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A white rectangular casserole dish filled with egg casserole, featuring a speckled, golden-brown top, sits on a white surface. A blue and white striped towel is partially underneath, and a stack of small white plates is nearby.

Biscuits and Gravy Casserole

Print Recipe
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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 8 servings
Calories 486
Author Gina Dickson

Ingredients

  • 16 ounces seasoned breakfast turkey sausage
  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1 teaspoon salt divided (1/2 teaspoon for the gravy, 1/2 teaspoon for the eggs)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon crushed red pepper flakes optional; adjust for spiciness preference
  • 1 can biscuits (16 ounces), homestyle
  • 2 eggs whole
  • 4 egg whites

Instructions

Prep

  • Preheat your oven to 350°F (175°C).
  • Lightly grease a 9x13-inch casserole dish with cooking spray or butter.

Make Sausage and Gravy

  • Heat a large skillet over medium heat.
  • Cook the turkey sausage, crumbling it into small pieces as it cooks until no longer pink.
    16 ounces seasoned breakfast turkey sausage
    A black skillet on a stovetop contains cooked ground meat. A black spatula rests in the skillet, positioned at an angle. The skillet has red handles, and the stovetop burners are visible underneath.
  • Tilt the pan to drain any grease and spoon it out. Transfer the cooked sausage to a bowl.
  • Return the skillet to medium heat and melt the butter.
    4 tablespoons butter
  • Once the butter is melted, sprinkle in the flour and whisk until the mixture is smooth.
    1/3 cup all-purpose flour
    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.
  • Gradually add the milk, about 1/2 cup at a time, whisking constantly until the gravy thickens and starts to bubble.
    3 cups 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.
  • Remove the skillet from heat and stir in 1/2 teaspoon salt, black pepper, onion powder, poultry seasoning, crushed red pepper flakes, and cooked sausage.
    1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon poultry seasoning, 1/4 teaspoon crushed red pepper flakes
    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.

Prepare The Biscuits

  • Open the can of biscuits and place them on a cutting board.
    1 can biscuits
  • Using a knife, cut each biscuit into quarters.
    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.
  • Evenly spread the biscuit dough pieces across the bottom of the greased casserole dish.

Prepare Egg Mixture

  • In a small bowl, whisk together the 2 whole eggs and 4 egg whites.
    2 eggs, 4 egg whites
  • Add the remaining 1/2 teaspoon salt and pepper to taste, then set aside.
    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.

Assemble The Casserole

  • Pour half of the whisked egg mixture over the biscuit dough pieces in the casserole dish.
    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.
  • Spoon the sausage gravy mixture evenly over the biscuits and egg mixture.
    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.
  • Pour the remaining eggs on top of the sausage and gravy.
    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.

Bake The Casserole

  • Cover the casserole dish with foil and bake 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!

Notes

Variations
  • Stir a 4-ounce can of mild or medium-heat green chiles into the gravy.
  • Sprinkle 1/2 cup shredded cheddar cheese over the biscuit layer and another 1/2 cup over the top egg layer.
Make Ahead: Cook the sausage and make the gravy the night before and refrigerate. In the morning, cut the biscuits, assemble with the eggs, and bake. Don't assemble the whole casserole the night before, or the biscuit dough gets soggy. Cold gravy may need 5 to 10 extra minutes of baking.
Storage: Refrigerate leftovers in a covered container for 3 to 4 days.
Freezing: I don't recommend freezing this casserole. The gravy turns watery and the biscuits get soggy as it thaws.
Reheating: Reheat individual portions in the microwave for 1 minute, then in 30-second bursts until warmed through.

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 37g | Protein: 19g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1280mg | Potassium: 468mg | Fiber: 1g | Sugar: 7g | Vitamin A: 286IU | Vitamin C: 0.4mg | Calcium: 165mg | Iron: 3mg
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