Biscuits and Gravy Casserole puts the whole Southern breakfast in one pan: pieces of biscuit dough, browned pork sausage and shredded cheese, soaked in whisked eggs and milk and covered with peppered gravy, then baked until the biscuits puff up golden. It serves 8, takes about an hour, and can be put together the night before.
How to make it: Brown and drain the sausage. Cut the biscuit dough into 1-inch pieces and cover the bottom of a greased 13×9-inch pan, then layer on the sausage and cheese. Pour the egg and milk mixture over it, top with the prepared gravy, and bake at 350°F for 35 to 45 minutes, until the center is set.
Why You’ll Love It
- Breakfast in one dish: biscuits, sausage, eggs, cheese and gravy, with nothing else to make.
- Seven ingredients: a can of biscuit dough and a packet of gravy mix keep it simple.
- Make it the night before: assemble, refrigerate, and bake in the morning.
- Feeds a crowd: 8 servings from one 13×9 pan, great for holiday mornings and overnight guests.
Ingredient Notes
Refrigerated biscuit dough: One 8-count package of large biscuits, cut into 1-inch pieces so they bake all the way through.
Pork sausage: One pound, any flavor you like. Drain it thoroughly after browning.
Cheese: One cup, shredded. Sharp cheddar is a good choice.
Eggs and milk: Six eggs whisked with half a cup of milk and seasoned with salt and pepper hold the layers together.
Peppered gravy mix: One 2 3/4-ounce package, which makes 2 cups of gravy. Most mixes only need water; follow the package.
Ingredients
- 1 (8-count) package refrigerated biscuit dough, large biscuits
- 1 pound pork sausage, any flavor
- 1 cup shredded cheese
- 6 eggs
- 1/2 cup milk
- Salt and pepper, to taste
- 1 (2 3/4-ounce) package peppered gravy mix (makes 2 cups), plus the water the package calls for
How to Make Biscuits and Gravy Casserole
1. Heat the oven. Heat the oven to 350°F and grease a 13×9-inch pan.
2. Brown the sausage. Brown the sausage in a skillet until no pink remains and it reaches 160°F, then drain it well.
3. Layer. Cut the biscuit dough into 1-inch pieces and cover the bottom of the pan. Scatter the sausage over the biscuits, then the shredded cheese.
4. Add the eggs. Whisk the eggs and milk with salt and pepper and pour it evenly over the layers.
5. Add the gravy. Make the gravy as the package directs and pour it over everything.
6. Bake. Bake 35 to 45 minutes, until the biscuits are cooked through, the eggs are set in the center and it reaches 165°F. Serve warm.
How to Bake It So No Biscuit Is Doughy
The one real risk with this casserole is biscuit dough that’s still raw in the middle. These checks make sure every piece bakes through.
Cut the dough small. Big pieces of biscuit take much longer to bake through, so cut each biscuit into 1-inch pieces. Smaller pieces cook evenly with the eggs.
Bake until the center is set. The middle should no longer jiggle, a knife pushed into the center should come out mostly clean, and the edges should be golden brown. The biscuits will have puffed up on top.
Let it rest. Cover it loosely with foil and give it 5 to 10 minutes before cutting, so the squares hold together.
Starting from cold? A casserole straight from the refrigerator needs about 20 extra minutes. Check it often near the end so the top doesn’t burn.
| Sign | What it means |
|---|---|
| Center jiggles | Bake a few minutes more and check again |
| Knife comes out mostly clean | The eggs are set |
| Golden, puffed biscuits and edges | The dough has baked through |
| 165°F in the center | Done and safe to serve |
Tips for Success
Can you make biscuits and gravy casserole ahead of time?
Yes. Assemble it the night before, cover it tightly with plastic wrap and refrigerate. In the morning, heat the oven and bake it as directed, adding about 20 minutes because it starts cold.
Why drain the sausage so well?
Extra grease pools on the bottom of the pan and makes the biscuit layer heavy. Drain it thoroughly before layering.
Variations
- Homemade sausage gravy, no eggs: brown 1 pound of sausage with 2 tablespoons of butter, stir in 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper, then slowly add 3 to 3 1/2 cups of milk and simmer 3 to 4 minutes, until thick. Bake half a can of quartered biscuits in a 7×11-inch dish at 375°F for 10 to 11 minutes, pour the gravy over, top with the rest of the biscuits and bake 13 to 17 minutes. Brush with 1 tablespoon of melted butter.
- Biscuits on top of the gravy: simmer 16 ounces of breakfast sausage with 1/4 cup flour, 2 1/4 cups whole milk and 1 cup heavy cream for 5 to 7 minutes, pour it into a 9×13-inch dish, top with a can of biscuits and bake at 375°F for 20 to 25 minutes.
- Extra eggy: use 10 eggs whisked with half-and-half and 1 1/2 cups of sharp cheddar, and bake at 350°F for 45 to 55 minutes, until the center is firm.
- A little heat: season the gravy with a few dashes of hot sauce.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. FSIS notes cream sauces don’t freeze well, so the gravy may change texture. Wrap single servings tightly to freeze and thaw them in the refrigerator.
Reheating: warm single servings in the microwave in 30-second bursts, or reheat the whole pan at 350°F covered with foil so the top doesn’t burn, until it reaches 165°F.
What to Serve With It
Serve it with fresh fruit and coffee for a full brunch. For more breakfast bakes, try bacon, egg and cheese biscuit casserole, breakfast casserole with tater tots and sausage or sausage, egg and cream cheese hash brown breakfast casserole. For grab-and-go mornings, bake easy sausage breakfast muffins, and for from-scratch biscuits, make butter biscuits or 3-ingredient cheddar biscuit bites.
Frequently Asked Questions
How do I make an easy biscuit and gravy casserole?
Line a greased 13×9 pan with pieces of biscuit dough, add browned sausage and cheese, pour whisked eggs and milk over it, top with prepared gravy mix, and bake at 350°F for 35 to 45 minutes.
What gravy should I use?
A peppered gravy mix is the easiest: one 2 3/4-ounce package makes the 2 cups you need. For homemade, make a sausage gravy with butter, flour and milk (see Variations).
How do I know when it’s done?
The center is set and doesn’t jiggle, a knife comes out mostly clean, the edges are golden, and the center reaches 165°F.
Why are my biscuits still doughy?
The pieces were too big or it came out too soon. Cut the dough into 1-inch pieces and bake until the center is fully set.
Can I freeze it?
Yes, for 3 to 4 months. Wrap single servings tightly, thaw them in the refrigerator, and reheat in the oven. The gravy may be a little less smooth after freezing.
Final Notes
Put it together the night before and the only morning job is turning on the oven. If you make it, tell me in the comments which sausage you used.
Biscuits and Gravy Casserole
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Ingredients
- 8 count package refrigerated biscuit dough large biscuits
- 1 pound pork sausage any flavor
- 1 cup cheese shredded
- 6 eggs
- 1/2 cup milk
- salt and pepper to taste
- 2 3/4 ounce package peppered gravy mix makes 2 cups; plus the water the package calls for
Instructions
- Heat the oven to 350°F and grease a 13x9-inch pan.
- Brown the sausage in a skillet until no pink remains and it reaches 160°F, then drain it well.
- Cut the biscuit dough into 1-inch pieces and cover the bottom of the pan. Scatter the sausage over the biscuits, then the shredded cheese.
- Whisk the eggs and milk with salt and pepper and pour it evenly over the layers.
- Make the gravy as the package directs and pour it over everything.
- Bake 35 to 45 minutes, until the biscuits are cooked through, the eggs are set in the center and it reaches 165°F. Serve warm.
Notes
Nutrition
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