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Biscuits and Gravy Casserole

Biscuits and gravy casserole with fluffy biscuit pieces baked into rich, peppery sausage gravy. This Southern-style breakfast gravy casserole bakes until the eggs are set and the top turns golden with biscuit crowns peeking through.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Quartered refrigerated biscuit dough
  • 1 can (16 oz) refrigerated biscuit dough Quarter into bite-size pieces before assembling.
Breakfast sausage
  • 1 lb breakfast sausage Cook until browned and crumble well; keep in the pan for the gravy base.
Butter
  • 3 tbsp butter Used to finish the sausage drippings for the gravy.
All-purpose flour
  • 0.25 cup all-purpose flour Whisk into drippings to thicken the gravy.
Whole milk
  • 2.5 cup whole milk Added gradually to form a thick gravy.
Salt and cracked black pepper
  • 0.25 salt Season heavily to taste.
  • 0.5 cracked black pepper Use lots of black pepper for that classic flavor.
Eggs
  • 6 eggs Whisk with a splash of milk before pouring over the gravy.
Sharp cheddar
  • 1 cup sharp cheddar, shredded Sprinkle on top before baking for a melty, golden finish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 dish.
  2. Brown the breakfast sausage in a skillet until crumbled well, then leave it in the pan and add the butter.
Make the sausage gravy
  1. Whisk the all-purpose flour into the sausage drippings and cook for 1 minute, stirring, until it looks slightly toasted.
  2. Gradually add the whole milk, stirring constantly, until a thick gravy forms.
  3. Season the gravy heavily with salt and lots of cracked black pepper.
Assemble and bake
  1. Spread the quartered biscuit pieces across the bottom of the greased dish.
  2. Pour the sausage gravy evenly over the biscuits.
  3. Whisk the eggs with a splash of milk, then pour over the gravy.
  4. Top with the shredded sharp cheddar, then bake for 30–35 minutes until the eggs are set and the biscuits are golden, with a bubbling center.

Notes

For the best texture, spread biscuit pieces in an even layer so the gravy can soak in without dry pockets. Cool leftovers to room temperature, then refrigerate in a covered container for up to 4 days; reheat individual portions until hot throughout. Freezing is not recommended because the biscuit and egg mixture can turn watery after thawing. If you want a lighter version, use low-fat milk and reduced-fat shredded cheddar (the gravy will still thicken, but it may be slightly less rich).