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.
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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.
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!
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:
- Grease a 13×9 baking dish and preheat the oven to 350.
- Brown the sausage in a large skillet and drain thoroughly.
- Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
- Layer cooked sausage over the layer of biscuits, then layer shredded cheese over the 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!)
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.
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.
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.
Pin this recipe for later
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
- No Yeast Cinnamon Rolls
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!
Print
Biscuits and Gravy Casserole with Sausage and Eggs
- 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
- 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
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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.)
- 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
Don’t forget to come back and let us know how you like this recipe!
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Could you leave the cheese out? And make with almond milk. This look delicious but we have a dairy allergy in the family.
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?
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 🙂
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!
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.
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!
Forgot to say that I double the gravy….my husband loves sauce!
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!
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.
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
Made it for Sunday coffee with my mom. She loved it. It was easy to make & delicious
My oh my this s the ultimate in comfort breakfast fare. Easy and yummy. I highly recommend using two packets of gravy mix.
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.
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.
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!
I love this! Thank you!
Do you think this would be ok putting together 2 days before?
I am sure it would be fine.
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!
Were your biscuits completely thawed? I’ve never used the frozen biscuits before, I wonder if they are somehow wetter in the middle.
I used the frozen biscuits. I microwaved them for about one minute before putting them in the pan. It turned out perfect.
Can this be made in the crockpot? I’d love to make this for a winter camping trip!
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!
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.
sounds yummy! I love the idea of a bunt pan!
Can this recipe be cooked in a crock pot? Would anyone know how much time it would take to cook it?
Thanks
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?
Sure. This recipe is super flexible!
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.
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?
You can do it either way, I always do eggs first though.
Can you double this in a 9×13 or will that be too much in the pan?
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.
This was so easy and delicious. I will definitely be making this again. Thank you!
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!
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!
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!!