Don't forget to check out the Tips & FAQ section in the post!
Savor a comforting delight with this easy biscuits and gravy casserole. A hearty breakfast or dinner, made with flavorful breakfast sausage that the whole family will love.
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This sausage gravy, biscuit and egg casserole is the ultimate comfort food. This simple and easy recipe is perfect for busy mornings or weekend brunches with family or friends.
This recipe includes country sausage gravy, savory breakfast sausage, fluffy biscuits, and eggs all baked together to create a delicious casserole that the whole family will love. It’s also super easy to customize by adding any other toppings that you like.
If you’re looking for an easy and quick breakfast recipe that is both satisfying and delicious, then casserole is the perfect choice.
Now let’s talk about just some of the ingredients in this casserole. (The printable list of all ingredients are in the recipe card below.)
Refrigerated biscuits: I find that the Grand’s style biscuits work well in this casserole. They’re large and bake up fluffy. You can use regular-size biscuit dough as well. Just follow the instructions in the recipe card below.
Pork breakfast sausage: This is the type you get that’s ground sausage, not the link type. You can use any flavor you like, but I used Jimmy Dean’s breakfast sausage.
Shredded cheese: What’s a breakfast sausage without cheese? I don’t know because if one didn’t have it, I think I’d just have to add it. Feel free though to use any cheese you like.
Eggs: You’ll use lots of eggs and this is important because that’s what will hold everything together.
Gravy mix: This recipe calls for a cream gravy mix. Country gravy and peppered gravy mixes work the best as that’s what gives this casserole that classic biscuits and gravy taste.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make this cake:
Let’s talk about how to make a sausage gravy and biscuit casserole. (The printable instructions are in the recipe card below.)
First, you want to make sure to preheat the oven to 350 degrees F and grease or spray a 13×9 inch baking dish with non-stick spray then set it aside.
Open the can of biscuits and cut each biscuit into quarters if using the Grand’s size biscuits. Add to the baking dish.
In a medium-sized skillet, cook the sausage completely and drain.
Spoon the sausage evenly over the biscuits in the baking dish.
Next, add 1/2 the cheese over the sausage.
Now in a mixing bowl, add the eggs, milk, salt and pepper. Whisk it all together and pour over the biscuits, sausage and cheese.
Next, prepare the gravy according to the package instructions. Take it off the heat and let it set up for a couple minutes to thicken, then pour over the biscuits, sausage, cheese and egg mixture.
Sprinkle the remaining cheese over the top of everything.
Bake the casserole at 350 degrees F for approximately 35-45 minutes or until the eggs are cooked through and the casserole has puffed up and bubbled.
Let it sit on a cooling rack for about 10 minutes, then serve warm.
(Remember that the instructions will also be in the recipe card below.)
Quick and Easy Biscuit and Gravy Casserole
- 1 (8 count) can refrigerated Grands style biscuit dough, each biscuit cut into quarters
- 1 (1 pound) roll bulk pork sausage (I used Jimmy Dean)
- 1 ½ cups shredded cheese (I used colby jack blend)
- 6 large eggs
- ½ cup milk
- salt and black pepper to taste
- water – the amount will depend on what the gravy package requires)
- 1 (2.75 ounce) package country gravy or peppered gravy mix (or your preferred cream gravy mix or homemade – I used Pioneer brand)
- Preheat the oven to 350 degrees F.
- Grease or spray a 13×9 inch baking dish with non-stick spray and set aside
- Open the can of biscuits and cut each biscuit into quarters if using the Grand's size biscuits. If using regular-sized biscuits, cut them in half.
- Place the biscuit pieces into the baking dish and spread them out evenly and set the dish aside.
- In a medium-sized skillet, cook the sausage completely and drain.
- Spoon the sausage evenly over the biscuits in the baking dish.
- Add 1/2 the cheese over the sausage.
- In a mixing bowl, add the eggs, milk, salt and pepper. (Add only a small amount of salt & pepper since both the gravy mix and the sausage contain salt. Whisk together and pour over the biscuits, sausage and cheese.
- Prepare the gravy according to the package instructions. Take it off the heat and let it set up for a couple minutes to thicken, then pour over the biscuits, sausage, cheese and egg mixture.
- Sprinkle the remaining cheese on top.
- Bake at 350 degrees F for approximately 35-45 minutes or until the eggs are cooked through and the casserole has puffed up and bubbled.
- Let it sit on a cooling rack for about 10 minutes, then serve warm.
- See the notes section for best ways to store this casserole, serve it and for more questions.
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Tips & FAQs:
I used Pillsbury Grand’s style biscuits. Probably any type of canned biscuit dough would work though.
If the biscuits are already baked, then no. This recipe calls for biscuit dough, so it’ll need to be the type that are in the can. You also don’t want to use frozen biscuits.
Use the ground breakfast type sausage, not the type that are in links. I used Jimmy Dean breakfast sausage. You can use any type you like, but I’d probably stay away from the maple flavored type for this casserole unless you like the combination of maple flavoring with biscuits, gravy and egg.
Sure! Feel free to use the type of cheese you like.
Well the eggs are what actually hold the whole casserole together, otherwise, it just wouldn’t really be a casserole. It would just be baked biscuits with gravy and cheese over them, which is fine if that’s what you want.
A creamy sausage gravy like country gravy or peppered gravy is recommended.
Sure! Feel free to use your own homemade gravy.
Absolutely! Feel free to add your favorite breakfast ingredients, such as cooked link sausage, bacon, or sautéed vegetables, to make it your own.
Yes, substitute the sausage gravy with a vegetarian-friendly gravy and add your favorite sautéed vegetables or a plant-based meat alternative.
The eggs will be set and cooked through and the casserole will look puffed up and bubbled.
You can probably prepare this casserole, cover and set in the fridge and bake the next day.
I have not tried freezing this casserole. I’m not sure how the egg will turn out once defrosted.
This casserole should be stored covered, in the refrigerator and can last up to 3 days. Re-heat leftovers in the microwave.
Serve this casserole warm or hot.
Supplies used for this recipe:
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