Biscuits and Gravy Breakfast Casserole is a cozy, filling morning treat that combines fluffy biscuit pieces with a rich, creamy sausage gravy. It’s like your favorite comfort breakfast rolled into one easy dish, perfect for sharing with family or friends on a weekend morning.
I love making this casserole because it brings all those classic breakfast flavors together without the fuss of making biscuits and gravy from scratch every time. Plus, it’s great for feeding a crowd, which makes me happy when we have guests over or want leftovers for a few days.
My favorite way to enjoy this casserole is with a simple side of fresh fruit and a hot cup of coffee. The sausage gravy is so flavorful and creamy, it reminds me of lazy mornings at home when there’s no rush and plenty of time to savor each bite. It’s a comforting way to start the day, and I’m sure it’ll become your go-to weekend breakfast too.
Key Ingredients & Substitutions
Biscuit dough: Using canned biscuits saves time and adds a soft, fluffy texture. If you prefer, you can bake homemade biscuits or use store-bought biscuits from the freezer section.
Breakfast sausage: Mild sausage works for a gentle flavor, but spicy sausage adds a nice kick. For a healthier option, try ground turkey or chicken sausage.
Mushrooms: I like adding mushrooms for an earthy touch, but you can skip them or add other veggies like bell peppers or spinach.
Milk and flour: Whole milk makes the gravy creamy. If dairy-free, try unsweetened almond or oat milk and use a gluten-free flour.
Cheddar cheese: Sharp cheddar gives great flavor, but you can swap it for Monterey Jack, mozzarella, or a dairy-free cheese.
How Do You Make Thick and Creamy Sausage Gravy?
Getting the right gravy texture is key. Here’s how I do it:
- Cook sausage fully and remove from pan.
- Use the drippings with butter and sauté mushrooms.
- Sprinkle flour evenly and stir constantly to form a roux; cook it until it smells nutty—about 1-2 minutes.
- Slowly whisk in milk to avoid lumps.
- Keep stirring until it thickens; takes about 5 minutes.
- Season with salt and pepper last so flavors balance well.
Patience helps the gravy get silky and thick rather than runny or lumpy.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering the casserole evenly and baking it through.
- Large skillet – you’ll brown the sausage and cook the mushrooms here; a sturdy pan helps with even cooking.
- Whisk – essential for making the smooth, lump-free gravy without any hassle.
- Mixing bowl – to beat the eggs and mix ingredients together easily.
- Sharp knife and cutting board – for slicing biscuits and chopping mushrooms or green onions.
Flavor Variations & Add-Ins
- Swap breakfast sausage for crumbled bacon or diced ham for a smoky, salty twist.
- Add sautéed onions or bell peppers with mushrooms to boost sweetness and color.
- Use pepper jack cheese for a spicy, melty top layer if you like a little heat.
- Mix in some cooked spinach or kale for extra greens and a fresh bite.
Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 can (16 oz) refrigerated biscuit dough (such as buttermilk biscuits)
- 1 lb breakfast sausage (mild or spicy according to preference)
- 1 cup mushrooms, sliced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- Salt and black pepper, to taste
- 8 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions (for garnish)
How Much Time Will You Need?
This casserole takes around 15 minutes to prep and 35-40 minutes to bake, for about 50-55 minutes total. It’s a simple dish to assemble that fills your home with savory breakfast smells while baking!
Step-by-Step Instructions:
1. Preparing the Biscuits:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Bake the refrigerated biscuit dough according to the package directions until lightly golden, about 10-12 minutes. Let them cool for a bit, then cut each biscuit into halves or quarters.
2. Making the Sausage Gravy:
Heat a large skillet over medium heat. Cook the breakfast sausage, breaking it apart with a spoon, until browned and fully cooked. Remove it from the skillet and set aside. In the same skillet, add butter and sauté the sliced mushrooms for 4-5 minutes until tender and browned. Sprinkle the flour over the mushrooms and butter, stirring constantly to form a roux. Cook for 1-2 minutes until lightly golden. Slowly whisk in the milk, stirring constantly until the mixture thickens and becomes smooth—about 5 minutes. Season with salt and pepper. Remove from heat.
3. Assembling and Baking the Casserole:
In a large bowl, whisk the eggs until blended. Spread the biscuit pieces evenly in the prepared dish, then layer on the cooked sausage. Pour the sausage gravy over the biscuit and sausage layer, then pour the beaten eggs evenly on top. Finally, sprinkle shredded cheddar cheese across the surface. Bake uncovered for 35-40 minutes, or until eggs are set and cheese is melted and golden. Garnish with chopped green onions and serve warm.
Can I Use Frozen Biscuits Instead of Refrigerated?
Yes! Just thaw frozen biscuits overnight in the fridge before baking. Follow the baking instructions once thawed to get the best texture for your casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it directly from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute Milk in the Gravy?
Yes, you can use 2% or whole milk for creamier gravy, or try unsweetened almond or oat milk for a dairy-free option. Just keep in mind flavors and thickness may vary slightly.