Biscuits and Gravy Breakfast Casserole is a comforting, hearty dish that combines flaky, buttery biscuits with creamy sausage gravy baked right into a casserole. It’s like breakfast and brunch all rolled into one warm, satisfying meal that’s perfect for chilly mornings or weekend gatherings. The rich sausage and creamy gravy soak into every bite, while the biscuits add a tender, flaky texture that makes it feel special but still down-to-earth.
I love making this casserole when I want to feed a crowd without standing over the stove for hours. It’s hands-off once it goes in the oven, which means I can spend more time relaxing or catching up with friends and family. One of my favorite tricks is to use a mix of cheeses in the gravy to add a little extra flavor and gooey goodness—trust me, it never lasts long on the table!
Serving this casserole is a breeze, too. I like to pair it with fresh fruit or a light salad to balance out all the richness, and a hot cup of coffee or orange juice on the side. It’s the kind of meal that feels like a warm hug, and I always look forward to leftovers the next day—they taste even better after the flavors have had time to meld overnight.
Key Ingredients & Substitutions
Breakfast Sausage: This gives the dish its hearty, savory flavor. You can swap pork sausage for turkey or chicken sausage if you want a leaner option.
Biscuit Dough: Using refrigerated biscuit dough saves time. If you prefer, you can use homemade biscuits or even broken-up store-bought biscuit dough.
Milk: Whole milk makes the gravy creamy. For a lighter version, try 2% milk or a dairy-free alternative like oat milk.
Cheddar Cheese: Cheddar adds cheesiness and melts well. You can mix in mozzarella or Monterey Jack for a milder taste.
How Do You Make the Gravy Thick and Creamy Without Lumps?
Making the perfect gravy is key. Here’s how I do it:
- After cooking the sausage, leave some fat in the pan for flavor.
- Stir in butter and then the flour to make a roux; cook for 2 minutes to remove the raw flour taste.
- Slowly whisk in milk in small amounts to avoid lumps.
- Keep stirring over medium heat until the mixture thickens and coats the spoon.
- If lumps do appear, a quick whisk or using a hand blender works wonders.
Taking your time here makes a smooth, rich gravy that soaks perfectly into the biscuits!
Equipment You’ll Need
- Large skillet – perfect for browning sausage and making the gravy right in the pan for easy cleanup.
- Whisk – helps you blend the flour and milk smoothly to avoid lumps in the gravy.
- 9×13-inch baking dish – gives the casserole plenty of room to bake evenly without spilling.
- Measuring cups and spoons – for accurate ingredient portions, especially with flour and milk.
- Spatula or wooden spoon – great for stirring the sausage and scraping the pan while cooking.
Flavor Variations & Add-Ins
- Swap breakfast sausage for cooked bacon or diced ham to change up the protein flavor.
- Add sautéed onions or bell peppers to the gravy for extra depth and a little crunch.
- Use pepper jack cheese instead of cheddar for a mild spicy kick.
- Mix in cooked mushrooms or spinach for a veggie boost that blends well with the creamy gravy.
How to Make Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
- 1 pound breakfast sausage (pork or your choice)
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional for a little heat)
- 1/4 teaspoon dried thyme or sage (optional for flavor)
- 2 cans (about 10-12 ounces each) refrigerated biscuit dough (drop biscuit style)
- 1 cup shredded cheddar cheese
- Fresh parsley or chives for garnish (optional)
Time You’ll Need:
It takes about 15 minutes to prepare and another 25-30 minutes to bake, so plan for around 40-45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare and Cook the Sausage:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large skillet, cook the sausage over medium heat, breaking it into small pieces as it cooks. Cook until it’s fully browned and no longer pink. Scoop out the sausage with a slotted spoon and leave about 2 tablespoons of the sausage fat in the pan.
2. Make the Gravy:
Add the butter to the sausage fat and melt it over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to create a roux. Slowly whisk in the milk, taking care to avoid lumps. Keep whisking until the gravy thickens, about 5 to 7 minutes. Season with salt, pepper, and any optional herbs or red pepper flakes. Then stir the cooked sausage back into the gravy.
3. Assemble and Bake the Casserole:
Pour the sausage gravy evenly into the greased baking dish. Open the biscuit dough and cut each biscuit into halves or thirds. Spread the biscuit pieces evenly over the gravy. Sprinkle the shredded cheddar cheese on top. Bake uncovered for 25-30 minutes until the biscuits are golden brown and cooked through and the cheese is melted and bubbly. Let it cool for a few minutes, garnish with parsley or chives if you like, and serve warm!
Can I Use Frozen Sausage for This Recipe?
Yes, you can use frozen sausage, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and ensures the gravy simmers properly.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the baking time if it’s chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute Biscuit Dough?
Yes! You can use homemade biscuits or even biscuit mix prepared according to package instructions. Just adjust cooking times if your biscuits are larger or thicker.
