Sausage Gravy and Biscuits

Sharing is caring!

I didn’t grow up with sausage gravy and biscuits on the table every weekend, so this recipe is something I found on my own as an adult. A few years ago, I stayed at a small bed-and-breakfast on a road trip, and they served a simple sausage gravy and biscuits casserole that was hearty, unfussy, and exactly what I wished my hotel breakfasts had always been. It wasn’t fancy, but it was the kind of breakfast that kept everyone full and happy for hours.

When I got home, I wanted a version that felt the same—cozy, easy to share, and reliable—but that I could pull together with mostly pantry staples. That’s how this sausage gravy and biscuits bake came together: refrigerated biscuits, breakfast sausage, eggs, cheese, and an easy peppered gravy mix. It hits the same comfort notes as classic biscuits and gravy, but you don’t have to stand at the stove cooking individual batches or timing everything perfectly.

This is the dish I reach for when I’ve got a crowd coming over or a busy weekend morning and I want something that’s basically hands-off once it’s in the oven. You can assemble it ahead, it reheats well, and it’s flexible enough to work with different sausage or cheese you already have. If you like the idea of a classic diner-style breakfast, but want it in one baking dish with minimal fuss, this sausage gravy and biscuits casserole really earns its place in the rotation.

Whip Up Sausage Gravy And Biscuits

What You’ll Need

• 1 (8-count) package refrigerated Grands biscuit dough
• 1 pound bulk breakfast sausage
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup milk
• Salt and black pepper, to taste
• 1 packet peppered gravy mix (2 3/4 ounces, makes 2 cups prepared)
• Non-stick cooking spray, for greasing the pan

Putting It All Together

1. Preheat your oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with non-stick cooking spray so the biscuits don’t stick.
2. In a large skillet over medium heat, cook the sausage, breaking it up with a spatula, until it’s browned all the way through and no pink remains. Drain off any excess fat so the casserole doesn’t turn greasy, then set the sausage aside.
3. Open the biscuit dough and cut each biscuit into 4 small pieces. Scatter the pieces evenly over the bottom of the prepared baking dish. Try not to stack them too much so they bake up evenly.
4. Sprinkle the cooked sausage evenly over the biscuit pieces, then add the shredded cheddar cheese on top of the sausage in an even layer.
5. In a medium or large bowl, whisk together the eggs and milk until the mixture looks smooth and uniform. Season with salt and pepper to taste. Pour this egg mixture slowly and evenly over the entire casserole, making sure it seeps down between the biscuit pieces.
6. Prepare the peppered gravy according to the package directions. When it’s ready and slightly thickened, pour the hot gravy evenly over the casserole, covering as much of the surface as you can.
7. Bake the casserole for 40–45 minutes, or until the top is puffed, golden brown, and the center is set. A knife inserted in the center should come out without wet egg. If the top browns too quickly, you can loosely cover it with foil for the last 5–10 minutes.
8. Let the casserole rest for about 5–10 minutes before slicing. This helps it firm up slightly and makes cleaner squares. Serve warm.

Swap In Homemade Gravy

If you’d rather skip the mix, it’s easy to swap in homemade gravy. After browning the sausage, leave about 2–3 tablespoons of fat in the pan. Sprinkle in 3 tablespoons of all-purpose flour and cook, stirring, for 1–2 minutes until it looks like a smooth paste. Slowly whisk in about 2 cups of milk, a little at a time, whisking constantly so there are no lumps. Simmer until thick enough to coat the back of a spoon. Season with salt, plenty of black pepper, and a pinch of smoked paprika if you like. Use this just as you would the prepared gravy in the recipe.

Best Sausage To Use

This casserole works with almost any bulk breakfast sausage, but the flavor can change a lot depending on what you pick. Mild pork breakfast sausage keeps it classic and kid-friendly. Hot or spicy sausage adds more kick, so you may want to reduce extra pepper. If you prefer a lighter option, you can use turkey sausage; just know it releases less fat, so watch your pan when making homemade gravy and add a spoonful of butter or oil if needed. Avoid very sweet maple sausages unless you enjoy a strong sweet-and-savory contrast, as it can compete with the gravy’s peppery flavor.

Make-Ahead And Reheating Tips

For an easy morning, you can assemble the casserole the night before. Layer the biscuits, sausage, cheese, and egg mixture in the baking dish, then cover and refrigerate. Wait to add the hot gravy until just before baking so the biscuits don’t get too soggy. When you’re ready to bake, pour on the prepared gravy and add a few extra minutes to the bake time if the dish is starting out cold. For leftovers, cool completely, then store covered in the fridge for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 325°F oven until heated through.

Easy Add-Ins And Variations

This sausage gravy and biscuits casserole is very flexible, so it’s a good base for using up odds and ends from the fridge. Stir in a handful of chopped spinach, sautéed mushrooms, or bell peppers with the sausage to boost the vegetables. Swap cheddar for pepper jack or a smoked cheese for more flavor. You can even use half sausage and half cooked bacon if that’s what you have. For a bit more structure, keep the total add-ins to about 1–1 1/2 cups so the eggs can still set properly. You can also use a lower-fat milk or a mix of milk and unsweetened almond milk if you prefer, just know the gravy may be slightly less rich.

Continue to Content

Sausage Gravy and Biscuits Casserole

A comforting make-ahead breakfast casserole that layers refrigerated biscuits with savory breakfast sausage, melted cheddar, a rich egg custard, and peppered gravy. Bake until puffed and golden for an easy crowd-pleasing morning or holiday dish.

Pin for Later Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8 servings

Equipment

• 13x9-inch baking dish

Ingredients

  

• 1 8-count package refrigerated Grands biscuit dough
• 1 pound bulk breakfast sausage
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup milk
• salt and pepper to taste
• 1 2 3/4-ounce package peppered gravy mix makes about 2 cups when prepared

..Advertisements..

Instructions

 

• Heat the oven to 350°F (175°C) and coat a 13x9-inch baking dish with nonstick spray.
• Cook the sausage in a large skillet over medium heat until browned and no longer pink, breaking it into crumbles as it cooks. Drain any excess fat and set the sausage aside.
• Cut each biscuit into four pieces. Arrange the pieces in a single, even layer across the bottom of the prepared baking dish.
• Spread the cooked sausage over the biscuit layer, then scatter the shredded cheddar evenly on top.
• Whisk the eggs and milk together in a bowl, season with salt and pepper, then pour the egg mixture evenly over the casserole layers.
• Prepare the peppered gravy according to the package directions. Once ready, pour the gravy over the entire casserole, covering it evenly.
• Bake in the preheated oven for 40 to 45 minutes, until the casserole is puffed and the top is golden brown. Allow to rest a few minutes before slicing and serving.