Biscuits And Gravy Breakfast Casserole
This homemade Biscuits And Gravy Breakfast Casserole checks all the boxes for a delicious, rib-sticking breakfast that the whole family will enjoy. This thing does not mess around!
Why You Will Love This Biscuits And Gravy Breakfast Casserole
This dish is right up my alley. It’s got homemade sausage gravy, eggs, melty cheddar cheese, and real biscuits all baked together, so every bite hits. Hearty, comforting, and perfect for feeding a crowd that wants the good stuff.
- Real homemade biscuits — no tubes, no shortcuts
- Scratch sausage gravy with real flavor
- Everything is baked together for perfect bites every time
- Feeds a crowd without extra work
- Great for weekends, holidays, or make-ahead mornings
Ingredients Needed
Nothing complicated here—just real, common ingredients.
The gravy is built the right way. You’re starting with sausage, adding a little butter and flour to form a roux, then bringing it together with milk. That’s what gives you that rich, creamy texture with actual flavor—no packets, no shortcuts.
For the biscuits, we’re keeping it simple but doing it right. Frozen butter is the key here—it melts in the oven and gives you that tender, slightly flaky texture. The buttermilk adds just enough tang and keeps everything soft without getting dense.
Everything else is straightforward and exactly what you’d expect in a solid breakfast casserole.
How To Make Biscuits And Gravy Breakfast Casserole
While there may be some steps to this dish, none of them are difficult AT ALL and are totally worth it. No tube of biscuits, no package of gravy mix. This is you and real ingredients. You get to control what goes in this dish. WIN!
Step 1
Preheat the oven to 350 degrees F. and butter / spray a 9×13 casserole dish.
In a skillet over medium heat, brown the sausage. I like to break mine up into large pieces, then leave it until it gets some good color. I then break it up into smaller pieces. Color means flavor. When done, remove 1 cup of the cooked sausage and set it aside.
Step 2
Add 1 tbsp butter to the skillet with the remaining cooked breakfast sausage. Let it melt, then stir it into the sausage. Next, add three tbsp of flour to the skillet. Mix to combine and allow the flour to cook for a couple of minutes.
Step 3
Once the flour taste has been cooked out (about 2-3 minutes), gradually start to add the 2 cups of milk, whisking constantly. I usually go in with about 1/3 of my milk, whisking well to avoid clumps. It will thicken quickly, so continue adding and whisking.
Step 4
Continue adding the milk and whisking until all the milk is incorporated. Scrape the bottom of the skillet to knock off any of the yummy brown bits as well. Bring it to a simmer and let it thicken a bit. Give it a taste, then add salt and pepper to your preference. Remove the gravy from the heat and set aside.
Step 5
In a large bowl, add the flour, baking powder, baking soda, and kosher salt. Whisk to combine well.
About the butter
Once you have grated the butter, stick it into the freezer until you are ready to use it.
Step 6
Add the shredded, frozen butter to the mixed dry ingredients. Coat the butter well, breaking it up so there are no large clumps.
Step 7
Add the buttermilk to the other ingredients and mix until just combined. You can use a spoon or your hands, just don’t overmix.
Step 8
In a large bowl, add the eggs, milk, salt, and pepper. Whisk to combine. Next, add 1 cup of the shredded cheddar cheese and the green onions. Mix well to combine.
Step 9
Divide the biscuit dough into 12 individual portions. We used a 2 tbsp scoop for this step. Pour the egg mixture into the prepared 9×13-inch casserole dish.
Step 10
Place the biscuits into the casserole dish and top with half the gravy. Reserve the rest of the gravy to serve on the side.
Step 11
Top the casserole with the remaining 1 cup of shredded cheddar cheese and bake for 25-30 minutes until golden brown and bubbling. Once done, remove from the oven and allow to rest for 10-15 minutes before cutting.
Step 12
When ready, divide into 12 portions, optionally top with additional gravy, and garnish with more green onion.
We like our breakfasts around here, and this one does not disappoint at ALL! This biscuits and gravy breakfast casserole has it all. You got the mother of comfort food here, and even better, you control what goes in there.
You want additional spices, do it. You want to cut back on salt, not a problem. Cooking like this gives you back control while making it taste all the better. Give it a whirl
Tips
- Make sure to scrape up the bits of sausage when making the gravy. That is flavor!
- If the gravy thickens up too much, just add a bit of milk and whisk it up to your favorite consistency.
- You can add more OR less cheese to this dish; there is no wrong answer.
- We love green onions. If you plan on garnishing with some, set it aside.
Variations
- Use spicy breakfast sausage for a kick
- Swap cheddar for pepper jack or Colby
- Add cooked bacon along with the sausage
- Throw in sautéed peppers or mushrooms
FAQs
Yes. You can prep everything the night before and keep it in the fridge. For best results, hold the biscuit dough separately and add it right before baking so it stays light and tender.
Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.
Yes. Bake it first, let it cool completely, then freeze. Reheat covered in the oven until hot.
Just whisk in a little milk until it loosens up to the consistency you like.
The top should be golden brown and the center set. Let it rest for 10–15 minutes before cutting so it holds together.
Other Delicious Breakfast Recipes
Biscuits And Gravy Breakfast Casserole
Ingredients
Gravy
- 1 lb breakfast sausage
- 1 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- salt and pepper to taste
Biscuits
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup butter frozen, shredded
- 1 cup buttermilk
Eggs
- 6 eggs
- 1/2 cup milk
- 2 cup sharp cheddar cheese divided
- 1/3 cup green onion chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F and grease a 9×13-inch casserole dish.
- Brown the sausage in a skillet. Remove 1 cup and set aside.1 lb breakfast sausage
- Add butter to remaining sausage, then stir in flour and cook for 2–3 minutes.1 tbsp butter, 3 tbsp all-purpose flour
- Gradually whisk in milk and cook until thickened into gravy. Season and set aside.2 cups milk, salt and pepper
- In a bowl, whisk together flour, baking powder, baking soda, and salt.2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp kosher salt
- Add frozen shredded butter and mix to coat. Stir in buttermilk until just combined.1/2 cup butter, 1 cup buttermilk
- In another bowl, whisk eggs, milk, salt, and pepper. Stir in cheese, green onions, and reserved sausage.6 eggs, 1/2 cup milk, 2 cup sharp cheddar cheese, 1/3 cup green onion, 1/4 tsp kosher salt, 1/4 tsp black pepper
- Pour egg mixture into prepared dish.
- Portion biscuit dough into 12 pieces and place on top.
- Spoon half the gravy over biscuits.
- Top with remaining cheese and bake 25–30 minutes until golden and set.
- Rest 10–15 minutes before serving. Serve with remaining gravy.
Notes
- If your gravy gets too thick, whisk in a splash of milk before adding to the casserole
- Don’t overmix the biscuit dough or they’ll turn dense
- Let the casserole rest before cutting so it sets properly
- You can prep everything ahead and bake the next day