Biscuits and Gravy Breakfast Casserole folds hearty sausage and delicious egg into savory biscuits and gravy, a tasty southern country style breakfast recipe with the perfect amount of pepper that will keep you full all day!
This is a perfect breakfast recipe to feed a crowd, so dig in and be satisfied!
Savory Biscuits and Gravy Breakfast Casserole
There plenty of Southern recipes that get a lot of play- crawfish, grits, and good ole biscuits and gravy.
We like comfort food in the south and nothing says “I ate too much” like slathering your biscuits with peppery gravy. The best part of this casserole is that it takes that southern breakfast and turns it right into a delicious, perfect casserole instead!
Serving to your family on a holiday is a must, but this recipe is also wonderful for early morning office meetings and church potluck too.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- buttermilk biscuits
- ground sausage
- half and half
- whole cream
PAN SIZE: I put this into a smaller 2-1/2 quart casserole dish. If you choose to use a 9×13 pan, I would suggest you double the recipe.
This cheese, biscuits, and sausage casserole can be reheated in the microwave.
How long can you keep this recipe? I never recommend keeping food longer than 2-3 days, tightly sealed, in fridge before tossing (especially where dairy is involved)
Overnight Prep: You can make this country style biscuits and gravy casserole ahead of time and leave in the fridge overnight (sealed w/ foil) and finish cooking morning of.
Anytime you prep a casserole ahead, you may need to adjust cooking time as the food is extra cold when entering the oven.
Even better if you can move up closer to room temp before putting in oven.
Prepping Biscuits, Sausage and Eggs
Why do I have to let a casserole stand before serving?
Other amazing breakfast casserole dishes:
I love making breakfast side dishes, so if you need more, you do not have to venture far!
- Apple Cinnamon Bread Pudding
- Apple Breakfast Bake
- Blueberry French Toast Casserole
- Cinnamon Roll French Toast Casserole
- Sausage Hashbrown Breakfast Casserole
Make sure you come back and tell me any changes you made, if you loved it and always be sure to share with me your pictures on social media by tagging with #SaltySideDish
- 1 tub, 7.5 oz, basic buttermilk biscuits (10 count per refrigerated can)
- 1 pound ground sausage (reserve 1/4th for gravy)
- 1 1/2 cups cheese
- 1/2 cup of shredded cheese (for top layer)
- 4 eggs
- 1/2 cup of whole whipping cream
- 1 1/2 cups half and half
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup of cooked breakfast sausage
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 350 and grease a 2-1/2 quart baking dish with nonstick cooking spray. If you want to serve more than 6-8, you can use a 9x13 pan and double this recipe.
- Line country style (homestyle) biscuits in a single layer on the bottom. They don't have to touch each other, but if they do, that is fine.
- Heat breakfast sausage in a skillet until no longer pink.
- Sprinkle cooked sausage on top of biscuits in the casserole dish.
- Add 1 1/2 cups of layered cheddar cheese on top of sausage.
- In a mixing bowl, add eggs and 1/2 cup whipping cream and whisk well.
- Pour egg mixture on top of sausage and biscuit mixture.
- Using the same skillet that you did to cook the sausage, make the gravy.
- Add butter, flour, half and half, salt and pepper and whisk well, over medium low heat.
- Heat the gravy, whisking frequently, until bubbling, thick, and smooth about 5 minutes.
- Add reserved 1/4th cup of sausage.
- Pour gravy into casserole dish and sprinkle the final top layer with remaining cheese - its ok to use as much or as little as you want, I recommend 1/2 cup shredded cheese, more if you decide to use a bigger casserole dish.
- Bake biscuits and gravy breakfast casserole for 30-35 minutes or until bubbly and center is set. Start checking around 30 minutes if your oven is really hot.
- Let casserole stand 5 minutes before serving so the casserole is easy to cut and serve.
- Serves 6-8 (one biscuit area per person)
Amount Per Serving: Calories: 458Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 154mgSodium: 1030mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 19g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.