Nothing beats the warm, hearty hug of a good breakfast, and this Biscuits and Gravy Casserole Recipe is exactly that. Layers of fluffy biscuits, creamy sausage gravy, and cheesy scrambled eggs come together for a cozy morning treat that feels like a weekend tradition no matter what day it is.

The dish is a layered casserole served on a white plate with a silver fork resting on the side. The bottom layer has mixed browned sausage pieces with melted white and orange cheddar cheese all around. On top of that is a fluffy layer of baked eggs with more melted cheese peeking through. The casserole is covered with a thick, creamy white sauce sprinkled with small green herb leaves and black pepper. The plate sits on a white marbled surface, with greenery slightly blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Biscuits and Gravy Casserole Recipe
Top Tip
How to Serve Biscuits and Gravy Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscuits and Gravy Casserole Recipe

Why You'll Love This Recipe

This casserole combines all the best parts of biscuits and gravy but makes it even easier to serve for a crowd or meal prep. It has that classic comfort food vibe, but you’re spared from standing over a hot stove cranking out individual plates.

Effortless Comfort Food: Using store-bought biscuit dough saves tons of time without sacrificing flavor.
Layered Goodness: The scrambled eggs, sausage gravy, and cheese create a harmonious balance that keeps everyone coming back for more.
Perfect for Feeding a Crowd: It’s simple to make in a big baking dish, making breakfast or brunch gatherings a breeze.
Make Ahead Friendly: You can prep this ahead of time and bake it fresh when you’re ready to eat, cutting stress on busy mornings.

A white rectangular baking dish filled with a cheesy casserole showing several layers. The top layer is golden yellow melted cheese with green parsley flakes scattered on it. Below the cheese is a creamy white sauce mixed with chunks of browned ground meat and small bits of red and green vegetables. A silver spoon lifts a scoop, displaying all these layers blending together in a thick, creamy texture. The background is a white marbled surface with some green garnish blurred out. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Biscuits and Gravy Casserole Recipe plays a key role in giving you that perfect blend of creamy, savory, cheesy, and fluffy. I always recommend using quality sausage and fresh eggs to really bring the casserole to life.

Flat lay of raw ground breakfast sausage in a small white ceramic bowl, a small white bowl of all-purpose flour, a small white bowl filled with fresh whole milk, two whole uncracked brown eggs, a small white bowl of black peppercorns, a small white bowl of coarse salt, a small white bowl containing bright red pepper flakes, a small white bowl with diced fresh red bell pepper, a simple white ceramic plate holding unbaked biscuit dough rounds, and a small white bowl heaped with shredded cheddar cheese, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground breakfast sausage: Provides a rich, meaty base with plenty of flavor that’s key for the sausage gravy.
Flour: Thickens the gravy to a luscious consistency — don’t skip this!
Milk: Creamy milk ensures the gravy and eggs stay tender and not dry.
Black pepper: Adds a hint of spice that balances the richness.
Salt: Enhances all the flavors so nothing tastes flat.
Red pepper flakes (optional): If you like a little kick, these are your secret weapon.
Eggs: Scrambled separately to add a soft, fluffy layer that contrasts nicely with the gravy.
Diced red pepper: Adds a subtle sweetness and a beautiful pop of color.
Tube biscuits: The shortcut that makes this recipe approachable without losing the fresh-from-the-oven biscuit taste.
Shredded cheddar cheese: Melts on top to add gooey, sharp goodness that ties everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love personalizing this casserole depending on what I have on hand or who I’m feeding. Sometimes I swap out the red pepper for sautéed mushrooms or add a handful of spinach for a green boost. You should definitely make it your own too!

Variation: When I want a milder flavor, I skip the red pepper flakes and use mild sausage instead of spicy.
Dairy-Free Option: Try using non-dairy milk and a plant-based cheese to fit special diets — the casserole still turns out great.
Make it Heartier: Mixing in cooked hash browns or diced potatoes can turn it into a filling brunch centerpiece.

Step-by-Step: How I Make Biscuits and Gravy Casserole Recipe

Step 1: Brown the Sausage Just Right

Start by heating a large skillet over medium heat and brown the ground breakfast sausage, breaking it up as it cooks. I like to do this slowly so the meat doesn’t get dry and maintains juiciness—about 6-8 minutes should do. Once browned, leave the rendered fat in the pan for the gravy; that flavor is crucial.

Step 2: Make the Perfect Sausage Gravy

Sprinkle the flour over the cooked sausage and stir it in, letting it cook for about one minute to get rid of the raw flour taste. Then, slowly add your milk, stirring constantly so lumps don’t form. Season with black pepper, salt, and red pepper flakes if using, then bring the mix to a gentle boil while stirring occasionally. Once thick and bubbly, remove from heat and set aside. You’ve just made the heart and soul of the dish!

Step 3: Scramble Eggs with a Pop of Color

While the gravy cools a bit, whisk together eggs, ¼ cup milk, and diced red pepper in a microwave-safe bowl. Pour this mixture into a hot, oiled skillet and scramble until just cooked through—don’t overcook them or they’ll dry out. The little red pepper bits add a subtle sweetness and texture that I always appreciate here.

Step 4: Layer the Casserole

Open the biscuit tube, cut each biscuit into 8 pieces, and arrange them in an even layer in your greased 9x13-inch baking dish. Next, spread the scrambled eggs evenly over the biscuits, followed by the sausage gravy, and finish with a generous sprinkle of shredded cheddar cheese. At this point, it looks and smells amazing—almost ready!

Step 5: Bake and Enjoy

Cover the dish with foil and bake at 350℉ for 20 minutes to let everything meld and the biscuits begin to steam through. Then remove the foil and continue baking for another 20 minutes so the top crisps up just right and the cheese bubbles. Let it cool for a bit before serving—this helps it set for easier slices.

Top Tip

From making this casserole a dozen times for brunches and family breakfasts, I’ve learned a few tips that make it foolproof and delicious every time you try it.

Don’t Rush the Gravy: Cooking the flour in the sausage fat before adding milk ensures your gravy thickens perfectly without lumps.
Scramble Eggs Gently: Cook eggs on medium-low heat for tender curds that add a nice texture contrast to the casserole.
Biscuit Size Matters: Cut biscuits into smaller pieces rather than halves or quarters so they bake evenly and soak up gravy nicely.
Rest Before Serving: Let the casserole sit for 5-10 minutes after baking so it firms up for cleaner slices and easier plating.

How to Serve Biscuits and Gravy Casserole Recipe

Garnishes

I like topping my servings with a little fresh chopped parsley or chives for a pop of green and a hint of freshness. Sometimes I drizzle a bit of hot sauce or serve with a side of pickled jalapeños just to brighten that rich, savory flavor.

Side Dishes

Pair this casserole with simple fresh fruit or a crisp green salad to balance the richness. I also love serving it alongside crispy hash browns or sautéed greens for a complete, hearty breakfast.

Creative Ways to Present

For a special occasion or brunch party, try serving this casserole in individual ramekins or mini cast iron skillets—everyone loves their own personal portion. Garnish with a sprig of thyme or a little extra shredded cheese baked until golden.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge, and it usually keeps beautifully for up to 3 days. Just cover it well to prevent it from drying out.

Freezing

I’ve frozen this casserole both before and after baking, wrapped tightly with plastic wrap and foil. Thaw overnight in the fridge before reheating for the best texture and flavor retention.

Reheating

To reheat, I recommend warming individual portions in the microwave or the oven at 350℉ for about 15-20 minutes until heated through and bubbly. If microwaving, cover loosely to keep the casserole moist.

Frequently Asked Questions:

Can I use homemade biscuits for this casserole?

Absolutely! Homemade biscuits will add extra flavor and texture. Just be sure to cut them into similar-sized pieces so they bake evenly with the casserole.

Is this recipe freezer-friendly?

Yes, this Biscuits and Gravy Casserole Recipe freezes really well either before or after baking. Just wrap it tightly and thaw overnight before reheating for the best results.

Can I make this recipe vegetarian?

You can swap the sausage for a plant-based alternative and use vegetable broth in place of milk or cream to make it vegetarian-friendly. Keep in mind it will change the flavor profile slightly but still be delicious.

How can I make the gravy thicker?

Make sure to sprinkle the flour evenly over the sausage and cook it for at least a minute before adding milk. This helps activate the thickening power. If gravy is still too thin, cook it a little longer while stirring to reduce and thicken.

Final Thoughts

I genuinely love how this Biscuits and Gravy Casserole Recipe brings a sense of warmth and ease to breakfast or brunch. It’s one of those dishes you can count on to impress family or friends without stress, yet feels homemade and special. I hope you enjoy making it as much as I do—once you try it, it’s bound to become part of your comfort food rotation.