Dig into this biscuits and gravy casserole featuring flaky biscuits, a rich creamy sauce, and hearty sausage. It’s a comforting, crowd-pleasing main dish that works for brunch or a cozy dinner.
Breakfast for dinner is a favorite here, and casseroles are the ultimate comfort food. This biscuits and gravy casserole is an easy, cheesy version of classic sausage gravy and biscuits—baked in one pan so you get savory, flaky layers in every bite.
The Coziest Way to Enjoy Biscuits and Gravy
- Layered flavors. A biscuit base topped with sausage, gravy, cheese, and an egg custard creates a hearty, satisfying dish with great texture contrast.
- Comfort food at its best. Two cups of shredded cheese melt into the casserole, adding richness and that irresistible gooey finish.
- Anytime meal. Serve it for relaxed weekend brunch, a family dinner, or a holiday breakfast. Pair with fruit or a simple salad to round out the meal.
What You’ll Need
Below are the main ingredients and helpful notes for swaps. Exact amounts are listed in the recipe card in the instructions section.
- Biscuit dough – Use an 8-count tube of refrigerated biscuit dough for convenience, or make homemade biscuits if you prefer.
- Pork sausage – Use your favorite ground pork sausage; you can substitute another sausage or plant-based alternative if desired.
- Butter – Salted or unsalted works for making the roux and greasing the pan.
- For the gravy – All-purpose flour, whole milk (or another milk), onion powder, Kosher salt, and freshly ground black pepper.
- Eggs and cream – Large eggs whisked with heavy cream create a custard that sets the casserole.
- Cheese – Shredded Colby Jack is used here; cheddar or a cheese blend also works well.
- Parsley – Optional, for garnish.
How to Make Biscuits and Gravy Casserole
Follow these steps to build and bake the casserole. Photos show each stage to help guide you.
- Prepare the sausage gravy. Brown 1 pound ground pork sausage in a large skillet, then remove it with a slotted spoon and leave the drippings in the pan.
- Make the gravy base. Add 2 tablespoons butter to the skillet, whisk in 3 tablespoons flour and cook 1–2 minutes. Slowly whisk in 3 cups milk, then stir in onion powder, Kosher salt, and black pepper. Cook until thickened, about 5–7 minutes.
- Prepare the biscuit dough. Preheat the oven to 375°F. Grease a 9×13-inch baking dish and cut the refrigerated biscuit dough (8-count tube) into quarters. Arrange the pieces evenly in the pan.
- Prepare the egg mixture. Whisk together 6 large eggs, 1/2 cup heavy cream, and 1/3 teaspoon Kosher salt until blended.
- Assemble the casserole. Spread the cooked sausage over the biscuit pieces, pour the gravy over the sausage, sprinkle 1 cup shredded Colby Jack cheese, pour the egg mixture over the cheese, then top with the remaining 1 cup cheese.
- Bake and serve. Bake at 375°F for 30–35 minutes until the eggs are set and cheese is melted. Let rest 10 minutes before slicing and garnish with minced parsley if desired.
Recipe Tips and Variations
- Use homemade biscuits. Premade dough saves time, but homemade biscuits add extra flavor and flakiness if you have time.
- Let it rest. Allowing the casserole to rest 10–15 minutes helps it set so slices hold together and the filling isn’t runny.
- Vegetarian option. Substitute plant-based sausage for an easy vegetarian version.
- Cheese variations. Mix cheeses—cheddar, pepper jack, Parmesan, or Gruyère—to change the flavor profile.
- Add veggies. Stir sautéed mushrooms, bell peppers, or a few cups of baby spinach into the gravy for added color and nutrition.
Serving Suggestions
For breakfast or brunch, serve with fresh fruit or a simple fruit salad and warm muffins. For dinner, pair with a green salad—mixed greens, cherry tomatoes, and a light vinaigrette balance the richness. A bright avocado-tomato salad also pairs nicely with this hearty dish.
How to Store and Reheat
- Fridge. Cool completely, then store in an airtight container or cover the pan tightly with foil. Keep refrigerated up to 3 days.
- Reheat. Warm portions in a 350°F oven for 10–15 minutes uncovered until heated through and cheese is melted, or microwave individual portions in 1-minute increments until hot.
More Casserole Recipes
- Eggs Benedict Casserole
- Hashbrown Casserole
- Chicken Stuffing Casserole
- Hamburger Potato Casserole
Biscuits and Gravy Casserole
This casserole layers flaky biscuits, rich creamy gravy, savory sausage, and melted cheese for a hearty, comforting meal.
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 6 servings
Ingredients
- 1 8-count tube refrigerated biscuit dough, such as Pillsbury Grands
- 1 pound ground pork sausage
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon onion powder
- ½ teaspoon Kosher salt (for gravy)
- ½ teaspoon freshly ground black pepper
- 6 large eggs
- ½ cup heavy cream
- ⅓ teaspoon Kosher salt (for eggs)
- 2 cups shredded Colby Jack cheese, divided
- 1 tablespoon minced fresh parsley, optional
Instructions
- Prepare the sausage gravy. In a large skillet, cook the ground pork sausage over medium heat until browned, breaking it up as it cooks. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
- Make the gravy base. Add the butter to the skillet and melt. Whisk in the flour to form a roux and cook 1–2 minutes until lightly golden. Gradually whisk in the milk, stirring to avoid lumps. Add onion powder, Kosher salt, and black pepper. Cook, whisking frequently, until the gravy thickens, about 5–7 minutes. Remove from heat.
- Prepare the biscuit dough. Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter. Cut the refrigerated biscuit dough into quarters and arrange them evenly in the dish.
- Prepare the egg mixture. In a medium bowl, whisk together the eggs, heavy cream, and ⅓ teaspoon Kosher salt.
- Assemble the casserole. Spread the cooked sausage over the biscuit pieces. Pour the gravy evenly over the sausage. Sprinkle 1 cup of shredded Colby Jack cheese over the gravy. Carefully pour the egg mixture over the cheese, then top with the remaining 1 cup shredded cheese.
- Bake. Bake in the preheated oven for 30–35 minutes, or until the eggs are set and the cheese is melted and golden.
- Rest and serve. Allow the casserole to rest 10 minutes after baking. Garnish with minced parsley if desired and serve warm.
Equipment
- 9×13 baking dish
Nutrition
Calories: 656 kcal | Carbohydrates: 11 g | Protein: 32 g | Fat: 53 g | Saturated Fat: 26 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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