There’s just something irresistibly warm and cozy about a dish that combines fluffy biscuits, rich sausage gravy, and fluffy scrambled eggs baked all together. This Biscuits and Sausage Gravy Casserole Recipe is that perfect mix of comfort food you didn’t know you needed, whether it’s for a big family breakfast or a lazy weekend brunch.

A white plate holds a thick, layered casserole piece with visible layers of melted orange and white cheese mixed with browned sausage. On top, a creamy white sauce is spread, sprinkled with black pepper and small green parsley leaves. The textures show a mix of soft melted cheese and crumbly sausage bits with some small red pepper pieces inside the bake. A silver fork rests beside the dish on the white plate, which is stacked on top of another identical plate. The background has green fresh parsley and a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Biscuits and Sausage Gravy Casserole Recipe
Top Tip
How to Serve Biscuits and Sausage Gravy Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscuits and Sausage Gravy Casserole Recipe

Why You'll Love This Recipe

Honestly, I fell in love with this Biscuits and Sausage Gravy Casserole Recipe the first time I made it because it struck the perfect balance between hearty and easy. This isn’t just biscuits and gravy dumped in a bowl; it’s layered with fluffy eggs and baked until bubbly and golden, making every bite a little celebration.

Comfort Food Classic Elevated: Combining scrambled eggs, sausage gravy, and biscuits in one casserole turns a simple breakfast into something special and effortless.
Simple, Ready in Under 1.5 Hours: Using store-bought biscuit dough means less prep and more time enjoying the meal with friends or family.
Flexibility to Customize: You can add veggies or spice it up to match your taste — I’ll share my favorite tweaks below.
Feeds a Crowd Easily: Perfect for weekend brunches or holiday mornings when you want to serve a crowd without fuss.

A white casserole dish filled with a baked layered dish. The top layer is golden yellow melted cheese with some light brown spots and small green herb pieces sprinkled on it. Underneath the cheese, there is a thick creamy white sauce mixed with ground meat pieces and small colorful bits, possibly vegetables. The texture looks soft and rich, with the scoop being lifted by a spoon showing the layers clearly. The background has a white marbled texture with some blurry green herb decoration in the distance. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This casserole brings together familiar breakfast staples that complement each other perfectly. The sausage adds savory richness, the biscuits give it a tender, fluffy base, and the scrambled eggs lend a lovely softness. Shopping tip: grab good quality breakfast sausage and fresh milk for the best flavor.

Flat lay of raw ground breakfast sausage formed into a small mound, a small white bowl of all-purpose flour, a small white bowl filled with fresh whole milk, two whole uncracked brown eggs, a small white bowl with bright red diced bell pepper, a cluster of six whole uncracked brown eggs arranged symmetrically, a small white bowl of shredded sharp cheddar cheese, a single fresh tube of raw biscuit dough arranged in a spiral, and two small white bowls containing black peppercorns and coarse salt, placed evenly spaced on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground breakfast sausage: The hearty, slightly spiced meat base brings that classic southern breakfast flavor.
Flour: Used to thicken the gravy so it coats each bite in creamy goodness.
Milk: Adds creaminess and keeps the gravy and eggs soft instead of dry.
Black pepper and salt: Simple seasonings that balance the richness without overpowering it.
Red pepper flakes (optional): Just a hint of heat, but you can leave them out for a milder dish.
Eggs: Adds protein and makes the casserole more filling without extra heaviness.
Diced red pepper: Provides a mild sweetness and a pop of color that brightens the dish.
Tube of biscuits: Store-bought saves time and bakes up fluffy and buttery perfectly.
Shredded cheddar cheese: Cheese melts on top for that irresistible golden crust and sharp flavor contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Biscuits and Sausage Gravy Casserole Recipe is how easy it is to tailor it. I often throw in a handful of chopped spinach or swap the red pepper for sautéed mushrooms to mix it up. You really can’t go wrong by customizing it to your family’s tastes.

Variation: For a veggie boost, I’ve added diced green chilies and fresh spinach, which gives the casserole a fresh pop and colorful texture. It’s a great way to sneak in some greens.
Make it spicy: Add extra red pepper flakes or a dash of hot sauce to the gravy for a little kick if you like heat.
Dairy-free option: Use your favorite non-dairy milk and omit the cheese, or substitute with vegan cheese to accommodate dietary needs.
Swap the cheese: I’ve loved trying sharp gouda or a pepper jack for a different flavor profile.

Step-by-Step: How I Make Biscuits and Sausage Gravy Casserole Recipe

Step 1: Brown the Sausage and Make the Gravy

Start by heating a large skillet over medium heat and crumbling in the ground breakfast sausage. I like to cook it until there’s a nice golden brown color and it’s fully cooked through with no pink. Sprinkle the flour on top and stir well so it gets absorbed by the sausage fat. This step is key — letting the flour cook for a minute removes the raw taste and creates a silky gravy. Slowly pour in the milk while constantly stirring to prevent lumps. Bring it to a boil, then reduce heat and simmer until thickened. Season with salt, pepper, and a pinch of red pepper flakes if you want a little warmth.

Step 2: Scramble the Eggs with a Touch of Sweetness

While the gravy cools slightly, whisk together the eggs, a splash of milk, and diced red pepper in a microwave-safe bowl. Pour the mixture into a hot skillet and gently scramble until just set — you want soft, fluffy eggs that’ll add a tender layer to the casserole. Trust me, the bits of sweet red pepper throughout the eggs give a subtle surprise flavor in every bite.

Step 3: Layer the Casserole

Next, slice the biscuits into 8 pieces each — it might seem odd but it helps them fit and bake evenly across the bottom of your greased 9x13 baking dish. I found arranging them in an even layer creates the perfect biscuit foundation. Layer the scrambled eggs over the biscuits, then pour the sausage gravy on top. Finish with a generous sprinkle of shredded cheddar cheese for that unbeatable melty crust.

Step 4: Bake to Golden Perfection

Cover the casserole with foil and bake at 350°F for 20 minutes to let everything meld together well. Then take off the foil and bake for another 20 minutes to brown the cheese and make those biscuit edges crisp up just a bit. The smell that fills your kitchen during this step? Absolute heaven.

Top Tip

Having made this recipe a dozen times, I’ve picked up a few tips that make sure your Biscuits and Sausage Gravy Casserole Recipe comes out perfectly every time. These simple tricks help you avoid the most common hiccups and get that crave-worthy texture.

Don’t rush the gravy thickening: Letting it come to a full boil while stirring often ensures a smooth, thick consistency that coats everything beautifully.
Cut biscuits evenly: I always cut each biscuit into the same number of pieces to help them bake uniformly — uneven sizes can cause some pieces to cook too fast or stay doughy.
Scrambled eggs low and slow: Cooking eggs gently over medium-low heat keeps them tender; high heat can turn them rubbery and dry.
Cover the casserole initially: Baking covered traps steam that softens the biscuits and melds flavors without drying out the dish. Uncover only for the last 20 minutes for the perfect golden finish.

How to Serve Biscuits and Sausage Gravy Casserole Recipe

biscuits and sausage gravy - Serving Suggestion

Garnishes

I love topping this casserole with a sprinkle of freshly chopped parsley or chives for a burst of color and freshness. Sometimes, a dollop of sour cream or a spoonful of tangy salsa adds an exciting contrast that brightens the rich flavors. It’s all about layering those tastes and textures right as it comes out of the oven.

Side Dishes

For sides, I usually serve crisp bacon or fresh fruit salad to add that refreshing crunch and sweetness which balances perfectly with the savory casserole. A simple green salad with a light vinaigrette can also be a great addition if you want to keep things lighter.

Creative Ways to Present

For holidays or special brunch gatherings, I've baked this casserole in individual ramekins for a charming presentation that everyone loves. It’s also fun to cut it into squares and serve with mini hot sauce bottles on the side for guests who want a spicy kick.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. The casserole actually tastes better the next day once the flavors meld. Just bring it back to room temperature before reheating.

Freezing

This recipe freezes well! Before baking, you can assemble the casserole, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When you’re ready, bake it covered straight from the freezer — just add extra baking time until it’s heated through and bubbly.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, for about 20 minutes or until warmed through. You can also microwave individual portions but I prefer the oven to keep the biscuits from getting soggy.

Frequently Asked Questions:

Can I use homemade biscuits instead of store-bought?

Absolutely! Homemade biscuits will add a delicious, personal touch to your casserole. Just make sure they aren’t too thick so they cook through well in the oven. You might need to adjust the baking time slightly.

What if I don’t like spicy heat in the gravy?

No worries at all. You can skip the red pepper flakes entirely for a milder flavor. The gravy will still be rich and flavorful thanks to the sausage and seasoning.

Can I prepare this the night before?

Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate. When you’re ready, just bake it in the morning— you might need to add a few extra minutes to the baking time since it will be cold from the fridge.

What can I serve with this for a balanced breakfast?

Pair this hearty casserole with a side of fresh fruit or a light green salad to add brightness and a refreshing contrast. Some crispy bacon or breakfast potatoes also round out the meal nicely.

Final Thoughts

This Biscuits and Sausage Gravy Casserole Recipe holds a special place in my kitchen because it’s one of those dishes that’s both nostalgic and practical. It brings everyone together around the table without stressing me out in the morning. I really hope you try it soon — it might just become your go-to breakfast for weekends, holidays, or anytime you want a satisfying homemade meal that feels like a big, warm hug.