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There’s nothing better than a warm, comforting breakfast that doesn’t require standing over the stove all morning. This Sausage Gravy Breakfast Casserole combines fluffy biscuits, savory breakfast sausage, creamy homemade gravy, eggs, and melted cheese—all baked together in one dish.
It’s filling, easy to prepare, and perfect for slow weekend mornings, Christmas breakfast, family gatherings, or meal prepping for the week.
Why You’ll Love This Breakfast Casserole
Jump to Recipe- Everything cooks together in one baking dish.
- It’s hearty enough to feed the whole family.
- You can assemble it ahead of time.
- The creamy sausage gravy makes every bite comforting.
- It reheats beautifully for an easy breakfast later.
Helpful Tips
Cut the biscuits into smaller pieces so they bake evenly throughout the casserole. If your sausage doesn’t leave much grease in the pan, add a tablespoon or two of butter before stirring in the flour.
You’ll know the casserole is ready when the eggs are completely set, the biscuits are golden, and the center reaches 160°F.
Easy Variations
Make this recipe your own by adding diced bell peppers, sautéed onions, mushrooms, or a little hot sauce. You can also use spicy breakfast sausage or pepper jack cheese if your family likes extra heat.
What to Serve With It
This casserole is a complete breakfast on its own, but it’s also delicious with fresh fruit, crispy hash browns, or warm cinnamon rolls. Add coffee or orange juice, and breakfast is ready!
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or cover the baking dish with foil and warm it in the oven at 325°F.
Sausage Gravy Breakfast Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Cook the breakfast sausage in a large skillet over medium heat, breaking it into crumbles. Continue cooking until browned and fully cooked.
- Sprinkle the flour over the cooked sausage and stir until the sausage is evenly coated. Cook for one minute.
- Slowly pour 2½ cups of milk into the skillet while stirring. Add the black pepper and salt. Continue cooking until the gravy thickens, about five to seven minutes. Remove it from the heat.
- Cut each refrigerated biscuit into four pieces and spread the pieces evenly across the bottom of the prepared baking dish.
- Sprinkle about half of the cooked sausage gravy over the biscuit pieces.
- Whisk the eggs with ½ cup of milk in a separate bowl. Pour the egg mixture evenly into the baking dish.
- Sprinkle the shredded cheddar cheese over the eggs. Spoon the remaining sausage gravy evenly over the top.
- Bake uncovered for 35–45 minutes, or until the biscuits are golden, the eggs are set, and the center reaches 160°F.
- Allow the casserole to rest for five to ten minutes before slicing and serving.
Notes
- If the top browns too quickly, loosely cover the casserole with aluminum foil.
- Spicy sausage may be used for extra flavor.
- Letting the casserole rest before slicing helps it hold together.
- Refrigerate leftovers in an airtight container for up to four days.
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