This easy Biscuits and Gravy Breakfast Casserole combines flaky biscuits, breakfast sausage, eggs, peppered gravy, and cheddar cheese in one easy breakfast bake. Made with just 7 simple ingredients, it's perfect for Christmas morning, weekend brunch, family gatherings, or anytime you need an easy breakfast recipe everyone will love!
If you love classic biscuits and gravy, this casserole has all those same flavors in one easy breakfast dish. Flaky biscuits are layered with savory breakfast sausage, eggs, cheese, and peppered gravy, similar to my Bubble Up Casserole recipes, only made for breakfast!
For years, this Biscuits and Gravy Breakfast Casserole has been a Christmas morning tradition in my family. I assemble it on Christmas Eve, cover it, and keep it in the refrigerator overnight. The next morning, I pop it into the oven while we open presents, and breakfast is ready shortly after. A win-win!
Quick Look: Biscuits and Gravy Breakfast Casserole
Biscuits and gravy breakfast casserole combines refrigerated biscuits, breakfast sausage, eggs, cheddar cheese, and peppered gravy in one easy breakfast bake. Everything is layered in a casserole dish and baked until the eggs are set and the biscuits are golden brown.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Servings: 8
- Main Ingredients: Biscuits, breakfast sausage, eggs, cheddar cheese, and peppered gravy
- Best For: Weekend breakfast, brunch, holidays, and family gatherings
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We have made this recipe for several years for Christmas morning. It is delicious and easy and we come back to it every year!
Ingredient Notes
See the printable recipe card below for exact measurements and step-by-step instructions.
- Biscuits: I use an 8-count package of Pillsbury Grands biscuits. If you prefer homemade biscuit dough, my Flaky Buttermilk Biscuits are a great option.
- Peppered Gravy Mix: I use one 2.3-ounce package of peppered gravy mix, which makes about 2 cups of gravy. You can also use homemade peppered gravy made with butter, flour, milk, salt, and pepper if preferred.
- Breakfast Sausage: Mild breakfast sausage is my go-to, but spicy or maple sausage works great too. Turkey sausage or another pork sausage can also be used. You can even swap the sausage for cooked bacon.
- Cheddar Cheese: I use shredded cheddar cheese, but Monterey Jack, Colby Jack, or Pepper Jack are all tasty options.
- Veggies: Diced onions or bell peppers are easy add-ins if you want to sneak in some veggies. Sauté them with the sausage before assembling the casserole.
How to make Biscuits and Gravy Breakfast Casserole
Step 1. Preheat oven to 350°F and grease a 9×13-inch baking pan. Cut each biscuit into 4 pieces, then arrange the biscuit dough pieces evenly across the bottom of the pan.
Step 2. Cook the breakfast sausage in a large skillet until no longer pink. Drain the grease, then spread the cooked sausage evenly over the biscuit pieces.
Step 3. Sprinkle the shredded cheddar cheese evenly over the cooked sausage.
Step 4. In a small bowl, whisk together the eggs and milk, adding salt and pepper to taste. Pour the egg mixture evenly over the shredded cheese.
Step 5. Prepare the peppered gravy mix according to package directions, then pour the gravy evenly over the egg mixture.
Step 6. Place the pan in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the biscuits are golden brown and cooked through. Remove from the oven and serve!
Recipe Tips
- Check for doneness: The eggs should be set in the center and the biscuits golden brown and cooked through. If the top is browning too quickly, loosely cover the pan with an aluminum foil tent and continue baking.
- Love extra gravy? Prepare 2 packages of gravy mix and use about 1½ packages in the casserole. Keep the remaining gravy warm to spoon over each serving.
- Add a little kick: Use spicy breakfast sausage, Pepper Jack cheese, or add a splash of hot sauce just before serving.
Love sausage? Also try my Incredible Sausage Kolaches next!
Make Ahead, Storage & Reheating
This biscuits and gravy casserole is a great make-ahead breakfast for holidays, brunch, or busy mornings. Here's how to prepare it ahead and keep any leftovers fresh:
- Make Ahead: Assemble the casserole as directed, but don't bake it. Cover the pan tightly with plastic wrap and place it in the refrigerator overnight. When ready to bake, remove the plastic wrap and let the casserole sit at room temperature while the oven preheats. Bake as directed, adding a few extra minutes if needed.
- Storage: Allow leftovers to cool, then transfer them to an airtight container and store in the fridge for up to 4 days.
- Reheating: Reheat individual servings in the microwave in 30-second increments until heated through. For several servings, cover the baking dish with foil and reheat in the oven until warmed through.
- Freezing: Once fully baked and cooled, place individual portions in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This biscuits and gravy casserole is filling enough to serve on its own, but it also pairs well with a few simple sides for breakfast or brunch. Try serving it with:
- Fresh fruit or berries: A light option that balances out the casserole.
- Hash browns: My Slow Cooker Cheesy Hash Brown Casserole is great when feeding a crowd.
- Cinnamon rolls: Add my Ooey Gooey Cinnamon Rolls for something sweet.
- Coffee, tea, or orange juice: Any of these are easy options to round out the meal.
Biscuits and Gravy Breakfast Casserole FAQ’s
I don't recommend leaving out the eggs because they help hold everything together and give the casserole its texture. If you need an egg-free option, I recommend using a recipe specifically developed without eggs rather than simply omitting them.
Yes, although the texture will be different from the oven-baked version. Add the ingredients to the slow cooker, placing the biscuit pieces on top, and cook on HIGH for about 4-5 hours, or until the eggs are set and biscuits are cooked through.
A soggy casserole usually means the biscuits need more time to bake through. Make sure the biscuit pieces are cut evenly and check the center before removing the casserole from the oven. If the top is getting too brown before the center is done, loosely cover it with foil and continue baking.
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Biscuits and Gravy Breakfast Casserole
Video
Ingredients
- 1 (8-count) package refrigerated biscuits such as Pillsbury Grands
- 6 large eggs
- 1 (2.3 oz) packet peppered gravy mix
- 1 lb mild breakfast sausage
- 1 cup shredded cheddar cheese
- ½ cup milk
- Salt and pepper to taste
Instructions
- Prepare the pan: Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Cook the sausage: Cook the breakfast sausage in a large skillet until no longer pink. Drain the grease and set aside.
- Add the biscuits: Cut each biscuit into 4 pieces and arrange the biscuit dough pieces evenly across the bottom of the prepared pan.
- Layer the casserole: Spread the cooked sausage evenly over the biscuit pieces, then sprinkle the shredded cheddar cheese on top.
- Add the eggs: In a small bowl, whisk together the eggs and milk, adding salt and pepper to taste. Pour the egg mixture evenly over the cheese.
- Add the gravy: Prepare the peppered gravy mix according to package directions, then pour the gravy evenly over the egg mixture.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the biscuits are golden brown and cooked through.
- Serve: Remove from the oven and allow to sit for a few minutes before serving. Enjoy!
Notes
- Make Ahead: Assemble the casserole, cover tightly with plastic wrap, and refrigerate overnight. Let it sit at room temperature while the oven preheats, then bake as directed. A chilled casserole may need a few additional minutes.
- Doneness: If the top is golden brown but the center isn’t fully cooked, loosely cover with an aluminum foil tent and continue baking until the eggs are set and biscuits are cooked through.
- Extra Gravy: For extra gravy, prepare 2 packages and use about 1½ packages in the casserole. Serve the remaining gravy on the side.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Joan L. says
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 says
Hi! Hope you enjoy! I use the regular size can, 8 count!
Bethany says
Can you save this and reheat the next morning?
Kristin says
Absolutely! That works great!
Barbara says
Wondering if I could double this or make it a little larger for a bigger crowd without making two separate pans?
Kristin says
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 says
Can you use crescent rolls instead?
Kristin says
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 says
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 says
Can you freeze this?
Kristin says
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 says
This was a big win for Christmas morning breakfast my family loved it
Kristin says
Yay!! Glad you all enjoyed!
Kady says
Bland and boring. Not a fan.
Kristin says
Bummer to hear that! You can definitely spice it up with some extra pepper, seasoning salt, bacon, and more!
Trisha says
Could you add bacon with the sausage to make it meatier ? Or do you think that would ruin it?
Kristin says
Oh absolutely! That would be a great addition! Plus, bacon makes everything better, right?! Enjoy!!
Debbie says
Can you make this casserole up the night before and refrigerate. Til ready to cook the next morning ?
Kristin says
Absolutely! You’ll just need to add a few minutes to cook time due to it being chilled!
Charlene says
Where do I find peppered gravy
Kristin says
I found mine at the grocrey store near all the packets of seasonings. Mine was next to the gravy area! Enjoy!
Nancy says
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 says
Yay! Love hearing this! Sounds scrumptious with muffins and fruit! Glad you enjoyed!
Jodi Seabolt says
I don’t like eggs. Can this be made without eggs and turn out right?
Kristin says
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 says
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 says
Great variation! Glad you enjoyed it!
Michael says
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 says
Yum!! Love the adjustments you have made and so glad to hear its a hit!!
Steve says
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 says
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!