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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.

the best biscuits and gravy egg casserole

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
  • 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

Units
  • 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.)
  • 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: 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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351 Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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?

  6. Christine says:

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

  7. 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.

  8. Sandy Quinn says:

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

  9. 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!

  10. 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.

  11. 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:

        thanks

      2. Kathleen Larson says:

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

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

  12. 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.

  13. Can this be made with homemade biscuits?

  14. 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.

  15. 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.

  16. 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!

  17. 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!!

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

  19. 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!

  20. 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

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

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

  23. 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.

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