Biscuit & Sausage Gravy Breakfast Casserole

This hearty Biscuit & Sausage Gravy Breakfast Casserole is the ultimate crowd-pleaser — fluffy biscuits, creamy sausage gravy, eggs, and melted cheddar all baked together in one dish. Perfect for holiday mornings, weekend brunch, or anytime you need to feed a hungry crowd!

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Prep time: 15 min | Cook time: 45 min | Yield: About 12 servings

Ingredients

For the Gravy:

• 1 pound roll of bulk pork breakfast sausage (like Jimmy Dean)
• 2 tablespoons of butter, plus more for the pan
• 1/4 cup of all purpose flour
• 2 cups of milk, more or less, as needed
• 1/4 teaspoon of freshly ground black pepper, or to taste
• 1/4 teaspoon of kosher salt, or to taste

For the Biscuits:

• 1 cup of self rising flour
• 2 tablespoons of cold unsalted butter, cubed
• 1/3 cup of buttermilk

For the Casserole:

• 1 cup of shredded cheddar cheese
• 6 large eggs
• 1/4 cup milk
• Salt and pepper, to taste

Instructions

Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish; set aside.

For the gravy, brown sausage in a large skillet, breaking up and crumbling the meat as it cooks. Once the meat is fully browned, stir in the 2 tablespoons of butter until melted. Sprinkle the flour on top of the meat a little at a time until incorporated. Cook, over medium heat, stirring often, for 5 minutes. Slowly begin stirring in the milk until fully incorporated and mixture begins to bubble and thicken. Add additional milk a little bit at a time, only if the gravy is too thick. Remove from the heat and grind plenty of pepper directly into the gravy. Taste, add salt and adjust for seasonings.

For the biscuits, while the sausage is cooking, cut cold butter into the flour until you have crumbles. Add the buttermilk and stir with a fork until a shaggy mixture forms. Turn out onto a floured surface and quickly gather mixture to form a dough. Fold over and pat down, turning and repeating this three times. Quickly pat thin and cut out 8 biscuits, gathering dough scraps for the final few. Cut each biscuit into quarters and scatter in the buttered dish.

Top the biscuits with the shredded cheese. Whisk the eggs with 1/4 cup of milk; season lightly with salt and pepper and pour all over the top of the biscuits. Pour the sausage gravy evenly over the top. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until set. Let rest for 5 minutes, cut into squares and serve.

Pro Tips

💡 Game Changer Shortcut: Skip the homemade biscuits and try frozen garlic Texas toast instead — just cut each slice into quarters and scatter in the dish. The garlic butter melts right into the casserole as it bakes, adding incredible flavor. We tried it and it's a total game changer!

💡 For Fully Cooked Eggs: If you prefer your eggs fully cooked with no runniness, hold off on adding the gravy until the very end — pour it over just before serving rather than baking it in. This keeps the eggs from getting lost in the liquid and ensures a firmer set.

Cook's Notes

For more tender biscuits, try not to overhandle the biscuit dough. May also substitute an 8-count can of refrigerated biscuits and a packet of sausage gravy mix for 2 cups (such as Pioneer brand).