Biscuits and Gravy Breakfast Casserole: The Ultimate Southern Comfort Bake

If you’ve ever woken up craving a warm, hearty breakfast that feels like a Southern hug on a plate, this Biscuits and Gravy Breakfast Casserole is exactly what you need. It’s the kind of dish that fills your kitchen with the smell of sizzling sausage and buttery biscuits — the kind that makes everyone wander in asking, “When’s breakfast ready?” Whether you’re feeding a crowd for Sunday brunch or just want something comforting for a chilly morning, this casserole delivers all the down-home flavors of classic biscuits and gravy, but in a make-ahead, oven-baked form that’s as easy as it is indulgent.

What Makes This Breakfast Casserole So Good

There’s something magical about transforming a Southern breakfast classic into a one-dish bake. You get all the richness of sausage gravy layered with fluffy buttermilk biscuits and a golden, cheesy topping that practically begs to be scooped out while it’s still bubbling hot.

This Biscuits and Gravy Breakfast Casserole takes the familiar textures of creamy gravy and flaky biscuits and merges them into something that feels both nostalgic and new. The flavor starts with seasoned pork sausage — the backbone of the dish — balanced by a creamy gravy that soaks gently into biscuit chunks. Add eggs, cheese, and a touch of black pepper, and you’ve got a recipe that’s as cozy as a family breakfast around the kitchen table.

It’s also perfect for feeding a crowd. Imagine showing up to a holiday potluck or church brunch with this golden casserole — the kind that disappears before you even sit down. It’s that good.

Ingredients & Equipment You’ll Need

Before you start layering, make sure you’ve got everything prepped and ready to go. Most of these ingredients are pantry staples, which makes this recipe both practical and comforting.

Ingredients

• 1 pound breakfast sausage (pork or turkey)
• 1 (16-ounce) can refrigerated buttermilk biscuits, cut into quarters
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 6 large eggs
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon paprika (for color)
• Nonstick cooking spray

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Equipment

• 9×13-inch baking dish
• Medium skillet for sausage and gravy
• Large mixing bowl
• Whisk and spatula

You don’t need anything fancy — just solid basics that can handle a bit of Southern comfort food magic.

Step-by-Step Preparation Instructions

Cook the Sausage and Make the Gravy

Start by browning the sausage in a medium skillet over medium heat until it’s golden and crumbly. Don’t rush this part — the caramelization adds flavor. Once cooked, sprinkle in the flour and stir until it coats the sausage completely. Gradually pour in the milk, whisking constantly until the mixture thickens into a smooth, creamy gravy. This is where the magic happens — the base that ties the entire casserole together.

Layer the Casserole

Spray your baking dish with nonstick spray and scatter the biscuit pieces evenly across the bottom. Spoon the sausage gravy over the biscuits, letting it seep into every corner. In a separate bowl, whisk together the eggs, salt, pepper, and a touch of garlic powder. Pour this mixture over the top, then finish with a generous sprinkle of shredded cheddar cheese.

You’ll notice how the biscuits start to soak up that rich gravy even before it hits the oven — that’s the secret to a moist, flavorful bake.

Bake to Golden Perfection

Bake the casserole in a preheated 350°F oven for about 30–35 minutes, or until the top turns a beautiful golden brown and the center sets. If you tap the pan and it feels slightly firm in the middle, it’s ready. The smell will tell you before the timer does — savory, buttery, and downright irresistible.

Make-Ahead Tip

You can assemble this dish the night before, cover it tightly with plastic wrap, and refrigerate it. In the morning, just bake it straight from the fridge (add an extra 5 minutes of bake time). This make-ahead trick makes it a lifesaver for holiday mornings or busy weekends when you’d rather sip coffee than cook.

Dietary Variations & Adaptations

Everyone should be able to enjoy a slice of this cozy casserole, so here are a few realistic swaps for different diets.

Vegan Option

Use a plant-based breakfast sausage and your favorite dairy-free milk (like oat or almond). Swap in a vegan biscuit dough and dairy-free cheese shreds. For the gravy, whisk a tablespoon of olive oil into the flour before adding the milk to create that same creamy texture without animal products.

Gluten-Free Version

Go for gluten-free refrigerated biscuits or make your own using gluten-free flour. Replace the regular flour in the gravy with a gluten-free blend or cornstarch slurry. The result? All the classic flavor with none of the gluten worry.

Low-Calorie or Lighter Swap

Use turkey sausage instead of pork, reduced-fat milk, and part-skim cheese. You can even cut the biscuits in half and replace part of them with sautéed mushrooms or diced potatoes for extra volume and less fat.

Halal Adaptation

Use halal-certified sausage or ground chicken seasoned with sage and black pepper. The rest of the recipe stays beautifully the same — rich, flavorful, and perfectly satisfying.

These variations make this Biscuits and Gravy Breakfast Casserole flexible enough for almost any diet or household, without compromising its comforting Southern charm.

Serving Suggestions, Side Dishes & Occasion Ideas

This casserole doesn’t just belong at breakfast — it’s a superstar for brunches, holidays, and even weeknight dinners. Serve it alongside crispy hash browns, a simple fruit salad, or a pitcher of orange juice for a complete morning spread. For something a little indulgent, drizzle extra gravy over the top and garnish with fresh chives or parsley for a pop of color.

You might even serve it with a side of sweet and savory contrast — like maple-glazed bacon or cinnamon rolls. There’s something about balancing that creamy, peppery sausage gravy with a touch of sweetness that makes every bite unforgettable.

Storage, Reheating & Freezing Tips

Got leftovers? Lucky you. Store any remaining casserole in an airtight container and refrigerate for up to four days. When you’re ready to enjoy it again, reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through.

If you want to freeze it, let it cool completely first. Wrap tightly in foil or place in a freezer-safe dish. It’ll keep for up to two months. To reheat, thaw overnight in the fridge and bake until hot and bubbly again.

A warm pan of Biscuits and Gravy Breakfast Casserole feels like a little slice of Southern hospitality — hearty, satisfying, and made for sharing. Whether you serve it at Christmas brunch, a family breakfast, or just because it’s Saturday, this comforting bake proves that the best mornings always start with biscuits, gravy, and good company.

FAQ

How long can I assemble the casserole ahead of time?

You can put your Biscuits and Gravy Breakfast Casserole together the night before and bake it the next morning. For best texture, let it sit for 20 minutes at room temperature before baking, or add about 5–10 more minutes to the cook time if you bake straight from the fridge.

Can I use homemade biscuits instead of the refrigerated kind?

Absolutely. Using homemade biscuit dough adds a fresh-baked feel to the dish. Just make sure your biscuits are rolled and cut rather than drop-style, so they bake evenly in the casserole.

What if the sausage gravy becomes too thick before baking?

If your gravy gets too dense, stir in a splash of milk (about a tablespoon at a time) until it loosens up. You want a pourable consistency so it seeps into the biscuit layers, not just sits on top.

How should I store and reheat leftovers?

Store any leftover casserole in an airtight container in the fridge for up to 3–4 days. To reheat, warm individual portions in the microwave or bake the whole dish at 325 °F until heated through. You can also freeze it (wrapped tightly) for up to 2 months—thaw overnight before reheating.

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