Biscuit and Gravy Casserole! Ever get up on a chilly Saturday, craving something actually hearty—something that sticks to your ribs? Me too. After one too many rubbery eggs and cold toast mornings, I gave up on boring breakfasts and went straight for cozy food. Imagine a pan filled with soft biscuits, loaded with creamy gravy, sausage all tucked in, bubbling from the oven. Trust me, it’s a game-changer. If you’re into mind-blowing breakfast bakes, check out these Butter Swim Biscuits or try switching things up on your table with these crazy easy Lazy Enchiladas for dinner. It doesn’t get much easier—promise! 
Recipe Overview
Alright, let’s not dance around it. This recipe is pure comfort—honestly, even my aunt (who won’t touch anything besides pancakes for breakfast) cleared her plate and grabbed seconds. You scatter some biscuit pieces across your dish, pour on a rich, peppery sausage-laden gravy, bake, and somehow end up with a breakfast that actually feels special. No need for chef skills or fancy gadgets. You can have this Sausage Biscuit and Gravy Casserole coming out of the oven in under an hour, and it’s a real crowd-pleaser for guests or sleepy teens.
Oh, quick story. Last fall I tried spicing it up with a dash of smoked paprika, and my neighbor cornered me for the recipe at the block party. There’s just something about simple ingredients put together right. Don’t sleep on the leftovers, either—they heat up better than most casseroles. 
Essential Ingredients
Let’s keep it real—half the charm of this dish is you don’t need stuff you’ll never use again. You’re gonna want a can of biscuits (regular works, but if you’re feeling soar-high, I dare you to make homemade biscuits one time). Pork sausage is classic—just try not to skimp on seasoning. Flour and milk make up your gravy, salt and black pepper round it out. And eggs? Trust me, they help hold it all together and add a lovely richness you’ll definitely taste.
Can’t find canned biscuits? Chop up your Butter Swim Biscuits from the day before, and it’s even better. Frankly, I’ve thrown cheddar into the mix some mornings and didn’t regret it. If you want a little zing, even a tablespoon of chives or chopped green onion in the gravy turns heads. Really, don’t overthink it—basic is beautiful here. 
Step-by-Step Preparation
So, you’ve got everything set out. Start simple: brown your sausage in a pan until you get those crispy little bits. Please don’t rush this, because it’s the backbone of all the flavor. Sprinkle in the flour, stir it in, let the flour soak up some sausage fat. Then, slowly—like, slow as a snail—pour in your milk. Keep whisking to avoid those lumps (they happen to me all the time anyway, I just smash them with my spoon, no shame).
Once your gravy thickens, pull it off the heat. Now, grab those biscuits, cut them into smaller pieces (kitchen scissors are magical here, by the way). Scatter half on the bottom of a greased casserole pan, layer half your gravy, and—here’s my favorite—repeat that whole thing, biscuits and gravy again. Pour whisked eggs over the top, let it soak in, then bake in the oven until bubbly and golden. It’s okay if the top looks a little rustic, that’s part of the charm. Pull it when the middle is set and you get a whiff of peppery, buttery goodness.
“I made this for my family reunion and had literally zero leftovers! My picky eater nephew cleared his plate. This is going on my breakfast rotation for sure.”
Storage and Freezing Tips
Maybe you made too much (hard to believe, but hey). Cool it completely before you think about leftovers. If you put hot casserole in a container, say goodbye to crunchy biscuits. Stick it in an airtight box; it’s good three, maybe four days? For the freezer, wrap it tight—foil first, then in a bag. When you reheat, go for the oven instead of the microwave. Trust me—microwaved biscuits turn chewy, and nobody wants that sad surprise.
Defrost overnight in the fridge, take off any cover, and bake at 350 til it’s warm through. I used to nuke everything and wonder why it tasted like old cafeteria food. Oven’s the trick—keeps it tasting like you just made it.
Serving Suggestions
Okay, you’ve got a pan bubbling gold and smelling like pure happiness. What goes with it? Here’s how I like to serve it up:
- Toss in a side of fried apples or hashbrowns—sweet + savory always wins.
- Got a crowd? Throw a fruit salad on the table for brightness.
- Coffee, obviously. Orange juice if you’re feeling fancy.
- And, now and then, I split leftovers onto a breakfast sandwich. Don’t tell my diet.
Common Questions
Can I use turkey sausage instead of pork?
Absolutely! It’ll be lighter, but still mighty tasty. Just bump up the seasoning if you do.
Do I need to pre-bake the biscuits?
Nope—cut them up straight from the can and let the oven do all the work.
Is there a way to make it spicy?
Oh yes! Add red pepper flakes or swap in hot sausage. Some folks even drizzle hot sauce right before serving.
Can I assemble this the night before?
Definitely. Stack it up, cover it, and put it in the fridge. Next morning, pop it in the oven—just add maybe 10 minutes extra to bake time.
Ready for Your New Favorite Breakfast?
So here’s my honest take—this Biscuit and Gravy Casserole is the cure-all for boring mornings or lazy weekend brunches. You don’t need special skills, just a little time and a hungry crowd. If you’re still hunting for another take, this Biscuits and Gravy Casserole Recipe is worth a glance, and if you want to add eggs for extra oomph, check this sausage and egg casserole. Honestly, once you give it a whirl, you might never go back to plain old toast. For another fun twist, you can peek at this creative biscuits and gravy casserole for busy weeknights—I mean, why not eat comfort food all day?
Let me know if you try it out… or if you end up eating half the pan on your own (it happens). Let’s keep breakfast fun, easy, and absolutely not boring. Happy cooking!
Print
Biscuit and Gravy Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty breakfast casserole filled with soft biscuits, creamy sausage gravy, and eggs, perfect for cozy mornings.
Ingredients
- 1 can of biscuits
- 1 lb pork sausage
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt to taste
- Black pepper to taste
- 4 large eggs
Instructions
- Brown the sausage in a pan until crispy.
- Add flour and stir until absorbed in the sausage fat.
- Slowly pour in milk while whisking to avoid lumps.
- Once thickened, remove from heat.
- Cut biscuits into smaller pieces and scatter half in a greased casserole pan.
- Layer half the gravy over the biscuits.
- Repeat with remaining biscuits and gravy.
- Whisk eggs and pour over the top, allowing to soak in.
- Bake at 350°F until bubbly and golden.
Notes
For an added twist, consider adding cheddar, chives, or red pepper flakes. Can be assembled the night before for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg
Keywords: breakfast, casserole, biscuits, gravy, comfort food
