This Biscuits and Gravy Casserole takes the familiar comfort of Cracker Barrel–style biscuits and sausage gravy and turns it into an easy, family-friendly one-dish meal. Flaky biscuit dough forms the base, cradling savory browned breakfast sausage, a custardy egg layer, shredded cheese, and a ladle of creamy sausage gravy. It’s the kind of dish that works for a weekend brunch, a cozy dinner, or feed-a-crowd holiday mornings — and if you like hearty comfort dishes, you might also enjoy this beef and cheese chimichangas recipe for another bold family favorite.
Why you’ll love this dish
This casserole combines several comfort-food wins in one pan: buttery biscuits, well-seasoned sausage, a tender egg custard, and the silky richness of sausage gravy. It’s fast to assemble, budget-friendly, and scales easily for guests. Plus, it’s forgiving — little spills and tweaks won’t ruin the final bake.
“The biscuits soak up the gravy just right — every bite tastes like the best diner morning.” — a regular at family brunch
Good occasions: weekend brunches, church potlucks, overnight guests, or any time you want a filling, cozy dish without babysitting a skillet and multiple pans.
How this recipe comes together
Start by forming the biscuit base so it bakes into a crust that holds everything. Brown and drain the breakfast sausage so the casserole isn’t greasy. Whisk the eggs with milk and seasoning to make a soft custard that sets during baking. Add half the cheese in the middle for melty pockets, then top with warm (not piping hot) packet gravy so it blends without curdling the eggs. Finish with the remaining cheese and bake until golden and set. Resting 10 minutes before slicing helps the pieces hold together.
What you’ll need
- 10 oz buttermilk biscuits (refrigerated biscuit dough, one standard can)
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- ½ cup whole milk (sub: 2% or unsweetened plant milk)
- 2 cups shredded cheese, divided (cheddar or a cheddar/Monterey blend)
- 1 tsp salt
- 1 tsp black pepper
- 2 cups water (for gravy mix)
- 1 packet (2.75 oz) sausage gravy mix
Notes and substitutions: use turkey sausage for a leaner version, or vegetarian crumbles plus a vegetarian gravy packet for a meat-free option. If you prefer a flakier biscuit top, you can cut the biscuit dough into rounds and nest them on top instead of pressing into the pan.
Step-by-step instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan (butter or nonstick spray).
- Press the 10 oz biscuit dough evenly across the bottom of the greased 9×13 pan to form a single layer crust. Work quickly — room-temperature dough presses easiest.
- In a skillet over medium-high heat, brown 1 lb breakfast sausage, breaking it into small pieces. Cook until no pink remains (safe pork temp 160°F). Drain any excess grease and spread the cooked sausage in an even layer over the pressed biscuit dough.
- In a bowl, whisk 6 large eggs, ½ cup whole milk, 1 tsp salt, and 1 tsp black pepper until smooth. Pour the egg mixture evenly over the sausage layer.
- Sprinkle 1 cup of the shredded cheese over the egg mixture.
- Prepare the gravy: combine the 1 packet (2.75 oz) sausage gravy mix with 2 cups water and cook according to packet directions, usually stirring and simmering until thickened. Remove from heat and let the gravy cool slightly for a couple of minutes so it’s warm, not boiling.
- Pour the slightly cooled gravy evenly over the casserole. Top with the remaining 1 cup shredded cheese.
- Bake at 350°F for 35 minutes, until the eggs are set and the top is golden.
- Remove from oven and let rest for 10 minutes before cutting into squares and serving.
Best ways to enjoy it
Serve warm straight from the pan with a scattering of chopped chives or green onions for color and a little brightness. Good side pairings: crisp fruit salad, roasted potatoes or hash browns, and pickled jalapeños for those who want heat. For a Southern-inspired brunch, add sautéed collard greens or baked beans on the side. For a sweet finish, pair the meal with a simple dessert like this Butterscotch Randy recipe.
Storage and reheating tips
- Refrigeration: Cool to room temperature, cover tightly, and refrigerate within two hours. Keeps 3–4 days.
- Freezing: For longer storage, wrap tightly (foil + plastic) and freeze up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Oven method is best — reheat at 325°F for 15–20 minutes covered with foil until warmed through. For single portions, microwave uncovered in 30–45 second intervals until hot, but the crust may soften slightly.
Food safety: always reheat to at least 165°F before serving. Discard any leftovers left out at room temperature longer than two hours.
Helpful cooking tips
- Drain the sausage well to avoid a greasy casserole. Blot with paper towels if needed.
- Let the gravy cool a bit before pouring so it doesn’t scramble the egg mixture. Warm is fine; steaming-hot is not.
- If your biscuit dough is very sticky, chill it briefly; cold dough is easier to press.
- To check doneness, the center should be set and a knife inserted in the middle should come out mostly clean.
- To make it ahead: assemble up to step 7, cover, refrigerate overnight, and bake in the morning (add 5–10 minutes to bake time if cold).
Creative twists
- Cheese choices: swap in pepper jack for a spicy kick, or Gruyère for a nuttier profile.
- Veg-friendly: use plant-based sausage and a vegetarian gravy packet; add sautéed mushrooms and spinach for texture.
- Biscuit alternatives: use drop biscuits, canned crescent sheets, or even a layer of cubed day-old bread for a strata-style version.
- Spice it up: add a teaspoon of smoked paprika or a pinch of cayenne to the egg mixture for depth.
- Mini versions: assemble in muffin tins for portable breakfast muffins — bake 18–22 minutes.
Common questions
Q: How long does this take from start to finish?
A: Total time is about 10–15 minutes prep plus 35 minutes baking and 10 minutes resting — roughly an hour.
Q: Can I use frozen biscuits or homemade biscuits?
A: Yes. Thaw frozen refrigerated biscuit dough first. Homemade biscuits are great; press or layer them to form an even base.
Q: Can I make this gluten-free?
A: Yes if you use gluten-free biscuit dough and a gluten-free gravy mix. Check all labels to confirm.
Q: Is it safe to pour gravy over raw eggs?
A: Pouring slightly cooled gravy is fine because the casserole will bake until the eggs are fully set. Avoid boiling-hot gravy directly on the eggs to prevent textural and temperature shock.
Q: How can I reheat single servings without drying them out?
A: Microwave briefly (30–45 seconds) covered with a damp paper towel. For better texture, reheat in a 325°F oven, covered with foil, until warmed through.
Q: Can I assemble and freeze before baking?
A: Yes. Assemble, freeze in a freezer-safe pan, then thaw overnight in the fridge before baking. Baking time may need an extra 10–15 minutes if still slightly cold.
Enjoy the cozy, easy appeal of this biscuits-and-gravy casserole — it’s a reliable crowd-pleaser that’s simple to make and easy to adapt.
Biscuits and Gravy Casserole
Ingredients
Base Ingredients
- 10 oz buttermilk biscuits Refrigerated biscuit dough, one standard can
- 1 lb breakfast sausage Pork or turkey
Custard Mixture
- 6 large eggs
- ½ cup whole milk Substitute with 2% or unsweetened plant milk
- 1 tsp salt
- 1 tsp black pepper
Cheese and Gravy
- 2 cups shredded cheese, divided Cheddar or a cheddar/Monterey blend
- 2 cups water For gravy mix
- 1 packet (2.75 oz) sausage gravy mix
Instructions
Preparation
- Preheat oven to 350°F. Grease a 9×13-inch baking pan (butter or nonstick spray).
- Press the biscuit dough evenly across the bottom of the greased pan to form a single layer crust.
- In a skillet over medium-high heat, brown the breakfast sausage, breaking it into small pieces until no pink remains. Drain any excess grease and spread the cooked sausage in an even layer over the pressed biscuit dough.
- In a bowl, whisk the eggs, milk, salt, and black pepper until smooth. Pour the egg mixture evenly over the sausage layer.
- Sprinkle 1 cup of the shredded cheese over the egg mixture.
- Prepare the gravy: combine the gravy mix with water and cook according to packet directions until thickened. Remove from heat and let the gravy cool slightly.
- Pour the slightly cooled gravy evenly over the casserole. Top with the remaining shredded cheese.
Baking
- Bake at 350°F for 35 minutes, until the eggs are set and the top is golden.
- Remove from oven and let rest for 10 minutes before cutting into squares and serving.