Introduction: A Classic Breakfast Comfort
Biscuits and gravy breakfast casserole takes two beloved comforts — flaky biscuits and creamy sausage gravy — and transforms them into a single, hearty dish perfect for mornings when you want both convenience and indulgence. This casserole brings together the savory, peppery notes of traditional Southern sausage gravy with the tender, buttery texture of biscuits baked into the dish. It’s ideal for slow weekend breakfasts, holiday brunches, or feeding a crowd without spending hours at the stove. Compared to making individual biscuits and gravy on the stovetop, the casserole method saves time and delivers consistent results: the biscuits soak up just enough gravy to stay moist without becoming soggy, and the top browns into a golden, pull-apart crust. If you’re new to casseroles, this recipe is forgiving: you can make it ahead, refrigerate overnight, and bake it in the morning. It’s also adaptable — swap in turkey sausage, use fresh-baked biscuits, or choose a biscuit dough from the refrigerated aisle for a quicker assembly. In this article, you’ll find a clear ingredient list, step-by-step preparation tips, variations to suit different diets, and storage and reheating advice so your biscuits and gravy breakfast casserole is reliably delicious every time.
Why This Recipe Works: Technique and Flavor Balance
The success of a biscuits and gravy breakfast casserole hinges on three things: the gravy’s seasoning, the ratio of liquid to biscuit, and the baking temperature. The gravy should be creamy but not watery, with enough black pepper and a balanced salt level to cut through the richness. Start with a flavorful base: cook breakfast sausage until browned and slightly crisp to develop savory depth. Use the drippings and flour to make a roux, then slowly whisk in milk for a smooth, thickened gravy. When assembled with biscuit pieces, the gravy must be thick enough to coat and slightly penetrate the biscuits without turning them into mush. A rule of thumb is to use enough milk to hydrate the biscuit pieces; if using store-bought flaky biscuits, reduce added milk slightly because those tend to absorb more. Baking at a moderately high temperature (around 375°F/190°C) produces a browned top and ensures the center sets without overcooking. Letting the casserole rest for ten minutes after baking helps the gravy settle and makes slicing neater. This section covers the reasons behind ingredient choices and techniques so you can tweak the recipe confidently while preserving texture and flavor balance.
Gathering Ingredients: What You’ll Need
Before you start assembling your biscuits and gravy breakfast casserole, gather all ingredients for efficiency and consistent results. You’ll need breakfast sausage (pork or turkey), all-purpose flour, whole milk (or half-and-half for increased richness), salt and plenty of freshly ground black pepper, and a bit of butter if your sausage is very lean. For the biscuit component, use either refrigerated biscuit dough, homemade drop biscuits, or cubed day-old biscuits or country-style bread for a different texture. Eggs help bind the casserole and add a custardy lift; two to three large eggs are typical for a standard 9x13 casserole. Optional but recommended items include sautéed onions or garlic for aromatic depth, shredded cheddar or Monterey Jack cheese for creamy melty pockets, and chopped fresh herbs like chives or parsley for brightness. If you’d like to add vegetables, bell peppers or spinach can be folded in after pre-cooking to remove excess moisture. Measuring tools and the right pan also matter: a 9x13-inch baking dish is standard, but you can scale recipes for smaller or larger dishes. Having everything prepped and measured — sausage browned, biscuits torn into pieces, milk and eggs whisked — will make assembly quick and stress-free on a busy morning.
Step-by-Step Preparation: Assembly Made Simple
To assemble the casserole, start with a hot pan for the sausage. Brown the breakfast sausage in a skillet over medium heat, breaking it up so it crisps slightly and renders flavorful fat. If you’re adding onions or peppers, sautée them in the sausage fat until softened. Remove most of the fat if the pan is excessively greasy — a tablespoon or two is helpful for the gravy. Sprinkle flour over the cooked sausage to form a roux, stirring and cooking for about one to two minutes to remove raw flour taste. Slowly whisk in milk until the gravy thickens; this usually takes a few minutes. Season generously with black pepper and salt to taste. Meanwhile, prepare biscuit pieces in your baking dish: either tear refrigerated biscuits into halves or quarters, or cube day-old biscuits or bread into bite-sized pieces. Spread the biscuit pieces in an even layer in the dish. If using cheese, sprinkle half over the biscuit layer. In a separate bowl, whisk eggs with a small amount of milk and a pinch of salt, then pour this custardy mixture over the biscuit layer to help bind it. Ladle the warm sausage gravy evenly over the biscuits so they soak but aren’t drowned. Top with remaining cheese and a light dusting of black pepper. The casserole is now ready to bake or to refrigerate for later baking.
Cooking Process: Baking, Timing, and Temperature
Baking the biscuits and gravy breakfast casserole is where texture and flavor converge. Preheat your oven to 375°F (190°C). If you assembled the casserole cold from the fridge, give it a few extra minutes in the oven; cold centers require more time to reach a safe temperature. Bake uncovered to allow the top to brown and the cheese to bubble; a covered bake may result in a soggier top. Typical baking time for a 9x13 pan is 35 to 45 minutes — begin checking at 30 minutes if you prefer a softer top. Use visual cues: the top should be golden brown, edges bubbling, and the gravy set in the center. For extra assurance, insert a knife in the center; it should come out hot and there shouldn’t be overly runny gravy. If the top browns too quickly while the center is still underdone, tent loosely with foil and continue baking until done. Let the casserole rest for 10 to 15 minutes before cutting into squares; resting helps the gravy thicken and distributes heat evenly so portions keep their shape. If you added fresh herbs, sprinkle them on after resting to preserve color and aroma. Proper baking and resting ensure each serving has a balanced biscuit-to-gravy ratio and a pleasant bite without being soggy.
Variations and Add-Ins: Customize to Taste
One of the best things about biscuits and gravy breakfast casserole is its adaptability. If you want a leaner version, substitute turkey or chicken sausage and use low-fat milk or a milk alternative; note that plant-based milks change the gravy’s creaminess so use a thicker option like oat milk when possible. For a spicier profile, choose a hot breakfast sausage or add red pepper flakes and diced jalapeños. Cheese lovers can experiment with pepper jack, smoked gouda, or a sharp cheddar to deepen the savory notes. For a vegetable boost, stir in sautéed mushrooms, spinach, or caramelized onions — precook them to remove excess moisture so the casserole doesn’t become watery. Make it country-style by using biscuits and adding diced potatoes or hash browns for heft. To prepare vegetarian comfort food, replace sausage with crumbled, seasoned tempeh or a plant-based sausage substitute and use vegetable broth blended with milk for the gravy base. For a brunch-style upgrade, top the baked casserole with fried or poached eggs and a sprinkle of chopped scallions. Each variation tweaks texture and flavor; keep the core method the same — a stable gravy, properly hydrated biscuits, and balanced seasoning — for consistent success.
Final Presentation and Serving Tips
Serve your biscuits and gravy breakfast casserole hot from the oven after the short resting period to let portions set. Cut into squares with a large spatula for clean serving; warm the spatula beforehand for smoother slices. Garnish each portion with a sprinkle of chopped fresh parsley or chives for color contrast and a hint of freshness against the rich gravy. Offer condiments that complement the savory flavors: hot sauce for spice seekers, maple syrup for an indulgent sweet-salty contrast, and a side of fruit to cut the richness. Pair the casserole with light, crisp elements like a simple green salad with lemon vinaigrette or citrus segments to refresh the palate. For drinks, coffee, strong black teas, or sparkling water with lemon are classic brunch companions. If serving a crowd, keep the casserole in a warm oven (around 200°F/95°C) loosely covered so it stays warm without drying out; add a splash of milk to the surface if it seems to firm up too much over time. Plating matters less than texture and warmth — this is comfort food meant to be scooped and shared, so set out big serving spoons and plenty of napkins for a relaxed, convivial brunch experience. Presentation that highlights the golden top and slight gravy sheen will make the casserole look as delicious as it tastes.
Storage, Reheating, and Make-Ahead Tips
This casserole is ideal for make-ahead planning. After baking, cool to room temperature and cover tightly with foil or plastic wrap; refrigerate for up to four days. For longer storage, freeze individual portions or the whole dish (wrapped well) for up to three months. To reheat refrigerated leftovers, place individual slices on a baking sheet and reheat in a 350°F (175°C) oven for 10–15 minutes until heated through. Microwaving works for quick service but can make biscuits slightly denser; microwave in bursts and finish in a toaster oven for crisping if desired. If you prepared the casserole unbaked for morning convenience, assemble it the night before, cover, and refrigerate overnight. In the morning, bring the casserole to room temperature for 20 minutes before baking or add extra baking time (10–20 minutes) if baking straight from cold. When freezing assembled but unbaked, wrap tightly and thaw overnight in the refrigerator before baking, then bake as directed, allowing extra time if still cool in the center. Label frozen portions with date and reheating instructions. Small adjustments, like adding a splash of milk before reheating to refresh the gravy’s creaminess, will restore the casserole’s original texture and flavor. With these tips, you can enjoy a reliable, crowd-pleasing breakfast with minimal morning fuss.
Ingredients
- 12 oz breakfast sausage 🍖
- 2 cups shredded cheddar cheese 🧀
- 6 large eggs 🥚
- 2 cups milk 🥛
- 1/2 tsp salt 🧂
- 1/2 tsp black pepper 🌶
- 1/2 tsp garlic powder 🧄
- 1/2 tsp onion powder 🧅
- 1 can (16 oz) refrigerated biscuit dough 🥯
- 1 tbsp butter 🧈
Instructions
Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius
Cook the breakfast sausage in a skillet over medium heat until browned and crumbled
Drain excess grease from the sausage and set aside
Cut the biscuit dough into small pieces
Grease a 9x13 inch casserole dish with butter
Layer half of the biscuit pieces evenly in the bottom of the dish
Sprinkle half of the cooked sausage over the biscuit layer
Add half of the shredded cheddar cheese on top of the sausage
Repeat the layers with remaining biscuit pieces sausage and cheese
In a large bowl beat the eggs with milk salt black pepper garlic powder and onion powder until well combined
Pour the egg mixture evenly over the layered ingredients in the casserole dish
Bake uncovered in the preheated oven for 40 to 45 minutes or until the eggs are set and the biscuits are cooked through
Remove from oven and let the casserole cool for 5 minutes before serving
Serve warm and enjoy your biscuits and gravy breakfast casserole