Biscuits and Gravy Casserole: Easy One-Dish Breakfast

Biscuits and gravy casserole is how I serve a big Southern breakfast to a whole table at once, all from one 9×13 dish. Quartered canned biscuits go in the bottom, then half the eggs, then a creamy peppered gravy made with turkey sausage, onion powder, and poultry seasoning, and the rest of the eggs go over the top. It bakes covered for 25 minutes and uncovered for 10 more, until the center is set and firm, and it feeds 8. I use turkey sausage and a mix of whole eggs and egg whites, so this biscuits and gravy casserole with eggs is a little lighter than the classic pork sausage version.

A baked casserole dish filled with a creamy, cheesy sausage and biscuit mixture sits on a blue-striped towel. A generous serving is placed on a stack of white plates in front, showcasing the rich, gooey texture of the dish. — This biscuits and gravy casserole slices into hearty squares, with soft biscuit pieces tucked under creamy sausage gravy and eggs.

A Quick Look At This Recipe

Recipe Name: Biscuits and Gravy Casserole
Serves: 8 servings
Protein: 19g
Fat: 29g
Carbs: 37g
Main Ingredients: seasoned breakfast turkey sausage, butter, all-purpose flour, milk, salt (divided (1/2 teaspoon for the gravy, for the eggs)), black pepper, onion powder, poultry seasoning
Why You'll Love It: This biscuits and gravy casserole layers canned biscuits, eggs, and a creamy peppered turkey sausage gravy in one 9x13 dish. It's an easy biscuits and gravy breakfast casserole that feeds 8 for weekend company or a houseful of grandkids.

I had four of my younger grandkids, all under 10, spend the night with me, and I’m happy to say every single one of them gobbled up this casserole. I served it with a side of fresh fruit and finished it off with my breakfast cookies. When it’s the grown-ups staying with us for the weekend, one of my favorite times together is the quiet of the morning, with a hearty breakfast and freshly brewed coffee. I pop this in the oven while I enjoy my coffee, and if there are any sleepyheads, the smell of that sausage will wake them right up.

Main Ingredients Needed For Biscuits and Gravy Casserole

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.

Top-down view of ingredients for Biscuits and Gravy Breakfast Casserole. Includes six eggs, turkey sausage, jumbo buttermilk biscuits, milk, butter, flour, salt, pepper, onion powder, poultry seasoning, and crushed red pepper flakes, with labels on each.

Breakfast Turkey Sausage: This is what keeps the casserole on the lighter side, and it still gives the gravy plenty of savory flavor. Look for the seasoned breakfast-style turkey sausage, since that seasoning carries right into the gravy. Be sure to drain the grease and blot up any extra with a paper towel before you build the gravy. If you’d rather use pork sausage, my biscuit and gravy breakfast bake is the skillet version made with pork.
Homestyle Canned Biscuits: A 16-ounce can of homestyle biscuits makes the bottom layer, cut into quarters so every bite gets a little biscuit. I use Kroger’s buttermilk biscuits, but any buttermilk or homestyle biscuits will work.
Butter: I use regular butter, melted right in the same skillet you browned the sausage in. Together with the flour, it makes the base that thickens the gravy.
All-Purpose Flour: Just a third of a cup turns the butter and milk into a thick, creamy gravy. Whisk it in well so there are no clumps before the milk goes in.
Milk: This is the body of the gravy. Whole milk or 2% is perfect here.
Eggs and Egg Whites: A mix of whole eggs and egg whites makes this recipe a little lighter and helps the casserole set while it bakes. Half goes over the biscuits, and half goes on top, so the eggs hold every layer together.

How To Make Biscuits and Gravy Casserole

Before you start, preheat your oven to 350°F and grease your 9×13 casserole dish. Here’s how easy it is to put this one-dish breakfast together.

Ground meat cooking in a cast iron skillet with a black meat chopper tool. — Grab a large skillet and brown the sausage all the way until it’s fully cooked. Make sure to drain off any grease and then set the sausage aside for later.

A red-handled cast iron skillet with a partially melted stick of butter in the center of the pan. The skillet has remnants of previously cooked food stuck to the surface, and is placed on a stove. — In the same pan you used to cook the sausage, melt the butter.

A red-handled cast-iron skillet on a stove contains a bubbling mixture of melted butter and flour, ready to be whisked into a roux. A green-handled whisk rests on the skillet edge, ready to combine the ingredients. Marble countertop visible on the side. — Then, sprinkle in the flour, whisking to combine. You want to make sure there are no clumps before adding the milk.

A whisk is resting in a red-handled skillet on a stove. The skillet contains a bubbling mixture of melted butter, flour, and milk, being prepared to make a creamy sauce or roux. The mixture is lightly browned and partially blended. — Slowly add in the milk and continue whisking until everything is combined.

A whisk rests in a skillet filled with a creamy white sauce. The sauce contains visible specks of spices, including a pile of ground pepper and red pepper flakes, being mixed on a stove. The skillet has a red handle. — Add the seasonings and whisk. Keep whisking until the gravy has thickened.

A close-up image of a red skillet on a stovetop containing a creamy white sauce with browned sausage crumbles on top. A blue-handled whisk rests in the sauce, appearing to stir or combine the ingredients. — Grab your cooked sausage and add it to the gravy.

A red skillet on a stove contains a creamy sausage gravy. A gray ladle rests in the skillet, partially submerged in the thick, beige mixture with visible sausage bits. The stove and part of a marble countertop are visible in the background. — Stir to combine the sausage and gravy mixture.

A pink and white striped cutting board with dough pieces and a knife on it is next to a white rectangular dish filled with triangular dough pieces. One round piece of dough is on the cutting board. The background is a light gray surface. — Pop open your can of biscuits and cut each one into quarters. Then, spread the biscuit dough pieces evenly across the bottom of your prepared baking dish.

A white mixing bowl contains two cracked eggs, some ground black pepper, and a metal whisk. The bowl is placed on a light, textured surface. — In a bowl, whisk together your eggs and egg whites. Season with the remaining 1/2 teaspoon of salt and a little pepper, and set that aside for a moment.

A rectangular white baking dish filled with uncooked biscuit dough pieces sits to the left of a white mixing bowl containing a glaze mixture, and a whisk rests inside the bowl. The background is a light, textured surface. — Next, pour half of the egg mixture over the biscuit layer.

A white rectangular baking dish filled with a thick, creamy white sauce mixed with ground meat. The dish is placed on a light-colored surface, showcasing the textured topping evenly spread across the top. — Spoon the sausage gravy mixture evenly over the biscuit and egg layer.

A white rectangular baking dish filled with an uncooked mixture of a yellowish cheesy sauce and small chunks of chicken. The dish is on a light-colored countertop. The surface of the mixture appears creamy with specks of black pepper. — Pour the rest of the egg mixture over everything and bake. Cover the casserole dish with foil and bake at 350°F for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the center of the casserole is set and firm. Let the casserole cool for a few minutes before serving. Slice into portions and enjoy your hearty biscuits and gravy breakfast casserole!

Tip: The casserole is done when everything is set and firm. If the center still jiggles, leave it in for a couple more minutes until it sets.

Easy Ways To Switch Up This Sausage Gravy Casserole

These are the two changes I make most to this breakfast casserole with gravy.

Green chiles: Stir a 4-ounce can of mild or medium-heat green chiles into the gravy for a little kick.
Cheddar cheese: Sprinkle 1/2 cup of shredded cheddar cheese over the biscuit layer, then another 1/2 cup over the top egg layer.

And if you’d rather spoon your gravy right over split biscuits, my sausage gravy and biscuits is the classic way to do it.

How To Prep Your Biscuits and Gravy Breakfast Casserole Ahead

Yes, you can get a head start on this one. When family’s staying with us, I cook the sausage and make the gravy the night before and keep it in the refrigerator. The next morning, I pull the gravy out, cut the biscuits, layer everything with the eggs, and bake. Don’t assemble the whole casserole the night before, though, because the biscuit dough sits in the eggs and gravy and gets soggy. If your gravy is coming straight from the fridge, you might need to add 5 to 10 minutes to the baking time. If you’ve got company for the whole weekend, my sausage egg and cheese casserole is another one that feeds a crowd, and you’ll find more ideas in Gigi’s most requested breakfast recipes.

A white rectangular casserole dish filled with a baked breakfast casserole, likely featuring eggs, sausage, and cheese. The dish is placed on a blue and white striped cloth, with a spoon and a stack of white plates nearby.

Questions When Making Biscuits and Gravy Casserole

Can You Make Biscuit and Gravy Casserole the Night Before?

Not all the way. If you put it together the night before, the biscuit dough soaks up the eggs and gravy and turns soggy. What works is cooking the sausage and making the gravy the night before, then layering the biscuits and eggs in the morning right before it goes in the oven.

What Gravy Mix Can You Use for Biscuits and Gravy Casserole?

Country gravy mix works if you’d rather not make the gravy from scratch. One 2.7-ounce packet isn’t quite enough for this casserole, so I use two. Each packet calls for 2 cups of milk, so you’ll use 4 cups instead of the 3 cups in my homemade gravy, which gives you more sausage and gravy to pour in, but it’s still wonderful.

Three children sit at a kitchen counter, each with a plate of food. In the foreground, there is a rectangular dish filled with a casserole placed on a cloth, along with a serving spoon. The background features a brick wall and white counter.

Showing Hospitality with Biscuits and Gravy Breakfast Casserole

A Pajama Breakfast is my name for the morning after a sleepover, when the kids shuffle out still in their pajamas and head straight for the table, and this biscuits and gravy breakfast casserole is how I feed a whole row of little ones before anybody has brushed their hair. If your grandkids live far away, think about the young couple at church or the worn-out mama down the street, and offer to keep their kids overnight so those parents can get a quiet dinner out and a full night of sleep. Make the sausage gravy the night before, layer the biscuits and eggs while the kids are waking up, and set a big bowl of fresh fruit in the middle of the table so they can help themselves while the casserole bakes. Paul tells us in Galatians 6:2 to bear one another’s burdens, and so fulfill the law of Christ, and sometimes carrying someone’s load looks like sleeping bags on your living room floor and a warm pan of breakfast in the morning. Those parents get a little rest, and you get a table full of giggles and second helpings.

Almost Homemade Breakfast and Brunch

posted by Gina Dickson on October 5, 2024 (last updated Oct 16, 2026)

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