Biscuits and Gravy Breakfast Casserole Recipe for a Crowd

My biscuits and gravy breakfast casserole is the dish I bring to every holiday morning and family brunch. It combines flaky biscuit pieces, savory sausage, creamy white gravy, scrambled eggs, and melted cheese into one golden, bubbling pan. You can assemble it the night before and bake it fresh in the morning — perfect for feeding a crowd.

Why This Biscuits and Gravy Breakfast Casserole Works

The base layer is refrigerated biscuit dough cut into chunks. The pieces puff up and absorb the egg mixture as the casserole bakes, turning tender and almost dumpling-like underneath. The top layer stays golden and slightly crisp.

I make a quick homemade sausage gravy with the drippings from the browned pork sausage. That gravy soaks into the biscuit layer and creates one cohesive texture instead of separate components. Every forkful pulls up biscuit, sausage, egg, and gravy together.

This biscuits and gravy breakfast casserole feeds 10 people from a single 9×13 pan. It reheats well the next day — cover with foil and warm at 325°F (165°C) for 15 minutes.

Ingredients

• 1 lb (450g) ground breakfast sausage (mild or hot)
• 2 cans (16.3 oz each) refrigerated biscuit dough (such as Pillsbury Grands)
• 6 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (for gravy)
• 1/2 teaspoon salt (for gravy)
• 1/4 teaspoon black pepper (for gravy)
• 1/4 teaspoon garlic powder
• 2 cups shredded cheddar cheese, divided

What You Need for Biscuits and Gravy Breakfast Casserole

Ground breakfast sausage — use pork breakfast sausage for the most authentic Southern flavor. The fat renders into the pan and forms the base of the gravy. Mild sausage works for kids; hot adds welcome heat.

Refrigerated biscuit dough — Pillsbury Grands give the best puff and tenderness. Cut each biscuit into quarters before layering. Do not use flaky layers style — the regular butter biscuits hold up better in a casserole.

Eggs and milk — whisked together and poured over the casserole. They bind the layers and create a custardy texture throughout.

Butter and flour for the roux — just 2 tablespoons of butter and 3 tablespoons of flour, cooked together for 2 minutes, form the gravy base. Do not skip this step — it prevents the gravy from breaking in the oven.

Cheddar cheese — use sharp cheddar for the most flavor punch. Half goes in the egg layer, half goes on top for that golden melted crust.

How to Make Biscuits and Gravy Breakfast Casserole

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook ground sausage in a large skillet over medium heat until browned and cooked through, about 8 minutes. Remove sausage with a slotted spoon and set aside. Leave drippings in the pan.
3. Add butter to the skillet with drippings over medium heat. Whisk in flour. Cook for 2 minutes, stirring constantly.
4. Slowly pour in 2 cups of milk while whisking. Add salt, pepper, and garlic powder. Cook, stirring frequently, until the gravy thickens — about 5 minutes. Remove from heat.
5. Cut each biscuit into quarters. Spread biscuit pieces in an even layer across the bottom of the prepared baking dish.
6. Scatter cooked sausage evenly over the biscuit layer.
7. Whisk together eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Pour over the sausage and biscuit layers.
8. Sprinkle 1 cup of shredded cheddar over the egg layer.
9. Pour the sausage gravy evenly over the top.
10. Sprinkle remaining 1 cup of cheddar over the gravy.
11. Bake uncovered for 35-40 minutes, until the casserole is set in the center and the cheese on top is golden and bubbling.
12. Let rest for 5 minutes before cutting and serving.

Biscuits and Gravy Breakfast Casserole Variations

Overnight Biscuits and Gravy Casserole

Assemble through Step 10 the night before. Cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from the fridge 30 minutes before baking, then bake as directed — add 5 extra minutes if baking cold from the fridge.

Spicy Sausage Gravy Casserole

Use hot breakfast sausage and add 1/4 teaspoon of cayenne pepper to the gravy. Top with pickled jalapeño slices before the final cheese layer. The heat cuts through the richness and makes every bite more interesting.

Veggie Biscuits and Gravy Casserole

Skip the sausage and sauté 1 diced bell pepper, 1 cup sliced mushrooms, and 1 diced onion in 2 tablespoons of butter until soft. Use those vegetables in place of sausage and make a butter-roux gravy with vegetable broth. Same layers, no meat.

Gluten-Free Version

Use your favorite gluten-free biscuit dough and swap all-purpose flour for a 1:1 gluten-free baking flour blend in the gravy. The texture is slightly denser but still hearty and satisfying for the whole crowd.

Tips for the Best Biscuits and Gravy Breakfast Casserole

• I always cut the biscuits into quarters — it helps them absorb the egg mixture and create an even layer without gaps.
• Do not drain all the sausage drippings. Leave them in the pan to start your gravy — they add the most flavor.
• Whisk the gravy constantly as it thickens. Walking away for even 30 seconds can let it scorch on the bottom.
• Let the casserole rest for 5 minutes before slicing. It firms up slightly and cuts into clean portions instead of falling apart.
• Use sharp cheddar for both layers — mild cheddar lacks the flavor punch this rich casserole needs to stay balanced.

Make Ahead & Storage

This biscuits and gravy breakfast casserole stores in the fridge for up to 4 days covered tightly. I often make it on Saturday and slice portions for easy reheating all weekend.

To freeze, bake the casserole fully and let it cool completely. Slice into individual portions and wrap each piece in plastic wrap, then foil. Freeze for up to 2 months. Reheat individual slices in the microwave for 2-3 minutes or in a 325°F (165°C) oven for 15-20 minutes covered with foil.

Common Questions

Can I make biscuits and gravy breakfast casserole the night before?

Yes. Assemble completely through Step 10, cover with plastic wrap, and refrigerate overnight. Pull it out 30 minutes before baking to take the chill off, then bake as directed. Add 5 minutes to bake time if it goes in cold.

Do I have to use refrigerated biscuit dough?

No. Homemade biscuit dough cut into chunks works well — use your favorite recipe and cut each biscuit into 4 pieces before layering. The texture is slightly fluffier than canned dough.

Why is my casserole soggy in the center?

The center needs a full 35-40 minutes to set. If it is still jiggly after 40 minutes, cover with foil and bake for another 10 minutes. Every oven runs differently — use a knife in the center to check for doneness.

Can I use gravy packets instead of homemade?

Yes. Prepare 2 cups of gravy from a packet according to package directions and use it in place of the homemade version in Step 9. The flavor is less rich but the casserole still works perfectly.

This biscuits and gravy breakfast casserole is built for feeding a crowd without any morning stress. Save this recipe and use it the next time you need a make-ahead breakfast that disappears fast.