A biscuits and gravy breakfast casserole with canned biscuits comes together with just 15 minutes of prep. It’s classic Southern comfort food!
Table of Contents
If you’re looking for even more breakfast casserole recipes, be sure to try this overnight breakfast casserole, a baked ham and cheese omelet, and this crescent roll breakfast casserole, too!
You can’t beat the taste of rich, creamy sausage gravy. Paired with buttery, flaky biscuits, it’s quite possibly one of the most perfect morning dishes. Best of all, this easy recipe transforms all of the flavors and textures that you love into a hearty breakfast casserole that’s perfect for Christmas morning or a lazy Sunday brunch.
A Few Notes Before You Get Started
- I use a 16.3 ounce can of Pillsbury Grands! Buttermilk Biscuits, but you can substitute with any similar product — or make your own biscuit dough from scratch.
- You can swap out the pork sausage for an equal amount of ground beef, or use a different type of sausage (such as turkey sausage or Italian sausage).
- Add a layer of grated cheese on top of the sausage gravy if you like. Good options include Colby Jack, Monterey Jack, Swiss, and cheddar cheese.
- For the ultimate holiday brunch, pair the biscuit and gravy breakfast casserole with Southern fried apples, a fresh fruit salad dressed in honey lemon dressing, ambrosia salad, a pan of cinnamon rolls, an easy cinnamon coffee cake with cake mix, or a basket of cranberry muffins.
How to Make Biscuits and Gravy Casserole
This easy breakfast casserole is a great way to serve classic biscuits and gravy to a crowd. You simply prepare a sausage gravy from scratch (which only takes minutes), and then bake the gravy with store-bought Pillsbury biscuits on top! You’ll find detailed instructions in the recipe card below, but here’s the overview:
- First, prepare the sausage gravy in a large skillet.
- Transfer the gravy to a 3-quart baking dish, and then top with the biscuit dough.
- Just cut each biscuit into quarters…
- …and arrange the dough pieces in a single layer on top of the gravy.
- Bake the casserole in a 400°F oven for 15-20 minutes, or just until the biscuits are golden brown and cooked through. It’s delicious served with a mug of homemade hot chocolate, fresh fruit, and an iced gingerbread loaf!
Preparation and Storage Tips
- Make Ahead: Prepare the gravy the day before and place it in the prepared baking dish. Cover with plastic wrap and refrigerate. In the morning, allow the gravy to sit on the counter for at least 30-60 minutes so that it comes to room temperature. Add the biscuit dough on top, and bake according to the recipe instructions.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. You can also freeze the casserole after baking. Allow the dish to cool to room temperature. Cover tightly and store in the freezer for up to 3 months. Before reheating, thaw in the refrigerator overnight.
- How to Reheat: Cover the casserole loosely with foil. Heat in a 325°F oven for about 20 minutes, or until heated through. Alternatively, you can reheat individual servings in the microwave for about 30-60 seconds, or until warm.
Did you make this recipe?
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Biscuits and Gravy Breakfast Casserole
Ingredients
- 1 lb. ground pork breakfast sausage
- 2 tablespoons salted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried ground sage)
- 1 teaspoon ground black pepper
- ¾ teaspoon kosher salt
- 1 (16.3 ounce) can buttermilk biscuits
Instructions
- Preheat oven to 400°F. Spray a 3-quart baking dish with nonstick cooking spray; set aside. Crumble the sausage in a skillet and cook over medium-high heat until no longer pink (about 5-7 minutes). Use a wooden spoon to break the sausage into small pieces as it cooks. Use a slotted spoon to remove the cooked sausage to a paper-towel lined plate. Leave no more than 1 tablespoon of fat drippings in the pan (discard any excess). Add the butter to the skillet with the drippings. Melt butter over medium heat. Sprinkle flour over the melted butter and stir to combine (it will form a thick paste). Slowly whisk in the milk, sage, pepper and salt; bring to a bubble, whisking until smooth and thick (about 3 minutes). Stir the cooked sausage back into the gravy.
- Cut each round of biscuit dough into quarters.
- Transfer the gravy to the prepared baking dish. Place the biscuit quarters in an even layer on top of the gravy.
- Bake the casserole (uncovered) until the biscuit topping is golden brown and cooked through, about 15 to 20 minutes.
- Let the casserole stand for 5 minutes before serving.
Notes
Nutrition
More Breakfast Casserole Recipes
Baked Western Omelet (Denver Omelet)
1 hour hr
Brioche French Toast Casserole
5 hours hrs 20 minutes mins
Maple Sausage and Apple Breakfast Bake
1 hour hr 20 minutes mins
This recipe was originally published in November, 2019. It was updated in November, 2024.
One of my all time favorite breakfast meals and you made it sound even better with this recipe! Growing up in the south, my grandma made traditional biscuits and sauage gravy weekly! Cant wait to make this tonight!!! Had planned making it our usual way, but totally following this one to switch it up! Thank you for all of the amazing tips each week!!
Awesome! I hope that it’s as good (and easier!) than the original! 🙂
Good morning Blair,
So good! I’m just not a fan of canned biscuits, but this sounded so good, and I’ve been wanting to try your Aunt Bee’s 3 Ingredient Buttermilk Biscuit recipe, so I substituted out the canned biscuits for Aunt Bee’s. The two together where very satisfying. They are both keepers.
I think I read a while back your Dad freezes the butter & grates it… I tried that trick & it was great! Please tell him thank you for the tip!
And thanks again for sharing your talents. The peonies are so beautiful.
Enjoy your day
That’s perfect, Kris! I love that you combined the two recipes and it worked well. I need to do that next time! And yes — Dad taught me to grate the frozen butter for biscuit dough. 🙂 Thanks for your kind note!