Biscuits and Gravy with Sausage and Egg Breakfast Casserole
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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.
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.
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!
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:
- Grease a 13×9 pan and preheat oven to 350.
- Brown the sausage in skillet and drain thoroughly.
- Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
- Layer cooked sausage over the biscuit pieces, then layer shredded cheese over sausage.
- Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
- Make gravy according to instructions, and pour over everything.
- Bake for 35-45 minutes, or until eggs and biscuits are cooked through.
- 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.
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.
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:
- Pioneer Brand Peppered Gravy Mix
- Pyrex Basics Glass Baking Dishes,
- 17-Inch Terry Cloth Oven Mitt (Heat Resistant to 600° F)
- OXO Cut and Serve Turner
- Sango Nova Brown 16-Piece Dinnerware Set
Like Breakfast Casserole Style Recipes?
Here are a few more you might want to save for future meals:
- Bacon and Eggs Breakfast Pizza
- Ham and Broccoli Quiche
- “Impossible” Slow Cooker Ham and Cheese Frittata
- Ham Cheese and Hashbrown Frittata
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:
Biscuits and Gravy with Sausage and Egg Breakfast Casserole
- 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
- 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
- Preheat oven to 350. Grease a 13×9 pan
- Brown the sausage in skillet and drain thoroughly.
- Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
- Layer cooked sausage over the biscuit pieces,
- Layer shredded cheese over sausage.
- Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
- Make gravy according to instructions, and pour over everything.
- Bake for 35-45 minutes, or until eggs and biscuits are cooked through. (read tips above)
- 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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Iulia Gulia @ Best of Baby says
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!
Gina says
Loved it and so easy thanks
★★★★★
Mgum says
The recipe says to put the eggs and then the gravy…however, the video shows the gravy and then the eggs??? Which is it?
★★★★
Jamie says
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.
Connie says
Has anyone just mixed the gravy and poured it after the eggs without cooking the gravy?
APRIL says
Yes about not cooking gravy, it cooks with the casserole. I do it everytime, it’s great
Courtney says
Yes but it changes how the casserole sets up. It makes the biscuits float instead of staying at the bottom.
Treka says
Mine was a bit dry so next time I will make extra gravy to add on top after.
Stephanie Volkert says
What funny timing – I had biscuits with sausage gravy this morning. I love the casserole idea though. It looks very good.
Kimberly Lewis says
This looks so good! Pinned and tweeted. Lou Lou Girls
Ginger Bergemann says
Looks and sounds great! I love that it's a night before prep. Thanks for linking to Show Me Saturday.
Amanda says
Can u put hash browns in this recipe??
Jamie says
I haven’t tried it.
ginger koslucher says
Do you cook the sausage first?
Jamie says
Yes, Brown the sausage in skillet and drain thoroughly before adding to the casserole.
~Jamie
Eileen Holmes says
Yes,I’ve made this different times
Sam says
How many does one batch serve?
Jamie says
Quite a few – depends on how big you cut the slices.
Lynn says
My family loved this casserole. I did double the gravy.
★★★★
Jennifer Martin says
Very, very good! I used precooked turkey sausage and egg beaters to save a few calories. Thank you so much for sharing! 🙂
Sharon Andrews says
Did you press the biscuits into a crust or just leave them loose in the bottom?
Jamie says
Hi, just leave them loose.
~Jamie
MarissaRissaMarie says
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!
Jamie says
It is a 9 x 13 and I used grands biscuits.
Makayla says
I am making this tonight and just wondered is it alright if I use skim milk?
Jamie says
I’m sure it will be ok, maybe a little lighter tasting. let us kow.
Reesa Lewandowski says
I'm making this right now! My husband is going to love it! Thank you for such an easy breakfast recipe!
twobutterflies says
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.
e0c25b74-b5fa-11e4-b21d-3368f75166c4 says
What kind of cheese did you use?
e0c25b74-b5fa-11e4-b21d-3368f75166c4 says
What kind of cheese did you use?
Jamie says
Store brand, pre-shredded mild cheddar (the larger shred.)
Jamie says
But I often use the Monterey Jack Mexican blend (the larger shred.)
Kristina Dinger says
How many eggs did you use in this recipe?
Jamie says
6 eggs
Jamie says
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
Staci says
I have frozen the leftovers and reheated it. It was still delicious!
Jessica says
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
Jamie says
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!
iheartcashmere says
I LOVE biscuits and gravy so I was happy I stumbled across your recipe! Its in the oven now!
xoxo
– Brianne with TheSentimentalMama.com
Katie Manske says
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.
Jamie says
Yes, prepare/cook the gravy first, then pour it over the casserole.
Katie Manske says
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 🙂
tracy latour says
Can you prepare this the night before and cook it in the morning?
Jamie says
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.
Sand Family says
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?
Jamie says
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.