A quick and easy Biscuits and Gravy Casserole that you can make the night before! Just throw it in the oven in the morning. Use canned biscuits but homemade gravy. It is perfect for Christmas breakfast! Originally published December 11, 2015.

biscuit and gravy breakfast casserole.
Table of Contents
  1. Why you’ll love Sausage Gravy Biscuit Casserole
  2. Biscuit and Gravy Casserole Ingredients 
  3. How to make Biscuits and Gravy Casserole 
  4. Biscuit and Gravy Casserole variations
  5. What to serve with Biscuit Gravy Casserole
  6. How to store Biscuits and Gravy Casserole
  7. Biscuits and Gravy Casserole FAQs
  8. Sausage Gravy Casserole with Biscuits Recipe

For some reason Eric and the kids and I were talking about wishes the other day, and I asked Eric what his 3 wishes would be RIGHT NOW, 10…9…8…7…6…5…4…3…2…1.

What would you wish for? You only have 10 seconds to decide! GO!!

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biscuit and gravy breakfast casserole.

Here’s Eric’s list: the new Zelda game, new family car, and movie passes for life. (Zelda????? You learn a lot about someone in 10 seconds.)

He did it for me immediately after, and of course I was stupid and hadn’t been thinking of my list while I was counting down his, so I only had 10 seconds to think; number 1 was to get an interior decorator, 2 was a minivan, and 3 was world peace. (PUH-LEASE.)

biscuit and gravy breakfast casserole.

We asked Charlotte and started counting down. She said, “I just want the whole world to be edible.”

WELL PLAYED, FOUR YEAR OLD. You win.

Well since we can’t munch on our chocolate pencils or snack on our cheese-flavored iPhones, I guess we’ll have to make real food.

biscuit and gravy breakfast casserole.

Why you’ll love Sausage Gravy Biscuit Casserole

You will not BELIEVE how good this overnight casserole is guys. My mom didn’t serve biscuits and gravy growing up, but I fell in love with the ones they served in my freshman college cafeteria. My brother Nate went to BYU with me, (Cannon Center, fellow alumni? :) and he and his roommates would go back every semester after finals and pay their 7 bucks or whatever it was just to treat themselves to biscuits and gravy. I’m jealous I never thought to do it.

I wanted to try a casserole version, even though I was quite dubious about how the texture would turn out. I mean, won’t the biscuits get soggy? Oh no. It’s perfect. When I made it the first time I didn’t eat anything else for like a day and a half. Not kidding. It makes a great breakfast, lunch, or dinner, I can attest. Nate came over and was like, “Do you mind if I just eat all of this?”

biscuit and gravy breakfast casserole on a white plate.

I got the recipe from Miss Information (who has such a cute blog, check it out!) Her recipe calls for a gravy mix, but I wanted to do a homemade version because I like the flavor and it’s not hard. So I nabbed The Pioneer Woman’s sausage gravy recipe and OH MY GOODNESS. Best biscuits and gravy casserole EVER. If you make this for Christmas, everyone will LOVE you.

Biscuit and Gravy Casserole Ingredients 

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Breakfast sausage
  • Flour
  • Whole milk
  • Seasoning salt
  • Eggs
  • Dry mustard
  • Paprika
  • Pillsbury Grands Biscuits (1 can)
  • Cheddar cheese (shredded)

Sausage Gravy Breakfast Casserole tips 

Making this casserole the night before? Here are my tips for overnight casserole success!

  1. After step 11 in the recipe card below, in which you’ve poured the gravy over the biscuits, tightly cover the whole pan and refrigerate it.
  2. The next morning, take the casserole out of the fridge and tightly cover it with aluminum foil. Place the casserole in the cold oven.
  3. Preheat the oven to 350. Set a timer for 30 minutes, then remove the foil from the dish.
  4. Continue baking for another 15-30 minutes, or until the biscuits have browned and the sauce is bubbly.

How to make Biscuits and Gravy Casserole 

Here’s a quick overview of how to make this Biscuits and Gravy Casserole. Scroll down to the recipe card below for the complete instructions!

To make the casserole immediately:

  1. Brown the sausage. Sprinkle in half of the flour and stir until it is absorbed. Add the rest a little at a time, and stir until all the flour is soaked up. Stir for 1 more minute to cook the flour taste out.
  2. Turn the heat to medium. Pour in the milk, 1 cup at a time, stirring to thicken it up each time. Continue stirring for another 10-12 minutes until the gravy has thickened. Add salt and pepper.
  3. Meanwhile, mix together the eggs. Add milk, seasoning salt, mustard, paprika, and salt and pepper to taste.
  4. Grease a 9×13 inch casserole dish. Open the can of biscuits and separate all the biscuits. Use scissors to cut each biscuit into 4 pieces.
  5. Drop the quartered biscuits onto the prepared pan and spread them out evenly.
  6. Pour the egg mixture over the biscuits, then sprinkle with 1 cup cheese. Pour the gravy over the cheese and spread it out.
  7. Bake in a preheated 350 degrees F oven for about 38-45 minutes until the biscuits have browned and the sauce is bubbly.

To make the casserole the night before:

  1. Follow the previous instructions through step 6, then cover tightly and refrigerate overnight).
  2. When you’re ready to bake it, cover with aluminum foil.
  3. Place the casserole in the cold oven and turn it on to 350 degrees.
  4. Bake for about 30 minutes, then remove the foil. Continue baking for another 15-30 minutes, or until the biscuits have browned and the sauce is bubbly (45-60 minutes total). 
Pillsbury Grands biscuits in the can and cut into pieces for making biscuit and gravy breakfast casserole.

Biscuit and Gravy Casserole variations

This casserole is amazingly delicious just the way it is, but if you’d like to switch things up, here are some suggestions for making it your own.

  • Instead of sausage, use bacon. Cook and crumble it before adding the flour and completing the gravy.
  • Use maple sausage or hot sausage instead of regular breakfast sausage.
  • Swap out the cheddar cheese for pepper jack, monterey jack, or a combination of cheeses that you prefer.
  • Making this for vegetarians? Use plant-based sausage instead.
  • Add veggies! Cook up some diced onions and/or peppers and add them to the casserole right before you pour on the gravy.

If you make this, snap a photo and share on social using the hashtag #thefoodcharlatan. I’d love to see it!!

What to serve with Biscuit Gravy Casserole

This casserole is a great meal all by itself. If you’re serving it for breakfast and want ideas for sides, here are some of my favorites!

Sour Cream Cinnamon Streusel Coffee Cake << just absolutely a ridiculous amount of streusel here (that is NOT an apology).

Meyer Lemon Sweet Rolls << another panful of heaven

Cinnamon Sugar Dipped Muffins << also called French Breakfast Puffs, these are incredible.

Raspberry Sweet Rolls with Coconut Cream Cheese Frosting << these babies give classic cinnamon rolls a run for their money.

Deep Dish Buttermilk Pancake << you read that right, it’s just one big pancake. YUM.

How to store Biscuits and Gravy Casserole

This casserole can be stored, covered, in your fridge, for 2-3 days. At some point the texture won’t be quite as excellent, but re-warming this really perks it up. I couldn’t stay away from the leftovers!

Can Biscuit Gravy Casserole be frozen?

Yes, you can freeze this casserole. Freeze the whole thing or freeze it in slices, it’s your choice. Whatever size you choose, the casserole should be tightly wrapped. It will last in the freezer for 2-3 months. 

Reheating Sausage Gravy Breakfast Casserole

If you’re reheating a whole casserole, you can put it in the oven, tightly covered with foil, until it’s warmed through (30 minutes or so at 350). Individual slices can be microwaved. 

Biscuits and Gravy Casserole FAQs

Can I sub in canned gravy?

The original recipe from Miss Information calls for a gravy packet, prepared according to the packet instructions. If you’re using canned gravy, I recommend using 2-3 15 oz. cans and omitting the sausage (since it’s included in many like Libby’s Country Sausage Gravy). Really, I just recommend making the gravy homemade. It’s worth it, I promise!!

Can Biscuits and Gravy Casserole be made without gravy?

Are we also making peanut butter and jelly sandwiches without peanut butter now?? If you’re not a gravy-lover, I recommend trying a different recipe altogether. Here are some of my favorite breakfast casseroles with nary a drop of gravy in sight.

Cheesy Ham and Egg Breakfast Casserole with Biscuits << biscuits, but no gravy. Just what you asked for ;-)
Cheesy Hashbrown Breakfast Casserole with Ham << one of my most popular recipes of all time for a reason!
Overnight Breakfast Sausage Casserole << everything you love about breakfast in one dish!
Eggs Benedict Casserole Recipe << all the flavors of a fancy brunch, but you can do all the work the night before!

Can this recipe be made gluten free?

There are very few options for pre-made gluten free biscuit dough out there, but if you can find them, you could try substituting them. You could also make your own gluten free biscuit dough–a recipe that makes 8 biscuits should be about the right amount. If you make a gluten free option, tell us about it in the comments!

More great breakfast ideas!

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Sausage Gravy Casserole with Biscuits

4.93 from 13 votes
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 9 Servings
Biscuits and Gravy Casserole that you can make the night before! Just throw it in the oven in the morning. Use canned biscuits with homemade gravy.

Ingredients

For the sausage gravy:

  • 1 pound bulk breakfast sausage, hot or mild
  • 1/3 cup flour
  • 4 cups whole milk
  • 1/2 teaspoon seasoning salt
  • 1 & 1/2 – 2 teaspoons freshly ground black pepper

For the egg mixture:

  • 6 eggs
  • 1/2 cup milk
  • 3/4 teaspoon seasoning salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1 can Pillsbury Grands Biscuits
  • 1 cup cheddar cheese, shredded

Instructions

  • In a large skillet, brown the sausage over medium-high heat, breaking it up into small pieces with a wooden spoon.
  • Reduce the heat to medium-low. When the sausage is cooked and no longer pink, sprinkle half of the 1/3 cup flour on the sausage and stir until it is absorbed. Add the rest a little at a time, and stir until all the flour is soaked up. Stir for 1 more minute to get the flour taste out.
  • Turn the heat to medium. Pour in the milk, 1 cup at a time, stirring to thicken it up each time.
  • Once you have added all the milk, continue stirring for another 10-12 minutes until the gravy has thickened up some.
  • Add 1/2 teaspoon seasoning salt and 1 and 1/2 to 2 teaspoons pepper.
  • Meanwhile, mix together the eggs. Break the eggs into a large bowl or stand mixer and whisk. Add 1/2 cup milk, 3/4 teaspoons seasoning salt, mustard, paprika, 1/2 teaspoon salt, and pepper to taste.*
  • Grease a 9×13 inch casserole dish. Open the can of biscuits and separate all the biscuits. Use scissors to cut each biscuit into 4 pieces.
  • Drop the quartered biscuits onto the prepared pan and spread them out evenly.
  • Pour the egg mixture over the biscuits.
  • Sprinkle with 1 cup cheese.
  • Pour the gravy over the cheese and spread it out.
  • (At this point you can cover tightly and refrigerate overnight).
  • Bake in a preheated 350 degrees F oven for about 38-45 minutes if you are making is right away.
  • If you have just taken it out of the fridge, cover with aluminum foil.
  • There is no need to preheat the oven first. Just put it in the oven and turn it on to 350 degrees.
  • Bake for about 30 minutes, then remove the foil. Continue baking for another 15-30 minutes, or until the biscuits have browned and the sauce is bubbly. (45-60 minutes total if it’s been in the fridge overnight).

Notes

*All of the spices I put in the eggs are totally optional. That’s the way I like it, but you can add just salt and pepper if you want to keep it simple.

Nutrition

Serving: 1cup | Calories: 527kcal | Carbohydrates: 35g | Protein: 22g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1429mg | Potassium: 470mg | Fiber: 1g | Sugar: 8g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Calories: 527
Keyword: Biscuits, casserole, gravy, overnight
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

 

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Comments

  1. This is a fantastic recipe. The first time I made this, I made it as Miss Information’s recipe calling for 1 package of Pioneer Brand Peppered Sausage Country Gravy Mix, which makes 2 cups of gravy. We found it to be a little bit too salty but still 5-star delicious!!

    I am planning on making your version (using Ree Drummund’s gravy recipe) for our upcoming vacation at the lake for my family. This should help reduce the saltiness. I noticed too that the homemade gravy recipe calls for 4 cups of milk, which should definitely yield a greater quantity of gravy than the packet of gravy mix. It will be interesting to see how it will change the outcome by adding more gravy than what the original recipe called for. No doubt it will be even more fabulous. Thanks for the great recipe!!

  2. I am hoping someone could help me resolve an issue with this recipe. Every-time I try to cook this dish, the biscuits do not seem to get done. How done should the biscuits be at the time of serving? The eggs and sausage seem to cook fine, but the biscuits remain undone. Any advice will be appreciated.

    Thank you kindly.

    1. Hi there! Are you making the overnight version? If so, you might need to bake the casserole a little longer. Do you feel confident in the temperature of your oven (are there other dishes that take longer to cook than the recipe suggests)? Also, are you using whole milk for the gravy? Using a lower fat milk will be more watery and potentially affect the cooking time of the biscuits. I hope your next casserole turns out perfectly!

    1. Hi Monica! Yes, jumbo Great Value biscuits should work just fine – looks like they’re 16 oz., and the Pillsbury Grands biscuits are 16.3 oz., so close enough. Enjoy!

  3. 5 stars
    I discovered this recipe several years ago, and make it every Christmas Eve and or morning. It is beyond delicious, and everyone loves it! Thank you!

  4. Can I make this late afternoon around 5pm and put in refrigerator? Also, it’s for a breakfast at church so it will be out for about 30-45 minutes before eaten. Will it be good at room temp?

    1. Hi Sheila! This is an overnight recipe so yes you can totally make it the night before. You can even bake it the night before and then just warm in the morning. And I do prefer this casserole warm, but I think room temp would be okay! cover with foil and wrap it in a towel and keep in a warm cooler until ready to serve!

  5. I’m a southern girl & love biscuits & gravy & wow, this sounds delicious! If I’m making & baking this right away, should I still cover it with foil while baking or is the foil only used if it was made ahead & refrigerated?

    1. Hi Cindy, great question! Yes, you should still cover with foil. The reason is because the foil keeps the top part of the casserole from crisping up before the inside is fully cooked. To make sure the center is cooked properly, cover first, then remove to brown. Enjoy!

  6. Tasty but very salty! If I make it again I will cut way back on the salt. Thanks for the recipe, we love biscuits and gravy! 

    1. Salt is a problem for us, too. Very tricky since all convenience goods are way over-salted. Most >50s have to watch it.

  7. If you liked biscuits and gravy in a college campus cafeteria come to the South and your mind will be blown!  🤯😂 We love our biscuits and gravy! 😉
    I can’t wait to try this recipe!!  Fathers Day will be perfect with this on the menu!

  8. I don’t really like biscuit and gravy. I had to make a breakfast casserole, I tried this one. I am now a big fan of biscuits and gravy… maybe it just needed the sausage and chees for me!

    1. So happy to hear that Robin! I haven’t made this in way too long, I need to make it again! Thanks so much for commenting :)

  9. Well, this looks FABulous! Will it work to make a 1/2 recipe? I know my husband and I would eat it all and that is probably not a good idea (well, it’s a GREAT idea, but…) Forgive me if you have already answered this.

    1. Hey Candy! Yeah you can totally make half the recipe, just use an 8×8 or 9×9 pan. I always eat too much of this stuff too ;)

  10. Do you think I could freeze this??? at what point would i put it in the freezer? Many thanks!! i’m traveling a far distance and was thinking it would be best to freeze it. Thanks in advance!!

    1. Absolutely Molly! Here’s what I would do. Make 1 and 1/2 times the sausage gravy. take out some of the gravy and set it aside, then bake the casserole as written. Bake completely, freeze completely. Freeze extra gravy separate. Then thaw completely and bake again until hot, then serve with hot extra gravy. Does that make sense? I just feel like freezing might make it a bit dry.

  11. Just had this for dinner with my Grandma and it was soooo yummy!!! This had all the flavors of a strata that my Grandma made every Christmas morning my entire life. She loved it. Her’s is made with bread not biscuits, so the eggs soak into the bread. I was so excited when the eggs sunk to the bottom instead of soaking into the biscuits and created an egg layer. I think next time I’m going to sauté mushrooms, peppers, and onions and put them in a layer on the bottom so it’s like an omelette layer. Have you ever made this with homemade biscuits? I want to try, but I’m concerned my biscuits will rise too much and create an overgrown disaster monster in my oven. 

    1. Hey Shelley! So happy to hear the recipe was a hit! Your grandma’s strata sounds wonderful, let me know if you can find the recipe :) I haven’t tried this with homemade biscuits but I think it would work great!

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