This sausage biscuit and gravy casserole takes all the comforting flavors of the traditional Southern breakfast and turns them into an easy dish you can pop in the oven while you sip your morning coffee. There’s something magical about turning canned biscuits and gravy into a hearty breakfast casserole that feeds my whole family!
This casserole is perfect for breakfast, brunch, or breakfast-for-dinner. With a tube of canned biscuits in the fridge and some breakfast sausage in the freezer, you can create something even better than the sum of its parts.
What I love about this casserole is how it combines the best parts of homestyle cooking with modern convenience. The flaky layers of store-bought biscuits soak up the rich, peppery gravy while the savory sausage adds heartiness.
Unlike traditional biscuits and gravy, which demand constant attention at the stove, this casserole practically makes itself once assembled. It is also easy to prep it the night before, so all you have to do in the morning is preheat the oven and bake.
I’ll walk you through the simple steps to create this cozy casserole, share my best tips, and answer any questions. It will be your new favorite breakfast comfort food!
Looking for more comfort food breakfast ideas? Try Old English sausage muffins, air fryer Scotch eggs, or classic Southern sausage gravy and biscuits.
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Refrigerated Canned Biscuits
- Breakfast Sausage: Any pork breakfast sausage works well here. Precooked crumbled sausage is a fantastic shortcut if you want to save time!
- Cheddar Cheese
- Eggs
- Milk
- Butter
- Flour
- Salt
- Pepper
🥣How to Make Sausage Biscuit and Gravy Casserole
- Preheat your oven to 350 degrees F. While it’s heating, spray your 9×13-inch baking dish with non-stick spray.
- Quarter those big, fluffy biscuits and spread them across the bottom of your dish. I like to cut the biscuits with kitchen shears.
- Brown the sausage until it’s nice and crumbly. Spread the cooked sausage evenly over those biscuit pieces.
- Whisk together the eggs and ½ cup of the milk in a bowl until well combined. Pour this mixture over your sausage layer.
- Melt the butter and whisk in the flour to make a roux in the same skillet you used for the sausage. Keep whisking for about a minute to remove that raw flour taste.
- Gradually pour in 2 cups of milk, whisking constantly. Keep stirring until it thickens and just starts to bubble. Season with salt and plenty of black pepper.
- Pour the gravy over your casserole and top it all with shredded cheese.
- Put it in the oven for 30-40 minutes or until the biscuits are cooked through and golden brown.
🍴Serving Ideas
Let your sausage biscuit and gravy casserole cool a bit before you serve it. I like to sprinkle some chopped scallions on top for a bit of color and fresh flavor, and I always have some hot sauce on the table to spice it up.
Pair the casserole with fresh fruit to balance out the richness—we love having it with some bright berries or orange slices. If I am making this for brunch or as breakfast for dinner, I serve it alongside a simple green salad to make it a complete meal.
💭How to Store
If you have leftovers, store them in an airtight container in the fridge. They will keep for up to 3 days. I usually just reheat leftovers in the microwave until they are heated through.
When reheating, I like to add a tiny splash of milk and cover the portion with a damp paper towel. This helps prevent the biscuits from drying out and maintains the creamy gravy texture.
I don’t recommend freezing this casserole. The gravy and biscuit texture just isn’t quite the same after freezing.
⭐Tips
Be sure to check out the step by step instructions
- You can assemble this casserole the night before – what a lifesaver for busy mornings! Just cover it tightly with plastic wrap and refrigerate. Take it out about 30 minutes before baking to let it come to room temperature, or add 5-10 minutes to the baking time if you bake it straight from the fridge.
- Fresh sausage is excellent, but you can also use precooked sausage to save time. Or precook it yourself a day or so before you plan to make the casserole.
- Whisk the gravy constantly to prevent lumps.
📝Reader Questions
Absolutely! Turkey sausage works great, too. Or use Italian sausage if you like that better than breakfast sausage
This usually happens if the casserole is too cold when it enters the oven. If you’ve prepped it ahead, let it sit at room temperature for about 30 minutes before baking or extend the baking time. Also, make sure your oven is fully preheated to 350 degrees F.
Yes, but use two 9×13 pans instead of trying to cram everything into one larger pan. This ensures everything cooks evenly.
⭐Did You Make This? Leave a Star Rating!
Sausage Biscuit and Gravy Casserole Recipe
Ingredients
- 1 can refrigerated biscuit dough 10 ounces
- 1 pound breakfast pork sausage
- 1 ½ cups Cheddar cheese shredded
- 6 large eggs
- 2 ½ cups milk divided
- 2 tablespoons butter
- 2 tablespoons flour
- salt and ground black pepper to taste heavy on the black pepper
Instructions
- Preheat your oven to 350 degrees F and spray a 9×13 inch baking dish with non-stick spray.
- Brown the sausage in a skillet until it’s nice and crumbly. Drain the grease off.1 pound breakfast pork sausage
- Cut the biscuits into quarters and place them all over the bottom of the baking dish. Spread the cooked sausage evenly over the biscuit pieces.1 can refrigerated biscuit dough
- Whisk your eggs with ½ cup of milk in a large bowl and pour over the casserole.6 large eggs, 2 ½ cups milk
- Melt the butter in the same skillet you used for the sausage on medium heat. Whisk in the flour to make a roux and let it cook for 2-3 minutes.2 tablespoons butter, 2 tablespoons flour
- Next, whisk in the remaining 2 cups of milk and whisk until it thickens and just comes to a bubble.
- Add salt and pepper to the white gravy. For this recipe, I like to use more pepper than salt.salt and ground black pepper to taste
- Pour the gravy over the casserole and top with the cheese.1 ½ cups Cheddar cheese
- Bake until the biscuits are cooked through, 30-40 minutes.
- Garnish with green onions.
Notes
- You can assemble this casserole the night before. Cover it tightly with plastic wrap and refrigerate. Take it out about 30 minutes before baking to let it come to room temperature, or add 5-10 minutes to the baking time if you bake it straight from the fridge.
- Fresh sausage is excellent, but you can also use precooked sausage to save time. Or precook it yourself a day or so before you plan to make the casserole.
- Whisk the gravy constantly to prevent lumps.
- Turkey sausage works fine too.
- If you double the recipe make it in two 9×13 inch baking pans instead of trying to cram it all in one dish.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
