Biscuits and Gravy Casserole with Eggs and Sausage
Biscuits and gravy casserole with refrigerated biscuit pieces, eggs and sharp cheddar under a peppery homemade sausage gravy, baked until golden.
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Biscuits and gravy casserole takes a plate you’d normally build one biscuit at a time and turns it into a 9×13 that feeds the whole table at once. Biscuit pieces go on the bottom, eggs and cheddar in the middle, and peppery sausage gravy over the top before it bakes.
Cutting the biscuits small is what makes it work. Six pieces per biscuit gives every bit of raw dough room to puff and cook through under a wet egg layer, so you get soft biscuit in every forkful instead of a doughy raft in the middle of the pan.
Make the gravy from scratch. It’s butter, flour, milk and the sausage drippings, about five minutes of whisking, and it tastes far better than the packet. The roux also gives it enough body to sit on top of the eggs instead of sinking straight through them.
Why You’ll Love This Biscuits and Gravy Casserole Recipe
- Breakfast for a crowd. Eight generous servings out of a 9×13, which beats standing at the stove making biscuits in batches.
- Real sausage gravy, five minutes. A quick roux built in the sausage drippings tastes like a diner plate and costs a fraction of one.
- Eggs and cheese make it a full meal. The egg layer turns a side dish into something that actually holds people until lunch.
- Most of it can happen the night before. The gravy keeps overnight in the fridge, so morning-of is just cutting biscuits and whisking eggs.
Biscuits and Gravy Casserole Ingredients
Use a standard 16.3 ounce tube of refrigerated biscuits, the 8-count Grands style. The small flaky-layer biscuits work too, but you’ll need two tubes and the layers separate into ribbons under the gravy rather than staying in distinct pieces.
- 1 lb ground pork breakfast sausage
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes (optional)
- 1 (16.3 oz) tube refrigerated biscuits (8 count)
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 tsp garlic powder
- 2 cups shredded sharp cheddar, divided
- 2 tbsp fresh chives, sliced, for garnish
Recipe Variations
- Use hot breakfast sausage and double the red pepper flakes to 1/2 teaspoon for a spicier pan.
- Swap in turkey breakfast sausage instead of pork. Cook it to 165°F rather than 160°F, since turkey is poultry and needs the higher temperature.
- Cook 1 cup of diced onion and green bell pepper in the skillet before the sausage and stir them into the finished gravy.
How to Make Biscuits and Gravy Casserole
- Heat the oven and lay down the biscuits: Heat the oven to 350°F and grease a 9×13 baking dish. Cut each raw biscuit into 6 pieces and scatter them across the bottom of the dish in an even single layer, leaving small gaps between them.
- Brown the sausage: Cook the sausage in a large skillet over medium heat for 8-10 minutes, breaking it into small crumbles, until no pink remains and it reaches 160°F. Leave the sausage and its drippings in the pan.
- Build the gravy: Add the butter to the skillet and let it melt into the drippings. Sprinkle the flour over the sausage and stir constantly for 1-2 minutes, until the flour disappears and smells toasty. Pour in the milk about a third at a time, whisking smooth after each addition, then simmer 3-5 minutes until the gravy coats the back of a spoon. Stir in the salt, black pepper, onion powder and red pepper flakes if using.
- Whisk the eggs: Beat the eggs with the heavy cream and garlic powder in a bowl until no streaks of white remain.
- Layer the pan: Pour the egg mixture evenly over the biscuit pieces, letting it run down into the gaps. Sprinkle 1 cup of the cheddar over the eggs, then spoon the sausage gravy across the top in an even layer.
- Bake: Bake uncovered for 35-40 minutes, until the center no longer jiggles when you nudge the dish and a thermometer in the middle reads 160°F. If the biscuit pieces underneath still look raw and shiny, give it another 5-10 minutes.
- Finish with cheese and rest: Scatter the remaining 1 cup of cheddar over the top and return the dish to the oven for 5 minutes, until melted. Let it stand 5-10 minutes before cutting, then top with the chives.
Recipe FAQs
Can I Assemble This Biscuits and Gravy Casserole the Night Before?
Partly. Make the sausage gravy the night before and refrigerate it, then cut the biscuits and assemble in the morning. Raw biscuit dough sitting in egg overnight turns gummy. If you do assemble the whole thing ahead, pull it out 30 minutes before baking and add 5-10 minutes to the time.
Can I Use Frozen Biscuits?
Thaw them in the fridge first. Frozen dough won’t cook through under a wet egg and gravy layer in 40 minutes, and the middle of the pan comes out raw while the top looks finished.
Why Is the Middle Still Doughy?
Either the biscuit pieces were too big or they were packed edge to edge with nowhere for heat to get in. Cut them into 6 pieces, leave gaps, and bake until a thermometer in the center reads 160°F.
What Sausage Should I Use?
Plain bulk pork breakfast sausage in a roll or tube, the sage-forward kind. Italian sausage works but pushes the whole pan toward fennel and garlic, which fights the biscuits.
Can I Use Jarred or Packet Gravy Instead?
You can, and it saves five minutes. Use about 2 1/2 cups of prepared country gravy, stir the browned sausage into it, and skip the butter and flour. It comes out thinner and saltier, so hold off on the extra salt.
Cooking Tips
- Whisk the milk into the roux in stages, not all at once. Adding it gradually lets the flour hydrate evenly, and lumps that form at this stage never fully whisk out later.
- Leave gaps between the biscuit pieces. Dough packed shoulder to shoulder steams instead of baking, and the seams stay wet even when the top is browned.
- Pull the pan the moment the center stops jiggling. Eggs keep setting from residual heat for several minutes, and five extra minutes in the oven turns them rubbery and weepy.
Storage and Freezing
To store: Refrigerate leftovers in an airtight container for up to 4 days. Cut squares hold their shape better than scooping from the pan.
To freeze: It freezes for up to 2 months, though the eggs release a little water on thawing and the biscuits soften. Wrap portions in plastic and then foil and thaw overnight in the fridge.
To reheat: Warm covered squares at 350°F for 15-20 minutes, or microwave a portion for 90 seconds under a damp paper towel. Heat until the center reaches 165°F.
How to Serve Biscuits and Gravy Casserole
Biscuits and Gravy Casserole is rich enough that it wants something bright next to it, so a bowl of cut cantaloupe, strawberries or orange slices earns its place on the table. Crispy hash browns or a side of bacon turn it into a full holiday breakfast spread. Set out hot sauce and extra black pepper and let people finish their own square.
Loved This Recipe?
Biscuits and Gravy Casserole feeds eight people breakfast in about an hour and fifteen minutes, which is why it shows up on Christmas morning and stays in the rotation the rest of the year.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Biscuits and Gravy Casserole with Eggs and Sausage
Equipment
- Instant-Read Thermometer Take it to 160°F in the middle. The edges get there long before the center does.
Ingredients
- 1 lb ground pork breakfast sausage
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes optional
- 1 (16.3 oz) tube refrigerated biscuits 8 count
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 tsp garlic powder
- 2 cups shredded sharp cheddar divided
- 2 tbsp fresh chives sliced, for garnish
Instructions
- Heat the oven and lay down the biscuits: Heat the oven to 350°F and grease a 9×13 baking dish. Cut each raw biscuit into 6 pieces and scatter them across the bottom of the dish in an even single layer, leaving small gaps between them.
- Brown the sausage: Cook the sausage in a large skillet over medium heat for 8-10 minutes, breaking it into small crumbles, until no pink remains and it reaches 160°F. Leave the sausage and its drippings in the pan.
- Build the gravy: Add the butter to the skillet and let it melt into the drippings. Sprinkle the flour over the sausage and stir constantly for 1-2 minutes, until the flour disappears and smells toasty. Pour in the milk about a third at a time, whisking smooth after each addition, then simmer 3-5 minutes until the gravy coats the back of a spoon. Stir in the salt, black pepper, onion powder and red pepper flakes if using.
- Whisk the eggs: Beat the eggs with the heavy cream and garlic powder in a bowl until no streaks of white remain.
- Layer the pan: Pour the egg mixture evenly over the biscuit pieces, letting it run down into the gaps. Sprinkle 1 cup of the cheddar over the eggs, then spoon the sausage gravy across the top in an even layer.
- Bake: Bake uncovered for 35-40 minutes, until the center no longer jiggles when you nudge the dish and a thermometer in the middle reads 160°F. If the biscuit pieces underneath still look raw and shiny, give it another 5-10 minutes.
- Finish with cheese and rest: Scatter the remaining 1 cup of cheddar over the top and return the dish to the oven for 5 minutes, until melted. Let it stand 5-10 minutes before cutting, then top with the chives.
Notes
If you made this, leave a star rating down in the comments. It takes about ten seconds, and it’s how other cooks decide whether a recipe is worth trying.
