Introduction: A Cozy, Egg-Free Comfort Dish
Biscuit and gravy casserole is a modern, hands-off twist on the classic Southern biscuits and gravy breakfast. For many home cooks, eggs are a staple binding ingredient in casseroles and strata — but not everyone can or wants to use eggs due to allergies, dietary choices, or simply because they prefer a fluffier biscuit layer without egg. This recipe delivers all the creamy, savory flavors you expect from biscuits and gravy while omitting eggs entirely. The result is a crowd-pleasing, easy-to-prepare casserole that keeps well, reheats beautifully, and scales up effortlessly for a brunch, holiday morning, or feeding a group. This introduction will walk you through what makes this version work: tender, store-bought or homemade biscuit pieces soaked in a spiced sausage or mushroom gravy, thickened and creamy without relying on eggs. The casserole leans on a classic white gravy technique — pan drippings and milk thickened with flour — or a gluten-free/starch-based alternative for those avoiding wheat. Layers of texture come from biscuit pieces that soften but don’t become gummy, and from the savory depth of browned sausage, caramelized onions, or roasted mushrooms for a vegetarian version. Beyond the base recipe, this article includes practical tips for ingredient swaps, step-by-step cooking instructions, assembly and baking notes, serving suggestions, and make-ahead or storage strategies. We’ll also cover FAQs such as how to adapt the recipe for dairy-free diets, how to ensure the casserole doesn’t become soggy, and how to get a golden top without eggs. If you want a comforting, totally egg-free casserole that tastes indulgent but is simple to make, this recipe checks all the boxes and is an excellent option for any morning when you want warmth and ease.
Why This No-Egg Version Works: Technique and Texture
Creating a successful egg-free biscuit and gravy casserole depends on understanding the role eggs usually play and how to replace those functions without sacrificing texture or flavor. In typical breakfast casseroles, eggs act as a binding and setting agent: they soak into bread or biscuit pieces and hold the structure together once baked, producing slices that hold their shape. For an eggless version, we instead balance liquid absorption and thickening through a combination of well-textured biscuits, a properly reduced gravy, and gentle baking temperatures that allow the casserole to set without drying. Start with the biscuit component: using slightly stale or day-old biscuits (homemade or store-bought) helps them absorb gravy without disintegrating. If you like a bit more structure, tear biscuits into larger chunks to maintain pockets of tender dough. The gravy is the second pillar — it needs to be thick enough to coat biscuit pieces but fluid enough to penetrate them. A roux-based white gravy made with pan drippings and milk yields a silky consistency. For gluten-free or lighter versions, use a cornstarch slurry or arrowroot to thicken the gravy; these alternatives set into a glossy finish and prevent the casserole from becoming runny. Temperature control is crucial. Bake the assembled casserole at a moderate heat (around 350°F/175°C) so the gravy can gently bubble and the biscuits heat through without forming a dry crust. Short resting time after baking — 10 to 15 minutes — allows the casserole to settle and makes slicing neater. Seasoning is the secret to flavor: black pepper, a touch of ground mustard or smoked paprika, and fresh herbs like chives or parsley brighten the dish. If using sausage, brown it well to build savory depth; for a vegetarian gravy, caramelize onions and add umami-rich mushrooms or miso to mimic that meaty complexity.
Ingredients: What You’ll Need
Below is a detailed ingredient list with optional swaps so you can adapt the biscuit and gravy casserole to your pantry and dietary needs. Quantities are tuned for a 9x13-inch casserole that serves 6–8 people. Base ingredients: - 10–12 ready-to-bake or pre-baked biscuits (about 12 ounces). Tear or slice into bite-sized pieces. Slightly stale biscuits work best for absorption. - 1 pound breakfast sausage (mild or spicy) or 16 ounces mixed mushrooms for a vegetarian version. If using plant-based sausage, choose a crumbled variety with good seasoning. - 1 medium onion, finely chopped. - 2–3 cloves garlic, minced. Gravy elements: - 1/4 cup unsalted butter (or olive oil for dairy-free) to form the roux. - 1/3 to 1/2 cup all-purpose flour (use 1/3 cup for a thinner gravy, 1/2 for a thicker set). For gluten-free, substitute 1/3 cup cornstarch or a 1:1 gluten-free flour mix. - 3 to 4 cups milk (whole milk for richest flavor). Alternatives: oat milk, unsweetened almond milk, or a combination of broth and milk alternative for a lighter result. For dairy-free, use soy or oat milk with neutral flavor. - 1 to 1 1/2 teaspoons kosher salt (adjust to taste depending on sausage saltiness). - 1/2 to 1 teaspoon freshly ground black pepper. - 1/2 teaspoon ground mustard or smoked paprika (optional, for depth). Optional add-ins and toppings: - 1/2 cup shredded cheddar or Monterey Jack (sprinkle on top before baking). Use dairy-free cheese if needed. - 1/4 cup chopped fresh parsley or chives for garnish. - 1 cup sautéed vegetables (bell peppers, spinach) for added nutrition. - A few dashes of hot sauce or Worcestershire for added umami. Notes on ingredient quality: Choose a well-seasoned sausage or use savory mushrooms with a splash of soy sauce or miso to replicate meatiness. If you prefer a creamier gravy, increase milk by 1/2 cup but be aware this will slightly reduce the final set. If you like a golden crust on top, brush the biscuit pieces with a little melted butter or olive oil before baking.
Gathering Ingredients and Prepping (Photo Guide)
Before you begin assembling, gather and prep everything: slice biscuits into pieces, measure liquids, brown sausage or sautée mushrooms, and have your thickening agent ready. Mise en place helps the cooking flow smoothly and reduces the risk of overcooking any component. Start by preheating your oven to 350°F (175°C) and buttering or oiling a 9x13-inch baking dish. If using sausage, remove casings if necessary and crumble into a hot skillet. Cook until well-browned and slightly crisp at the edges — this caramelization adds essential flavor to the gravy. For a vegetarian option, slice mushrooms and cook them down until their moisture evaporates and they gain color; add a splash of soy sauce or miso for savory depth. While the meat or mushrooms cook, chop the onion and garlic so they can be added quickly to the pan. For the biscuits, tear them into uneven chunks rather than uniform cubes. Irregular pieces create more texture, leaving some pockets of soft dough and other edges that toast lightly. Arrange the torn biscuits in the prepared dish in a single, loosely piled layer — don’t pack them tightly. This allows the gravy to circulate and prevents sogginess. If you’re using shredded cheese, have it grated and ready. Measure your milk and flour so you can quickly make the roux and avoid lumps. This stage is also a good time to decide on final touches: will you stir cheese into the gravy, or sprinkle it on top? Do you want fresh herbs folded in after baking or a scattering on top right before serving? Small choices here affect texture and flavor, and prepping them now keeps the assembly step short and stress-free. Image description: A rustic kitchen counter with measured ingredients for a biscuit and gravy casserole: torn biscuits in a bowl, crumbled sausage in a skillet, chopped onions and garlic, measured milk and flour in glass jars, and a buttered 9x13 baking dish ready for assembly.
Substitutions, Dietary Swaps, and Flavor Variations
One of the strengths of this casserole is how easily it adapts to special diets and personal tastes. Here are common substitutions and flavor variations you can use while preserving a satisfying texture and rich flavor profile. Dairy-free: Replace butter with olive oil or dairy-free margarine, and swap regular milk for unsweetened oat milk or soy milk. Use dairy-free shredded cheese or omit cheese entirely. For extra richness, stir in 1/4 cup canned coconut milk (full fat) if you like a slight sweetness that blends well with savory spices. Gluten-free: Use a gluten-free biscuit (store-bought or homemade) and thicken the gravy with cornstarch, potato starch, or arrowroot instead of flour. Make a slurry by whisking 3 tablespoons cornstarch with 1/2 cup cold milk, then whisk into simmering milk to thicken. Note: cornstarch sets a little glossier and can create a firmer texture, so adjust quantities if you prefer a creamier gravy. Vegetarian/Vegan: Swap sausage for crumbled seasoned tempeh, plant-based breakfast sausage, or a mix of finely chopped mushrooms and smoked paprika for umami. For vegan dairy-free gravy, use plant-based butter and unsweetened soy or oat milk, and thicken with flour or cornstarch. Nutritional yeast adds a savory, cheesy note to vegan versions. Flavor twists: - Cheddar & Chive: Stir sharp cheddar and chopped chives into the gravy and sprinkle extra cheese on top for a golden crust. - Spicy Jalapeño: Add diced pickled jalapeños or fresh jalapeños sautéed with the onions for heat. - Herb & Garlic: Fold roasted garlic and chopped thyme or rosemary into the gravy for an aromatic profile ideal for brunch with cocktails. - Southwest: Add diced green chiles, cumin, and smoked paprika; top with avocado slices before serving. Texture tips: If you want pockets of crispiness, reserve some biscuit pieces to place on top of the assembled casserole so they toast during baking. For a softer, bread-pudding-style result, break the biscuits into smaller pieces and increase gravy slightly to ensure thorough soaking. Any additions that add moisture — like sautéed spinach or tomatoes — should be cooked down first to avoid excess liquid in the final bake.
Cooking Process: Step-by-Step Assembly and Baking
This step-by-step section walks you through assembling and baking the biscuit and gravy casserole without eggs to ensure even cooking and a well-set final dish. Follow these steps closely for best results: 1. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside. Tear 10–12 biscuits into uneven pieces and arrange them loosely in the dish. 2. Brown the savory base: In a large skillet over medium-high heat, brown 1 pound of breakfast sausage, breaking it into small crumbles. If using mushrooms, sauté until golden and moisture evaporates. Remove excess fat if the pan seems excessively greasy, but reserve about 1–2 tablespoons for flavor. 3. Build the gravy: Reduce heat to medium. Add 1 medium chopped onion and sauté until translucent, then add 2–3 minced garlic cloves for 30–60 seconds. Stir in 1/4 cup butter (or oil). Sprinkle 1/3–1/2 cup all-purpose flour over the mixture and cook for 1–2 minutes to eliminate raw flour taste, stirring constantly to form a roux. Slowly whisk in 3 to 4 cups of milk, a little at a time, ensuring a smooth texture. Bring to a gentle simmer and cook until the gravy thickens to a creamy sauce that coats the back of a spoon. Season with 1–1 1/2 teaspoons salt, 1/2–1 teaspoon black pepper, and optional 1/2 teaspoon ground mustard. 4. Combine and rest: Return browned sausage or mushrooms to the gravy and stir to combine. Pour the hot gravy evenly over the biscuit pieces in the baking dish, pressing lightly so the pieces soak but do not become compacted. If using cheese, stir half into the gravy and sprinkle the rest on top. 5. Bake: Place the casserole in the preheated oven and bake for 25–35 minutes. Bake until the top is set and lightly golden and the gravy is bubbling around the edges. If the top is browning too quickly, tent with foil. 6. Rest and garnish: Remove from oven and let rest for 10–15 minutes. This helps the gravy set and makes slicing cleaner. Garnish with chopped fresh parsley or chives and an optional sprinkle of freshly ground black pepper. Troubleshooting tips: If your gravy is too thin before assembly, simmer longer to reduce and thicken. If it’s too thick, whisk in an extra 1/4 cup milk. If the casserole is soggy after baking, it likely had too much liquid; for next time reduce milk by 1/2 cup or tear biscuits into larger chunks to create more texture variation. Image description: A mid-assembly overhead shot of a casserole dish with torn biscuits soaked in creamy sausage gravy, bubbling in the oven, with a wooden spoon and a towel nearby.
Serving, Presentation, and Pairings
Serving this biscuit and gravy casserole is part practical and part showmanship. After the recommended 10–15 minute rest, use a wide spatula to cut and lift portions — the casserole should hold together in neat squares if the gravy set properly. For a more rustic presentation, scoop into bowls and garnish with fresh herbs and a grind of black pepper. Presentation tips: - Color contrast: Add a sprinkle of chopped chives, parsley, or green onions to give a fresh green contrast against the creamy beige gravy. If you included shredded cheddar on top, it will create a golden, slightly crisp surface that photographs well. - Textural finish: For a crunchy contrast, top each portion with a few toasted breadcrumbs or crispy fried shallots right before serving. This adds a delightful crunch to cut through the rich gravy. - Individual servings: For brunch or a buffet, consider baking in smaller, individual-sized ramekins for elegant single-serving presentations. Baking time will be slightly less for smaller dishes, so watch closely until bubbling and set. Recommended pairings: - Light sides: A crisp green salad dressed in a tangy vinaigrette cuts the richness of the casserole and refreshes the palate. - Sides for brunch: Roasted breakfast potatoes or a simple pan of roasted cherry tomatoes seasoned with olive oil, salt, and pepper complement the casserole’s savory notes. - Beverages: For brunch gatherings, pair with mimosas, Bloody Marys, or a strong coffee to balance the creamy richness. For a non-alcoholic option, freshly brewed coffee or a bright citrusy iced tea works well. Dietary serving notes: For guests with dairy sensitivity, serve the dairy-free version with roasted vegetables and a green salad. If feeding different dietary needs, label each dish clearly and consider separate garnishes so guests can customize. Leftovers make for an excellent next-day breakfast — reheat covered in a 350°F oven until warmed through to avoid drying out. Image description: A finished biscuit and gravy casserole on a wooden table, sliced into squares, garnished with chopped chives and a dusting of black pepper, with small bowls of hot sauce and pickled jalapeños to the side, natural daylight, appetizing plating.
Storage, Make-Ahead Tips, and FAQ
This casserole is excellent for make-ahead cooking and stores well, making it ideal for busy mornings or entertaining. Below are storage instructions, reheating tips, and answers to frequently asked questions. Storage: - Refrigerator: Cover the cooled casserole tightly with foil or plastic wrap and refrigerate for up to 3–4 days. Reheat single portions in the microwave or warm the whole dish in a preheated 350°F (175°C) oven until heated through. - Freezer: Freeze the assembled but unbaked casserole for up to 2 months. Wrap tightly in plastic and foil to prevent freezer burn. To bake from frozen, remove any foil/plastic, cover with foil, and bake at 350°F (175°C) for 45–60 minutes, removing the foil for the last 10–15 minutes so the top can brown. Alternatively, thaw overnight in the refrigerator and bake as directed. Reheating tips: - Oven method: Cover with foil to retain moisture and bake at 350°F until warmed through (20–30 minutes for a full dish; less for single portions). Remove foil for the last 5–10 minutes to crisp the top if desired. - Microwave method: Reheat individual portions in 60–90 second intervals, stirring or turning once to ensure even heat. Microwave will soften biscuit texture more than the oven. FAQs: Q: Can I use leftover biscuits or bread? A: Yes. Day-old biscuits, dinner rolls, or even slightly stale croissants can be used. Each bread type will change texture; flakier breads yield pockets of tender pastry. Q: How do I keep the casserole from becoming soggy? A: Use slightly stale biscuits, avoid excess milk, and ensure the gravy is thick but pourable. Tear biscuits into larger chunks for more structural integrity. Q: Can I make this vegetarian? A: Absolutely. Replace sausage with sautéed mushrooms, tempeh, or plant-based crumbles and use vegetable broth or plant milk in the gravy. Q: Is this gluten-free? A: Yes if you use gluten-free biscuits and thicken the gravy with cornstarch or a gluten-free flour mix. Final tip: Taste the gravy before pouring it over the biscuits and adjust seasoning — once baked, it’s harder to correct salt and spice levels. A squeeze of lemon or a light drizzle of hot sauce at service brightens the overall flavor and makes the casserole pop.
Ingredients
- 2 cups biscuit baking mix 🥄
- 2/3 cup milk 🥛
- 1 pound breakfast sausage 🍖
- 2 cups milk for gravy 🥛
- 1/4 cup all-purpose flour 🌾
- 1/2 teaspoon black pepper 🌶️
- 1/2 teaspoon salt 🧂
- 1 cup shredded cheddar cheese 🧀
- 2 tablespoons butter 🧈
Instructions
Preheat your oven to 375°F (190°C)
In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through, breaking it into crumbles as it cooks
Remove the sausage from the skillet and set it aside, leaving the drippings in the pan
In a bowl, combine the biscuit baking mix and 2/3 cup milk to form a soft dough
Press the biscuit dough evenly into the bottom of a greased 9x13 inch baking dish
Bake the biscuit base in the preheated oven for about 10 minutes until lightly golden
While the biscuit base is baking, prepare the sausage gravy by melting butter in a saucepan over medium heat
Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste
Slowly add 2 cups of milk, whisking continuously to prevent lumps
Add salt and black pepper and cook the gravy until it thickens, about 5 minutes
Stir the cooked sausage into the gravy mixture until well combined
Pour the sausage gravy evenly over the partially baked biscuit base
Sprinkle the shredded cheddar cheese over the top of the gravy
Return the casserole to the oven and bake for an additional 15 to 20 minutes until the cheese is melted and bubbly
Let the casserole cool for a few minutes before serving to allow it to set
Serve warm and enjoy your biscuit and gravy casserole without eggs