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.
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
Nicole says
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 says
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 says
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 says
Yay!! Love hearing that! Great idea on the extra meat and using Italian Sausage/ Chorizo! Yum!!
Sharon Campbell says
can this be made night before
Kristin says
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 says
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 says
Yay!! So glad you enjoyed and love the idea that everything made in this casserole was from scratch! Way to go!
Dawn says
How many servings is this?
Kristin says
About 8-12 depending on how big of pieces you cut. We typically get about 8, but we like big pieces! Enjoy!
Jean Young says
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 says
Yay!! Glad you enjoy this recipe too! Great idea on the turkey sausage!!
Shirley says
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 says
Yay!! So glad you enjoyed!!
Cathy says
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 says
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 says
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 says
Yay!! Love hearing that!! So glad you enjoyed!
Mo says
Can this be made ahead of time or will the gravy dry up?
Kristin says
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 says
I can’t to try this recipe! Couldn’t the biscuits be made up and then crumbled?
Kristin says
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 says
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 says
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 says
Sounds delicious too!! Yum!!
Mia says
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 says
Great additions for sure! You can definitely make this your own and have fun with it!
Mary M. Walmsley says
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 says
Yay! Love hearing this! Glad it is enjoyed!
Nikki says
Do the biscuits get crunchy at all since they are on the bottom?
Kristin says
They don’t get crunchy, but they cook through. They are soft, more fluffy than crunch!
Sox4dobby says
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 says
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?