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Biscuits and Gravy Casserole with Sausage and Eggs

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I’ve got an amazing Breakfast Casserole recipe to share with you today! This Biscuits and Gravy Casserole with Sausage and Eggs 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 holiday gatherings or brunch to a simple Sunday morning breakfast.

the best biscuits and gravy egg casserole

Biscuits and Gravy Casserole with Sausage Eggs and Cheese

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

My Dad is in charge of breakfast, and he makes his famous Biscuits and Gravy Casserole recipe.

This egg casserole recipe is a lot like the bubble-up breakfast casserole recipes that were made famous by Pillsbury and Weight Watchers several years ago. This particular version is so much more delicious as it includes eggs, 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 biscuits and gravy 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 Pillsbury Grands biscuits today, but regular biscuits work too.
  • 6 eggs
  • Peppered gravy mix – You’ll need at least 2 cups. I linked to my favorite gravy mix, but you can definitely make your own. Many people like to serve extra on the side.
  • 1 lb pork sausage, any flavor
  • 1 cup cheese, shredded – I used a pre-shredded Colby Monterey Jack mix, but shredded cheddar cheese works fine as well, and of course, shredding it yourself from a block makes it so much meltier.
  • 1/2 cup milk – any fat percentage is fine.

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

  1. Grease a 13×9 baking dish and preheat the oven to 350. 
  2. Brown the sausage in a large skillet and drain thoroughly.
  3. Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
  4. Layer cooked sausage over the layer of biscuits, then layer shredded cheese over the 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!)

Recipe Tips

  •  If you choose to prepare this biscuits and gravy casserole the night before, you have two choices, pull the casserole out of the fridge and let it sit on the counter until it comes to room temperature, and then you bake it as usual, or if you bake straight from the fridge, 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 it with an aluminum 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.”)
  • If you don’t want to make the entire breakfast casserole the night before, you can make just the sausage and gravy the night before. And then assemble everything in the morning. The gravy will be good for up to 24 hours in the fridge. If you find your gravy has gotten too thick, you can reheat it and thin it out with a tablespoon or two of milk.

Variations

  • Use bacon instead of sausage. (or use both, many readers have commented they sprinkle their breakfast casserole with chopped bacon.)
  • Use a different breakfast sausage, like maple or hot and spicy.
  • Use crescent rolls instead of regular biscuits.
Biscuits and Gravy Egg Casserole

FAQs

Can this Biscuits and Gravy Breakfast Casserole be Made the Night Before?

Yes!  This Biscuits and Gravy Egg 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.

How do I store the leftovers?

Let the casserole cool completely, and store the leftovers in an airtight container in the refrigerator for up to 3 days.

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 the fridge the night before planning to eat and then cook for 25 to 30 minutes at 350 until warmed through.

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 for this particular recipe for time-saving reasons, plus I think the Pioneer brand linked below tastes fantastic and is super 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 173+ 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 Biscuits And Gravy Casserole with eggs and sausage 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!)

Can this recipe be made in a Slow Cooker?

This question has come up a time or two, but I have not tested the recipe in a crock pot. However, I did have a reader leave this comment: “I made this in the crockpot. I put the biscuits in last and cooked for 4 hours or so on low. Probably had different textures, but it tasted delicious, and the biscuits were done.”

If you try this, be sure to come back and let us know your results.

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:

What Else Can I Serve With this Casserole?

This recipe has just about everything 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 that are all 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!

Did You Make this Biscuits And Gravy Egg Casserole?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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Biscuits and Gravy Casserole with Sausage and Eggs is the perfect Breakfast Casserole It's a great breakfast dish to double for large groups and can be assembled the night before for practically no morning prep.

Biscuits and Gravy Casserole with Sausage and Eggs

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

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 Pillsbury Grands, which are slightly bigger)
  • 6 eggs
  • 1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
  • 1 lb pork 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.)
  • Love gravy? – Consider doubling the amount used (or just to keep some on the side.)

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 427
  • Fat: 26
  • Carbohydrates: 34
  • Protein: 16

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

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Recipe rating

382 Comments

  1. Delicious! A fav of ours. I did use 2 packages of pepper gravy, using all but 1/4 cup on the casserole with no run over in the oven. I plan to freeze individual servings for an easy breakfast. My

  2. Great little casserole for a simple brunch. With the addition of a little rubbed sage this really hits the spot so to speak

  3. Joyce Beighey says:

    Delicious!! I made it for a breakfast for dinner night. My husband said, ” Two thumbs up!”

  4. Delicious! I am eating this as I write this review. I cut the recipe in half since there are only 2 of us and my hubby doesn’t like biscuits and gray (crazy I know). I made my own sausage gravy and followed the recipe as written. I will absolutely make this again for a large group. So easy and sooooo good. I highly recommend at least giving a try, you won’t be dissapointed.
    Susan,
    Vancouver, WA

  5. Soo good! Just made this morning and everyone loved it!! Definitely will be in the breakfast rotation from
    now on.

  6. I have made this recipe several times!😋😋😋
    It is a “Comfort meal”, for sure.. & since I have chickens, I am always looking for recipes that use lots O’eggs! Love this recipe…Thank you!🤗

  7. Stephanie says:

    This recipe is fantastic!! Added Penzey’s Fox Point seasoning and some crushed red pepper. Also added some chopped green bell pepper and sliced mushrooms. My husband loved it!! We both has second servings!!

  8. Made this. Added some habanero and sugar rush peppers I had diced and froze from my garden while browning sausage. Cooked for breakfast yesterday and reheated leftovers in oven – 250 degrees, covered for about 35 minutes this morning and it was actually Better the second time!

  9. Savannah B says:

    Thank you so much, made this for New Years breakfast. Not only was it so easy, it fed 7 people with left overs. Beyond yummy, and filling. I had buiscuits and gravy stuff but not enough for 7 people so I googled a casserole recipe. I will be making this more often. Love it!

  10. It’s in the oven, smells great.

  11. I made this earlier this year. My son and family, and myself, love biscuits and gravy. This was so good. I’m making it again for a Christmas family gathering

  12. Jaci Simmons says:

    can this be made in a crockpot?

    1. This question has come up a time or two, but I have not tried cooking it in the crock pot. A reader left this comment a while back “I made this in the crockpot. I put the biscuits in last and cooked for 4 hours or so on low. Probably had different textures, but it tasted delicious, and the biscuits were done.)

      I once tried a french toast-type casserole in the crock pot, it was made with torn-up pieces of brioche bread and other wet ingredients. It was a flop, and I had to throw it out. So I am leary of this type of casserole in the crock pot. However, if you end up trying it, please come back and let us know how it turns out.

  13. Can the left overs be reheated in the oven? If so what temp and for how long??

      1. Pearl Ellis says:

        Cook time any different if I add hashbrown a and peppers and onions

      2. I haven’t tried it, but if the hash browns, peppers, and onions are already cooked, I would not think there would be a time difference.

    1. Judy Navarro says:

      Someone said 250 degrees for 35 minutes covered. Like it better second time. I never have that many leftovers😉

  14. I made this to bring to a church brunch. I walked away for a few minutes and It Was Gone! This has now been added to my go-tos.

  15. We really love this recipe! When prepared the night before, I don’t preheat the oven. I move the casserole straight from the refrigerator to the oven, then set it at 350 degrees. It was perfectly done in about 50 minutes. Such a nice change from our usual breakfast. I haven’t tried freezing it yet, but plan to try that soon.

  16. Made this recipe tonight for dinner – everyone loved it! Delicious & easy! Definitely will make again! Thanks for the recipe!!

  17. Kevin Warren says:

    WOW! Made this for our Sunday School small group this morning and everybody loved it! I used maple sausage which added a slight maple flavor and aroma. Thank you for the recipe. I’ve added it to my collection and will be making it for the church Mother’s Day breakfast in May. Super easy. Incredible.

  18. I did this on my pellet grill. Cooked at 365 for about 27 minutes.
    I used thawed Pillsbury frozen biscuits. I cooked the sausage on the grill before adding. I added mayonnaise to my eggs. (Altons Brown emulsion method) Added Minced Garlic to the eggs.
    A really good recipe.

  19. A family favorite! Served for every birthday and holiday. The recipe is perfect as is. For our family preferences we add a few scrambled eggs if we have any leftovers. Also a dash of onion and mustard powder. Delicious!!

  20. I have had to make this a bazillion times for my family! I know the recipe by heart now and I don’t change a thing. It’s the perfect blend of everything they like for a weekend breakfast and it’s so easy.

  21. I use the maple flavored sausage and it’s amazing! Adds a small hint of sweetness to this savory dish. My step son asks for this EVERY TIME he is at our house!

    1. Jordan Keller says:

      Do I press the biscuits at the bottom of the whole pan? Or I just cut them toss them in the pan and then put everything else on top??

      1. Just cut them up and toss them in. (Then everything else on top.)