Sausage Biscuits and Gravy Casserole
This Sausage Biscuits Gravy Casserole is everything you love about a big Southern breakfast—baked into one easy dish. It’s got fluffy biscuits, crumbled sausage, creamy gravy, and plenty of melty cheese. Super cozy, super satisfying, and perfect for a lazy weekend morning.
Servings 6
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
Instructions
- Preheat oven to 350℉.
- Grease a 9"x13" casserole dish and set aside.
- Cut the biscuits into fourths and cover the bottom of the casserole dish.
- Put the browned and crumbled sausage over the top of the biscuits.
- Whisk the eggs with ½ cup of milk and pour over the casserole.
- In a large skillet over medium heat, melt the butter and whisk in the flour to make a roux.
- Whisk in 2 cups of milk until the mixture comes to a boil (bubbling).
- Add salt and pepper to the gravy until the taste is to your liking.
- Pour the gravy over the casserole.
- Top with cheddar cheese.
- Bake until the biscuits are cooked through, about 30-40 minutes.
Notes
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.