This cozy, no-fuss casserole layers flaky refrigerated biscuits, savory breakfast sausage, fluffy eggs, melty cheese and a blanket of sausage gravy for an all-in-one breakfast that feeds a crowd. It’s the kind of recipe you make when you want something comforting, hands-off, and endlessly customizable — perfect for weekend brunches, holiday mornings, or a grab-and-go weekday bake. If you’re building a brunch spread or want more hearty ideas, try pairing with a complementary dish like our high-protein breakfast bowl with fluffy pancakes.
Why you’ll love this dish
This casserole feels indulgent but is surprisingly simple to pull together. Using one can of refrigerated biscuits keeps prep time minimal while sausage gravy and eggs turn it into a complete, satisfying meal. It’s ideal when you need:
- A low-effort crowd-pleaser for guests or family
- A make-ahead option for busy mornings
- A budget-friendly way to feed several people with pantry staples
"This was a lifesaver for our holiday brunch — everyone loved the comfort of biscuits soaked in gravy and baked with eggs." — a quick review from a home cook
How this recipe comes together
You’ll brown the sausage, mix the eggs and milk, chop the biscuits, layer everything in a baking dish, top with cheese and gravy, then bake until set. The biscuits soak up the egg mixture and gravy, creating a tender, slightly crusty texture on top with a custardy center. Expect about 10–15 minutes active prep and 30–35 minutes baking time.
What you’ll need
- 1 can refrigerated biscuits (8–10 biscuits depending on brand) — quartered
- 1 pound breakfast sausage (bulk or links removed from casing)
- 6 large eggs
- 1 cup milk (whole or 2% for best texture)
- 1 cup shredded cheese (cheddar or your choice)
- 1 packet sausage gravy mix (or equivalent homemade gravy)
- Salt and pepper to taste
Notes and substitutions: - Use turkey sausage to reduce fat, or plant-based sausage for a vegetarian option (see Variations).
- If you prefer homemade gravy, brown 3–4 tbsp flour in sausage drippings, whisk in 2 cups milk, simmer to thicken and season.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch or similar baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned, breaking it into small pieces. Drain excess fat and set aside.
- Prepare the sausage gravy according to the packet directions, or use your homemade gravy. Keep warm.
- In a medium bowl, whisk together the 6 eggs and 1 cup milk. Season with salt and pepper.
- Cut the refrigerated biscuits into quarters and spread them evenly across the greased baking dish. Press lightly so pieces are close but not mashed.
- Sprinkle the cooked sausage evenly over the biscuit layer. Pour the egg-and-milk mixture over the top, letting it soak down between biscuit pieces.
- Top with 1 cup shredded cheese.
- Spoon or pour the warm gravy evenly over everything — enough to cover but not drown (about 1 to 1½ cups depending on packet).
- Bake in the preheated oven for 30–35 minutes, until eggs are set and biscuits are golden. An inserted knife or toothpick should come out mostly clean and internal temperature of the casserole should reach 160°F.
- Let cool 5–10 minutes before slicing and serving.
Best ways to enjoy it
Serve slices straight from the pan with extra gravy on the side. For a balanced brunch plate, add:
- A simple green salad or arugula with lemon vinaigrette to cut the richness
- Fresh fruit or a fruit salad for brightness
- Hot sauce, chopped green onions or chopped parsley as garnishes
For a heartier brunch spread, complement the casserole with other savory dishes like a warm pasta or vegetable side such as creamy gnocchi with spinach and feta for guests who want something different.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Wrap tightly with plastic wrap and foil or use a freezer-safe container; freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Oven method is best—cover with foil and bake at 350°F until warmed through (~20–25 minutes for refrigerated portions). For single servings, microwave on medium power in 30-second intervals until hot. Always reheat to an internal temperature of 165°F.
- Food safety: Cool to room temperature and refrigerate within 2 hours of baking.
Helpful cooking tips
- Brown sausage well: Proper browning adds depth of flavor; don’t rush it. Drain most of the fat to avoid a greasy casserole.
- Biscuit placement: Quartering biscuits makes them fit and soak evenly; if you prefer pockets of biscuit, leave halves or whole biscuits.
- Cheese choice: Sharp cheddar gives a classic flavor; pepper jack adds heat; Monterey Jack yields a milder, creamier finish.
- Gravy control: Pour less gravy if you want a firmer texture; pour more for a creamier, more spoonable casserole.
- Make-ahead: Assemble in the dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if starting from cold.
Creative twists
- Vegetarian version: Use plant-based breakfast sausage and mushroom gravy, or substitute crumbled tempeh sautéed with smoked paprika.
- Meatier bake: Add breakfast bacon or diced ham with the sausage for extra savory depth.
- Veggie boost: Stir in sautéed onions, bell peppers, or baby spinach with the sausage before layering.
- Spice it up: Fold diced jalapeños into the egg mixture or top with hot sauce and pickled jalapeños after baking.
- Mini portions: Bake in a muffin tin for individual biscuit-and-gravy cups — perfect for grab-and-go breakfasts.
FAQ
Q: Can I use store-bought gravy from the jar instead of the packet?
A: Yes. Use 1 to 1½ cups of jarred gravy warmed before pouring. Taste and adjust seasoning; store-bought gravy can be saltier.
Q: Can this be made ahead and baked the next day?
A: Absolutely. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. When ready, bake at 350°F, adding about 5–10 minutes to the bake time since the casserole will start cold.
Q: How do I make this gluten-free?
A: Use gluten-free refrigerated biscuits and a gluten-free gravy (packet or homemade using gluten-free flour or cornstarch as a thickener). Verify sausage and other ingredients are gluten-free.
Q: Is it safe to leave the casserole out while guests eat?
A: Per food safety guidelines, do not leave perishable foods out more than 2 hours. If the room is warm (over 90°F), reduce that to 1 hour.
Q: Can I double the recipe for a larger crowd?
A: Yes — double the ingredients and bake in a 9×13-inch pan plus a second smaller pan, or use a half-sheet pan. Keep an eye on baking time; larger volumes may need extra minutes until set.
If you want other make-ahead breakfast ideas or high-protein morning meals to rotate into your menu, I’ve included helpful pairings and variations above to suit different tastes and schedules.
Breakfast Casserole
Ingredients
Casserole Base
- 1 can refrigerated biscuits (8–10 biscuits) Quartered
- 1 pound breakfast sausage Bulk or links removed from casing
- 6 large eggs
- 1 cup milk Whole or 2% for best texture
- 1 cup shredded cheese Cheddar or your choice
- 1 packet sausage gravy mix Or equivalent homemade gravy
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch or similar baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned, breaking it into small pieces. Drain excess fat and set aside.
- Prepare the sausage gravy according to the packet directions, or use your homemade gravy. Keep warm.
- In a medium bowl, whisk together the 6 eggs and 1 cup milk. Season with salt and pepper.
Assembly
- Cut the refrigerated biscuits into quarters and spread them evenly across the greased baking dish. Press lightly so pieces are close but not mashed.
- Sprinkle the cooked sausage evenly over the biscuit layer.
- Pour the egg-and-milk mixture over the top, letting it soak down between biscuit pieces.
- Top with 1 cup shredded cheese.
- Spoon or pour the warm gravy evenly over everything — enough to cover but not drown (about 1 to 1½ cups depending on packet).
Baking
- Bake in the preheated oven for 30–35 minutes, until eggs are set and biscuits are golden. An inserted knife or toothpick should come out mostly clean and internal temperature of the casserole should reach 160°F.
- Let cool 5–10 minutes before slicing and serving.