Breakfast Casserole with Biscuits
Breakfast Casserole with Biscuits and gravy is our all-time favorite breakfast casserole recipe, made with frozen biscuits, eggs, cheese, and served with a creamy sausage gravy.
Breakfast Casserole with Biscuits and Gravy
This biscuits and gravy breakfast casserole is the perfect breakfast for dinner recipe or Sunday brunch recipe.
It’s made in a 9X13 dish and feeds a lot of people, making it an excellent breakfast to feed the whole family.
It’s nice just to have this biscuits and gravy breakfast casserole available in our fridge for whenever somebody’s hungry—it’s so handy!
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This casserole dish goes perfectly with air fryer cinnamon rolls or strawberry pound cake.
Ingredients
Biscuit Casserole
- Mild sausage: You can substitute other ground meats.
- Eggs
- Frozen buttermilk biscuits: thawed
- Shredded cheddar cheese
- Milk
- Whipping cream
- Kosher salt: Can substitute regular salt.
- Black pepper
Gravy
- Butter: Can also use oil or margarine
- All-purpose flour
- Evaporated milk
- Milk
- Sausage drippings: From frying the sausage
- Minced sage: Or substitute 1/2 tsp. dried sag
- Red pepper flakes: To taste or optional
- Crumbled bacon: Cooked, for garnish
How to make a Breakfast Casserole with Biscuits
Assembling the Breakfast Casserole
Preheat oven to 375 degrees F. Coat a 9 x 13 baking dish with non-stick spray.
Meanwhile, brown sausage in a large, heavy skillet over medium heat, crumbling it into chunks and cooking until no longer pink. Remove the cooked sausage from the skillet and set it aside to drain on paper towels, reserving the drippings in the skillet to make gravy.
In a large mixing bowl, whisk eggs with milk, cream, salt, and pepper.
Layer 10 biscuit halves across the bottom of the prepared 9 x 13 baking dish. Sprinkle half of the cooked sausage over the biscuit bottoms, then top the sausage with half of the cheese.
Repeat once more with the remaining biscuit tops and the other half of the sausage.
Pour the prepared egg mixture over the layers of biscuits and sausage in the baking dish. Transfer the pan to the center rack of the preheated oven. Bake for 30 minutes.
Remove casserole from the oven and sprinkle the remaining cheese over the top. Bake casserole an additional 10-15 minutes, or until a knife inserted into the center of the casserole comes out clean and the center is no longer jiggly.
Let the casserole stand for 10 minutes before cutting it into squares.
Making the Cream Gravy
Place a large skillet over medium heat. Add the butter or margarine to the pan drippings. Add the flour, stirring constantly until the mixture turns from white to more of a tan color. This tells you your flour is fully cooked. Remove the skillet from the heat – this is very important!
Remove the skillet from the heat! Now slowly add the evaporated milk, a little at a time, whisking constantly, never adding more until the milk is fully incorporated. Now whisk in the regular milk in the same way, only adding milk as needed.
Return the skillet of gravy to the burner over medium heat. Add the sage, then season the gravy to taste with salt, pepper, and red pepper flakes, as desired. Whisk the gravy until it’s creamy and simmering.
Serve the breakfast casserole topped with gravy and garnished with crumbled bacon.
Secret ingredient for making creamy gravy
I like to add a can of evaporated milk to my gravy, whisking it in until it’s well combined and beginning to thicken. The remainder of the liquid I add to the gravy is 2% milk.
The evaporated milk makes the cream gravy extra rich and yummy, so I always keep my pantry stocked up.
Are there special tools for making SMOOTH cream gravy….without lumps?
What a great question! This is everyone’s biggest worry when making gravy, let me assure you.
The best thing you can use when making lump-free gravy is a silicone-coated FLAT whisk. I use it every time I make a sauce or a gravy since it really snugs up close to the edge of any skillet.
More Delicious Recipes to Enjoy
We are pretty partial to Jan’s Sausage, Egg and Cheese Breakfast Casserole that you can whip up the night before and bake the next morning before the clan wakes up.
This Sausage Gravy Breakfast Pizza has fluffy scrambled eggs, creamy sausage gravy, and melted cheddar cheese, served on a golden brown crust.
If your family is crazy for bacon like mine is, I bet they would go crazy for Sheet Pan Bacon Egg and Cheese Breakfast Biscuits . We keep cooking BACON easy and mess-free by making it in the oven!
Breakfast Casserole with Biscuits
Ingredients
Biscuit Casserole
- 1 lb. mild sausage
- 10 eggs, beaten
- 1 1/2 cups milk
- 3/4 cup whipping cream
- 1 tsp. each kosher salt and black pepper
- 10 frozen buttermilk biscuits, thawed
- 1 1/2 cups shredded cheddar cheese
Gravy
- sausage drippings, from frying the sausage
- 1/2 cup butter, oil, or margarine
- 1/2 cup all-purpose flour
- 12 oz. can evaporated milk
- 2-3 cups milk
- 1 Tbs. fresh, minced sage (or substitute 1/2 tsp. dried sage)
- red pepper flakes, to taste
- cooked, crumbled bacon, for garnishing
Instructions
Assembling the Breakfast Casserole
- Preheat oven to 375 degrees F. Coat a 9 x 13 baking dish with non-stick spray.
- Meanwhile, brown sausage in a large, heavy skillet over medium heat, crumbling into chunks and cooking until no longer pink. Removed cooked sausage from skillet, setting it aside to drain on paper towels, reserving the drippings in skillet to make gravy.
- In a large mixing bowl, whisk eggs with milk, cream, salt and pepper.
- Layer 10 biscuit halves across the bottom of the prepared 9 x 13 baking dish; sprinkle half of the cooked sausage over the biscuit bottoms, then top the sausage with half of the cheese. Repeat once more with the remaining biscuit tops and the other half of the sausage.
- Pour the prepared egg mixture over the layers of biscuits and sausage in the baking dish, then transfer the pan to the center rack of the preheated oven; bake for 30 minutes.
- Remove casserole from the oven and sprinkle the remaining cheese over the top; bake casserole an additional 10-15 minutes, or until a knife inserted into the center of the casserole comes out clean and the center is no longer jiggly.
- Let casserole stand for 10 minutes before cutting into squares. Serve topped with gravy, garnished with crumbled bacon.
Making the Cream Gravy
- Place a large skillet over medium heat, add the butter or margarine to your pan drippings; add the flour, stirring constantly until this mixture turns from white in color to more of a tan color (this tells you your flour is fully cooked); remove the skillet from the heat. (very important!)
- Remove the skillet from the heat! Now slowly add the evaporated milk, a little at a time, whisking constantly, never adding more until what you’ve added is fully incorporated. Now whisk in the regular milk in the same way, only adding milk as you need it.
- Return the skillet of gravy to the burner over medium heat. Add the sage, then season the gravy to taste with salt, pepper, and red pepper flakes, as desired, whisking the gravy until it’s creamy and simmering.
Notes
Nutrition
Originally published November 6, 2015. Updated and republished on October 19, 2024.
Loved this casserole! Made it last night for supper and my husband said it was a keeper. I made it with Maple Sausage and Grands Honey Butter Biscuits and added 8 slices of crisp crumbled bacon to the casserole (instead of garnishing) which made a very delicious sweet and savory treat for a chilly evening supper. Since the Grands biscuits are so much larger than the standard home style I cut each one into 9 equal chunks and just distributed them evenly in each layer. It baked up perfectly with flaky nuggets peeking up thru the top! Being a Texas girl my Iron skillet is also mandatory for gravy and I too, use a combo of canned milk and fresh and always have some bacon drippings to so supplement the pan drippings when needed for gravy making! Thank you for this great recipe.
Hi Janet –
I’m so glad you and your husband enjoyed the Sausage, Egg and Biscuit Casserole. AND, I love your modifications of using the maple sausage and bacon in the casserole – plus I bet it was pretty neat to see all those biscuit bites poking up on top. I, too, keep a bacon fat jar for adding to country gravy and I think I’ll add that tip to the recipe since you’ve mentioned it. Thanks for the comment here, plus the rating – I so appreciate your feedback.
Let’s Keep Cookin’,
Chef Alli