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Easy Biscuits and Gravy Breakfast Casserole

A comforting Southern-inspired breakfast casserole featuring fluffy biscuit pieces layered with savory sausage gravy, eggs, and melted cheddar cheese. Perfect for feeding a crowd or making ahead for busy mornings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 pound breakfast sausage regular or spicy
  • 1 can (16 oz) refrigerated biscuit dough
  • 6 eggs large
  • 1 cup whole milk
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
  • 2 cups sharp cheddar cheese shredded
Sausage Gravy
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 0.5 tsp salt
  • 1 tsp black pepper
  • 0.25 tsp sage optional
Garnish
  • 2 tbsp fresh parsley chopped
  • black pepper to taste
  • green onions sliced, optional

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowls
  • Whisk
  • Wooden spoon

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. Cook breakfast sausage in a large skillet over medium-high heat for 8-10 minutes, breaking into crumbles, until browned and fully cooked. Leave about 2 tablespoons of fat in the pan.
  3. Reduce heat to medium and sprinkle flour over the cooked sausage. Stir constantly for 1-2 minutes to cook the flour.
  4. Gradually whisk in 2 cups of milk, stirring continuously to prevent lumps. Add salt, pepper, and sage. Cook for 5-7 minutes, stirring frequently, until gravy thickens to a creamy consistency. Remove from heat.
  5. Open biscuit dough and cut each biscuit into quarters. Arrange biscuit pieces evenly in the bottom of the prepared baking dish.
  6. Pour the sausage gravy evenly over the biscuit pieces, spreading to ensure even coverage and distribution of sausage crumbles.
  7. In a medium bowl, whisk together eggs, 1 cup milk, salt, pepper, and garlic powder until well combined and slightly frothy.
  8. Pour egg mixture evenly over the gravy and biscuit layer, allowing it to seep into all the spaces.
  9. Sprinkle shredded cheddar cheese evenly over the entire top surface of the casserole.
  10. Bake for 35-40 minutes until eggs are set, biscuits are cooked through, and cheese is melted and golden brown. A knife inserted in the center should come out clean.
  11. Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and additional black pepper.
  12. Cut into squares and serve hot. Store leftovers covered in the refrigerator for up to 3 days.

Notes

For make-ahead convenience, assemble the casserole the night before up to step 8, cover tightly, and refrigerate. In the morning, let it sit at room temperature for 20 minutes before baking and add 5-10 minutes to the cooking time. You can substitute turkey sausage and reduced-fat cheese to lighten the recipe. Leftover casserole reheats beautifully in the microwave for 1-2 minutes or in the oven at 325°F covered with foil for 20 minutes.