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Biscuits and Gravy Breakfast Casserole

  • Author: Erin Browne
  • Total Time: 55 mins
  • Yield: 6 servings 1x


  • 8 frozen biscuits, baked and cooled
  • 1 lb ground sausage of choice, cooked and drained
  • 6 large eggs
  • salt and pepper
  • 1/2 cup milk of choice
  • 1/2 cup shredded cheddar cheese
  • 1 packet peppered or country gravy mix, prepared as directed (about 2 cups of gravy) and cooled slightly


  1. Cut cooled biscuits into fourths (or just tear them apart) and arrange them in a large square baking dish that has been well greased. Sprinkle the sausage over the biscuits.
  2. In a mixing bowl, whisk together the eggs, generous sprinkles of salt and pepper, and the milk. Pour the mixture into the baking dish, top with cheese, and then pour the gravy on top of everything.
  3. Cover and refrigerate at least 6 hours or overnight.
  4. In the morning, preheat the oven to 350F. Bake uncovered for 30-40 minutes or until gravy is heated and bubbling and the eggs are set. I like to use a butter knife to gently cut into the casserole to peek at the egg layer.
  5. If the biscuits begin to brown too much during the baking process, tent with aluminum foil.


- I prefer frozen biscuits over canned, but you can also use leftover homemade biscuits as well
- You can use any sausage you wish, including turkey sausage. You can also use link or sausage patties, just cut them into smaller pieces.
- The gravy I like to use is the Pioneer brand, though you can easily use 2 cups of your favorite homemade country gravy as well.

  • Prep Time: 20 mins
  • Cook Time: 35 mins
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