March 16, 2023Review Recipe
Biscuits and Gravy Breakfast Casserole
Table of Contents
Biscuits and gravy breakfast casserole has layers of fluffy biscuits and hearty sausage soaked in eggs and gravy and topped with melted cheese to create a hearty brunch that the whole family will love. Easy to make and ideal to freeze, this cheesy casserole is the perfect breakfast to feed a crowd.
MORE BREAKFAST RECIPES:
Sheet Pan Eggs | Country Biscuits and Sausage Gravy
BISCUITS AND GRAVY BREAKFAST CASSEROLE INGREDIENTS
You will need:
- 2 tablespoons of unsalted butter
- ½ an onion, diced
- 10-ounce package of refrigerated biscuit dough, cut into 2 inch pieces
- ½ cup of heavy cream or whole milk
- 5 eggs
- 1 teaspoon of garlic powder
- 1 teaspoon of oregano
- 1½ cups of cheddar cheese, shredded
- 1 pound of breakfast sausage
- 1½ cups of country gravy mix, packet will make 2 cups but you only want to use 1 ½ cups.
SUBSTITUTIONS AND ADDITIONS
Biscuit Dough: If you can’t get ready-made biscuit dough where you live, take a look at our homemade biscuit recipe.
Heavy Cream: Whole milk will work just as well as heavy cream for this biscuits and gravy breakfast casserole recipe.
Cheddar Cheese: Any type of hard cheese can be used in place of cheddar, so feel free to use Swiss, Monterey Jack, Colby Jack or whatever you have in the fridge.
Breakfast Sausage: Breakfast sausage comes in patties, links or loose sausages and all are fine to use for this recipe. As an alternative, you could use Italian sausage, turkey sausage or make a vegetarian version of this casserole with meat-free sausages.
Country Gravy Mix: If you can’t get hold of country gravy mix, you can easily make your own homemade gravy by whisking together 3 tablespoons of butter, 3 tablespoons of flour, 1½ cups of whole milk, ½ teaspoon of salt and ½ teaspoon of black pepper.
Potato: Crispy potatoes would make a great addition to this sausage breakfast bake. Chop them into bite-sized pieces, boil until tender, and then fry alongside the onions.
Bacon: This would make a tasty addition to go alongside the sausage if you desire.
HOW TO MAKE THIS BISCUITS AND GRAVY BREAKFAST CASSEROLE RECIPE
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Grease a 9×13-inch casserole dish with cooking spray. Layer the chopped biscuit dough on the bottom of the pan.
STEP THREE: Melt butter in a medium-sized skillet. Add onion and cook for about three minutes, until the onion is translucent.
STEP FOUR: Add the sausage and continue to cook until it is cooked through and no pink remains.
STEP FIVE: Drain the fat from the sausage and onions then layer them over the biscuits.
STEP SIX: Whisk together the cream, eggs, garlic powder, and oregano. Pour over the sausage.
STEP SEVEN: Sprinkle the shredded cheese on top of the egg mixture.
STEP EIGHT: Prepare the gravy mix according to directions and pour one and a half cups over the cheese.
PRO TIP: Most packages of country gravy mix make two cups, so don’t use it all or your casserole will be too wet.
STEP NINE: Bake in the oven for 30 to 40 minutes, until it’s bubbly and the eggs are cooked through.
STEP TEN: Serve warm.
PRO TIP: Since the packet will give you leftover gravy, save it to pour a little bit extra on top of your plate when you are serving.
HOW TO SERVE
Serve this hearty breakfast casserole for a special occasion or at a family gathering. It would be a delicious and filling meal for Christmas morning.
Add fresh fruit to the side and you will have a delicious breakfast spread. The best part is you can make it the night before and bake it the next day.
Add a pot of coffee, tea or lattes for a warm drink to wash all the yumminess down.
For more fun breakfast recipes that are perfect for holidays and special occasions, or even just for a lazy weekend morning, take a look at our donut breakfast sandwich and this beautiful cherry breakfast braid.
IN THE FRIDGE: You can store this pork biscuits and gravy breakfast casserole recipe in the fridge for two or three days. Reheat in the oven or microwave.
IN THE FREEZER: This easy breakfast casserole freezes well for up to two months. Thaw it overnight in the refrigerator and reheat in the oven for 20 minutes before serving.
MAKE AHEAD: You could prepare this biscuit casserole ahead of time and cover it in plastic wrap and keep it in the fridge overnight. The next morning, pop it in the oven and you’ll have a hot breakfast before you know it. You’ll need to add about 20 minutes to the original cooking time to ensure everything is heated and cooked through.
Biscuits and gravy breakfast casserole includes the best breakfast ingredients – sausage, eggs, biscuits, gravy and cheese. You could also add crispy potatoes or hash browns and bacon to make this gravy bake extra special.
While this sausage casserole is traditionally served for breakfast or brunch, there’s absolutely no reason why you couldn’t serve it for lunch or dinner as well. For other breakfast casserole recipes, choose from our sausage breakfast casserole and cinnamon roll casserole.
If you have your own homemade sausage gravy recipe that you prefer, you can certainly use that instead for this sausage gravy casserole recipe.
Italian sausage, either mild or spicy, or turkey sausage would be fantastic choices in place of the breakfast sausage.
You can freeze this recipe! Make the recipe, bake it and allow it to cool. Once cooled, cover with foil or plastic wrap and store in the freezer for up to 2 months. Thaw fully and reheat in the oven for 20 minutes.
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Biscuits and Gravy Breakfast Casserole
- 2 tablespoons unsalted butter
- 1/2 onion diced
- 10 ounce package refrigerated biscuit dough cut into 2 inch pieces
- 1/2 cup heavy cream or whole milk
- 5 eggs
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 1/2 cup cheddar cheese shredded
- 1 pound breakfast sausage
- 1 1/2 cup country gravy mix packet will make 2 cups but you only want to use 1 ½ cups
- Preheat the oven to 350°F.
- Layer chopped biscuit dough on the bottom of a greased 9 x 13-inch pan.
- Melt butter in a medium-sized skillet pan and add in the onion. Cook onion until translucent, about 3 minutes.
- Add in sausage and continue cooking until sausage is cooked through and no pink remains.
- Drain sausage and sprinkle it over the biscuits.
- Whisk together cream, eggs, garlic powder, and oregano then pour over sausage.
- Sprinkle shredded cheese on top of egg mixture.
- Prepare gravy mix according to directions and pour 1 ½ cups over cheese.
- Bake in the oven for 30 to 40 minutes or until bubbly and biscuits and eggs are cooked through.
- Serve warm.
Rita Bennett says
Cant wait to try these
This recipe was delicious! I used a whole 16 oz can of biscuit dough, added an extra egg with a little extra milk and seasonings plus 1/4 tsp of salt, and it came out so good. I’ll definitely be making this again!
I Was getting ready to make this fort he second time! (It was delicious the first time we had). When I opened the biscuits that I just bought they were moldy, can I use in its place the frozen Pillsbury biscuits?
Hi Lisa! You’ve probably already made it by now, but the only way I’ve ever made this casserole is with (thawed out) frozen biscuits! I don’t care too much for refrigerated biscuits anymore and hardly ever use them, but thawed out frozen biscuits improved the taste and texture for me, hands down!
This is most delicious. Definitely making again. My while family LOVED it. Thanks so much for sharing it.
Do you use the smaller biscuits or the Grands size?
Layne Kangas says
Hi, Trudy – you can use the Grands size in the 10-ounce tube. Enjoy!
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