Biscuits and Gravy Casserole
Biscuit and Gravy Casserole is a super comforting, delicious breakfast that would also make a great dinner! It is easy to throw together and crowd-pleasing!
A HEARTY AND FILLING BREAKFAST CASSEROLE
Biscuits and Gravy Casserole is a hearty comfort food that combines all your favorite breakfast flavors into one delicious dish. Made with biscuits, sausage gravy, eggs and cheese, this casserole is perfect for brunch or any time of day! Whether you’re looking for a filling weekend meal or something to throw together on a busy weeknight, Sausage and Gravy Biscuit Casserole is sure to satisfy everyone gathered around the table. It’s simple to make and everyone in the family will love it!
FREQUENTLY ASKED QUESTIONS:
I used Libby’s cans of sausage gravy, but you can use whatever brand you prefer or make your favorite homemade sausage gravy recipe and use that in place of canned.
While I want to dig in just as much as you do, I do recommend you wait at least 10 minutes to let the eggs finish setting and the rest of the casserole to finish setting up too.
It’s super easy to bring some extra flavor to this dish. Try adding some red chili flakes, cayenne, or your favorite hot sauce to the eggs or gravy to help bring a pop of heat.
You can make this ahead of time. Prepare the casserole up to the baking step in set 6. Cover the dish with plastic wrap then place in the fridge until you are ready to bake (up to one night before you need to make it.) When ready remove the plastic and bake as directed. You may need to extend the baking time slightly or just let it sit at room temperature until the chill from the fridge is gone. Either way, keep an eye on the dish as it bakes to be sure you don’t overbake.
Use whatever refrigerated biscuits your family enjoys. Just make sure it’s 16 ounces of biscuits. I used Pillsbury’s Southern Buttermilk canned biscuits.
Try sharp cheddar cheese, mozzarella, smoked gouda, swiss, gruyere, colby jack, or pepper jack instead.
Once your leftovers have cooled down, move them to an airtight container and keep it in the fridge for up to 3 days or freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated biscuits
- shredded white cheddar cheese
- large eggs
- black pepper
- sausage gravy
HOW TO MAKE BISCUITS AND GRAVY CASSEROLE
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray, set aside. Cut the biscuits into 8 pieces and layer them into the bottom of the casserole dish.
Add half of the white cheddar cheese on top.
In a large bowl, whisk together the eggs, milk, salt and pepper until well combined. Pour this over the cut up biscuits.
Smooth out the sausage gravy on top.
Add the remaining cheese on top.
Bake for 35-45 minutes until the eggs are set and the cheese is starting to brown. Let sit for 10 minutes, slice and serve.
CRAVING MORE RECIPES?
Biscuits and Gravy Casserole
- 16.3 ounce can biscuits
- 3/4 cups shredded white cheddar cheese
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (15 ounce) cans sausage gravy (I used Libby’s brand)
- 3/4 cups shredded white cheddar cheese (for topping)
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray, set aside.
- Cut the 16.3 ounce can biscuits into 8 pieces and layer them into the bottom of the casserole dish.
- Add half of the 3/4 cups shredded white cheddar cheese on top.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/2 teaspoon salt and 1/2 teaspoon black pepper until well combined. Pour this over the cut up biscuits.
- Smooth out the 2 (15 ounce) cans sausage gravy on top.
- Add the remaining 3/4 cups shredded white cheddar cheese on top. Bake for 35-45 minutes until the eggs are set and the cheese is starting to brown. Let sit for 10 minutes, slice and serve.
- You can make this ahead of time, check out my tips on how to do this in the post above.
- You can also use your favorite sausage gravy recipe and use that in place of canned, just make sure it is similar in the amount listed.
- To amp up the heat on this, I suggest adding red chili flakes, cayenne, or your favorite hot sauce to the eggs or gravy.
- I used southern buttermilk-style biscuits for this, but you can use your favorite kind, just make sure the can is around 16 ounces.
- Other cheese that would be good, sharp cheddar cheese, mozzarella, smoked gouda, swiss, gruyere, colby jack, or pepper jack.
- Keep in the fridge for up to 3 days, freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.