Biscuits and Gravy Breakfast Casserole
This Biscuits and Gravy Breakfast Casserole turns refrigerated biscuits, sausage, eggs, country gravy, and cheddar into a hearty one-pan breakfast that feeds four without fuss.
Why You’ll Love This Recipe
- Big comfort food flavor: Savory sausage, creamy country gravy, tender eggs, and melted cheddar taste like a full diner breakfast in one dish.
- Flaky and creamy texture: The biscuit tops bake golden while the lower pieces soak up gravy and egg custard.
- Easy shortcut ingredients: Refrigerated biscuits and prepared gravy keep the prep simple on busy mornings.
- Great for sharing: One baking dish gives you four generous servings with very little cleanup.
Fabian’s Budget Tip: Use a packet of country gravy mix and bulk breakfast sausage when they go on sale. Both stretch well in this casserole, and the cheddar can be reduced to 3 quarters cup (85 g) if you want to save a little more without losing the cozy flavor.
Ingredients (Serves 4)
- 1 can refrigerated biscuit dough, about 16.3 oz (460 g), each biscuit cut into 6 pieces
- 12 oz breakfast sausage (340 g)
- 4 large eggs (about 200 g without shells)
- 1 cup whole milk (240 ml)
- 2 cups prepared country gravy (480 ml)
- 1 cup shredded cheddar cheese (115 g)
- 1 half teaspoon black pepper (1 g)
- 1 half teaspoon garlic powder (1.5 g)
Step-by-Step Instructions
1. Heat the Oven
Preheat the oven to 375°F (190°C). Set out an 8-by-8-inch baking dish. If your dish tends to stick, rub the inside with a small spoonful of warm sausage drippings after the sausage cooks.
2. Brown the Sausage
Place the breakfast sausage in a skillet over medium heat. Cook for 6 to 8 minutes, breaking it into small crumbles as it sizzles. It is ready when no pink remains, the edges look browned, and the kitchen smells savory and peppery. Spoon off extra fat if you see more than about 1 tablespoon in the pan.
3. Layer the Biscuits and Sausage
Scatter half of the biscuit pieces across the bottom of the baking dish. Add the browned sausage in an even layer, then scatter the remaining biscuit pieces on top. Leave a little space between the pieces so the heat can reach the center.
4. Mix the Eggs and Milk
Whisk the eggs, milk, black pepper, and garlic powder in a bowl until the yolks disappear and the mixture looks smooth and pale yellow. Pour it slowly over the biscuits and sausage so it can settle into the gaps.
5. Add the Gravy and Cheese
Spoon the country gravy over the top in small ribbons. Do not worry if it looks uneven. Those pockets bake into creamy bites. Sprinkle the cheddar cheese over the surface, covering the biscuit pieces without packing it down.
6. Bake Until Set
Bake at 375°F (190°C) for 35 to 42 minutes. The casserole is done when the edges bubble, the cheese turns golden in spots, and the center looks puffed instead of loose. Check a biscuit piece near the center. It should look fluffy and cooked through, not wet or doughy. Let the casserole rest for 10 minutes so the gravy can settle before serving.
Expert Troubleshooting & FAQs
Why are my biscuits doughy in the middle?
The biscuit pieces may be too large or packed too tightly. Cut each biscuit into small pieces and leave space between them. If the center still looks wet, bake for 5 to 8 more minutes until the biscuit pieces puff and lose their raw dough look.
Can I assemble this the night before?
You can brown the sausage and whisk the egg mixture the night before. Store them covered in the fridge. For the best texture, cut and layer the biscuits in the morning so they do not soak up too much liquid before baking.
Can I use homemade country gravy?
Yes. Use 2 cups (480 ml) of pourable homemade country gravy. If it is very thick, warm it with a splash of milk until it spoons easily over the casserole.
Can I use a different cheese?
Yes. Cheddar gives a sharp, classic flavor, but Monterey Jack melts smoothly, and pepper Jack adds a little heat. Use the same amount by weight for the best result.
How do I know the casserole is fully baked?
Look for bubbling gravy at the edges, golden melted cheese, and a center that no longer jiggles loosely. A biscuit piece pulled from the middle should be tender and bread like, not sticky.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 820
- Protein: about 30 g
- Carbs: about 51 g
- Fats: about 54 g
Biscuits and Gravy Breakfast Casserole
Ingredients
- 1 can refrigerated biscuit dough, about 16.3 oz (460 g), each biscuit cut into 6 pieces
- 12 oz breakfast sausage (340 g)
- 4 large eggs (about 200 g without shells)
- 1 cup whole milk (240 ml)
- 2 cups prepared country gravy (480 ml)
- 1 cup shredded cheddar cheese (115 g)
- 1 half teaspoon black pepper (1 g)
- 1 half teaspoon garlic powder (1.5 g)
Instructions
- 1. Heat the Oven. Preheat the oven to 375°F (190°C). Set out an 8-by-8-inch baking dish. If your dish tends to stick, rub the inside with a small spoonful of warm sausage drippings after the sausage cooks.
- 2. Brown the Sausage. Place the breakfast sausage in a skillet over medium heat. Cook for 6 to 8 minutes, breaking it into small crumbles as it sizzles. It is ready when no pink remains, the edges look browned, and the kitchen smells savory and peppery. Spoon off extra fat if you see more than about 1 tablespoon in the pan.
- 3. Layer the Biscuits and Sausage. Scatter half of the biscuit pieces across the bottom of the baking dish. Add the browned sausage in an even layer, then scatter the remaining biscuit pieces on top. Leave a little space between the pieces so the heat can reach the center.
- 4. Mix the Eggs and Milk. Whisk the eggs, milk, black pepper, and garlic powder in a bowl until the yolks disappear and the mixture looks smooth and pale yellow. Pour it slowly over the biscuits and sausage so it can settle into the gaps.
- 5. Add the Gravy and Cheese. Spoon the country gravy over the top in small ribbons. Do not worry if it looks uneven. Those pockets bake into creamy bites. Sprinkle the cheddar cheese over the surface, covering the biscuit pieces without packing it down.
- 6. Bake Until Set. Bake at 375°F (190°C) for 35 to 42 minutes. The casserole is done when the edges bubble, the cheese turns golden in spots, and the center looks puffed instead of loose. Check a biscuit piece near the center. It should look fluffy and cooked through, not wet or doughy. Let the casserole rest for 10 minutes so the gravy can settle before serving.
