Biscuits and Gravy Casserole
Biscuits and Gravy Casserole is a delightful twist on a classic breakfast staple that brings comfort to your table. This warm, hearty dish layers fluffy biscuit pieces with succulent sausage and covers everything in a creamy, rich gravy. It’s the kind of food that warms your soul even on the chilliest mornings. The best part? It all comes together in one pan, making clean-up a breeze and allowing you to focus on enjoying the deliciousness!
I first stumbled upon this recipe during a family brunch gathering, and it instantly became a favorite. The combination of seasoned sausage, buttery biscuits, and cheesy goodness is enough to satisfy even the most discerning breakfast lovers. Whether you’re feeding a crowd or simply treating yourself on a lazy weekend, this Biscuits and Gravy Casserole is bound to impress. It’s comforting, budget-friendly, and absolutely scrumptious — what more could you ask for?
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Prep and cook in just under an hour, making breakfast or brunch a snap.
- Irresistible Flavor: Each bite melts in your mouth with savory sausage and creamy gravy.
- Eye-Catching Appeal: Layers of biscuit and cheese create a stunning presentation.
- Flexible Serving: Perfect for brunch, breakfast, or any gathering where good food is involved.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple swaps.
Ingredients You’ll Need
- 1 lb. ground pork sausage: A savory base for the casserole. Choose your favorite brand for the best flavor. Substitute with turkey sausage for a leaner option.
- ¼ teaspoon red pepper flakes: Adds a hint of heat. Adjust the amount according to your spice preference.
- ¼ cup butter: For rich flavor in the gravy. Unsalted butter is recommended to control the saltiness.
- ¼ cup flour: Helps to thicken the gravy. All-purpose flour works best, but you can use gluten-free flour for a gluten-free option.
- 2 cups milk: Creates a creamy texture for the gravy. Whole milk adds richness, but 2% or almond milk will also suffice.
- ½ teaspoon salt: Enhances the flavors in the dish. Use kosher salt for a more balanced taste.
- ¼ teaspoon onion powder: Adds depth to the gravy’s flavor. Fresh onions can be used, sautéing them beforehand if preferred.
- ¼ teaspoon fresh ground black pepper: For seasoning. Freshly ground has a more vibrant flavor compared to pre-ground.
- 1 (8 count) tube refrigerated biscuits: The star of the show! These create the fluffy base. Grands biscuits are a popular choice for their size and texture.
- 6 large eggs: Give richness and help bind the casserole together. Ensure they’re at room temperature for even mixing.
- ¼ cup heavy cream: Infuses richness into the egg mixture. You can substitute with half-and-half if you’re looking to cut calories, but cream provides the best result.
- 2 cups shredded Colby Jack cheese: This cheese adds creaminess and flavor. Cheddar works beautifully as a substitute if you prefer a sharper taste.
How to Make Biscuits and Gravy Casserole
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Brown the Sausage: In a skillet over medium heat, brown the sausage until cooked through. Stir in the crushed red pepper flakes during the last few minutes for a bit of kick. Set aside once browned.
- Make the Gravy: In a heavy saucepan, melt ¼ cup of butter over medium-low heat. Whisk in ¼ cup flour and cook while stirring for several minutes to form a roux. Gradually add in 2 cups of milk, along with ½ teaspoon salt, ¼ teaspoon onion powder, and ¼ teaspoon black pepper. Simmer until the gravy thickens, whisking frequently. Stir in ½ cup of the cooked sausage mixture, combining everything well.
- Prepare the Biscuits: Cut the refrigerated biscuits into quarters and scatter them evenly across the bottom of the prepared casserole dish. Then, layer the browned sausage and half of the shredded cheese over the biscuits.
- Add the Egg Mixture: In a separate bowl, whisk together 6 large eggs and ¼ cup heavy cream until blended. Pour this mixture evenly over the cheese and sausage layers.
- Top with Gravy and Cheese: Pour the warm homemade gravy over the egg mixture and top with the remaining shredded cheese.
- Bake the Casserole: Slide the casserole into your preheated oven and bake uncovered for 30-35 minutes or until the edges are golden brown and the eggs are set. You’ll know it’s ready when the center looks puffed and slightly firm.
Storing & Reheating
After allowing your Biscuits and Gravy Casserole to cool, store leftovers in an airtight container at room temperature for a few hours. For longer storage, refrigerate for up to five days. You can also freeze the casserole; wrap it tightly in foil or place it in a freezer-safe container for up to three months. To reheat, pop it back in the oven at 350°F for about 20-25 minutes. The texture may change slightly in the freezer, but a splash of milk can help revive the creaminess.
Chef’s Helpful Tips
- Avoid overcooking the sausage; it will become dry. Brown it just enough to get that nice, crispy edge.
- For fluffier biscuits, don’t cut them too small when quartering. Larger chunks maintain their texture better.
- Let the casserole sit for a few minutes after baking to set before slicing. This will help it hold its shape.
- Consider adding some sautéed vegetables, like bell peppers or mushrooms, for extra flavor and nutrients.
- Make it ahead! You can assemble it the night before, cover tightly, and just bake it in the morning for a hassle-free breakfast.
Biscuits and Gravy Casserole combines ease and comfort, making it a truly enjoyable dish for any meal. Experiment with flavors and textures to make it your own, and don’t hesitate to serve it up for brunch parties, busy mornings, or just that cozy night in. This dish is like a warm hug on a plate and is sure to bring smiles from everyone around your table!
Recipe FAQs
Can I make the casserole ahead of time?
What kind of sausage works best?
Can I freeze leftovers?
What can I serve with this casserole?
⭐ If you make my Biscuits and Gravy Casserole recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
Biscuits and Gravy Casserole
This Biscuits and Gravy Casserole combines savory sausage, fluffy biscuits, and creamy gravy for a comforting meal. With simple prep and delicious flavor, it’s ideal for breakfast or brunch gatherings.
- Prep Time 20 minutes
- Cook Time 55 minutes
- Yield 8 servings 1x
Ingredients
- 1 lb. ground pork sausage
- ¼ teaspoon red pepper flakes
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- 1 (8 count) tube refrigerated biscuits
- 6 large eggs
- ¼ cup heavy cream
- 2 cups shredded colby jack cheese or cheddar cheese
Instructions
- Preheat the oven to 350 degrees and grease a 9×13-inch baking dish.
- Brown the sausage in a skillet, adding crushed red pepper in the last few minutes of cooking. Set aside after browned.
- In a heavy saucepan over medium-low heat, melt the butter. Stir in the flour and cook for several minutes while whisking constantly. Gradually whisk in the milk, salt, onion powder, and black pepper. Simmer until gravy thickens, whisking frequently. Stir in 1/2 cup of the cooked sausage mix.
- Cut the biscuits into quarters and layer them in the bottom of the casserole dish. Add the remaining sausage and half of the cheese on top.
- In a separate bowl, whisk the eggs and heavy cream, then pour over the layered ingredients in the dish.
- Finish with the gravy and the remaining cheese before placing the dish in the oven.
- Bake uncovered for 30-35 minutes or until lightly browned and the eggs are set.
Notes
For added spice, adjust the amount of red pepper flakes to taste.
Feel free to substitute with your favorite cheese for a different flavor.
Make sure to cut the biscuits evenly for uniform baking.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 190mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
