Biscuits and Gravy Breakfast Casserole: The Ultimate Comfort Food Hack

Imagine waking up to the smell of buttery biscuits, savory sausage, and creamy gravy—all baked into one glorious dish. No need to slave over the stove. No messy cleanup.

Just pure, unapologetic comfort food ready to devour. This Biscuits and Gravy Breakfast Casserole is the lazy genius’s answer to a classic Southern favorite. Perfect for brunch, meal prep, or when you just need carbs to cushion your soul.

Who says you can’t have it all?

What Makes This Recipe So Good

This casserole takes everything you love about biscuits and gravy and turns it into a no-fuss, crowd-pleasing masterpiece. The biscuits soak up the rich gravy, getting fluffy yet dense in all the right ways. The sausage adds a punch of flavor, and the eggs?

They hold it all together like a delicious edible glue. Plus, it’s customizable—add cheese, swap meats, or go wild with spices. It’s basically breakfast magic in a baking dish.

Ingredients

• 1 can (16 oz) refrigerated biscuits (the cheap, flaky kind works best)
• 1 lb breakfast sausage (spicy if you’re feeling adventurous)
• 3 tbsp all-purpose flour (for that gravy thickness)
• 2 cups whole milk (skim milk is a crime here)
• 4 large eggs (the glue holding this masterpiece together)
• 1/2 tsp salt (or to taste, you rebel)
• 1/2 tsp black pepper (freshly ground, because we’re not savages)
• 1/2 tsp garlic powder (optional, but highly recommended)
• 1 cup shredded cheddar cheese (because cheese makes everything better)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
   

   Pro tip: Use butter for extra flavor.

   
   
2. Cook the sausage. Brown it in a skillet over medium heat, breaking it into crumbles. Drain excess grease (unless you’re into that).
3. Make the gravy. Sprinkle flour over the sausage, stir for 1 minute. Slowly add milk, stirring constantly until thickened.
   

   Season with salt, pepper, and garlic powder.

   
   
4. Prep the biscuits. Cut each biscuit into quarters. Scatter them in the baking dish.
5. Pour the gravy. Spread the sausage gravy evenly over the biscuits.
6. Add the eggs. Whisk eggs with a splash of milk, then pour over the top. Sprinkle cheese like you’re decorating a Christmas tree.
7. Bake for 25–30 minutes. The top should be golden, and the eggs set.
   

   If it’s jiggly, give it more time. No one wants raw egg surprise.

   
   
8. Let it cool for 5 minutes. Then dig in before anyone else gets a chance.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave (30-second bursts) or oven (350°F for 10–15 minutes).

For longer storage, freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating. FYI, the biscuits might lose some texture, but it’ll still taste amazing.

Benefits of This Recipe

This casserole is a time-saver—perfect for lazy mornings or feeding a hungry crowd.

It’s packed with protein from the sausage and eggs, keeping you full for hours. Plus, it’s customizable: swap ingredients, add veggies, or go keto-friendly with almond flour biscuits. And let’s be real, it’s comfort food that tastes like a hug.

Common Mistakes to Avoid

• Overcooking the gravy. If it’s too thick, add a splash of milk.
  

  No one likes cement gravy.

  
  
• Underseasoning. Taste as you go. Bland food is a tragedy.
• Using stale biscuits. Fresh-from-the-can biscuits work best. Day-old bread won’t cut it.
• Skipping the rest time. Letting it cool slightly ensures it holds together when serving.

Alternatives

Feel like mixing it up?

Try these swaps:

• Vegetarian: Use plant-based sausage and mushroom gravy.
• Spicy: Add diced jalapeños or hot sauce to the gravy.
• Cheesy: Mix in cream cheese or pepper jack for extra gooeyness.
• Low-carb: Substitute biscuits with cauliflower tots (yes, really).

FAQ

Can I make this ahead of time?

Absolutely. Assemble the casserole the night before, cover, and refrigerate. Bake as directed in the morning, adding a few extra minutes if needed.

Can I use frozen biscuits?

Technically yes, but thaw them first.

Frozen biscuits won’t bake evenly, and you’ll end up with a sad, doughy mess.

What if I don’t have sausage?

Bacon or ham works too. Or go rogue with ground turkey. IMO, sausage is king, but you do you.

Can I freeze this casserole?

Yes, but freeze it before baking for best results.

Thaw overnight in the fridge, then bake as usual.

Why is my casserole soggy?

You probably didn’t drain the sausage grease enough or overdid the milk in the gravy. Drain well and measure carefully next time.

Final Thoughts

This Biscuits and Gravy Breakfast Casserole is the ultimate cheat code for delicious, effortless mornings. It’s hearty, customizable, and guaranteed to impress.

Whether you’re feeding a crowd or meal-prepping like a boss, this dish delivers. Now go forth and conquer breakfast—no fancy skills required.