Best Biscuits and Gravy Breakfast Casserole

Here is my favorite biscuits and gravy breakfast casserole, with fluffy buttermilk biscuits, savory sausage gravy, eggs, and cheese all baked together into one easy dish.

This casserole is perfect for weekend mornings when I want something hearty and filling without standing over the stove. I love that I can prep it the night before and just pop it in the oven when we wake up.

Which Type of Sausage Works Best?

For this breakfast casserole, you’ll want to grab a pound of ground pork sausage from the meat section of your grocery store.

You can go with regular, mild, or hot sausage depending on how much spice you like – just keep in mind the recipe already includes red pepper flakes, so if you pick hot sausage, you’ll get an extra kick.

Breakfast sausage works great here, but Italian sausage is also a solid choice if that’s what you have on hand. Just make sure to get the ground version rather than links, since you’ll be browning it loose in the pan.

Ingredient Substitutions

• Ground pork sausage: You can use ground turkey sausage, chicken sausage, or even crumbled breakfast sausage links if that’s what you have. Ground beef or turkey work too, though you’ll want to add extra seasoning like sage and fennel to get that breakfast sausage flavor.
• Refrigerated biscuits: This is one ingredient you’ll want to stick with – the biscuits are key to the texture and structure of the casserole. However, you can use any brand of refrigerated biscuits you prefer.
• Milk and heavy cream: If you don’t have heavy cream, you can use all milk instead (so 2 ¼ cups total milk). The gravy will be slightly thinner, but it’ll still taste good. Half-and-half also works as a middle ground.
• Colby Jack or cheddar cheese: Any melty cheese works here – try Monterey Jack, pepper jack for some heat, or a Mexican cheese blend. You could even mix in some mozzarella if that’s what’s in your fridge.
• Butter: You can swap butter for bacon grease if you have it on hand – it adds a nice smoky flavor to the gravy.

What to Serve With Biscuits and Gravy Breakfast Casserole?

I love adding some fresh fruit on the side to balance out all that richness – think sliced strawberries, melon, or a simple fruit salad.

A side of crispy hash browns or breakfast potatoes also works great if you’re feeding a crowd and want to stretch the meal further.

For something lighter, try serving it with an arugula or mixed greens salad dressed with lemon and olive oil, which cuts through the creamy gravy nicely.

Storage Guide

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer leftovers to an airtight container. It’s great for breakfast meal prep since you can just grab a portion and warm it up on busy mornings.

Freeze: You can freeze this casserole for up to 2 months, either before or after baking. If freezing unbaked, assemble everything and wrap tightly with plastic wrap and foil. For already baked casserole, let it cool completely first, then wrap well or cut into individual portions for easier reheating later.

Reheat: Warm up individual portions in the microwave for about 1-2 minutes, or reheat the whole casserole covered with foil in a 350°F oven for 20-25 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3550-3950
• Protein: 130-150 g
• Fat: 250-280 g
• Carbohydrates: 165-190 g

Ingredients

For the casserole:

• 1 lb ground pork sausage (breakfast style preferred)
• 1/4 cup heavy cream
• 2 cups shredded Colby Jack or cheddar cheese (freshly shredded gives better texture)
• 1 tube (8 count) refrigerated biscuits
• 1/4 tsp crushed red pepper flakes
• 6 large eggs (room temperature)

For the sausage gravy:

• 1/4 cup flour
• 1/4 cup butter (I use Kerrygold for this)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 1/4 tsp onion powder
• 1/2 tsp salt
• 2 cups milk

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch pan with butter or nonstick cooking spray to prevent sticking and ensure easy cleanup.

Step 2: Cook the Sausage

• 1 lb ground pork sausage (breakfast style preferred)
• 1/4 tsp crushed red pepper flakes

In a large skillet over medium heat, cook the ground pork sausage until browned and cooked through, breaking it up into crumbles as it cooks.

In the last few minutes of cooking, add the crushed red pepper flakes and stir to combine.

Once finished, set the sausage aside.

Step 3: Make the Sausage Gravy

• 1/4 cup butter (I use Kerrygold for this)
• 1/4 cup flour
• 2 cups milk
• 1/2 tsp salt
• 1/4 tsp onion powder
• 1/4 tsp ground black pepper (freshly ground preferred)
• 1/2 cup cooked sausage (from Step 2)

In a heavy saucepan over medium-low heat, melt the butter.

Whisk in the flour and cook the roux for several minutes, whisking constantly to avoid burning.

Slowly whisk in the milk, then add the salt, onion powder, and ground black pepper.

Simmer the sauce, whisking frequently until thickened.

Stir in 1/2 cup of the cooked sausage mixture from Step 2 to complete the sausage gravy.

Step 4: Assemble the Casserole Base

• 1 tube (8 count) refrigerated biscuits
• remaining cooked sausage (from Step 2)
• 2 cups shredded Colby Jack or cheddar cheese (use half in this step)

Cut each refrigerated biscuit into quarters and scatter the pieces in a single layer on the bottom of your prepared 9×13-inch pan.

Evenly distribute the remaining browned sausage (from Step 2) over the biscuits, then sprinkle half of the shredded Colby Jack or cheddar cheese on top.

Step 5: Add Egg Mixture

• 6 large eggs (room temperature)
• 1/4 cup heavy cream

In a mixing bowl, whisk the eggs with the heavy cream until completely combined and smooth.

Pour this mixture evenly over the casserole to help bind it together and create a fluffy texture as it bakes.

Step 6: Top with Gravy and Cheese, Then Bake

• sausage gravy (from Step 3)
• remaining shredded Colby Jack or cheddar cheese

Pour the homemade sausage gravy (from Step 3) evenly over the top of the casserole.

Sprinkle the remaining shredded cheese over the gravy layer.

Bake uncovered in the preheated oven for 30-35 minutes, or until the casserole is puffed, lightly browned, and the eggs are set.

I like to let the casserole rest for 5-10 minutes after baking; this makes it easier to slice and serve.

Best Biscuits and Gravy Breakfast Casserole

Delicious Best Biscuits and Gravy Breakfast Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 3750 kcal

Ingredients

  

For the casserole:

• 1 lb ground pork sausage (breakfast style preferred)
• 1/4 cup heavy cream
• 2 cups shredded Colby Jack or cheddar cheese (freshly shredded gives better texture)
• 1 tube (8 count) refrigerated biscuits
• 1/4 tsp crushed red pepper flakes
• 6 large eggs (room temperature)

For the sausage gravy:

• 1/4 cup flour
• 1/4 cup butter (I use Kerrygold for this)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 1/4 tsp onion powder
• 1/2 tsp salt
• 2 cups milk

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or nonstick cooking spray to prevent sticking and ensure easy cleanup.
• In a large skillet over medium heat, cook the ground pork sausage until browned and cooked through, breaking it up into crumbles as it cooks. In the last few minutes of cooking, add the crushed red pepper flakes and stir to combine. Once finished, set the sausage aside.
• In a heavy saucepan over medium-low heat, melt the butter. Whisk in the flour and cook the roux for several minutes, whisking constantly to avoid burning. Slowly whisk in the milk, then add the salt, onion powder, and ground black pepper. Simmer the sauce, whisking frequently until thickened. Stir in 1/2 cup of the cooked sausage mixture from Step 2 to complete the sausage gravy.
• Cut each refrigerated biscuit into quarters and scatter the pieces in a single layer on the bottom of your prepared 9×13-inch pan. Evenly distribute the remaining browned sausage (from Step 2) over the biscuits, then sprinkle half of the shredded Colby Jack or cheddar cheese on top.
• In a mixing bowl, whisk the eggs with the heavy cream until completely combined and smooth. Pour this mixture evenly over the casserole to help bind it together and create a fluffy texture as it bakes.
• Pour the homemade sausage gravy (from Step 3) evenly over the top of the casserole. Sprinkle the remaining shredded cheese over the gravy layer. Bake uncovered in the preheated oven for 30-35 minutes, or until the casserole is puffed, lightly browned, and the eggs are set. I like to let the casserole rest for 5-10 minutes after baking; this makes it easier to slice and serve.