Biscuits and Gravy Casserole: The Ultimate Make-Ahead Breakfast

There’s something undeniably comforting about the classic combination of biscuits and gravy. This beloved Southern breakfast staple has warmed hearts and filled bellies for generations. Now, imagine transforming that traditional dish into a convenient, crowd-pleasing casserole that’s perfect for lazy weekend mornings, holiday gatherings, or meal prep. This Biscuits and Gravy Casserole brings together all the elements you love—fluffy biscuits, rich sausage gravy, creamy eggs, and melted cheese—layered into one spectacular dish that feeds a crowd with minimal effort.

What sets this recipe apart is its remarkable adaptability—it shines whether you’re serving weekend brunch guests, feeding your family a hearty morning meal, or doing advance meal prep for the week ahead. Each layer complements the others perfectly: soft biscuit pieces absorb the flavorful gravy, the eggs bring a luxurious creaminess, and melted cheese forms delicious golden spots throughout the dish. Even better, you can put it together the evening before and just pop it in the oven when you wake up, turning hectic mornings into effortless ones.

Ingredients You’ll Need

For the Sausage and Gravy

– 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand works wonderfully)
– 3 tablespoons salted butter, sliced into 1-tablespoon portions
– ¼ cup all-purpose flour
– 2¾ cups whole milk
– ½ teaspoon kosher salt
– ½ teaspoon fresh cracked black pepper

For the Biscuits and Eggs

– 8-count package of Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
– 6 large eggs
– ⅓ cup whole milk
– ½ teaspoon kosher salt
– ½ teaspoon fresh cracked black pepper
– ½ teaspoon onion powder
– 2 cups freshly grated mild cheddar cheese, divided
– Melted butter for brushing the biscuit tops (optional but recommended)

Step-by-Step Instructions

Preparing the Homemade Sausage Gravy

Begin by preheating your oven to 350°F. This moderate temperature ensures the casserole cooks evenly without burning the top layer of biscuits. While the oven heats, prepare a 9×13-inch baking dish by coating it generously with nonstick cooking spray. This prevents sticking and makes cleanup easier.

Place a 10-inch skillet over medium-high heat and add the breakfast sausage. Using a wooden spoon or spatula, break the sausage into small crumbles as it cooks. Stir frequently to ensure even browning. The sausage should cook for about 5-7 minutes until no pink remains and it’s beautifully browned.

Once the sausage is fully cooked, reduce the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess grease—this portion will be layered into the casserole later. Leave the remaining half in the skillet along with any flavorful drippings.

Add the butter pats to the skillet with the sausage and stir until completely melted. The butter combines with the sausage drippings to create the base for your gravy. Once melted, sprinkle the flour evenly over the sausage mixture. Whisk continuously for 1-2 minutes, allowing the flour to cook and form a roux. This step is crucial for eliminating any raw flour taste and creating a smooth gravy base.

Gradually pour in the milk while whisking constantly. This slow incorporation prevents lumps from forming. 1 .Add the kosher salt and freshly cracked black pepper. Continue whisking as the mixture heats and thickens. After about 3-5 minutes, the gravy should reach the perfect consistency—thick enough to coat the back of a spoon. Remove the skillet from heat and set aside.

Assembling Your Casserole Layers

Open the refrigerated biscuit dough and separate the individual biscuits. Using a sharp knife, slice each biscuit into 6 equal pieces. This creates bite-sized pieces that will absorb the gravy and eggs while maintaining some texture.

Arrange half of the biscuit pieces in a single layer across the bottom of your prepared baking dish. They don’t need to cover every inch perfectly—some gaps are fine. Sprinkle the reserved cooked sausage evenly over this biscuit layer, distributing it so every bite will have savory sausage.

In a medium mixing bowl, crack the eggs and add the ⅓ cup of milk, kosher salt, black pepper, and onion powder. Whisk vigorously until the mixture is completely smooth with no visible streaks of egg whites. The onion powder adds a subtle depth of flavor that complements the sausage perfectly. Pour this egg mixture evenly over the sausage layer, allowing it to seep between the biscuit pieces.

Sprinkle 1 cup of the freshly grated cheddar cheese over the egg layer. Using freshly grated cheese rather than pre-shredded ensures better melting and flavor since pre-shredded cheese contains anti-caking agents.

Spoon the warm sausage gravy evenly over the cheese layer. Don’t worry about perfect coverage—the gravy will spread as it bakes. Arrange the remaining biscuit pieces over the gravy, creating the top layer of your casserole. Finally, sprinkle the remaining cup of cheddar cheese over these biscuit pieces.

Baking to Golden Perfection

Store leftover casserole in the refrigerator after it has cooled completely. Wrap securely with plastic wrap or foil, or place in an airtight container. It will keep for up to 2 days. To reheat, place in an oven-safe dish covered with foil to prevent drying, and heat until warmed through. Individual servings can be microwaved for 1-1½ minutes. If the casserole seems dry after reheating, add a splash of milk or extra gravy to restore its creamy texture.

Customization Ideas and Variations

This recipe is wonderfully adaptable to your preferences. If you’re short on time, substitute a sawmill gravy mix for the homemade version. Pre-cooked sausage patties can replace uncooked sausage—just crumble them before adding to the casserole.

For spice lovers, swap mild sausage for hot sausage, or add hot sauce and crushed red pepper flakes to the gravy. To make this casserole ahead, assemble everything the night before, cover tightly with plastic wrap, and refrigerate overnight. In the morning, simply bake as directed.

You can also freeze the assembled casserole for longer storage. Cover tightly with foil and freeze. Thaw overnight in the refrigerator before baking, or bake from frozen by adding 10-15 minutes to the cooking time.

For added nutrition, incorporate diced bell peppers, onions, mushrooms, or spinach. Sauté vegetables in the sausage drippings before adding them to the casserole for maximum flavor. If you prefer a hands-off approach, this recipe adapts beautifully to the slow cooker—simply layer ingredients and cook on low for 4-6 hours.