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Biscuits and Gravy Casserole

Biscuits and gravy casserole turns classic sausage gravy into a baked, egg-set brunch dish with golden biscuit crowns. Fluffy biscuit pieces soak up rich, peppery sausage gravy and tender eggs, with cheddar melting 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Biscuits and Gravy Casserole
  • 1 can (16 oz) refrigerated biscuit dough Quarter into bite-size pieces.
  • 1 lb breakfast sausage Cook and crumble until browned.
  • 3 tbsp butter Use after browning the sausage.
  • 0.25 cup all-purpose flour Whisk with sausage drippings to form a roux.
  • 2.5 cup whole milk Add gradually to build a thick gravy.
  • 1 salt Season heavily to taste.
  • 1 cracked black pepper Add lots for bold flavor.
  • 6 large eggs Whisk with a splash of milk before pouring.
  • 1 cup sharp cheddar, shredded Sprinkle on top before baking.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease a 9x13 dish so the casserole releases easily after baking.
  2. Brown the breakfast sausage in a skillet, crumble well, and leave it in the pan; add the butter to start building flavor.
  3. Whisk the all-purpose flour into the sausage drippings and cook for 1 minute to remove the raw flour taste.
  4. Gradually add the whole milk while stirring constantly until a thick gravy forms, then season heavily with salt and lots of cracked black pepper.
  5. Spread the quartered refrigerated biscuit dough pieces across the bottom of the greased 9x13 dish in an even layer.
  6. Pour the sausage gravy evenly over the biscuits so the pieces are fully covered and can absorb the sauce.
  7. Whisk the large eggs with a splash of milk, then pour over the gravy to create an egg layer.
  8. Top with the shredded sharp cheddar and bake for 30–35 minutes until the eggs are set and the biscuits turn golden.

Notes

For make-ahead convenience, assemble through pouring the egg layer, cover, and refrigerate up to 24 hours; bake straight from the fridge and add 5–10 minutes if needed. Store leftovers covered in the refrigerator up to 3–4 days. Freezing: yes—freeze baked portions up to 2 months and reheat in the oven until hot. Dietary swap: use reduced-fat cheddar (and same amount) for a lighter option while keeping the bake texture.