When it comes to comfort food, there’s nothing quite like a hearty breakfast casserole to start your day off right. This Biscuits and Gravy Breakfast Casserole recipe is a delightful twist on the classic biscuits and gravy, bringing together fluffy biscuits, savory sausage, and creamy gravy in one delicious dish. It’s perfect for a weekend brunch, a family gathering, or even as a make-ahead breakfast for busy mornings.
Why This Recipe Works
Biscuits & Gravy in Convenient Casserole Form: This biscuits and gravy breakfast casserole recipe is a genius way to combine all the best elements of a classic Southern breakfast into one easy-to-make casserole! The fluffy biscuits form the perfect base and topping, while the creamy sausage gravy brings everything together with its rich, savory flavor.
Ultimate Comfort Food: This breakfast casserole inspired by biscuits and gravy is the ultimate comfort food, perfect for starting your day off right. With its layers of fluffy biscuits and creamy, savory gravy, it’s sure to become a favorite in your household! Whether you’re making it for a weekend brunch or prepping it the night before for an easy morning meal, this casserole is a delicious way to enjoy a hearty breakfast with minimal effort.
Ingredients
- Breakfast Pork Sausage: Choose a sausage you love, whether it’s mild, spicy, or somewhere in between. The sausage’s flavor is key to the overall taste of the gravy.
- Flour: This simple ingredient is crucial for thickening the gravy, creating that creamy texture that’s perfect for soaking into the biscuits.
- Milk: Whole milk works best for a rich, creamy gravy, but you can use 2% if you prefer a lighter version.
- Salt & Pepper: To taste!
- Refrigerated Large Flaky Biscuits: These are the secret to the casserole’s fluffy layers. They bake up beautifully, creating a perfect contrast between the soft, gravy-soaked bottom layer and the crispy, golden top.
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Grease a medium casserole dish (I used a 10-inch round casserole dish). Preheat oven to 400 degrees.
- Bake First Layer of Biscuits: Cut biscuits into quarters. Layer half of the biscuit quarters in the bottom of your greased casserole dish. Bake for 10 minutes.
- Make the Sausage Gravy: While biscuits are baking, prepare the sausage and gravy. In a large skillet brown the sausage over medium-high heat until fully cooked. Sprinkle with flour and stir for 3-5 minutes until sausage absorbs the flour. Add milk, salt and pepper, and stir until mixture comes to a boil. Taste, add salt or pepper as needed to taste. (Add a bit of milk to thin the gravy if it’s too thick at this point – it should be runny and not too thick)
- Assemble Casserole & Bake Again: Pour sausage gravy over baked biscuits. Top with remaining raw biscuit quarters and bake for 20-25 minutes longer until top layer of biscuits are golden and flaky. Serve immediately.
Expert Tips
- Pre-bake the biscuits! Pre-baking the bottom layer of biscuits ensures they don’t get too soggy when the gravy is added. This step also helps them hold their shape and rise properly.
- Avoid over-thickening the gravy! The gravy should be a bit runny before it goes into the casserole. It will continue to thicken as it bakes, and you want it to soak into the biscuits, not sit on top like a sauce.
- Adjust salt to taste. Sausages can vary in saltiness, so be sure to taste your gravy before assembling the casserole. Add more salt or pepper as needed to get the perfect balance of flavors.
- Serve fresh! This casserole is best served right out of the oven while the biscuits are still flaky and the gravy is hot and creamy.
Frequently Asked Questions
The beauty of this casserole is that is can be served totally on its own! However, you can pair it with some other breakfast items for some variety. Try serving it with scrambled eggs and fresh fruit for a balanced breakfast!
Absolutely! While breakfast pork sausage is traditional, you can experiment with turkey sausage, chicken sausage, or even a vegetarian sausage for a lighter or meat-free option.
If your gravy is too thick, simply add a little more milk, a tablespoon at a time, until it reaches the desired consistency. It should be slightly runny before adding it to the casserole.
Yes! You can assemble the casserole the night before, cover it tightly, and store it in the fridge. In the morning, just bake it as directed, adding a few extra minutes if needed to ensure the biscuits are fully cooked. To store leftovers, place in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or oven before serving.
More Breakfast Recipes to Try
- Tater Tot Breakfast Casserole
- Baked Croissant Breakfast Sandwiches
- German Pancakes
- Apple Pie Cinnamon Rolls
- Sheet Pan Breakfast
Biscuits & Gravy Breakfast Casserole
Ingredients
- ½ pound breakfast pork sausage
- 3 tablespoons flour
- ½ teaspoon salt - (or to taste)
- ½ teaspoon pepper - (or to taste)
- 2 ½ cups milk
- 1 tube refrigerated large flaky biscuits
Instructions
- Grease a medium casserole dish (I used a 10-inch round casserole dish). Preheat oven to 400 degrees.
- Cut biscuits into quarters. Layer half of the biscuit quarters in the bottom of your greased casserole dish. Bake for 10 minutes.
- While biscuits are baking, prepare the sausage and gravy. In a large skillet brown the sausage over medium-high heat until fully cooked. Sprinkle with flour and stir for 3-5 minutes until sausage absorbs the flour. Add milk, salt and pepper, and stir until mixture comes to a boil. Taste, add salt or pepper as needed to taste. (Add a bit of milk to thin the gravy if it’s too thick at this point – it should be runny and not too thick)
- Pour sausage gravy over baked biscuits. Top with remaining raw biscuit quarters and bake for 20-25 minutes longer until top layer of biscuits are golden and flaky. Serve immediately.
What a fine idea to combine these for a casserole. My hubs would go crazy over this dish. Mmm…
YUM – OOOOO. Loved it.