Biscuits and Gravy Casserole with Sausage and Eggs is the ultimate comfort food that begins your day with a flourish. Imagine tender, flaky biscuits mingled with savory sausage, creamy gravy, and rich baked eggs—all in one hearty, oven-baked dish. Whether you’re feeding a sleepy Sunday morning crowd or need a meal you can pre‑prep for busy weekdays, this casserole delivers. Warm, satisfying, and full of flavor, it’s the kind of recipe that fills your kitchen with irresistible aromas and your table with genuine smiles.
Why You’ll Love Biscuits and Gravy Casserole with Sausage and Eggs
- All‑in‑one brilliance: It combines biscuits, sausage, gravy, cheese, and eggs in one pan so you spend less time cooking and more time enjoying.
- Crowd‑pleaser: Perfect for breakfast gatherings or brunches—everyone loves biscuits and gravy, but baked together with eggs for extra comfort.
- Make‑ahead friendly: You can prep the night before and bake in the morning (with a bit more time), which makes it ideal for busy routines or hosting.
- Customizable: Add more gravy, change up the sausage flavor, or use your favorite cheese—lots of ways to tweak it to your taste.
Ingredients
Here’s what you’ll need for the Biscuits and Gravy Casserole with Sausage and Eggs (serves about 8):
- 1 (8‑count) package of biscuit dough (a larger variety like Pillsbury Grands works nicely)
- 1 pound pork sausage (your preferred flavor; mild, spicy, or herb‑infused)
- 6 eggs
- ½ cup milk
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite melt‑friendly kind)
- 1 package (about 2 ¾ ounces) peppered gravy mix (this yields roughly 2 cups when prepared)
- Salt and pepper to taste
Optional or for enhancing:
- Extra gravy, if you love it saucy
- Fresh herbs (e.g. chopped parsley or chives) for garnish
Step‑by‑Step: How to Make Biscuits and Gravy Casserole with Sausage and Eggs
- Preheat oven & prepare pan
Preheat your oven to 350°F (177°C). Grease a 13×9‑inch baking pan so nothing sticks. - Cook sausage
In a skillet over medium heat, brown the sausage thoroughly. Break it into crumbles while cooking. Once browned, drain off excess fat. - Prepare biscuit base
Cut the biscuit dough into about 1‑inch pieces. Spread these pieces evenly along the bottom of the greased 13×9 pan. - Layer sausage & cheese
Distribute the cooked, drained sausage over the biscuit pieces. Then sprinkle the shredded cheese on top of the sausage layer. - Make the egg mixture
In a bowl, whisk together the eggs and milk. Season with salt and pepper. Pour this mixture evenly over the biscuit‑sausage‑cheese layers, letting it seep in between biscuit pieces. - Prepare gravy
Prepare the gravy according to package instructions for the peppered gravy mix. Once ready, carefully pour the hot gravy over all of the ingredients in the baking pan. - Bake
Bake for 35‑45 minutes, or until the eggs are fully set and the biscuits are cooked through. You’ll know it’s done when a knife inserted near the center comes out clean and the top is golden. - Check doneness & adjust
If after about 30 minutes you notice the top is browning faster than the inside is cooking, cover the pan loosely with aluminum foil (a “foil tent”) to prevent excessive browning while allowing the insides to catch up. - Serve warm
Once baked, serve it straight from the oven. Leftovers reheat very well, maintaining much of the original flavor and texture.
Helpful Tips
- To avoid soggy biscuits, make sure your sausage is well drained after browning. Too much grease will make the bottom soggy.
- Use a higher‑sided baking dish if yours runs shallow—this casserole has layers and you want enough depth.
- Let the casserole sit 5‑10 minutes after baking so the eggs finish setting and slices cleanly.
- If baking from chilled or overnight prep, extend the baking time by about 15‑25 minutes; chill makes things denser and cooler inside.
- Taste the gravy before pouring—peppered gravy can be salty; adjust your added salt accordingly.
Substitutions And Variations
- Sausage alternatives: Swap pork sausage for turkey sausage, chicken sausage, or even plant‑based sausage to lighten it up.
- Cheese variations: Use pepper jack for a spicy kick, smoked cheddar for depth, or mozzarella for milder creaminess.
- Gravy style: If you don’t like peppered gravy mix, try a homemade sausage gravy, mushroom gravy, or onion gravy for flavor twists.
- Biscuits options: Instead of the pre‑made biscuit dough, use homemade biscuits, leftover biscuits, or drop‑biscuit dough if you want different textures.
- Add ins: Toss in veggies like chopped bell peppers, sautéed onions, mushrooms, or spinach to add color and nutrients.
Storage Instructions
- Refrigerating: After cooling to room temperature, cover the casserole tightly with foil or plastic wrap and store in the fridge. It will keep for 3‑4 days.
- Reheating: Reheat individual slices in the microwave or reheat the whole dish in the oven at about 325°F until warmed through. If it seems dry, splash a little milk or extra gravy.
- Freezing: For longer storage, freeze leftovers. Wrap tightly in foil, then in plastic wrap or a freezer‑safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, then bake or reheat until fully hot.
Nutritional Information
(Approximate values per serving, assuming recipe is divided into 8 portions)
| Nutrient | Amount |
|---|---|
| Calories | ~ 427 |
| Protein | ~ 16 g |
| Fat | ~ 26 g |
| Carbohydrates | ~ 34 g |
| Fiber | Varies (low) |
| Sodium | Moderate–High* |
*Depends largely on the sausage and gravy mix’s salt content; using lower‑sodium versions can significantly reduce the overall sodium.
Serving Suggestions
- Serve this Biscuits and Gravy Casserole with Sausage and Eggs with a side of fresh fruit—sliced melon or berries add brightness.
- A simple green salad with light vinaigrette can balance out the richness.
- For extra fluff, top with fresh herbs like parsley, chives, or green onion slices.
- Offer hot sauce, salsa, or warmed butter as condiments for people who like extra flavor.
- Pair with a warm drink—coffee, tea, or fresh‑squeezed juice—to round out a brunch spread.
Frequently Asked Questions About Biscuits and Gravy Casserole with Sausage and Eggs
Q: Can I prepare this casserole the night before and bake in the morning?
A: Yes! Preparing ahead works well. Assemble everything in the pan up to the gravy and egg layers, then cover and refrigerate overnight. In the morning, let it sit out for 15‑20 minutes to temper, then bake. Be aware that chilling prior means baking will take 15–25 minutes longer to ensure biscuits cook through and eggs set properly.
Q: What if my casserole is browning too fast on top but the center is still undercooked?
A: Cover the top loosely with aluminum foil—a “foil tent”—once you observe the browning becoming excessive. This slows browning while letting heat continue cooking the interior. You can also reduce oven temperature slightly, but that may increase baking time.
Q: How do I know when the eggs are set enough?
A: Insert a knife or toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. The edges should be slightly puffed and golden, and the center no longer jiggly. Letting it rest for 5 minutes after baking helps finish setting.
Q: Can I make this without pork or dairy?
A: Definitely. Use plant‑based sausage and a non‑dairy milk (almond, soy, oat, etc.). Replace cheese with dairy‑free cheese, and choose a plant‑based or homemade gravy that uses plant‑based fat/milk. It may alter flavor and texture slightly, but it still works nicely.
Q: Is this dish suitable for feeding a crowd?
A: Yes—the 13×9 pan size yields about 8 generous servings. If you need more, you can double it using two pans or a larger pan. Just adjust baking time slightly, and keep an eye on doneness in the center.
Conclusion
Thank you for trying this Biscuits and Gravy Casserole with Sausage and Eggs—a recipe that’s truly close to my heart. I love how this dish combines simple, comforting ingredients into something warm, flavorful, and satisfying. Whether you’re feeding family, friends, or preparing ahead for a busy morning, this casserole makes everything easier and tastier. May your kitchen be filled with delicious smells, your table with laughter, and your plate with joy. Happy baking, and enjoy every flavorful bite!
Print
Biscuits and Gravy Casserole with Sausage and Eggs
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This Biscuits and Gravy Casserole with Sausage and Eggs is a savory breakfast favorite packed with hearty layers of sausage, eggs, cheese, biscuits, and creamy gravy.
Ingredients
1 (8-count) package biscuit dough (like Pillsbury Grands)
1 lb pork sausage (any flavor)
6 eggs
½ cup milk
1 cup shredded cheese (cheddar or preferred blend)
1 (2 ¾ oz) package peppered gravy mix (yields 2 cups)
Salt and pepper to taste
Instructions
- Preheat oven & prepare pan
Preheat your oven to 350°F (177°C). Grease a 13×9‑inch baking pan so nothing sticks. - Cook sausage
In a skillet over medium heat, brown the sausage thoroughly. Break it into crumbles while cooking. Once browned, drain off excess fat. - Prepare biscuit base
Cut the biscuit dough into about 1‑inch pieces. Spread these pieces evenly along the bottom of the greased 13×9 pan. - Layer sausage & cheese
Distribute the cooked, drained sausage over the biscuit pieces. Then sprinkle the shredded cheese on top of the sausage layer. - Make the egg mixture
In a bowl, whisk together the eggs and milk. Season with salt and pepper. Pour this mixture evenly over the biscuit‑sausage‑cheese layers, letting it seep in between biscuit pieces. - Prepare gravy
Prepare the gravy according to package instructions for the peppered gravy mix. Once ready, carefully pour the hot gravy over all of the ingredients in the baking pan. - Bake
Bake for 35‑45 minutes, or until the eggs are fully set and the biscuits are cooked through. You’ll know it’s done when a knife inserted near the center comes out clean and the top is golden. - Check doneness & adjust
If after about 30 minutes you notice the top is browning faster than the inside is cooking, cover the pan loosely with aluminum foil (a “foil tent”) to prevent excessive browning while allowing the insides to catch up. - Serve warm
Once baked, serve it straight from the oven. Leftovers reheat very well, maintaining much of the original flavor and texture.
Notes
For overnight prep, refrigerate before baking and increase bake time by 20 minutes. Cover with foil if browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 427
- Sugar: 3g
- Carbohydrates: 34g
- Protein: 16g