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Biscuits and Gravy with Sausage and Egg Breakfast Casserole

I’ve got an amazing Breakfast Casserole recipe to share with you today! This Biscuits and Gravy with Sausage and Egg Breakfast Casserole is an easy breakfast dish made with biscuits, gravy, eggs, sausage, and cheese. This breakfast casserole is a must make for any occasion. From large gatherings to a simple Sunday morning breakfast.

the best biscuits and gravy egg casserole

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Biscuits and Gravy with Sausage and Egg Breakfast Casserole

We’ve been hosting the family Thanksgiving for a few years now. The number of attendees vary from year to year, but our breakfast menu always stays the same!

My Dad is in charge of breakfast and he make his famous Biscuits and Gravy with Sausage and Egg Breakfast Casserole recipe (that’s a mouthful isn’t it, lol.)

This egg casserole recipe is a lot like the bubble up breakfast casserole recipes that were made popular by Pillsbury and Weight Watchers several years ago. This particular version is so much more delicious as it includes double the sausage, cheese and of course GRAVY!

My Dad assembles the casserole at his house (it’s chaos-free over there) and brings it over to my kitchen to bake.

biscuits and gravy egg casserole

This Breakfast Casserole is the Perfect Dish for Large Gatherings!

I have quite a few tasty breakfast recipes on this site, but there are two reasons this casserole is my favorite: Number one, to save time, you can put the casserole together the night before. (So the only thing left to do the next morning is bake.)  Number two, (and most important) this biscuits and gravy casserole is the perfect delicious combination of all things breakfast, and there are never any leftovers at our house!

  • Biscuits – check
  • Gravy – check,
  • Sausage – check,
  • Eggs, check, check!

These ingredients, separately are good, but once baked together they are absolutely delicious.  It’s the perfect all in one breakfast and was an absolute hit with our pickiest little eaters.  Every single person that has tried it absolutely raves about it!

Biscuits and Gravy with Sausage and Egg Breakfast Casserole (biscuits and gravy casserole)

Ingredients in this Biscuits and Gravy Sausage and Eggs Casserole:

If you’re heading to the store, and want to make this egg casserole, these are the ingredients to add to your list. (You can find a printable recipe card at the bottom of the post.)

  • 8 serving package of buttermilk biscuit dough (we used Grands for these photos)
  • 6 eggs
  • Peppered gravy mix (you’ll need at least 2 cups)
  • 1 lb sausage, any flavor
  • 1 cup cheese, shredded
  • 1/2 cup milk

How to Make Biscuits and Gravy with Sausage and Egg Breakfast Casserole:

  1. Grease a 13×9 pan and preheat oven to 350. 
  2. Brown the sausage in skillet and drain thoroughly.
  3. Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
  4. Layer cooked sausage over the biscuit pieces, then layer shredded cheese over sausage.
  5. Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
  6. Make gravy according to instructions, and pour over everything.
  7. Bake for 35-45 minutes, or until eggs and biscuits are cooked through. 
  8. Serve warm (leftovers are excellent too!)

Can this Sausage Egg Breakfast Casserole be Made the Night Before?

Yes!  This Biscuits and Gravy with Sausage and Egg Breakfast Casserole is the perfect recipe to put together the night before.

To make it beforehand, cook and assemble all the ingredients, cover with plastic wrap and refrigerate.  Since the casserole is being baked, starting at a lower temperature, you will need to add about 20 minutes to the cooking time.  All ovens cook just a bit differently, so you will just need to watch it.  If you find that the breakfast casserole is getting too brown for your taste before cooking all the way through, you can just add a piece of “tented” foil over the top for the last several minutes to help prevent further browning.

Can You Freeze this Breakfast Casserole

Of Course!  This Sausage and gravy Egg Casserole freezes beautifully. Two suggestions for freezing…  Make the breakfast casserole per recipe, serve and eat and then freeze leftovers in individual servings.  To reheat, remove from the packaging and cook on 50% power for about 4 minutes or until heated all the way through.

Another option is to bake as directed in a freezer-safe dish.  Let cool completely, wrap well and freeze. Defrost in fridge night before planning to eat and then cook for 25 to 30 minutes at 350 until warmed through.

Biscuits and Gravy Egg Casserole

Can I Make My Own Homemade Gravy for this Recipe?

Yes, you can totally make your own special gravy recipe!

Many people do make their own homemade gravy and then often make extra to serve “on the side.”  I don’t make homemade gravy because I like to pick and choose where I spend my time and I think the Pioneer brand linked below tastes amazing and is easy to make.

(A funny gravy related comment left on Pinterest: “I made sausage gravy from scratch because it’s too easy not to, and I’d be disowned as a southerner using gravy from a packet! -Kati”)  

Lots of people comment about adding bacon to their versions too, so you can definitely take this recipe and make it your own.  There are quite a few comments and questions at the bottom of this recipe, but this pin on Pinterest has 137 comments about all sorts of results, changes, and variations if you want to check it out.

easy breakfast casserole (biscuits and gravy casserole)

Can I Use Crescent Roll Dough in this Recipe?

I personally have not, but others have commented on Pinterest that they used crescent roll dough and it was delicious.

Can this Biscuits and Gravy with Sausage and Egg Breakfast Casserole be Made Without the Gravy?

Several people have asked this question, and while I think you probably can, I don’t recommend this Biscuit and Gravy style casserole without gravy, as I would think with all the biscuits, it would be too dry. 

If you don’t want gravy, I recommend a standard egg, meat and hash brown breakfast casserole (like this one) or a quiche-like this one. (Yum!)

Products used and Recommended in this post:

  1. Pioneer Brand Peppered Gravy Mix 
  2. Pyrex Basics Glass Baking Dishes, 
  3. 17-Inch Terry Cloth Oven Mitt (Heat Resistant to 600° F)
  4. OXO Cut and Serve Turner
  5. Sango Nova Brown 16-Piece Dinnerware Set

biscuits and gravy casserole

Like Breakfast Casserole Style Recipes?

Here are a few more you might want to save for future meals:

More Biscuits and Gravy with Sausage and Egg Breakfast Casserole Recipe tips:

  •  If you choose to prepare this biscuits and gravy casserole the night before, you will need to increase the cooking time by about 20 minutes.  (Keep your eye on it, you want to make sure the biscuits cook all the way and the eggs set completely.)
  • If you find your casserole is getting too brown for your taste before it is cooked through, cover with a foil tent to keep it from browning too much more.
  • Like gravy? Consider doubling the amount used in the recipe (or just have some extra for “on the side.”)

What Else Can I Serve With this Casserole?

This recipe has just about every thing covered, with the exception of something sweet. We usually include freshly baked cinnamon rolls and lots of toast with jelly. If you would like to give homemade jam a shot I have a fantastic blueberry jam, peach jam and strawberry jam recipe and all are super easy to make!

I hope I have answered all your questions about the recipe and your family loves it as much as we do!

Save this Biscuits and Gravy Egg Casserole for later here:

Biscuit and Gravy Casserole with eggs and sausage

 
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Biscuits and Gravy with Sausage and Egg Breakfast Casserole

Biscuits and Gravy with Sausage and Egg Breakfast Casserole

  • Author: Jamie Sanders
  • Prep Time: 20
  • Cook Time: 45 minutes
  • Total Time: 65 minutes (plus additional time if baking cold ingrediets)
  • Yield: 8 1x

Description

Biscuits and Gravy with Sausage and Egg Breakfast Casserole is filled with eggs and cheese and is perfect for lazy Sunday mornings. Bonus: this Egg Casserole can be assembled the night before for practically no morning prep!


Ingredients

Scale
  • 8 count package of biscuit dough (we used Grands, which are slightly bigger)
  • 6 eggs
  • 1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
  • 1 lb sausage, any flavor
  • 1 cup cheese, shredded
  • 1/2 cup milk
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350. Grease a 13×9 pan
  2. Brown the sausage in skillet and drain thoroughly.
  3. Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
  4. Layer cooked sausage over the biscuit pieces,
  5. Layer shredded cheese over sausage.
  6. Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
  7. Make gravy according to instructions, and pour over everything.
  8. Bake for 35-45 minutes, or until eggs and biscuits are cooked through. (read tips above)
  9. Serve warm (leftovers are excellent too!)

Notes

  •  If you choose to prepare this the night before, you will need to increase the cooking time by about 20 minutes.  (Keep your eye on it, you want to make sure the biscuits cook all the way and the eggs set completely.  If you find your casserole is getting too brown for your taste, cover with a foil tent to keep it from browning too much more.)
  • If you find your casserole is getting too brown for your taste, cover with a foil tent to keep it from browning too much more.)
  • Like gravy – Consider doubling the amount used (or just to keep some on the side.)

Keywords: breakfast, eggs, breakfast casserole, suasage and gravy casserole

Don’t forget to come back and let us know how you like this recipe!

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(Just click the picture to see the recipe.)

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289 Comments

  1. Lisa Evans says:

    this was breakfast this morning. I didn’t change a thing and it was great. I will definitely be making this again. thank you for sharing :0)

  2. Everyone loved it! Even the kids!

  3. This has become our Christmas morning tradition and it is a favorite breakfast for dinner meal. I make it with homemade sausage gravy. We serve it with oranges. Delish!

  4. Do you cook the gravy before adding it to the casserole?

    1. yes, cook/make the gravy according to the directions of whatever type of gravy you are making.

  5. So good! I made it for breakfast for company. At first, my husband and another one of the men took a very small portion and gave it a funny look, but after tasting it, they went back for not only seconds, but thirds! They love it. All the wives wanted the recipe. Thank you.

    5 stars

  6. Love this! My husband is a bug sausage gravy and biscuut eater and loves scrambled egs as well! So somehow this Sunday morning this rescipe popped up on my Pinterest feed and bingo something new! I used frozen biscuits. Was afraid it would be fummy so I cooked the biscuits in the bottom until soft then pout the rest together.

  7. It’s a keeper! My family loved it, thanks so much for sharing. Went together quick and easy.

  8. Made this for dinner tonight. It was so easy and everyone loved it. Even my 9 month old. My husband already wants me to make it again.

  9. Delicious! Thank you for sharing!

  10. Perfect meal for big groups also good reheated! I’d give this recipe 10 out of 10!

  11. This was so easy and tasted awesome

  12. So yummy! made this for the first time today!

  13. I pre-sliced into squares to freeze..grabbed a piece, heated up and still tasted great..will make again..I made a little gravy to pour over this casserole..very good!!

    1. I am planning to try to make this for a tailgate, could I bake everything the night before and reheat? My plan was to bake it all in a disposable foil pan the night before then reheat on the grill in the pan in the morning. Would this work?

      1. I think that would be ok. You may want to serve it with an extra side of gravy!

  14. Mackenzie says:

    It was so good added sweet potatoes and a dash of cinnamon and it was perfect

  15. Made today and perfect for a weekend brunch.

  16. It was delicious and great for camping or large groups.

  17. Turned out amazing. It’s a keeper!

  18. Was delicious!!!

  19. I have been making this breakfast casserole for several years. I started out making it exactly as your version. I came across a similar version made exactly the same, except it uses a can of mushroom soup with a cup of milk with 1/2 tsp. of black pepper added, in place of the gravy. I have also used canned and bottled gravy. Any and all work out great. It is a great breakfast cassis is!

  20. Delicious!

  21. This turned out amazing! Substituted brown gravy doctored up with milk, thyme, sage and rosemary for a savory touch. Looking forward to using country gravy next time!

  22. I made this yesterday for Father’s Day and it was fabulous! Thank you for an awesome recipe. I did use Grands frozen biscuits instead of canned. I thawed them in the fridg overnight. They worked beautifully. I do agree you need more than 2 cups of gravy. A side of gravy to pour over it when serving would be great. It was delish anyway the way it was. Sooooo goood.

    1. Linda K DeWitt says:

      I made it like the recipe said it didn’t have much flavor to me. I made it again but used sausage flavored gravy instead of the peppered gravy and it had a better flavor to me.

  23. Love this recipe! Definitely a family favorite.

  24. This casserole is so good!! Family loves it!!

  25. Love love love this recipe! Always a hit wherever I take it.

  26. Great breakfast casserole! My husband even liked it, and he won’t eat eggs. It is very hearty and filling.

  27. It was absolutely delicious!

  28. This recipe is so good and easy to make! Baked it for Mother’s Day brunch and the guys asked for second servings!

  29. This was a simple and easy recipe. It turned out very tasty! I used mozzarella and and sharp cheddar. It was an excellent combination. I used some sausage I got from our local meat market, then I topped it with a can of Libby’s Country Sausage Gravy. (I mixed it with about 1/4 cup water to thin it out.) I was just using what I had on hand. Mmmmmm! Delish!

  30. Absolutely delicious! My entire family loved it, even my toddler twin girls! I made my own gravy and sweetened with a small hint of maple. So good and easy. Making this crowd pleasing recipe for Mother’s Day brunch as well. Thank you!

  31. Cathey Day says:

    Delicious! Next time I may not use quite all of the biscuits and add more gravy. But it’s still good as is!

  32. Could you leave the cheese out? And make with almond milk. This look delicious but we have a dairy allergy in the family.

    1. You can definitely leave the cheese out, but I don’t know about the almond milk, it does have a distinct flavor. If you try a dairy-free version, could you come back and let us know what you ended up using and how it turned out?

      1. ruth Fleisher says:

        Oat milk would be better sub than almond in this. Are there any vegan cheeses she likes? Because losing that cheese flavor would be a shame but vegan sections in store have come so far. Oh and packet gravies can be made subbing oat milk also or using vegetable broth for that step 🙂

  33. Jennifer Knotts says:

    My family will love it! I love it! Cheesy, eggy, and fluffy as ever. I doubled the recipe and it took roughly 80 minutes, total cooking time. 65 minutes @350F and 15 @ 325F. I used a large glass Pyrex casserole dish. This could work with bacon, Chorizo, or even ground beef. Yum!

  34. Made this and it was very scrumptious! I did however make my own gravy (it’s one of my obsessions) and used deer breakfast sausage. Will definitely be making again. I do think next time I might use a couple more eggs too.

  35. Rhonda J Mountain says:

    This is so easy and it travels well. It’s a new favorite of my family, and I have made it for a family with a new baby because it heats up great! LOVE it!

    1. Rhonda J Mountain says:

      Forgot to say that I double the gravy….my husband loves sauce!

  36. Tammy Jeanneret says:

    I have a question about the biscuit and gravy casserole. You said “yes” to making it the day before. Ok, do you assemble it all and refrigerate, or do you make gravy and refrigerate keeping everything separate until the next morning. Thanks! Tammy
    Love your website!

    1. Either way works, I typically put it all together and refrigerate. I will pull it out of the fridge first thing and let it start coming to room temp before heating. Since the ingredients are cool it will take an additional 20 ish minutes to cook. Keep your eye on it and you may need to cover with foil towards the end.

  37. Robert Gallegos says:

    I made this about 2 months or so ago and frozen 1/2 of it. It’s just as good from when I first made it to the last piece which I finish today and ate for dinner. Now for me, I also will cook an over-easy egg and put it on top. So next batch I will also add more gravy

  38. Made it for Sunday coffee with my mom. She loved it. It was easy to make & delicious

  39. My oh my this s the ultimate in comfort breakfast fare. Easy and yummy. I highly recommend using two packets of gravy mix.

  40. Robin Lewis says:

    This was absolutely amazing! My husband and I made this for our Worship and Tech teams at church today and it was a hit. Everyone absolutely loved it. I did use 3 cups of gravy and it was perfect. Very easy to put together. We baked it in the ceramic insert for my Crock-Pot Casserole, which is similar to a 9 by 13 pan. Once it was baked, we turned it on warm so it was nice and hot for when they ate in between services. If you are transporting, I would recommend the casserole I have: https://rstyle.me/+5T6vuqoMWG9bH2Pf-QIRUA

  41. Brenda Balduck says:

    Made this for brunch the day after Christmas. Family loved it. I made a slightly larger pan using extra eggs and gravy. Baked for just over an hour. Everyone went back for seconds! This is going to become our go to for large family breakfasts in the future.

  42. Instant Pot success!

    I was so excited to make this on Christmas morning, and then my oven went out in Dec 23rd. Ugh! I did some digging online and pierced together a plan and it worked! Passing it on to you all…

    I divided each biscuit in half (top and bottom), then fried them in butter in a skillet. After they were cooked, I quartered them and divided the pieces between two instant pot safe glass bowls.

    I added the other ingredients just as the recipe prescribed. I put 1 cup of water into the inner pot and then set the bowl on a trivet. Cook on high pressure for 25 minutes and natural release for 10 minutes. (The ingredients had to be divided between two bowls and cooked one after the other to accommodate all ingredients.)

    Thanks for a great recipe. Hope this helps another instant potter!

  43. Do you think this would be ok putting together 2 days before?

  44. This was delicious and my husband absolutely loved it. My only issue was that the biscuits were not fully cooked in certain parts and had that doughy taste. I used Grands frozen biscuits, cut into quarters. Has anyone tried baking the biscuits first, or partially baking them? Thank you! I will make it again!

    1. Were your biscuits completely thawed? I’ve never used the frozen biscuits before, I wonder if they are somehow wetter in the middle.

    2. I used the frozen biscuits. I microwaved them for about one minute before putting them in the pan. It turned out perfect.

  45. Can this be made in the crockpot? I’d love to make this for a winter camping trip!

    1. I’ve never tried it, but I would guess 6 to 7 hours on low would do it. If you try it, please let us know how it comes out!

  46. Francesca says:

    I made this and loved it!! I will say I think 1/2 of the gravy would have been enough. I am considering doing this in a large bundt pan to increase pan contact to increase crispy edges.

  47. Can this recipe be cooked in a crock pot? Would anyone know how much time it would take to cook it?

    Thanks

    1. Would it be ok to make my gravy with the sausage in it already and pour it over the biscuits and egg mixture? Has anyone done that?

      1. Yes I do this. I usually add b&g over top of my biscuits, add cheese then pour my egg. I will then add the remaining b&g over top of everything. I never follow the measurements of the gravy, I always make my usual amount when serving traditional b&g.

  48. Karol Sullins says:

    Looking forward to making this! In the video, the gravy is poured over before the eggs. In the written instructions it says eggs first then gravy. Which do you suggest?

      1. Can you double this in a 9×13 or will that be too much in the pan?

        1. It might be too large. I have doubled it in a slightly larger casserole (it was either 11 by 14 or 15) and it was fine.

  49. This was so easy and delicious. I will definitely be making this again. Thank you!

  50. This was delicious! I did make homemade gravy by removing the sausage, adding butter to the pan drippings, 1/3 C flour, 4 cups milk, salt/pepper. I also always add 3tbs of pure maple syrup to my sausage gravy.

    There was definitely more homemade gravy than what 2 packets would have made, but I found it to be the perfect amount! Not dry, but not sloppy either. So if using packets, I’d probably use 3 personally.

    Followed the directions for everything else. Took 40 minutes to bake. Covered it with foil the last 10min to stop the top from browning. It was a huge hit, and made enough to have leftovers for days!

  51. Jamie, I have made this 3 times now. Love it!
    I have shared this recipe with many friends and there has been a request I have heard multiple times… more gravy…
    So, today I made this again and doubled the gravy. It got a TWO THUMBS UP!??.
    I will always double the gravy going forward. ?
    This continues to be my absolute favorite breakfast casserole! Thank you for posting it!

    1. Love this casserole! We like to use half pound sausage and half pound bacon ( just cooked, not super crispy)…the bacon adds a little BAM! that is amazing!! Making it tomorrow morning for our granddaughter; she’s going to love it!!

  52. Calvin Krupp says:

    I found this recipe a while back and decided to try it last weekend. My wife and I thought it was really tasty, fairly easy to make. It made quite a bit for the two of us so we froze the rest. I’m about to try some that has been frozen

  53. This is a hit EVERY time I make it!! I add green chilies and it’s so good and not too spicey. (I also use the hot sausage because it is way more flavorful in receipes)

  54. Forgot to add the eggs… oops! It still turned pretty good though. I used canned biscuit gravy and the canned pillsbury butter biscuit. The egg would have tempered the over-saltiness I think. Will try this again soon and read more carefully. LOL!

  55. It’s an awesome dish, but I keep getting a weird “skin” on the top from the gravy! Is there a way to avoid that? I wonder if I’m cooking the gravy too long before I pour it on the casserole?

    1. gravy, puddings, items with thickeners will develop a skin as they cool. To prevent the skin, you have to keep the dish warm or you can place plastic wrap on top of (touching) the gravy.

  56. Stephanie says:

    Hello! I accidentally grabbed crescent rolls. Will this work like the biscuits??

    1. It wont be as fluffy, but it will be extra delicious! I have seen multiple comments of readers using crescent rolls with excellent results. (don’t remember if they left the comments on my blog, pinterest or facebook- they are all over) That being said, I have not actually made it with crescent roll dough, but I think you’ll be fine.

      1. Will this recipe be ok if I leave out the cheese?

  57. Excellent! I like to use the hot sausage for a little kick.

  58. Everybody loved it I used pills berry butter biscuits and maple flavored sausage what a hit will be making this again and I will make extra gravy and want to try it with ham

  59. I love this recipe!!! Made a big hit with a girl weekend. Now all of us make this recipes for our families. Delicious!!!! I do make extra gravy to put on the side.

  60. Ginny Kimes says:

    Does the cooking time change if you’re making a double batch?

  61. Made with 10 eggs and homemade sausage gravy . Cooked for 1 hour .

    1. Just tried this for Christmas breakfast. This recipe is a keeper. Made extra gravy. Yum!

  62. lennie reisch says:

    I am planning to fix this tonight to bake tomorrow morning. I’m wondering if anyone has tried mixing the cooked sausage with the gravy, then layering it over the biscuits, sprinkling the cheese over that, then adding beaten eggs? In other words, not adding gravy over eggs but mixed with sausage and layering it together?

    1. TAMARA GARVIN says:

      I would like to know this too…

      1. I did that this morning and it worked out great! Browned the sausage and then made homemade gravy with the sausage still in the pan. Poured it over the biscuit layer (reserved some gravy for topping) then added cheese then the eggs. Worked wonderfully!!

    2. Teresa Plowman says:

      Oh my goodness, this is a really fantastic recipe! I literally just took it out of the oven! My family is loving it. I added southern style hashbriwn potatoes (browned in vegetable oil on stove top), made 3 cups of peppered gravy and used it all and baked it for an hour. Mama Mia this was the bomb.com!!! Thank you!!!

  63. Just wondering if anyones tried this recipe with home made biscuit dough and how you did it and how it turned out?

  64. Holly Long says:

    We loved this! Made a half recipe in an 8 x 8 pan with extra sausage (hot Italian) and gravy (peppered mix). used Grand sized biscuits. THANK YOU!

  65. This was delicious and loved by my kids and in laws ? thank you

  66. Just made this, it is amazing!

  67. Has anyone tried this with hashbrowns?

    1. I would like to know the same! I would love to hear of hash browns would work… and what you’d add additionally for them!

  68. We have tried lots of breakfast casseroles… This one is in a league of its own. It is my new favorite. Just made it for Valentine’s brunch and had a Bloody Mary with it! My partner and I were trying to think of a new name for it. Here is what we came up with:
    “Not your Grandma’s Breakfast Casserole!”.

    Thank you for posting this amazing recipe! So Good…
    I made it just as the recipe said with no changes or additions. Did not even need any salt or pepper on the table.

    -Paul

  69. This recipe is a HIT with my weekly community group! I seriously can’t make it enough for them. I doubled the gravy recently and NO complaints- love it!

  70. I cook and bake every month for our churches men’s breakfast and this is, by far, their favorite breakfast. Thanks for the great recipe!

  71. Jamie! I did make this casserole in a large cup muffin tin ans it turned out great. I baked for 35 minutes, added a little more cheese and baked until the cheese melted. Wrapped the individual muffins in plastic wrap, put them in a freezer bag and warm one in the microwave. Excellent! Thanks for the recipe.

  72. Has anyone. tried to bake this in a large cup muffin pan? I only cook for myself and I like to make individual servings to freeze. I will try this and report. I have made other breakfast casseroles, but this sounds really good!

    1. I think someone did try this with success. It’s hard to remember… you may need more eggs and gravy.

  73. Just to clarify – if you want to make this the night before you prepare and cook the entire recipe and then store in the fridge overnight and just reheat the next morning? Or do you assemble all the ingredients the night before, don’t cook it, and then fully cook the next morning? Looks like a great recipe so anxious to try it!

    1. Prepare the casserole the night before and assemble. Meaning, brown the sausage, make the gravy, pour everything together and cover with plastic wrap and store in the fridge. Then when ready to bake, cook for the specified time. Because you are cooking from the refrigerator temp instead of room temp you will probably need to add around 20 minutes to the cooking time. Just keep an eye on it to make sure it doesn’t overbrown. You can always put a little foil on top half way through the cooking time.
      Good luck and Merry Christmas.

  74. To make the night before, do you bake the entire recipe and then refrigerate it? Then reheat it again for about an hour at 350?

  75. Christine says:

    I accidentally bought grands croissants instead of biscuits. They were delicious just the same, just a little sweeter.

  76. Just made this exactly as written. Super yummy. I had to make one adjustment. My store didn’t have the peppered gravy so I had a choice between country gravy and sausage flavored country gravy. I did the sausage flavor and it may be just a tad too much sausage flavor. But otherwise it’s amazing. I only saw one negative comment. My guess was the oven was off. I cooked mine in an 8X11 dish and cooked it for 45 minutes. Perfect.

  77. Sandy Quinn says:

    Very good! Made the night before and had for dinner the next night. Wonderful.

  78. Hello,
    Could this be made in a slow-cooker overnight? Instead of baking as directed, just follow steps in a slow cooker and low 8 hours?
    Thanks!

  79. Awesome recipe. I made a test batch before making and bringing it to a church brunch tomorrow. I thought it was going to need more egg, but I followed the recipe exactly. It was AMAZING! No need for anything different. Thanks so much. Delicious.

  80. Kathleen Larson says:

    Can I use french bread instead of biscuits?

    1. I think you could, as I have put all different types of bread in egg casseroles and frittatas. The End result might make for a chewier casserole and the cook times might be shorter. If you try it let us know how it turns out.

      1. Kathleen Larson says:

        Jamie- the taste was good but it was a little to mushy for my taste. That pepper gravey is great. Thanks

        1. I agree, that is great gravy. If it was mushy in the center, it may have needed to cook a bit longer.

  81. How would you recommend reheating this in the oven once it is fully cooked (temp, time and cover or uncovered)? I want to cook this ahead of time and reheat in oven just to heat through. I have made this recipe before and it’s very good! I’m just nervous about reheating it in oven after it’s already been all cooked.

  82. Can this be made with homemade biscuits?

  83. Can you make this without the gravy period? Would you add any additional liquid to compensate?

    1. I’m sure you could, but I have not tried it and dont know what adjustments to make.

  84. This is delicious! I have made this recipe several times now. I typically make it on Sunday and freeze it. Then, I slice it up and put into Sandwich bags for breakfast for the week. Works beautifully.

  85. I have made this recipe several times and its a big hit with my family. If you have a little extra time , i actually prefer homemade biscuit dough over canned…its AWESOME!

  86. CHRISTINE VILLANO says:

    This is in the oven now. Incredibly easy directions and now that I’ve read the reviews I think I will experiment a bit the next time. Thank you!!

  87. Excellent! I used the Pioneer “country sausage” packet and added two more eggs. Will make this again?

  88. I increased the temp to 360 based on another person’s comments regarding biscuits not being cooked. Cooked for 45 min. Browned biscuits, perfectly done. My boyfriend had thirds. Good with some hot sauce added after cooking too.
    Very delish! Thx!

    1. Can you use milk instead of water when making the gravy? I accidentally did. I didn’t read the directions carefully enough and added milk instead of water. Gravy was a little thicker than usual. Hoping it will turn out!
      Thank you!

  89. Hi, I am really looking forward to making this recipe for a girls weekend trip! In the video it looks like you add cheese to the top of the casserole. The recipe only shows cheese in the middle. Do you add cheese both places! If so, is it still just the same amount of cheese divided in half! Thank you!

    1. Hi, just follow the instructions as written. The video is over saturated and the eggs just look like cheese, lol

  90. Holy cow this is good! I just got done eating a huge plate!

  91. I make this every year for the holidays. It is always devoured. I usually end up cooking for about 45 minutes.

  92. I had high hopes f9r this recipe. I started out with one hour baking time at 350. We tried to eat it, the dough was still raw. Put it back in the oven for 30 more minutes. Still raw in places! I cannot eat raw dough. I’m not sure what’s wrong with the baking time for this recipe.
    I didn’t refrigerate before baking. I followed the recipe exactly. I could not read the reviews before making it. I tried, but couldn’t get them to come up. I always read reviews before i make a new recipe. All it would let me do was post my own review. The ingredients and time were not well spent. Id love to know if anyone else had problems.

    1. Hmm, I’m not sure what happened. I usually cook mine for about 40 minutes. All I can recommend is make sure you don’t use too small of a pan because the deeper it is the slower it will cook and maybe check at your oven is heating properly.

  93. I’ve made this several times and it’s still a family favorite. More so during colder weather and around the holidays.

  94. It was delicious. The whole pan got eaten at my family brunch! I used country gravy, because I couldn’t find peppered gravy and it was perfect.

  95. Cheryl Kent says:

    Made several pans of this for our church brunch. Everyone loved it! Made them the night before and had perfect results. I have given this recipe to many of our members. Thanks Jamie for such incredible recipes!

  96. This has been a huge success every time I make it.

  97. This was AMAZING! I followed everything to a T except I used Jimmy Dean fully cooked Original Pork Sauage crumbles and left out the cheese for our non-cheese loving kids. After all these years( I have 1 who’s going to be a Senior in college & 1 who’s going to be a Senior in HS) I still don’t get how they don’t like cheese!!! This was a huge hit with my boys and it was quick & so easy. Thanks for a great recipe!

  98. Made my own gravy, used turkey sausage, added cayenne pepper OMG delicious took it to work & it disappeared!

  99. My family loves this recipe! It’s so quick and easy to throw together and it tastes great!

  100. This is an awesome recipe! Wondering if anyone has tried adding tater tots to the top of casserole when baking? Thanks!

    1. Just tried it but placed tator tots on top and baked for 45 minutes. Came out great! Even went so far as to double the gravy mixture and added 1lb of crumbled bacon to the gravy. It turned out awesome!!!

      1. Sounds amazing, I am so thankful to you for coming back and sharing your results!

  101. I have company coming and would like to make this; however, without the eggs (i know sounds weird but they are allergic to eggs) Has anyone tried this without the egg?

  102. Super great! I made homemade gravy was the only change. Yum yum!

  103. Can I use can sausage and gravy instead of packaged mix?

    1. sure, lots of people do! (some even make extra and serve it on the side)

  104. My family loves this recipe. I double the gravy and put 3c on the casserole and leave one cup on the side. I also put half of a chopped onion in with the sausage.

  105. This dish is amazing! I’ve made it several times. Your directions are clear and I appreciate that. This is a crowd pleaser for sure! Thank you for sharing.

  106. Made this today and it was a HUGE hit. Husband accidentally bought crescent rolls instead of biscuits but it was very good. Other than the mishap, I made as directed and buttered the dish with country crock. Will definitely save the recipe and be making many times again. Thank you.

    1. I bet it was delicious with Crescent rolls. How exactly did you put them in? I’d like to try that myself.

      1. I cut the biscuits into 1/4 and place them randomly in the bottom of pan.

  107. Loved this recipe as did everyone in the family. Made it Xmas morning 2017! Very clear instructions. I made extra gravy but no one needed to add it day one…very moist! I did add onions to my sausage browning step as we are all adults and appreciated the savory flavor. I will save the extra gravy just in case the leftovers need it. Thanks!

  108. This is the best egg casserole recipe I’ve ever had! Made it this morning for my parents and it turned out delicious. I didn’t want to stop eating it! Thank you for the recipe!

  109. tommiedey says:

    Great recipe, my family loved it!

  110. Couldn’t find the gravy you recommended, so used a brown gravy. Hoping it tastes fabulous, experimenting on my family tomorrow ? Happy Thanksgiving

    1. I’m a little concerned about the brown gravy. Any white gravy would work you can even make your own. Good luck.

  111. If I do it the night before should I let the gravy cool befor adding it to the pan? Because of the raw eggs getting warm then cooling down, I don’t want to make anyone sick. Thanks

  112. Teri Moore says:

    Love this recipe. I’ve made it many times and every loves it. When your Dad tripled the recipe what size pan did he use and about how long did it take to bake? Thank you!

    1. Hi, he actually used two pans. We just cooked everything at the same time. I

  113. Hi, love this recipe- – why do we cook it 20 minutes longer to serve it the next day?

    Thanks!

    1. Because the ingredients are cold instead of warm. It just takes longer. Of course, you need to keep your eye on it as cooking times will vary based on many different reasons and you don’t want the top to burn before the inside cooks all the way through.
      Good luck,
      Jamie

  114. I made the biscuits & gravy casserole today – used an 8×8 sq pan & a 8” cake pan – – wanted to give one to my dad for father’s day. I have to say this is an awesome recipe – WOW- easy and delish!!! Will make this again and again!!! I know my dad will LOVE, LOVE this too!! When I buy breakfast sausage, I cook it up with chopped onions and then freeze it for quick breakfast add ins – – so my sausage had onions in it. I did not change anything else – it is super easy and good!! It also heats up well and again is still pretty awesome! Thank you for this recipe!!!

  115. Curious to hear if anyone has made this in a disposable foil pan. I plan on making this out at the racetrack and the easier the clean up, the better.

  116. I have made this a dozen times at least over the past few years. It’s a winner. I was wondering if anyone has tried making it in a slow cooker? Wondering if it would work? Need to bring something to an office brunch, and it needs to be slow cooker Friendly..,

    1. I wouldn’t think it would work. I want tried a french toast casserole in the Crock-Pot I chopped up already cooked bread and poured the liquid ingredients over it and let it cook for 8 hours. It was the nastiest Mushiest mess ever! I know I have seen regular egg and sausage breakfast casserole without biscuits done in the crock pot you might look for something like that. Good luck

      1. Mandy Carpenter says:

        I made this in the crockpot. I put the biscuits in last, and cooked for 4 hours or so on low. Probably different textures, but it tasted delicious and the biscuits were done.

        1. That is good to know, thank you.

  117. I am confused. I don’t understand why people ask questions that you answered in the recipe. For example, how many eggs, do you pre cook the sausage, what size pan. How do you not lose your mind?

    1. I take it all with a “grain of salt” lol. Actually, I think possibly the older generation doesn’t read well on the internet and the internet has ruined the reading and comprehension of the younger generation. (I try to remember that when I’m answering something I’ve answered a few times before.) 😉

  118. catherine says:

    HI! I live in a country that doesn’t sell premade biscuit dough, but I can make buttermilk biscuit dough from scratch. About how thick should I roll the biscuits out, or should I just put one big rectangle of dough across the bottom? Thanks!

  119. Just had to tell you how much I enjoyed this recipe. It is perfect as written. This is my ALL TIME FAVORITE BREAKFAST! Thank you so much for sharing it!

  120. Do you think you could freeze this casserole?

      1. Do you think be better to cook then freeze or just prep and freeze?

  121. Great recipe. Made one Casserole tonight & gave another to a friend to bake in the morning. When making it the night before, did you assemble all the ingredients, cover & refrigerate?
    Thank you for an easy, delicious recipe!

  122. I made this, followed recipe to the “T”, cooked it for 45min the eggs never cooked all the way an biscuits were still doughy! Won’t make again

    1. That should not have happened. You may need to check your oven temps/settings. It’s possible they are malfunctioning?

  123. OhioWolverine says:

    EXCELLENT! I have made many versions of this casserole and was disappointed every time. But this….THIS was incredible 🙂 Made it for out of town visitors on New Years morning. Made as written except used Campbell’s canned sausage gravy because I had it on hand. Thank you for sharing this!

  124. If I wanted to use an 8×8 pan for a smaller family, should I just plan to cut it in half? What about cooking time?

    1. Not sure what the cooking time would be as I have not tried it that way.

  125. I decided to make this Biscuits and Gravy casserole for Christmas Breakfast and it was a hit with my family. It was easy to throw everything together and put in the oven. I cooked my casserole for about 45 minutes and it was perfect. This meal definitely held us over until dinner was ready.

  126. can you add hash browns ? Anyone tried? I will also garnish with crisp bacon.

    1. I was just wandering this. I pulled hasbrowns out and I am going to try it. Hope it works.

  127. I didn’t read thru the directions well enough so I didn’t cook the gravy. I just mixed and poured over. Has anyone ever done this with decent results? It’s baking now and I’m worried it will be a flop. I’ll let you know how it turns out if I don’t hear first.

    1. I bet it will still be ok, since it will cook in the oven. Please let us know if it turned out!

    2. I have made this several times & have never cooked the gravy first, just mixed & poured. The gravy will cook as the casserole bakes. Great recipe!

  128. Made this for Christmas breakfast this morning and it was a huge hit!! Absolutely love this recipe and will be making it often! Thanks! 🙂

  129. Plan on making this Christmas morning but curious about the cutting of the biscuits… are they being cut into small pieces like chunks of biscuit? Or split through the middle as if you were getting ready to eat and put butter in the middle?

    Thanks!

    1. cut into chunks. Like 4 to 6 wedges depending on the size of your biscuit

  130. Jamie do you use can biscuits or frozen grands, there are several different kinds of grand biscuits in the can, so do you use flakey, buttermilk, southern, etc. sorry just want to get it right. ?

    1. You could probably use whichever you have on hand. I’m pretty sure we used buttermilk/original for these photos, but flakey would be good too!

  131. Made this for my fiance this morning and apparently it’s ‘possibly one of the best things I’ve ever made!’ I did make a few changes as I went though. Instead of using store bought gravy I made my own which is very quick and easy; 4 T butter melted on medium heat, 4 T flour mixed into the butter, 3 cups of milk whisked into the mixture and salt/pepper to taste. Took about 5 minutes to make.
    I didn’t have a 12 oz can of biscuits, I had 16 oz. I checked it after 35 min of baking and added another 7 minutes which worked fine.
    I also used 8 eggs instead of 6 but that’s because I accidentally dumped too much of the egg mix in one spot so it wasn’t even. It still turned out great! I will definitely make this again.

  132. Why would you not make a gravy from the sausage dripping rather tha using a store bought mix? I haven’t made it yet and don’t usually comment til I do rather than just saying “this looks good, think I’ll try it, I want results.” But just wondering about store bought gravy versus homemade as per “traditional” biscuits and gravy.

    1. Many of us with full-time jobs, plus a house to keep up with, a bunch of kids and lots of visiting family don’t have time or the desire to make gravy from scratch. I linked to a packaged gravy that is pretty much the best I’ve tasted and probably better than anything I could make. Sounds like your homemade gravy is awesome and if that’s the case, you should definitely make it from scratch and come back and tell everyone all about it.

  133. Kelly Gosselin says:

    This may have been answered already so I apologize…
    sounds like the most awesome Christmas morning breakfast! If I make this the night before, do I cook it then or let it sit overnight and cook it in the a.m.?

    1. Yes, you can put it together the night before. You will need to add about 15 to 20ish minutes to the cooking time since you’re cooking it cold. If you find the top getting too brown towards the end of the cooking time, cover the casserole with foil.

  134. Are the biscuits gooey after baking?

    1. No, they turn out great! Read through the comments to see what other readers have to say about how it turned out.

  135. Rachelle Ray says:

    I am going to add bacon because my man loves bacon… hopefully I don’t ruin it…lol

  136. Do u if you can use frozen biscuits. I have tons in my freezer this would be something to use them on and it would get eaten.

    1. If they are uncooked, you would need to un-thaw them first and then use as directed in the recipe.

  137. Wanda Cozad says:

    Could this be made in a cast iron Dutch oven cooked outside ?
    We are camping out and I would love to make it.

    Thanks Wanda

    1. I’m sure it could, but I have no idea how long you would cook it for. If you try it let us know how it turns out! (I may want to try it someday too!

  138. I made this tonight! The best breakfast casserole I have ever made. It was so simple, I could have eaten the entire pan! Its basically like a sausage biscuit with gravy in a casserole form. Whomever reads this comment needs to go make this right now!!!!

  139. I make this all the time! Everyone loves it!! I love this recipe because it doesn’t have too many ingredients, is easy to make, tastes delicious, and saves/reheats very well. Thank you!!

  140. Would the eggs be too dry if I didn’t add the gravy?

    1. Maybe not – just keep your eye on the eggs and cook til just set.

  141. I don’t think everyone read the whole post before asking questions! Ha ha! I am making this right now! Cant wait! I know my hubby is going tpo love it!

  142. Excellent! Followed as written, except cut everything in half (there are only two of us). Reheated well. Definitely would make this dish again.

  143. I made this for breakfast today. It is so good and easy to make. I loved it and am pretty sure I could eat the whole pan myself,!!! Thank you for sharing

  144. I know you said this can be prepared the night before, but what is the farthest in advance you would prepare? For example, could I assemble Friday morning to bake Saturday morning?

    1. I think you would be fine 24 hours ahead. Any more than that, I’m not sure.
      Good luck!

    1. I’ve used both colby jack (we pretty much use this on everything) and mild cheddar on this and I’m sure a mexican blend would be good too.

  145. This recipe was awesome and definitely a hit with my family. It will now be a regular recipe.

  146. I made this for my family and even my daughter who hates eggs loved it! I was just thinking about this recipe the other day, but the book I wrote the recipe in is still packed after a recent move. This time I saved it on my tablet. Definitely looking forward to making it again. Thank you for the great dish!

  147. I'm not 100% sure on that, you might need to increase the cooking time 10 to 20 minutes and if the casserole starts to look too brown, cover it with foil for that last 10 to 20 minutes.

  148. Jamie I wanting to double this recipe for a larger group and plan on baking it in an aluminum roaster that is deeper than a standard 9×13. How should I adjust my baking time?

    1. Yes, you will want to add about 20ish minutes to the cooking time. Just keep your eye on it- you want the biscuits to be cooked in the middle, but not so long the casserole dries out.

  149. Hi Jamie,

    Do you prepare the gravy as instructed and cook it as well or do you just make it and pour it over the casserole?

    Thank you,

    Katie M 🙂

  150. Hi Jamie,

    Do you just prepare the gravy as instructed or do you cook it as well and then pour it over the casserole?

    Thank you,

    Katie M.

    1. Yes, prepare/cook the gravy first, then pour it over the casserole.

  151. I LOVE biscuits and gravy so I was happy I stumbled across your recipe! Its in the oven now!

    xoxo
    – Brianne with TheSentimentalMama.com

  152. Sorry Lindsey, I accidentally hit delete instead of reply!

    Lindsay asked if this dish could be frozen and reheated. I haven't tried, so I can't say how well it will reheat. Come back and let us know the results if you try it.
    ~Jamie

    1. I have frozen the leftovers and reheated it. It was still delicious!

    2. I am making this for friends going on a float trip. I plan to prepare ahead obviously, but I don’t think they will have an hour to cook that morning. How do you think half baking it would work? Thinking it could cut their cook time down significantly?? Help! Lol

      1. The main issue issue is how long it will take to come from refrigerated temp to warm and then finish cooking. You are still looking at a significant amount of time. If you wont have time to cook, I think you should fully cook it and reheat individual servings in the microwave. It will still be great!

    1. Store brand, pre-shredded mild cheddar (the larger shred.)

      1. But I often use the Monterey Jack Mexican blend (the larger shred.)

  153. I was skeptical about everything cooking properly with all of the layering – especially the eggs – but it looked so good I decided to try it anyway. It was delicious!! And a huge hit with even the picky eaters in the family.

  154. I'm making this right now! My husband is going to love it! Thank you for such an easy breakfast recipe!

  155. My husband would love this. What size baking dish did you use here? I have a 7×11, a 9×13, and an 8×8. Thanks!

      1. I am making this tonight and just wondered is it alright if I use skim milk?

        1. I’m sure it will be ok, maybe a little lighter tasting. let us kow.

  156. Very, very good! I used precooked turkey sausage and egg beaters to save a few calories. Thank you so much for sharing! 🙂

    1. Yes, Brown the sausage in skillet and drain thoroughly before adding to the casserole.
      ~Jamie

    2. Eileen Holmes says:

      Yes,I’ve made this different times

    3. How many does one batch serve?

      1. Quite a few – depends on how big you cut the slices.

      2. My family loved this casserole. I did double the gravy.

  157. Looks and sounds great! I love that it's a night before prep. Thanks for linking to Show Me Saturday.

    1. Can u put hash browns in this recipe??

  158. What funny timing – I had biscuits with sausage gravy this morning. I love the casserole idea though. It looks very good.

  159. I've recently gotten into breakfast casseroles and have been looking for great recipes. I have 2 lbs of sausage in the freezer just waiting to be cooked. Thanks for sharing this!

    1. Loved it and so easy thanks

      1. The recipe says to put the eggs and then the gravy…however, the video shows the gravy and then the eggs??? Which is it?

        1. Follow the recipe. That’s what I get for hiring someone else to make the video for me. I’ve been meaning to fix it.

    2. Has anyone just mixed the gravy and poured it after the eggs without cooking the gravy?

      1. Yes about not cooking gravy, it cooks with the casserole. I do it everytime, it’s great

      2. Yes but it changes how the casserole sets up. It makes the biscuits float instead of staying at the bottom.

    3. Mine was a bit dry so next time I will make extra gravy to add on top after.