By Becky Hardin
Published Nov 15, 2021
Grab your fork and dig into this comforting biscuits and gravy breakfast casserole. This casserole is a great make ahead option and perfect for the holidays. Everyone will love this easy breakfast casserole!
Biscuits and Gravy Casserole Recipe
Biscuits and gravy is a traditional Southern breakfast option that is loved by many. It consists of a flaky biscuit that is topped with homemade white sausage gravy. It is a hearty breakfast meal that leaves everyone feeling full and happy.
This biscuits and gravy casserole takes the best parts of the classic Southern breakfast and puts into casserole form. It’s easy to make, can be made ahead and is great for holiday mornings.
Why you’ll love this Easy Breakfast Casserole recipe:
- MAKE AHEAD FRIENDLY: Prepare this breakfast casserole the night before and save yourself some major time in the kitchen. All you have to do is cook and serve.
- FULL OF FLAVOR: This casserole may be small on prep work but it is big on flavor. It combines the flavors of classic biscuits and gravy in one simple breakfast dish.
- EASY TO MAKE : This casserole is easy to make and one that even beginner chefs can master quickly. No special ingredients or tools needed for this homemade biscuits and gravy casserole.
This recipe is great for holidays. You can prep it the night before and have it ready to bake the next morning for Easter brunch , Thanksgiving or Christmas breakfast . Simply pop it in the oven and go about your other holiday activities until it’s ready.
Be sure to try this ham and potato casserole , crockpot breakfast casserole , or this sausage breakfast casserole too!
How to make Biscuits and Gravy Casserole
You can jump to the recipe card for full ingredients & instructions!
- Cook the sausage and onion until sausage has browned.
- Sprinkle the flour over top and stir to combine.
- Add the milk it batches, stirring frequently.
- Stir in the pepper, garlic and salt.
- Cut your biscuits into pieces and place in your greased baking dish.
- In a separate bowl, whisk together the eggs and the spices.
- Pour the egg mixture of the biscuit pieces.
- Add a layer of cheese and then pour in the gravy mixture.
- Bake for 35- 40 minutes.
Ingredient Notes:
- Gravy: To make this casserole recipe easier feel free to substitute the homemade gravy portion with a packaged gravy mix. Cook the sausage and follow the instructions on the gravy packet.
- Sausage: Use any flavor of sausage you prefer. If your flavor of sausage contains a good amount of salt/sodium you may want to omit the added salt in the recipe.
- Whole Milk: I do not recommend substituting this ingredient since the higher fat content helps to make a creamy, thick gravy.
- Refrigerated Biscuits: I used Pillsbury Grands Homestyle Original Biscuits. Any kind of refrigerated, frozen, or homemade biscuit will work fine. If you are using frozen biscuits be sure to thaw them completely before adding to the casserole.
- Cheese: I prefer white cheddar but yellow/orange is fine to use. Whether you use mild, medium, or sharp cheddar is personal preference. You can substitute with other flavors of cheese if you prefer. Pepper jack would be a great option. I highly recommend buying block cheese and shredding it yourself. Pre-shredded cheese contains additives that prevent it from melting smoothly.
Yes! You can! You can either prepare it in 2 separate 8×8 baking dishes or you can cut the ingredients in half. The baking time will remain the same.
Absolutely! Cook the bacon separately, chop, and stir into the cooked gravy or add it to the casserole separately.
Yes! Follow the recipe through step 8 (without baking). Cover and refrigerate overnight. When you are ready add 10-15 minutes to the bake time since the casserole will be cold.
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
Yes! Follow the recipe as written and allow the baked casserole to cool completely. Either freeze in a freezer-safe covered container or wrap individual portions tightly in plastic wrap and place in a freezer-safe container. To re-heat, thaw the casserole in the refrigerator and bake at 350° F until warmed through. You can also re-heat in the microwave. The casserole will stay fresh in the freezer for up to 1 month.
Serving Suggestions
This casserole pairs well with:
- Fruit Salsa
- French Vanilla Coffee
- Deviled Eggs
- Cinnamon Rolls
When your casserole is done baking, allow it to cool for a few minutes before slicing and serving. You can pair the casserole with something simple like fresh fruit, or you can add other great breakfast items to go along with your biscuits and gravy.
Tips!
- Make sure you grease baking dish well before adding the biscuits. You can use olive oil, butter or cooking spray to do this. You don’t want your casserole sticking to the baking dish!
- Be sure to watch the gravy mixture closely on the stove top. You don’t want it to get too thick because it does thicken up more when baking. When it coats the back of a spoon, it’s ready.
- Whisk the eggs until fluffy before pouring them over the biscuits. You can tip the baking dish around to make sure that they cover the entire dish.
- Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
- Make Ahead Instructions: Follow the recipe through step 8 (without baking). Cover and refrigerate overnight. When you are ready add 10-15 minutes to the bake time since the casserole will be cold.
- Freezing Instructions: Follow the recipe as written and allow the baked casserole to cool completely. Either freeze in a freezer-safe covered container or wrap individual portions tightly in plastic wrap and place in a freezer-safe container. To re-heat, thaw the casserole in the refrigerator and bake at 350° F until warmed through. You can also re-heat in the microwave. The casserole will stay fresh in the freezer for up to 1 month.
Since this recipe is simple to make, it’s also a great breakfast option throughout the year. You can prepare it the night before and pop it in the oven in the morning. You can also prepare it for brunches, potlucks or other family events.
Christmas Morning Faves
34+ Christmas Morning Recipes
Nothing better than waking up to an amazing (and easy) breakfast bright and early on Christmas.
If you love the taste of traditional biscuits and gravy, you are going to love this casserole! It’s a great breakfast option any time, but it’s perfect for holiday mornings. Everyone will love this easy biscuits and gravy casserole!
MoreBreakfast Recipeswe Love
- Butterscotch Monkey Bread
- Eggs Benedict Casserole
- Breakfast Pizza
- Sheet Pan Pancakes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Gravy
- ▢ 16 ounces ground pork sausage
- ▢ 1 small yellow onion finely diced (about ⅓ cup)
- ▢ 3 Tablespoons all-purpose flour
- ▢ 2 ½ cups whole milk
- ▢ 1 teaspoon ground black pepper
- ▢ ¼ teaspoon garlic powder
- ▢ ¼ teaspoon fine sea salt
For the Casserole
- ▢ 16.3 ounces refrigerated biscuits 1 standard can
- ▢ 6 large eggs
- ▢ ½ cup milk
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ ¼ teaspoon fine sea salt
- ▢ ¼ teaspoon ground black pepper
- ▢ 1 cup white cheddar cheese shredded
Video
Instructions
- Butter a 9×13 inch baking dish and set aside.
- In a large skillet cook the pork sausage and diced onion over medium heat until the sausage has browned. 16 ounces ground pork sausage, 1 small yellow onion
- Reduce the heat to medium-low and sprinkle the flour over the sausage. Stir to combine. 3 Tablespoons all-purpose flour
- Slowly add in the 2 ½ cups (591 mL) whole milk, about ¼ cup at a time, stirring well after each addition. 2 ½ cups whole milk
- When all of the milk has been added stir in the black pepper, garlic powder, and salt. Continue to cook, stirring occasionally, until warmed through and thickened, about 5 minutes. Remove the gravy from the heat. 1 teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon fine sea salt
- Preheat the oven to 350° F. Cut the biscuits into pieces and spread them out in the prepared baking dish. 16.3 ounces refrigerated biscuits
- In a large mixing bowl, whisk together the eggs, ½ cup (118 mL) milk, garlic powder, onion powder, salt, and black pepper until well-combined. Pour the mixture over the biscuit pieces. 6 large eggs, ½ cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon fine sea salt, ¼ teaspoon ground black pepper
- Sprinkle the cheese evenly over the eggs and biscuits and pour the sausage gravy on top. 1 cup white cheddar cheese
- Bake for 35-40 minutes or until the casserole is cooked through.
Becky’s Tips
- Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
- Make Ahead Instructions: Follow the recipe through step 8 (without baking). Cover and refrigerate overnight. When you are ready add 10-15 minutes to the bake time since the casserole will be cold.
- Freezing Instructions: Follow the recipe as written and allow the baked casserole to cool completely. Either freeze in a freezer-safe covered container or wrap individual portions tightly in plastic wrap and place in a freezer-safe container. To re-heat, thaw the casserole in the refrigerator and bake at 350° F until warmed through. You can also re-heat in the microwave. The casserole will stay fresh in the freezer for up to 1 month.
- Bake Time: Ovens can be finicky and no two are the same. Keep an eye on your casserole and if it is beginning to brown too much before it’s thoroughly cooked you can cover it with foil and continue baking.
- Gravy: To make this casserole recipe easier feel free to substitute the homemade gravy portion with a packaged gravy mix. Cook the sausage and follow the instructions on the gravy packet.
- Sausage: Use any flavor of sausage you prefer. If your flavor of sausage contains a good amount of salt/sodium you may want to omit the added salt in the recipe.
- Whole Milk: I do not recommend substituting this ingredient since the higher fat content helps to make a creamy, thick gravy.
- Refrigerated Biscuits: I used Pillsbury Grands Homestyle Original Biscuits. Any kind of refrigerated, frozen, or homemade biscuit will work fine. If you are using frozen biscuits be sure to thaw them completely before adding to the casserole.
- Cheese: I prefer white cheddar but yellow/orange is fine to use. Whether you use mild, medium, or sharp cheddar is personal preference. You can substitute with other flavors of cheese if you prefer. Pepper jack would be a great option. I highly recommend buying block cheese and shredding it yourself. Pre-shredded cheese contains additives that prevent it from melting smoothly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Biscuits and Gravy Casserole Recipe
Ingredients
For the Gravy
- 16 ounces ground pork sausage
- 1 small yellow onion finely diced (about ⅓ cup)
- 3 Tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
For the Casserole
- 16.3 ounces refrigerated biscuits 1 standard can
- 6 large eggs
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 cup white cheddar cheese shredded
Instructions
- Butter a 9x13 inch baking dish and set aside.
- In a large skillet cook the pork sausage and diced onion over medium heat until the sausage has browned. 16 ounces ground pork sausage, 1 small yellow onion
- Reduce the heat to medium-low and sprinkle the flour over the sausage. Stir to combine. 3 Tablespoons all-purpose flour
- Slowly add in the 2 ½ cups (591 mL) whole milk, about ¼ cup at a time, stirring well after each addition. 2 ½ cups whole milk
- When all of the milk has been added stir in the black pepper, garlic powder, and salt. Continue to cook, stirring occasionally, until warmed through and thickened, about 5 minutes. Remove the gravy from the heat. 1 teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon fine sea salt
- Preheat the oven to 350° F. Cut the biscuits into pieces and spread them out in the prepared baking dish. 16.3 ounces refrigerated biscuits
- In a large mixing bowl, whisk together the eggs, ½ cup (118 mL) milk, garlic powder, onion powder, salt, and black pepper until well-combined. Pour the mixture over the biscuit pieces. 6 large eggs, ½ cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon fine sea salt, ¼ teaspoon ground black pepper
- Sprinkle the cheese evenly over the eggs and biscuits and pour the sausage gravy on top. 1 cup white cheddar cheese
- Bake for 35-40 minutes or until the casserole is cooked through.
Video
Notes
- Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
- Make Ahead Instructions: Follow the recipe through step 8 (without baking). Cover and refrigerate overnight. When you are ready add 10-15 minutes to the bake time since the casserole will be cold.
- Freezing Instructions: Follow the recipe as written and allow the baked casserole to cool completely. Either freeze in a freezer-safe covered container or wrap individual portions tightly in plastic wrap and place in a freezer-safe container. To re-heat, thaw the casserole in the refrigerator and bake at 350° F until warmed through. You can also re-heat in the microwave. The casserole will stay fresh in the freezer for up to 1 month.
- Bake Time: Ovens can be finicky and no two are the same. Keep an eye on your casserole and if it is beginning to brown too much before it’s thoroughly cooked you can cover it with foil and continue baking.
- Gravy: To make this casserole recipe easier feel free to substitute the homemade gravy portion with a packaged gravy mix. Cook the sausage and follow the instructions on the gravy packet.
- Sausage: Use any flavor of sausage you prefer. If your flavor of sausage contains a good amount of salt/sodium you may want to omit the added salt in the recipe.
- Whole Milk: I do not recommend substituting this ingredient since the higher fat content helps to make a creamy, thick gravy.
- Refrigerated Biscuits: I used Pillsbury Grands Homestyle Original Biscuits. Any kind of refrigerated, frozen, or homemade biscuit will work fine. If you are using frozen biscuits be sure to thaw them completely before adding to the casserole.
- Cheese: I prefer white cheddar but yellow/orange is fine to use. Whether you use mild, medium, or sharp cheddar is personal preference. You can substitute with other flavors of cheese if you prefer. Pepper jack would be a great option. I highly recommend buying block cheese and shredding it yourself. Pre-shredded cheese contains additives that prevent it from melting smoothly.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
