Biscuits and Gravy Breakfast Casserole
Kick off your morning with this easy and delicious Biscuits and Gravy Breakfast Casserole! Layers of tender refrigerated biscuits are soaked in rich, homemade sausage gravy for the ultimate comfort food breakfast. It’s perfect for feeding a crowd or busy weekends—ready in about 50 minutes and serves 8.
Craving a hearty, comforting breakfast that feeds the whole family? This easy Biscuits and Gravy Breakfast Casserole is the answer!
This recipe is perfect for biscuits and gravy lovers—especially fans of sausage gravy and biscuits (my whole family included!). This delicious biscuit and country gravy casserole makes feeding a crowd effortless. We use refrigerated biscuits for easy prep without sacrificing any flavor.
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This Biscuits and Gravy Casserole with homemade sausage gravy poured over refrigerated biscuits creates a hearty, mouthwatering country-style breakfast. It’s simple to make, feeds a crowd effortlessly, and disappears fast. We made a couple of pans for Labor Day weekend at the ranch with all the kids and grandkids, and they were cleaned out! Everyone raved about it. The biscuit pieces come out perfectly soaked in rich sausage gravy, making this my new go-to recipe for biscuits and gravy breakfasts.
Biscuit Gravy Breakfast Casserole Ingredients
You will need:
- 2 cans refrigerated biscuits, cut into bite-size pieces
- 1 pound pork breakfast sausage
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups milk
Equipment needed:
- 9 X 13 Baking Dish
- Large Skillet
- Whisk
🥣 Recipe Tips
- Use whole milk (or 2% for a slightly lighter option) in the gravy for a richer, creamier texture—skim milk can result in a thinner consistency.
- Season generously with extra black pepper in the gravy (or use hot breakfast sausage) to enhance that classic country flavor without overpowering the dish.
- Let the casserole rest for 5–10 minutes after baking—this allows the gravy to set slightly, making it easier to serve clean portions while keeping every bite perfectly soaked and delicious.
How to make this biscuits and gravy breakfast casserole:
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread half of the cut biscuit pieces in an even layer across the bottom of the dish.
- Bake in the preheated oven for 15 minutes, or until golden brown. Remove from the oven and set aside.
- While the biscuits are baking, brown the pork sausage in a large skillet over medium heat.
- Once fully cooked, transfer the sausage to a paper towel-lined plate to drain while you prepare the country gravy.
- In the same skillet with the sausage drippings, add the butter and stir over medium heat until melted.
- Sprinkle in the flour, stirring well to combine. Cook, stirring constantly, until the mixture begins to bubble.
- Once the flour mixture starts bubbling and thickens slightly, pour in the milk and whisk until fully combined.
- Reduce the heat to low and simmer, stirring occasionally, until the gravy thickens to your desired consistency.
- Once the gravy has thickened, remove the skillet from the heat and stir in the cooked sausage.
- Pour the sausage gravy mixture evenly over the baked biscuits, ensuring they are completely covered.
- Layer the remaining biscuit pieces over the top of the sausage gravy, then return the dish to the oven.
- Bake the casserole at 350°F for 15–20 minutes, or until the top biscuits are golden brown.
- Remove from the oven.
Serve warm straight from the oven; it feeds about 8 people generously. For a complete breakfast, pair it with scrambled eggs, fresh fruit, or both. Enjoy every gravy-soaked bite!
This hearty Biscuits and Gravy Breakfast Casserole is a true crowd-pleaser—comforting, flavorful, and incredibly easy to make.
🥣 Recipe
Equipment
Ingredients
- 2 cans refrigerated biscuits cut into bite-size pieces (10 biscuit cans)
- 1 pound pork breakfast sausage
- 2 Tablespoons butter
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups milk
Instructions
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread half of the cut biscuit pieces in an even layer across the bottom of the dish.Bake in the preheated oven for 15 minutes, or until golden brown. Remove from the oven and set aside.
- While the biscuits are baking, brown the pork sausage in a large skillet over medium heat. Once fully cooked, transfer the sausage to a paper towel-lined plate to drain while you prepare the country gravy.
- In the same skillet with the sausage drippings, add the butter and stir over medium heat until melted.Sprinkle in the flour, stirring well to combine. Cook, stirring constantly, until the mixture begins to bubble.
- Once the flour mixture starts bubbling and thickens slightly, pour in the milk and whisk until fully combined. Reduce the heat to low and simmer, stirring occasionally, until the gravy thickens to your desired consistency.
- Once the gravy has thickened, remove the skillet from the heat and stir in the cooked sausage.
- Pour the sausage gravy mixture evenly over the baked biscuits, ensuring they are completely covered.
- Layer the remaining biscuit pieces over the top of the sausage gravy, then return the dish to the oven.
- Bake the casserole at 350°F for 15–20 minutes, or until the top biscuits are golden brown.Remove from the oven.
- Serve warm straight from the oven
Nutrition
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