Name: Sausage Biscuits and Gravy Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 Can Refrigerated Large Biscuit Dough (10 ounces); 1 Pound Breakfast Pork Sausage (browned and crumbled); 1½ Cup Cheddar Cheese (shredded); 6 Eggs (large); 2½ Cups Milk (divided); 2 Tablespoons Butter; 2 Tablespoons Flour; Salt and Pepper (to taste)

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If you love biscuits and gravy as much as I do, you’re going to be all over this Sausage Biscuits Gravy Casserole. It’s got everything; fluffy biscuit pieces, crumbled sausage, cheesy goodness, and a rich, peppery gravy that pulls it all together. I’ve made this for lazy weekend breakfasts, holiday mornings, and even dinner when I just wanted something cozy and comforting. It never lasts long at my house.

Close up of one serving of breakfast casserole on serving tool above casserole dish.

What I really love is how easy it is to throw together. You don’t have to mess with perfectly shaped biscuits or time everything just right. Just layer it up, pour on that homemade gravy, and let the oven do the rest. I always go heavy on the black pepper (highly recommend), and if you’re feeling fancy, a sprinkle of scallions on top makes it look like you really tried.

Ingredients You Will Need

Top view of ingredients for sausage biscuits and gravy casserole in white bowls.

Refrigerated Biscuit Dough: Forms the base of the casserole. The biscuits bake up fluffy and give you that classic biscuit texture.
Breakfast Sausage: Adds savory flavor and protein. It’s also slightly spicy and salty, which balances out the creaminess of the gravy and eggs.
Cheddar Cheese: Adds creaminess and a sharp, cheesy flavor that complements the sausage. It also melts over the top, creating a bubbly, golden crust.
Eggs: Bind everything together and help the casserole set as it bakes. They also add a soft, custard-like texture throughout.
Milk: Used in both the egg mixture and the gravy. It lightens the eggs and creates the creamy base for the homemade gravy.
Butter: Starts the roux for the gravy. It adds flavor and helps the flour cook evenly.
Flour: Thickens the gravy. When whisked with butter and milk, it gives the sauce a smooth, velvety texture.
Salt and Pepper: Enhance all the other flavors. The black pepper, especially, gives the gravy its classic Southern-style kick.

Frequently Asked Questions

Can I make this casserole ahead of time? Yes! You can assemble the entire casserole the night before (except the gravy if you prefer it fresh), cover it, and store it in the fridge. The next morning, pour on the gravy (if not already added), top with cheese, and bake as directed. You may need to add 5–10 extra minutes to the bake time if it’s cold from the fridge.

How do I know when it’s done baking? The casserole is ready when the biscuits are cooked through (check the center!), the eggs are set, and the top is golden and bubbling—usually around 35–40 minutes.

My biscuits stayed doughy in the middle. What went wrong? This usually means the center didn’t bake long enough. Make sure your oven is fully preheated, and if the top is browning too fast, tent the casserole with foil and continue baking until the center is fully set.

Can I add the gravy after cooking instead of before? You could, but pouring the gravy on before baking helps it soak into the biscuits and adds more flavor throughout. If you do it afterward, just be sure to warm the gravy separately.

Why is my gravy too thin or too thick? If it’s too thin, you may need to simmer it a little longer. If it’s too thick, whisk in a splash more milk. Gravy should be pourable but not runny.

Overhead view of clear casserole dish with chopped up raw biscuit dough. — Cut biscuits into fourths and place all over the bottom of the baking dish.

Raw biscuit dough topped with cooked sausage in glass casserole dish. — Place cooked crumbled sausage over the biscuit layer.

Helpful Tips

Cook the sausage until it’s well-browned: Don’t rush the sausage! A deep golden-brown color adds more flavor and prevents it from turning greasy in the casserole.

Drain the sausage well: After browning, place the sausage on a paper towel–lined plate to remove excess fat. This keeps the casserole from getting too oily.

Make the gravy in the same skillet: After browning the sausage, use the same pan to make your gravy; it adds extra flavor and saves you from washing more dishes.

Let the casserole rest before slicing: After baking, let it sit for 5–10 minutes before serving. It sets up better and will slice more cleanly.

Keep an eye on the center: Every oven is different, so start checking at the 30-minute mark. The biscuits in the center should be golden and cooked through, not doughy.

Overhead view of clear glass measuring cup with milk and raw eggs. — Whisk eggs with milk and pour over the casserole.

Overhead view of white gravy, sausage, and eggs in glass casserole dish. — Pour the gravy over the casserole.

Storage Tips

Let it cool completely before storing: Allow the casserole to cool to room temperature (about 30–45 minutes) before refrigerating. This helps prevent condensation, which can make the biscuits soggy.

Store in an airtight container: Transfer leftovers to a sealed container or cover the baking dish tightly with foil or plastic wrap. It will stay fresh in the fridge for up to 4 days.

Reheat in the oven for the best texture: Microwaving works in a pinch, but the biscuits stay fluffier if you reheat in a 350°F oven for about 15–20 minutes, loosely covered with foil.

Freeze for longer storage: Cut the fully baked casserole into individual portions and wrap them tightly in plastic wrap and foil, or place them in freezer-safe containers. Freeze for up to 2 months.

Thaw before reheating: For best results, thaw frozen portions overnight in the fridge before reheating. This helps them warm evenly and prevents over-drying.

Don’t freeze unbaked: Because of the raw eggs and biscuit dough, it’s not recommended to freeze this dish before baking. Bake it first, then freeze portions.

Overhead view of eggs, gravy, and sausage topped with shredded cheese in glass casserole dish. — Top with cheese.

Overhead view of cooked casserole topped with melted cheese in glass casserole dish. — Bake until the biscuits are cooked through.

Substitutions and Variations

Biscuit Dough: Use crescent roll dough, homemade biscuit dough, or even pre-cubed bread for a different texture.

Sausage: Swap pork sausage for turkey sausage, chicken sausage, or a plant-based sausage alternative to lighten it up or make it vegetarian-friendly.

Cheese: Try mozzarella, pepper jack, or a sharp white cheddar instead of mild cheddar for a different flavor.

Veggie Boost: Add sautéed onions, bell peppers, mushrooms, or spinach into the sausage layer for extra flavor and nutrition.

Add Ham or Bacon: Mix in cooked bacon or diced ham along with the sausage for more variety.

Overhead view of one serving of breakfast casserole on white plate.

What to Serve with Sausage Biscuits and Gravy Casserole

Fresh Fruit Salad: Brighten things up with a mix of juicy berries, melons, and citrus to add a refreshing contrast.

Crispy Hashbrowns or Diced Potatoes: Classic breakfast potatoes add a satisfying crunch and pair perfectly with the creamy gravy.

Yogurt Parfait: Layers of yogurt, granola, and fresh fruit can add a lighter option, along with the casserole.

Muffins or Quick Breads: Serve warm Banana Bread, zucchini, or Blueberry Muffins for a sweet balance.

Starbucks Blueberry Scones: These Starbucks-style blueberry scones have a tender, moist center and a perfectly crunchy crust, packed with juicy blueberries in every bite.

Freshly Squeezed Juice: Complement your meal with a glass of fresh orange juice or apple cider.

Close up of one corner of cooked casserole topped with melted cheese.

Other Recipes You May Enjoy

If you like this Breakfast Casserole, you might also like my Shirred Eggs or my Quiche Lorraine. This Bacon, Egg, and Potato Hash and this Impossible Quiche are also delicious. Spinach and Mozzarella Quiche is another good one to add to your recipe box.

Final Thoughts

This Sausage Biscuits Gravy Casserole has become a go-to in my kitchen, especially when I want something easy. It’s perfect for anytime you’ve got a hungry crew to feed. I love how simple it is to throw together, and it always disappears fast! Give it a try and let me know if it becomes a favorite at your house, too.