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Biscuits and Gravy Casserole

Biscuits and gravy casserole is a Southern-style breakfast bake with fluffy biscuit pieces baked under rich, peppery sausage gravy. A layer of set eggs and shredded cheddar makes it the kind of comforting biscuit egg bake that bakes up golden on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 can (16 oz) refrigerated biscuit dough Quarter into pieces before assembling.
  • 1 lb breakfast sausage Brown and crumble well in a skillet; leave in the pan.
  • 3 tbsp butter Add after browning sausage.
  • 0.25 cup all-purpose flour Whisk into sausage drippings to make a roux.
  • 2.5 cup whole milk Gradually whisk in to thicken gravy.
  • 0.5 salt Season heavily to taste.
  • 0.5 cracked black pepper Use lots for peppery flavor.
  • 6 large eggs Whisk with a splash of milk before pouring over gravy.
  • 1 cup sharp cheddar, shredded Top casserole before baking.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 dish so the biscuit pieces don’t stick.
Make the sausage gravy
  1. Brown the breakfast sausage in a skillet, crumbling well, and leave it in the pan; add the butter.
  2. Whisk the all-purpose flour into the sausage drippings and cook for 1 minute to remove the raw flour taste.
  3. Gradually add the whole milk, stirring constantly until a thick gravy forms, then season heavily with salt and lots of cracked black pepper.
Assemble the casserole
  1. Spread the quartered biscuit pieces across the bottom of the greased 9x13 dish in an even layer.
  2. Pour the sausage gravy evenly over the biscuits so everything is coated.
  3. Whisk the eggs with a splash of milk, pour over the gravy, then top with the shredded sharp cheddar.
Bake
  1. Bake at 375°F for 30–35 minutes, until the eggs are set and the biscuits are golden, with a bubbling surface and biscuit crowns peeking through.

Notes

Make ahead: assemble through topping with cheddar, cover, and refrigerate up to 24 hours; bake straight from the fridge (add ~5 minutes if cold in the center). Leftovers keep 3–4 days refrigerated and reheat well in the oven or microwave. Freezing is not recommended because the biscuits and eggs can change texture. For a lighter swap, use part-skim milk and reduce the butter slightly, keeping the gravy thick by cooking a minute longer.