Biscuit and Gravy Casserole: The Ultimate Comfort Food Breakfast Bake
There’s a certain magic in the aromas that fill a kitchen on a slow weekend morning. The savory scent of browning sausage, the buttery promise of baking biscuits, and the rich, peppery note of creamy gravy all weaving together. That’s the symphony of a classic biscuits and gravy breakfast. But let’s be honest, juggling multiple pans and timing everything perfectly for a crowd can feel like a high-stakes culinary dance. That’s how this Biscuit and Gravy Casserole came to be—a beloved solution born from a desire to gather everyone around the table at once, without the cook being stuck at the stove. It takes every wonderful element of the diner classic and layers it into one glorious, golden, bubbling dish you can serve straight from the oven.
Why You’ll Love This Casserole
It’s the epitome of cozy comfort. This is a hug on a plate. The fluffy eggs, savory sausage, rich gravy, and tender biscuits create a warm, satisfying bite that feels like a weekend celebration.
It frees up your morning. No more orchestrating three different components while your coffee gets cold. You do a little simple prep, layer it all in one dish, and let the oven do the work.
It’s a guaranteed crowd-pleaser. Whether you’re serving family or hosting friends for brunch, this casserole delivers on flavor and heartiness that appeals to everyone.
Leftovers reheat like a dream. Enjoy the comfort all over again the next day with a slice that warms up perfectly for a quick and delicious breakfast.
I’ll never forget the time I served this to my nephew, a notorious picky eater who views any meal that isn’t plain pasta with deep suspicion. He eyed the casserole warily, poked at it with his fork, and finally took a small bite. Then, silence. Followed by, “Can I have some more?” He cleaned his plate and asked if we could have it again next weekend. That’s the power of this dish—it wins over even the toughest critics.
What Makes It Special
This casserole works because each ingredient plays a perfect role.
Refrigerated Biscuits: They form a glorious, doughy base that soaks up all the savory flavors from the sausage and gravy, baking up tender and golden.
Bulk Pork Sausage: The star of the flavor profile. Its sage and pepper seasoning creates the foundational taste for the entire bake.
The Homemade Gravy: Using a mix keeps it simple, but simmering it yourself means you control the thickness and richness, ensuring it’s creamy and coats every layer.
The Egg Custard: Whisked with milk and poured over everything, it sets up fluffy and light, binding the layers together beautifully.
Sharp Cheddar Cheese: A double layer adds creamy pockets and a tangy, melted richness that cuts through the savory notes.
Making It Happen
Start by preheating your oven to 350°F (175°C) and giving a 9×13-inch baking dish a light coating of cooking spray. This is your canvas. Take the canned biscuit dough and press the pieces together to line the bottom of the dish, creating a seamless, doughy foundation.
Next, grab a large skillet. Crumble in the bulk pork sausage and cook it over medium-high heat. You’re listening for that satisfying sizzle and waiting for it to turn a deep, browned color and become beautifully crumbly. Once it’s there, drain off any excess grease. Scatter this savory bounty evenly over your biscuit layer, then blanket it with a generous cup of shredded Cheddar cheese.
In a medium bowl, crack your six eggs and whisk them together with the milk, salt, and pepper until the mixture is smooth and uniform. Pour this golden custard slowly over the sausage and cheese layer, letting it seep into all the nooks.
Now, for the gravy. In a small saucepan, whisk the cold water with the pork gravy mix. Bring it to a gentle boil, then reduce the heat to a simmer. In just a minute or two, you’ll see it transform into a luscious, thickened gravy. If you prefer it a bit thinner, add a splash more water. Carefully pour this creamy gravy over the entire casserole. Finish with the remaining half-cup of cheese scattered over the top.
Slide the dish into your preheated oven and bake for about 30 minutes. You’ll know it’s done when the eggs are set and fluffy, the biscuits are puffed and golden at the edges, and the cheese on top is beautifully melted and bubbling.
You Must Know
Don’t over-whisk the eggs. Just blend them with the milk until combined. Over-whisking can incorporate too much air and lead to a puffy, less tender texture.
Adjust gravy thickness to your liking. The gravy will thicken further in the oven. If you love a very creamy result, aim for a gravy that is slightly thinner than traditional pancake gravy when you pour it.
Let it rest. Allow the casserole to sit for 5-10 minutes after baking. This lets the layers set, making it much easier to slice and serve cleanly.
Serving It Up
This casserole is a hearty meal all on its own, but a simple side of fresh fruit salad or a lightly dressed arugula salad adds a lovely, fresh contrast. For drinks, a classic glass of orange juice or a hot cup of strong coffee are perfect companions. If it’s a brunch occasion, a mimosa or a Bloody Mary pairs wonderfully.
Make It Different
For Spice Lovers: Add a pinch of red pepper flakes to the sausage as it browns, or use a hot pork sausage.
Lighter Twist: Substitute turkey sausage and reduced-fat cheese. For the biscuits, look for a “flaky” style variety, which can sometimes be slightly lower in fat.
Herbaceous Note: Stir a tablespoon of chopped fresh chives or parsley into the egg mixture before pouring.
Mushroom Gravy: For a vegetarian version, omit the sausage. Sauté 8 ounces of sliced mushrooms and a diced onion until soft, and use them as the middle layer. Prepare a mushroom gravy mix instead of pork gravy.
Storing & Reheating Your Leftovers
Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until warmed through. For a crisper top, reheat individual slices in a toaster oven or conventional oven at 350°F until hot, about 10-15 minutes.
Success Tips
For the absolute best texture, use cold water when making your gravy mix, as specified. This helps prevent lumps. Also, feel free to brown the sausage ahead of time and store it in the fridge to make morning assembly even faster.
Frequently Asked Questions
Can I assemble this casserole the night before?
Yes, you can! Prepare the recipe right up to the point of baking. Cover it tightly with plastic wrap and refrigerate overnight. In the morning, let it sit on the counter for 20-30 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time.
Can I use frozen biscuits?
It’s best to use refrigerated “canned” biscuit dough for this recipe. Frozen biscuits are often par-baked and may not absorb the custard and gravy in the same way, potentially leaving a doughy or undercooked layer.
What can I use instead of pork gravy mix?
You can use a country-style or sausage gravy mix. As a substitute, you could make a simple white gravy from scratch with pan drippings, butter, flour, and milk, seasoned with plenty of black pepper.
My eggs seemed a bit runny after 30 minutes. What happened?
Oven temperatures can vary. Ensure your oven is fully preheated and use an oven thermometer to check. If still runny, cover the dish with foil and bake for an additional 5-10 minutes until the center is fully set.
Can I add other vegetables?
Absolutely. Diced bell peppers or spinach are great additions. Sauté bell peppers with the sausage, or sprinkle a handful of fresh spinach over the sausage layer before adding the cheese.
Recipe Card: Biscuit and Gravy Casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Category: Breakfast, Brunch
Difficulty: Easy
Cuisine: American
Yield: One 9×13-inch casserole
Ingredients:
Cooking spray
1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!)
1 pound bulk pork sausage
1 ½ cups shredded sharp Cheddar cheese, divided
6 large eggs
½ cup milk
Salt and freshly ground black pepper to taste
1 ½ cups cold water, or more as needed
1 (1.5 ounce) package pork gravy mix
Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
Press the biscuit dough pieces into the bottom of the prepared dish to form a base.
In a large skillet over medium-high heat, cook the sausage, breaking it apart with a spoon, until browned and crumbled, 5-7 minutes. Drain excess grease. Spread cooked sausage evenly over the biscuit layer. Top with 1 cup of the shredded cheese.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour evenly over the sausage and cheese layer.
In a small saucepan, whisk together the cold water and gravy mix. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring, until gravy has thickened, 1-2 minutes. Add a splash more water for a thinner consistency, if desired. Pour the gravy evenly over the egg layer.
Sprinkle the remaining ½ cup of cheese over the top.
Bake in the preheated oven for 30 minutes, or until the eggs are set, the biscuits are golden at the edges, and the cheese is bubbling.
Let the casserole stand for 5-10 minutes before slicing and serving.
Cook’s Note: For a little extra spice, add a sprinkle of Creole seasoning (like Tony Chachere’s) to the egg mixture and/or the sausage while browning it.
