This Biscuits and Gravy with Sausage and Egg Breakfast Casserole is a complete breakfast in one dish. It's perfect for holidays, brunches, or busy weekdays when you want a satisfying meal without standing over the stove. The combination of flaky biscuits, creamy sausage gravy, and baked eggs is pure comfort food.
Advertisements1
I've designed this recipe to be straightforward and foolproof. You'll layer store-bought biscuits with a rich sausage gravy, pour over an egg mixture, and bake until golden and set. It's a great make-ahead option – assemble it the night before and pop it in the oven in the morning.
The key is to slightly underbake the biscuits before assembling, so they stay tender and absorb the gravy without turning soggy. Follow the steps closely, and you'll get a casserole that's crispy on top, creamy in the middle, and full of flavor.
Why You'll Love This Recipe
About the Ingredients
1 can (16.3 oz / 463g) refrigerated buttermilk biscuits (8 count)
Use a high-quality brand like Pillsbury Grands! Homestyle for best texture. You can substitute with homemade biscuit dough if preferred.
1 lb (450g) breakfast sausage
Choose mild or spicy depending on your preference. For a leaner option, use turkey sausage.
2 tbsp (28g) unsalted butter
Salted butter works too; just adjust the added salt in the gravy.
1/4 cup (31g) all-purpose flour
Gluten-free all-purpose flour blend can be used as a 1:1 substitute.
2 cups (480ml) whole milk
Whole milk gives the creamiest gravy. For a lighter version, use 2% or skim, but the gravy will be less rich.
1/2 tsp salt
Adjust to taste, especially if your sausage is already salty.
1/2 tsp black pepper
Freshly ground black pepper adds the best flavor.
1/4 tsp cayenne pepper (optional)
Adds a subtle kick. Omit for a milder gravy.
6 large eggs
Large eggs are standard. For a richer custard, use extra-large.
1/2 cup (120ml) milk
This is for the egg mixture; use the same type as the gravy milk.
1/2 tsp garlic powder
Adds savory depth to the egg layer.
1/4 tsp onion powder
Optional but enhances the flavor profile.
Tips & Tricks
Don't overbake the biscuits initially
they should be just set and lightly golden, not fully cooked, so they finish baking in the casserole without burning.
- Whisk the egg mixture thoroughly to ensure a uniform custard that sets evenly; lumps of egg white can create rubbery spots.
- If the gravy is too thick, add extra milk a tablespoon at a time; if too thin, simmer longer to reduce.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
2. Bake Biscuits
Cut each biscuit into quarters and arrange them in an even layer in the prepared dish. Bake for 8-10 minutes, until just set and lightly golden. Remove and set aside. Keep the oven on.
3. Cook Sausage
In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving about 2 tbsp of drippings in the skillet.
4. Make Gravy
Reduce heat to medium. Add butter to the drippings and melt. Whisk in flour and cook for 1-2 minutes, stirring constantly, until golden brown. Slowly whisk in 2 cups of milk, salt, pepper, and cayenne. Continue whisking until the gravy thickens and bubbles, about 3-4 minutes. Remove from heat.
5. Combine Sausage and Gravy
Stir the cooked sausage into the gravy. Pour the mixture evenly over the biscuits in the baking dish.
6. Whisk Egg Mixture
In a medium bowl, whisk together the eggs, 1/2 cup milk, garlic powder, and onion powder until well combined. Pour over the sausage gravy layer.
7. Bake Casserole
Bake for 30-35 minutes, until the eggs are set and the top is golden brown. The internal temperature should reach 160°F (71°C). Let stand for 5 minutes before serving.
Delicious Variations
Veggie Add-In
Sauté 1 cup of diced bell peppers and onions with the sausage for extra flavor and texture.
Cheesy Twist
Sprinkle 1 cup of shredded cheddar cheese over the gravy layer before adding the egg mixture.
Spicy Southwest
Use chorizo sausage and add 1 can of diced green chiles to the egg mixture.
How to Store Biscuits and Gravy with Sausage and Egg Breakfast Casserole
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze the baked casserole (cooled) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until heated through.
Frequently Asked Questions
Q: Can I assemble this casserole the night before?
Yes, you can assemble the entire casserole (without baking) the night before, cover, and refrigerate. In the morning, bake as directed, adding 10-15 minutes to the baking time since it starts cold.
Q: Can I use homemade biscuits instead of canned?
Absolutely! You can use any homemade biscuit dough. Just make sure to cut them into quarters and bake as directed.
Q: How do I know when the casserole is done?
The casserole is done when the top is golden brown and the center is set – a knife inserted into the center should come out clean. The internal temperature should be 160°F (71°C).
Q: Can I make this gluten-free?
Yes, use gluten-free biscuits and substitute the all-purpose flour in the gravy with a gluten-free flour blend (like Bob's Red Mill 1-to-1). Ensure the sausage is gluten-free as well.
Q: Can I use a different type of sausage?
Yes, you can use turkey, chicken, or plant-based sausage. Adjust the cooking time as needed to ensure it's fully cooked.
If you loved this hearty breakfast casserole, please rate it and share your thoughts in the comments below. Don't forget to subscribe for more easy and delicious recipes!
Biscuits and Gravy with Sausage and Egg Breakfast Casserole
This make-ahead breakfast casserole layers fluffy biscuits, savory sausage gravy, and eggs for a hearty, crowd-pleasing morning meal.
🧂 Ingredients
- 1 can (16.3 oz / 463g) refrigerated buttermilk biscuits (8 count)
- 1 lb (450g) breakfast sausage
- 2 tbsp (28g) unsalted butter
- 1/4 cup (31g) all-purpose flour
- 2 cups (480ml) whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 6 large eggs
- 1/2 cup (120ml) milk
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
📋 Instructions
- 1Preheat Oven — Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
- 2Bake Biscuits — Cut each biscuit into quarters and arrange them in an even layer in the prepared dish. Bake for 8-10 minutes, until just set and lightly golden. Remove and set aside. Keep the oven on.
- 3Cook Sausage — In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving about 2 tbsp of drippings in the skillet.
- 4Make Gravy — Reduce heat to medium. Add butter to the drippings and melt. Whisk in flour and cook for 1-2 minutes, stirring constantly, until golden brown. Slowly whisk in 2 cups of milk, salt, pepper, and cayenne. Continue whisking until the gravy thickens and bubbles, about 3-4 minutes. Remove from heat.
- 5Combine Sausage and Gravy — Stir the cooked sausage into the gravy. Pour the mixture evenly over the biscuits in the baking dish.
- 6Whisk Egg Mixture — In a medium bowl, whisk together the eggs, 1/2 cup milk, garlic powder, and onion powder until well combined. Pour over the sausage gravy layer.
- 7Bake Casserole — Bake for 30-35 minutes, until the eggs are set and the top is golden brown. The internal temperature should reach 160°F (71°C). Let stand for 5 minutes before serving.
Jonas writes about technology and digital privacy, translating complex concepts into clear, actionable advice for everyday users. He focuses on practical steps to protect personal data without being paranoid.
