. You can reheat, but I don’t recommend freezing
Samuel
This was a big win for Christmas morning breakfast my family loved it
Kristin
Yay!! Glad you all enjoyed!
Kady
Bland and boring. Not a fan.
Kristin
Bummer to hear that! You can definitely spice it up with some extra pepper, seasoning salt, bacon, and more!
Trisha
Could you add bacon with the sausage to make it meatier ? Or do you think that would ruin it?
Kristin
Oh absolutely! That would be a great addition! Plus, bacon makes everything better, right?! Enjoy!!
Debbie
Can you make this casserole up the night before and refrigerate. Til ready to cook the next morning ?
Kristin
Absolutely! You’ll just need to add a few minutes to cook time due to it being chilled!
Charlene
Where do I find peppered gravy
Kristin
I found mine at the grocrey store near all the packets of seasonings. Mine was next to the gravy area! Enjoy!
Nancy
I made this for the first time today. It was absolutely wonderful!!! I used the packaged gravy and a package of pre-made sausage crumbles, as I was pressed for time. But next time, I will make my own peppered gravy and fry up my own sausage and it will be even better. Everyone had seconds and the 9×13 pan was EMPTY. Will definitely be a household favorite from now on! Served with cut up fruit and a blueberry muffin. So good!!!!!
Kristin
Yay! Love hearing this! Sounds scrumptious with muffins and fruit! Glad you enjoyed!
Jodi Seabolt
I don’t like eggs. Can this be made without eggs and turn out right?
Kristin
The eggs kind of “bind” this together per say, so I don’t think it would work without! Here is a biscuits and gravy casserole though that doesn’t have egg in it, its just as tasty and you may like it more! https://thecookinchicks.com/biscuits-and-gravy-casserole/
Emily
Delish-my own take on it and comments…Pilsbury buttermilk biscuits, maple bfast sausage. Have more maple syrup and gravy to top off per serving. Instead of S&P, added a blend of bourbon brown sugar and smokehouse maple Mckormick seasoning. I’d add more sausage TBH. Will do next time. We both had seconds.
Who doesn’t love breakfast for dinner?
Kristin
Great variation! Glad you enjoyed it!
Michael
We’ve made this several times – always turns out wonderful! For a few changes, we use 1 lb of breakfast sausage links instead of ground sausage (cook them first, then cut each one into 4 pieces). We also add 1/4 of an onion (diced), and 1/4 of a yellow or orange bell pepper (diced as well). We also sometimes make it with 7 or 8 eggs to increase the “egginess” of the flavor. Finally, we add the gravy after it’s cooked rather than before, for a fresher taste. Sooooo good!
Kristin
Yum!! Love the adjustments you have made and so glad to hear its a hit!!
Steve
i can not stand packaged gravy. all my grave is home made in a cast iron skillet. i hope it will turn out good
Kristin
I tend to agree, but packaged is great when pressed for time! Homemade gravy is of course WAY better, and will be FABULOUS in this! Enjoy!