Sausage Biscuits and Gravy Casserole
Sausage biscuits and gravy casserole combines a hearty homemade sausage gravy with fluffy biscuits and seasoned eggs in an easy to prep breakfast casserole.
While some of my personal favorite breakfast casseroles, like my sausage breakfast casserole with English muffins or my easy quiche, feature tons of fresh veggies, my husband vastly prefers breakfast dishes that do not.
If he had his choice, it would be either this French toast bake or this incredible sausage biscuits and gravy casserole kicked up with a little extra hot sauce.
If you and your family loves the classic breakfast diner menu item sausage and biscuits, you will love this easy make ahead casserole!
Jump to:
- Why This is the Best Recipe
- Ingredients
- Make the Sausage Gravy
- Prep the Eggs
- Assemble the Breakfast Casserole
- Baking Instructions
- Make Ahead Tips
- Serving Suggestions
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- 📖 Recipe
- 💬 Comments
Why This is the Best Recipe
When hosting family for a holiday breakfast, I just love to serve an easy prep breakfast casserole. I think this is the best sausage biscuits and gravy casserole because:
- Easy to Make Ahead: Don't miss my prep tips below. All I had to do was assemble and bake fresh.
- Easy to Customize: When you make the homemade sausage gravy, you can choose to make it sweeter or spicier or lighter depending on the type of sausage you use.
- Full of Flavor: Buttery biscuits, creamy sharp cheddar cheese, and yummy breakfast sausage in a seasoned egg base, what's not to love??
Ingredients
This hearty breakfast casserole starts with the following ingredients:
- Bulk Sausage: I used a sweet Italian sausage but if you love things a little more spicy, you could absolutely substitute a hot sausage. You could also lighten the dish a bit by using my homemade ground turkey breakfast sausage.
- Eggs
- Refrigerator Biscuits Dough: I used Pillsbury flaky layers biscuits, but honestly any brand or biscuit style will work.
- Shredded Cheese: I used pre-shredded cheddar cheese but if you have the time to grate the cheese from a brick, it will taste much better.
- Milk
- Flour
- Paprika
- Garlic Powder
- Thyme
- Cayenne: This adds some warmth to the dish and enhances the flavor but does not make it "spicy." If you love spice, you'll definitely want to increase this or use the hot sausage I mentioned above.
- Nutmeg
- Hot Sauce: We love Texas Pete but any brand will do.
- Salt & Pepper
Make the Sausage Gravy
The first step to prepping the breakfast casserole is to make the sausage gravy.
This step could be done up to 2 days in advance if you want to get ahead of things. Store it in the fridge in an airtight container.
In a large skillet, brown and crumble the sausage.
To avoid a chewy texture, be sure the sausage is a really nice toasted brown color.
Reduce the heat and sprinkle the flour over the sausage. Stir and cook for 1 minute.
Pour the milk into the skillet and stir to combine. Add the thym, nutmeg, cayenne, salt and pepper, and hot sauce to the pan and bring to a bubble.
Simmer the gravy until it thickens, about 10 minutes.
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Prep the Eggs
The base of the breakfast casserole is an easy egg mixture.
Just crack the eggs into a large mixing bowl.
Add the milk, salt, paprika, garlic powder, and pepper.
Whisk them together until smooth and set aside.
Assemble the Breakfast Casserole
To assemble the casserole, spray a 9x13-in baking dish with cooking spray.
Open the can of biscuit dough and separate the biscuits.
Cut each biscuit into quarters and spread them in an even layer on the bottom of the baking dish.
Pour the egg mixture over the top.
Sprinkle the cheese over the top.
Finish by spreading the prepared sausage gravy over the top. It is easiest to drop it by spoonfuls so you can control how it is spread.
Baking Instructions
Preheat the oven to 350°F.
Bake the sausage biscuits and gravy casserole for 40 - 45 minutes or until the biscuits have browned and the eggs are cooked through.
Serve immediately.
Make Ahead Tips
This breakfast casserole is best served fresh from the oven but if you want to prep this dish ahead of a special meal, I have a few tips:
- Make the Sausage Gravy: You can make the sausage gravy up to 2 days in advance and store it in the fridge. You will want to reheat it gently in a saucepan on the stove top before spooning over the casserole to make the texture is just right.
- Prep the Eggs: You could whisk together the egg mixture the night before and store it in a mixing bowl with plastic wrap over the top.
- Shred the Cheese: If using a brick of cheese instead of pre-shredded cheese, run the brick through your food processor and store the shredded cheese in a ziptop plastic bag. It may stick together a bit overnight, but it is worth the flavor!
With those tasks out of the way, you'll just need to assemble and bake in the morning.
Serving Suggestions
Savory sausage biscuits and gravy casserole is an easy prep-ahead main dish for a special breakfast or brunch.
I would serve it with some lighter sides like a fresh fruit platter with creamy piña colada fruit dip or my strawberry mango salsa.
You could also prep a crispy fruity salad like my festive apple pear salad to make the brunch feel more like the holiday season. The mustard vinaigrette that goes with it pairs quite well with the sausage flavor, too.
More Breakfast Casserole Recipes
If you love the ease of a prep-ahead breakfast casserole, you won't want to miss these other delicious recipes:
📖 Recipe
Sausage Biscuits and Gravy Casserole
Ingredients
For the Sausage Gravy:
- 1 pound sweet Italian bulk sausage you could substitute a hot sausage if you like more kick
- 6 tbsp all purpose flour
- 4 cups milk
- 1 tsp thyme
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 shakes hot sauce like Texas Pete
For the Egg Filling:
- 6 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
To Assemble the Breakfast Casserole:
- 1 cup shredded cheddar cheese
- 1 (8-count, 16 oz) can Pillsbury Grand Flaky Layers Biscuits
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and set aside.
Prep the Sausage Gravy:
- In a large skillet over medium-high heat, brown the sausage, breaking it up into crumbles as it cooks. Be sure to really toast the sausage to a golden brown or it will have a chewy texture, about 12 - 15 minutes.
- Reduce the heat to medium and sprinkle the flour over the sausage. Stir to combine and cook for 1 minute.
- Pour the milk into the skillet and stir to combine with the sausage. Add the dried thyme, nutmeg, cayenne, salt and pepper, and hot sauce to the pan and stir to combine. Simmer the gravy for about 10 minutes or until the gravy thickens. Stir it continuously so it doesn't stick to the bottom of the skillet.
Prep the Egg Filling:
- Whisk together the eggs, milk, salt, paprika, garlic powder, and black pepper. Set aside.
Assemble and Bake:
- Open the can of biscuits and cut each one into quarters with a kitchen scissors or knife. Sprinkle the biscuit pieces along the bottom of the prepared baking dish.
- Pour the egg mixture over the biscuits and sprinkle the top with the shredded cheese.
- It is easiest to spoon the sausage gravy over everything, don't try to pour it or it will be difficult to spread evenly.
- Bake for 40 - 45 minutes or until the biscuits are browned and the eggs are cooked through.
Recipe Notes
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