Can I make Biscuits and Gravy Breakfast Casserole the night before?

Yes! This casserole is perfect for prepping ahead of time. Assemble everything the night before, cover tightly, and refrigerate. The next morning, just pop it in the oven and bake as instructed. This makes it ideal for holidays or busy mornings when you want breakfast without the hassle.

Can I use homemade gravy instead of a mix?

Absolutely. If you prefer the flavor and control of homemade gravy, go for it. Just ensure the final yield is about 2 cups to maintain the right texture and moisture balance in the casserole. Sausage gravy made with butter, flour, milk, and crumbled sausage works beautifully here.

How do I know when the casserole is done baking?

Your Biscuits and Gravy Breakfast Casserole is ready when the biscuits are golden brown, the eggs are set (not jiggly), and the cheese is fully melted and bubbling. A toothpick inserted into the center should come out clean. Let it rest for a few minutes before slicing for best results.

Biscuits and Gravy Breakfast Casserole: The Ultimate Comfort Food Brunch Bake

Description

This Biscuits and Gravy Breakfast Casserole combines flaky biscuits, savory sausage, creamy gravy, eggs, and melty cheese in a hearty one-pan dish perfect for brunch, holidays, or meal prep. Easy to make and always comforting, it’s a Southern breakfast classic baked into a crowd-pleasing casserole.

Ingredients

Scale

7.5 ounces refrigerated canned biscuits (10-count tube)
1 pound breakfast sausage (savory variety)
2 cups Colby-jack cheese, shredded
6 large eggs
1/4 cup milk (whole or 2% for creaminess)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 packet country gravy mix (makes 2 cups prepared)

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Instructions

Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles. Remove from heat and set aside.
Prepare the country gravy in the same skillet according to packet instructions.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, and black pepper. Stir in the cooked sausage and 1 cup of shredded cheese.
Cut each biscuit into quarters and spread evenly across the bottom of a greased 9×13-inch baking dish.
Pour the egg and sausage mixture over the biscuits, ensuring even coverage.
Pour the prepared gravy over the casserole and top with the remaining 1 cup of cheese.
Bake for 25–30 minutes or until the eggs are set, biscuits are golden, and cheese is melted and bubbly.
Remove from oven, let sit for a few minutes, then slice and serve warm.

Notes

Let the casserole sit after baking to firm up for easier slicing.
Customize with vegetables like spinach or mushrooms.
Use spicy sausage or add red pepper flakes for a kick.
Can be made ahead and baked the next day.
Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.

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

Nutrition

Serving Size: 1 slice (1/8 of casserole)
Calories: 420
Sugar: 2g
Sodium: 860mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 20g
Fiber: 1g
Protein: 18g
Cholesterol: 210mg