Biscuits and Gravy Breakfast Casserole

Last updated on December 10, 2025

Do you ever wake up craving something warm, comforting, and totally fuss-free — the kind of breakfast that feels like a hug but doesn’t take all morning? I certainly do. The first time I made this Biscuits and Gravy Breakfast Casserole, I was chasing that same cozy feeling but with a simpler, family-friendly approach that wouldn’t launch my kitchen into chaos. I promise this post will walk you through every step in a calm, straightforward way so you can make it easily — even if you’ve never baked a casserole before.

I’ll share tips I’ve learned from repeat batches, quick swaps that save time, and ways to stretch this dish for hungry kids or a crowd. If you’re juggling school lunches, early work shifts, or busy weekend plans, this is a breakfast that keeps things low-stress and high-comfort. (Also, if you want a bright side idea for pairing with fruit, try a quick fruit-and-yogurt pizza that my family loves: Breakfast Fruit and Yogurt Pizza.)

Why I Love This Recipe

This casserole feels like home. For me, it’s the smell — browned sausage mixed with melted cheese and warm biscuits — that makes everyone slow down and breathe for a second. What I love most is how forgiving and flexible it is. It’s a perfect dish for busy families because it’s mostly hands-off once it goes in the oven. You can prep a lot in advance, it reheats well, and it feeds a crowd without needing fancy skills.

Beginner cooks will appreciate that it uses basic tools and pantry staples. You won’t need a pastry thermometer or any delicate dough work — just a skillet, a whisk, and a baking dish. On top of that, you can make it with turkey sausage or a plant-based sausage so it works for many diets. If you’re pressed for time, there are straightforward shortcuts that still deliver great flavor. And because I like to make casseroles for easy weeknight planning, I’ll also point you toward a gluten-free biscuit option if someone at your table needs that: Cheddar and Chive Gluten-Free Biscuits.

Ingredients You’ll Need for Biscuits and Gravy Breakfast Casserole

Before you start, set out your ingredients and give them a quick look. This recipe keeps things simple, but a little prep makes it even easier.

Essentials

• 1 can refrigerated biscuits (use plain, not sweet; see substitutions below)
• 1 pound breakfast sausage — use turkey breakfast sausage or a plant-based sausage (avoid pork per dietary choices)
• 6 large eggs
• 1 cup milk (use dairy or a neutral plant milk; full-fat yields richer custard)
• 2 cups shredded cheese (cheddar is classic; use a melty option like Monterey Jack or Colby if you prefer)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 jar gravy (or homemade gravy) — choose a sausage-style gravy made from turkey or a vegetarian gravy if you avoid pork

Optional add-ons (small changes that add big flavor)

• 1 small onion, finely chopped and sautéed with the sausage
• 1/2 cup chopped bell pepper (red or green), sautéed
• 1/2 cup frozen or fresh corn for a sweet pop
• 1/4 cup chopped fresh chives or green onions, stirred in after baking for freshness
• 1/2 teaspoon smoked paprika or a pinch of cayenne for gentle heat
• 1 teaspoon Dijon mustard whisked into the egg mixture for deeper flavor

Substitutions and Shortcuts

• Sausage: Substitute turkey breakfast sausage or a plant-based sausage crumbled and cooked the same way. Both hold up well and give the savory base the casserole needs.
• Biscuits: If you want gluten-free, grab a refrigerated gluten-free biscuit or use small cut pieces of gluten-free dinner rolls. For a quicker option, pre-baked store biscuits or dinner rolls work fine.
• Milk: Use any milk you like. Almond or oat milk work fine; avoid strongly flavored milks (like sweetened soy) that might change the taste.
• Cheese: Swap in a dairy-free shredded cheese for a dairy-free version (and check the section on dairy-free options: Dairy-Free Breakfast Casserole Options).
• Gravy: Use a jarred turkey or vegetarian gravy to save time, or make a quick homemade white gravy with butter, flour, milk, and seasoning.

Shortcuts that save time

• Cook the sausage and sauté the veggies the night before, then assemble and bake in the morning.
• Use pre-shredded cheese and pre-chopped onions from the store.
• Assemble the casserole, cover it, and refrigerate overnight. Add 5–10 minutes to the bake time if chilled.

How to Make Biscuits and Gravy Breakfast Casserole Step-by-Step

I break this into clear stages so it’s easy to follow. Read through once, gather your tools, and then go step by step.

Before you start: Preheat and prep

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish with butter or nonstick spray.
• Unwrap your biscuits and have a baking sheet or cutting board ready.

Step 1 — Brown the sausage

• Heat a large skillet over medium heat. Add the turkey or plant-based sausage, breaking it into small pieces with a spatula as it cooks.
• Cook until browned and cooked through, about 6–8 minutes. If you’re using onions or peppers, add them with the sausage and cook until softened.
• Once cooked, transfer the sausage mixture to a plate lined with a paper towel and blot any excess grease. If your sausage is very lean, you don’t need to drain.

Step 2 — Prepare the biscuits

• Open the can of refrigerated biscuits. Cut each biscuit into quarters — you want bite-sized pieces so the egg custard soaks through easily.
• Place the biscuit pieces evenly in the greased 9×13-inch baking dish. Press lightly so they form an even layer but don’t mash them flat. The goal is for the pieces to touch so the casserole holds together after baking.

Step 3 — Add the cooked sausage

• Scatter the drained sausage (and any sautéed veggies, if using) over the biscuits so you have an even distribution. This ensures every bite has sausage.

Step 4 — Whisk egg mixture

• In a medium bowl, crack the 6 eggs and whisk until smooth.
• Stir in 1 cup of milk, 1/4 teaspoon garlic powder, and a pinch of salt and pepper. Taste lightly — remember the cheese and gravy are salty too, so don’t over-salt.
• If you like herbs, stir in a tablespoon of chopped chives or parsley now.

Step 5 — Pour eggs over the base

• Slowly pour the egg mixture over the biscuit and sausage layer. Use a spatula to nudge biscuit pieces so the liquid gets around and under them. This is important for even custard texture.

Step 6 — Add cheese

• Sprinkle 2 cups of shredded cheese evenly across the top. If you want a crispier top, broil for the last 1–2 minutes — watch carefully so it doesn’t burn.

Step 7 — Bake

• Bake the casserole in the preheated oven for 25–30 minutes. You’re looking for the eggs to set (a knife inserted in the middle should come out mostly clean) and the cheese to be melted and slightly bubbly.
• If you assembled ahead and the casserole is chilled, add about 5–10 minutes to the bake time.

Step 8 — Heat and serve with gravy

• Warm your jarred or homemade gravy in a small saucepan over low-medium heat. Stir frequently to prevent clumps or scorching.
• When the casserole is done, let it rest 5 minutes so it firms up a bit. Cut into squares, plate, and ladle warm gravy over each serving.

Make-ahead and reheating tips

• Assemble the casserole the night before, cover tightly, and refrigerate. Bake from chilled; add 5–10 minutes to the baking time.
• To reheat, warm individual portions in the microwave for 60–90 seconds or place the casserole dish in a 350°F oven until heated through (about 15–20 minutes).

Common Mistakes to Avoid

Over-soaking or under-soaking the biscuits

One common mistake is either not letting the egg mixture fully soak the biscuit pieces or soaking them so much that the casserole becomes soggy. The trick is to cut biscuits into bite-sized quarters so the egg can reach the interior of each piece. After pouring the egg mixture, use a spatula to gently move pieces so the liquid gets into the nooks and crannies. If you want a slightly firmer texture, reduce the milk by a couple of tablespoons. If you prefer it more custardy, add a splash more milk.

Using the wrong sausage or not draining excess grease

If you use very fatty sausage without draining, your casserole can end up greasy. I recommend turkey sausage or a plant-based alternative for a leaner result, but if you prefer traditional sausage, cook it until just brown and drain the excess fat. Blot with a paper towel if needed. Similarly, if your sausage is very lean and dry, add a tablespoon of butter to the skillet when sautéing the veggies to add a little richness.

Overbaking or underbaking the eggs

Another common issue is bake time. If you underbake, the center will be runny; overbake and it turns rubbery. Check at the 25-minute mark: a knife should come out mostly clean with a few moist crumbs. The casserole will continue to set slightly as it rests. If you used cold ingredients from the fridge, expect to add a few extra minutes.

Not seasoning thoughtfully

Because you’re adding cheese and gravy, it’s easy to over-salt. Taste as you go: if you sautéed onions or added salty sausage, keep the salt in the egg mixture light. Add black pepper and a small pinch of garlic powder for depth. If you like herbs, fresh chives or parsley sprinkled on after baking brightens the whole dish.

Easy Variations for Biscuits and Gravy Breakfast Casserole

I love switching this casserole up depending on who’s coming for breakfast. Here are three easy variations that keep it family- and diet-friendly. None of these contain pork or alcohol.

Veggie-Packed Version

Want more vegetables? Sauté a cup of diced mushrooms, a diced bell pepper, and a cup of fresh spinach with a pinch of salt before folding them into the sausage layer. The spinach wilts down and adds color and nutrition without changing the comfort-food feel. You can also add a handful of frozen peas or corn when you add the egg mixture. This version pairs nicely with a milder cheese like Monterey Jack.

Cheesy Herb and Potato Version

If you want something heartier, add one cup of diced, cooked potatoes (leftover roasted potatoes or thawed frozen diced potatoes work). Mix in 1/2 teaspoon dried thyme and 1 tablespoon chopped fresh chives to the egg mixture. Use a sharp cheddar and sprinkle some extra cheese on top for a golden crust. This one is a favorite for feeding teens or anyone with a bigger appetite.

Vegetarian Sausage or Plant-Based Version

Swap in a plant-based crumbled sausage or a vegetarian turkey-style sausage. Cook and season as usual. For extra umami, add a teaspoon of soy sauce or a splash of Worcestershire-style vegetarian sauce when you finish cooking the veggie sausage. Top with your favorite dairy or dairy-free cheese to keep it friendly for dairy-sensitive guests. This version tastes great with a savory mushroom gravy instead of sausage gravy.

Serving Suggestions for Biscuits and Gravy Breakfast Casserole

This casserole is a meal on its own, but pairing it with bright, simple sides helps balance the richness. Here are three serving ideas that help stretch the meal and bring freshness to the plate.

Fresh Fruit or Fruit Salad

A bright fruit salad of berries, orange segments, and sliced apples adds a fresh contrast. The natural sweetness and acidity cut through the richness of the gravy and cheese. For a quick option, toss chopped seasonal fruit with a squeeze of lemon and a teaspoon of honey.

Crunchy Greens or Simple Salad

A small mixed green salad with a light vinaigrette works well. Use baby spinach, arugula, or a spring mix, then dress lightly with olive oil, lemon juice, salt, and pepper. The acidity wakes up the palate and balances the creamy gravy.

Simple Yogurt Parfait or Light Sides

For families who like a little extra protein or a lighter forkful between bites, serve small yogurt parfaits with granola and berries on the side. It’s an easy way to add texture and a cool contrast. If you want a starch side, try simple roasted potatoes or lightly buttered asparagus for a quick green option.

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Practical Tips for Busy Families

• Double the recipe if you’re feeding a crowd or want leftovers. This reheats well for lunches or quick breakfasts during the week.
• If you’re short on time, cook the sausage and chop any vegetables the night before. Assemble in the morning and bake while you get ready.
• Send kids to set the table or wash fruit while you finish up — it makes mornings smoother and gets kids involved.
• Use separate containers for toppings like fresh chives, hot sauce, or extra gravy so everyone can customize their plate.

How to Make It Kid-Friendly

• Use milder cheeses and cut down on black pepper for picky eaters.
• Make mini servings in a muffin tin for cute, handheld portions kids can grab.
• Let kids help tear biscuit pieces and sprinkle cheese — it’s easy and motivates them to try new things.

Storing, Freezing, and Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• To freeze, bake the casserole, let it cool, then cut into portions and wrap tightly in plastic wrap and foil, or place in freezer-safe containers. Freeze up to 2 months.
• Reheat from frozen in a 350°F oven for 25–30 minutes covered, then uncovered for 5–10 minutes to re-crisp the top. For quick reheating, microwave individual portions for about 90 seconds, checking until warm.

Biscuits and Gravy Breakfast Casserole

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• Author: Adrian
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Gluten-Free (with substitutions)

Print Recipe

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Description

A warm and comforting breakfast casserole featuring biscuits, sausage, eggs, and cheese, perfect for busy families.

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Ingredients

Scale 1x2x3x

• 1 can refrigerated biscuits (plain)
• 1 pound breakfast sausage (turkey or plant-based)
• 6 large eggs
• 1 cup milk (dairy or neutral plant milk)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Colby)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 jar gravy (sausage-style or vegetarian)
• Optional: 1 small onion (finely chopped), 1/2 cup chopped bell pepper, 1/2 cup corn, 1/4 cup chives, 1/2 teaspoon smoked paprika, 1 teaspoon Dijon mustard

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Brown the sausage in a skillet over medium heat for 6-8 minutes; add any vegetables if desired.
3. Cut each biscuit into quarters and place evenly in the baking dish.
4. Scatter the cooked sausage (and veggies) over the biscuit pieces.
5. Whisk together the eggs, milk, garlic powder, salt, and pepper in a bowl.
6. Pour the egg mixture over the biscuit and sausage layer.
7. Sprinkle the cheese on top and bake for 25-30 minutes.
8. Serve with warm gravy over individual portions.

Notes

Assemble the casserole the night before and refrigerate. Add 5-10 minutes to baking time if baked from chilled.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 220mg

Keywords: casserole, breakfast, biscuits and gravy, easy breakfast, family-friendly

FAQs About Biscuits and Gravy Breakfast Casserole

Conclusion

You’ve got the full, simple plan now: how to make a cozy Biscuits and Gravy Breakfast Casserole that’s perfect for busy families, with swaps and make-ahead tips so mornings run smoother. It’s easier than it looks, you can customize it however your family likes, and it’s a classic that’s beginner-approved.

If you want more inspiration or different takes on this comfort-food favorite, check out these trusted recipes: Biscuits and Gravy Casserole with Sausage and Eggs – By Scattered …, Biscuits and Gravy Breakfast Casserole – The Cookin Chicks, and Lazy Biscuits & Gravy Breakfast Casserole.

If you try this recipe, I’d love to hear how you made it your own — leave a note about your favorite swap or serving idea. Happy cooking and even happier mornings!