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Dig into this biscuits and gravy casserole that features flaky biscuits, a rich and creamy sauce, and hearty sausage! It makes the best cozy main for brunch or dinner.
I love breakfast for dinner and I absolutely adore a casserole! Just like my Sausage Gravy and Biscuits but in casserole form, this biscuits and gravy casserole recipe checks all the boxes — it’s easy, cheesy, and totally satisfies any time of the day!
The Coziest Way to Enjoy Biscuits and Gravy
- Layers of flavor. Start with a biscuit base, then top it with sausage, gravy, cheese, and eggs. It’s like a flipped chicken pot pie casserole, but you’ll still get loads of savory goodness in every bite!
- Ideal comfort food. Melty cheese makes the best-ever comfort food, am I right? There’s a whole 2 cups of shredded cheese in this recipe (psst, you can even add more if you want) to up the sink-into-coziness factor.
- Great anytime. Serve biscuits and gravy casserole for a relaxed weekend brunch, or make it for a laid back dinner, especially during the colder months. Add some fruit or a salad and it makes a complete meal.
What You’ll Need
Check out the ingredients in this casserole below, along with some notes to help you if you need to make some substitutions. I’ve included the full ingredient amounts in the printable recipe card at the end of this post.
- Biscuit dough – Make life easy and use a tube of premade dough such as Pillsbury Grands.
- Pork sausage – Another type of sausage may be substituted if that’s what you prefer.
- Butter – Salted or unsalted butter is fine.
- For the gravy – All-purpose flour, milk (I like to use whole milk), onion powder, Kosher salt, and freshly ground black pepper.
- Eggs – Large eggs are best.
- Heavy cream – Real heavy cream will give the richest flavor, but in a pinch, half-and-half may be used.
- Colby Jack cheese – You could also try another cheese or draw inspiration from that John Wayne casserole and use cheddar!
- Parsley – Fresh parsley for an optional garnish.
How to Make Biscuits and Gravy Casserole
I’ve included step-by-step photos below to guide you through making this easy casserole from start to finish!
- Prepare the Sausage Gravy. In a large skillet, cook the ground pork sausage then remove from the pan.
- Make the Gravy Base. Melt the butter in the skillet, add the flour to form a roux, then whisk in the milk and seasonings. Cook until thick.
- Prepare the Biscuit Dough. Grease a 9×13-inch baking dish with butter and arrange the pieces of dough evenly across the bottom.
- Prepare the Egg Mixture. Whisk the eggs with the heavy cream and salt.
- Assemble the Casserole. Spread the cooked sausage over the biscuit dough layer, then pour over the gravy. Sprinkle 1 cup of shredded cheese over the gravy, pour on the eggs, and top with the remaining cheese.
- Bake and Serve. Place the casserole in a 375˚F oven and bake for 30–35 minutes, rest for a few minutes, then serve.
Recipe Tips And Variations
- Make homemade biscuits. The simplest way to make this casserole is by using premade biscuits BUT if I have a bit more time I’ll use my recipe for easy homemade biscuits to make it 100% homemade.
- Rest the casserole. Make sure to let the casserole sit for up to 15 minutes after you remove it from the oven so it’s not too liquidy.
- Vegetarian. Easily turn this into a vegetarian sausage and biscuits casserole by using plant-based sausage or ground beef for the sausage!
- Cheese medley. Want to play around with the type of cheese (I do!)? I like to use a blend of cheeses that could include mild and sharp cheddar, pepper Jack, Parmesan, or Gruyere cheese.
- Veggies. Stir in a few veggies to the gravy like chopped sauteed mushrooms and red or yellow bell peppers, or add a few cups of baby spinach.
Serving Suggestions
To serve biscuits and gravy casserole for breakfast, just add some fresh fruit or an easy fruit salad for a pop of juicy color. A warm basket of banana muffins is also a nice accompaniment. At dinnertime, make a salad with a mix of greens like spicy arugula and baby spinach, with a light vinaigrette and cherry tomatoes. Or make this BLT salad and leave out the salmon. My avocado tomato salad is amazing and will balance and offset this hearty dish.
How to Store and Reheat
- Fridge – Transfer portions of the cooled casserole to an airtight container or leave the leftover casserole in the pan, cover it tightly with foil, and store it in the fridge for up to 3 days.
- To Reheat – Place the casserole, uncovered, in a 350˚F oven to rewarm for about 10-15 minutes until hot and the cheese is melted. Or microwave portions in 1-minute increments until heated through.
More Casserole Recipes
Biscuits and Gravy Casserole
This biscuits and gravy casserole features layers of flaky biscuits, a rich and creamy sauce, and hearty sausage!
Ingredients
- 1 8-count tube refrigerated biscuit dough, such as Pillsbury Grands
- 1 pound ground pork sausage
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 6 large eggs
- ½ cup heavy cream
- ⅓ teaspoon Kosher salt
- 2 cups shredded Colby Jack cheese, divided
- 1 tablespoon minced fresh parsley, optional, for garnishing
Instructions
- Prepare the Sausage Gravy. In a large skillet, cook the ground pork sausage over medium heat until completely browned, breaking it into crumbles as it cooks. Once cooked, remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
- Make the Gravy Base. Add the butter to the skillet. Once melted, whisk in the flour to form a roux. Cook for 1–2 minutes, stirring constantly, until the roux is lightly golden. Gradually whisk in the milk, ensuring no lumps form. Stir in the onion powder, Kosher salt, and black pepper. Cook the mixture over medium heat, whisking frequently, until the gravy thickens, about 5-7 minutes. Remove the skillet from the heat and set aside.
- Prepare the Biscuit Dough. Preheat the oven to 375°F. Grease a 9×13-inch baking dish with some unsalted butter. Cut the refrigerated biscuit dough into quarters and arrange the pieces evenly in the prepared baking dish.
- Prepare the Egg Mixture. In a medium mixing bowl, whisk together the eggs, heavy cream, and ⅓ teaspoon Kosher salt until fully combined.
- Assemble the Casserole. Spread the cooked sausage evenly over the prepared biscuit dough pieces. Pour the gravy over the sausage layer, spreading it evenly to cover the entire surface. Sprinkle 1 cup of shredded pepper Colby Jack cheese over the gravy. Carefully pour the prepared egg mixture over the cheese, then add the remaining 1 cup of shredded cheese on top.
- Bake the Casserole. Place the casserole in the preheated oven and bake for 30–35 minutes, or until the eggs are set and the cheese is melted.
- Garnish and Serve. Allow the casserole to rest for 10 minutes after baking. Garnish with minced fresh parsley, and enjoy!
Equipment
Nutrition
Calories: 656kcal | Carbohydrates: 11g | Protein: 32g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 307mg | Sodium: 1186mg | Potassium: 517mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 1338IU | Vitamin C: 1mg | Calcium: 500mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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