Biscuits and Gravy with Sausage and Egg Breakfast Casserole
Disclosure: This post may contain affiliate links.
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!
Still hungry? You might also like these breakfast recipes:
(Just click the picture to see the recipe.)
Don't miss any more posts!
[email protected] says
This looks AMAZING! This will have to go on the list for Christmas morning breakfast!
Moon Hunter says
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!
Jamie says
So glad everyone enjoyed it!
FLHairston says
This recipe was awesome and definitely a hit with my family. It will now be a regular recipe.
Jamie says
I'm so glad everyone like it!
Candace Totten says
What kind of cheese? mozarella? cheddar? Looking forward to trying this!
Jamie says
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.
Laura says
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?
Jamie says
I think you would be fine 24 hours ahead. Any more than that, I’m not sure.
Good luck!
jody says
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
Rose says
Excellent! Followed as written, except cut everything in half (there are only two of us). Reheated well. Definitely would make this dish again.
Jajuana says
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!
Jamie says
I hope he does!
Hope says
Would the eggs be too dry if I didn’t add the gravy?
Jamie says
Maybe not – just keep your eye on the eggs and cook til just set.
Rose says
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!!
Amber says
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!!!!
Jamie says
I agree, lol!
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
Jamie says
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!
misty says
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.
Jamie says
If they are uncooked, you would need to un-thaw them first and then use as directed in the recipe.
Rachelle Ray says
I am going to add bacon because my man loves bacon… hopefully I don’t ruin it…lol
Lee says
Are the biscuits gooey after baking?
Jamie says
No, they turn out great! Read through the comments to see what other readers have to say about how it turned out.
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.?
Jamie says
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.
Kelly Gosselin says
Thank You!
Sue says
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.
Jamie says
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.
Katie says
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.
Pam says
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. ?
Jamie says
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!
Jessica says
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!
Jamie says
cut into chunks. Like 4 to 6 wedges depending on the size of your biscuit