If you love cozy, comforting breakfast dishes that bring everyone to the table with smiles, then you are absolutely going to adore this Biscuits and Gravy Breakfast Casserole Recipe. It takes the classic Southern favorite of flaky biscuits smothered in rich sausage gravy and transforms it into a warm, satisfying casserole that’s perfect for feeding a crowd or enjoying leftovers throughout the week. The tender biscuits soak up the creamy, savory sausage gravy, creating layers of flavor and texture that make every bite feel like a morning hug. Trust me, once you try this dish, it might just become your go-to breakfast celebration.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first delightful step to making your Biscuits and Gravy Breakfast Casserole Recipe a success. Each one plays a crucial role: the biscuits provide that tender, flaky base, the sausage brings a hearty, savory note, and the combination of spices and milk ensures your gravy is smooth and flavorful just right.
- 16 oz large, flaky biscuits: These form the soft, buttery layers that soak up all the yummy gravy juices.
- 1 pound ground breakfast sausage: The star protein, loaded with spices that infuse the gravy with rich flavor.
- 4 Tablespoons flour: Helps thicken the gravy to that perfect creamy consistency.
- ½ teaspoon salt: Balances and enhances all the flavors in the dish.
- ½ teaspoon black pepper: Adds a hint of subtle heat and depth.
- ½ teaspoon garlic powder: Gives the gravy a gentle, aromatic kick that complements the sausage.
- 3 cups milk: Creates the luscious, creamy base for the sausage gravy.
- 2 Tablespoons melted butter: Brushed on top for a beautiful golden finish that’s irresistible.
How to Make Biscuits and Gravy Breakfast Casserole Recipe
Step 1: Prepare the Biscuits
Start by preheating your oven to 400° Fahrenheit to get things warm and ready. Open your cans of biscuits, then cut each biscuit into four quarters. This bite-sized layering trick helps the biscuits bake evenly and soak up all the luscious gravy flavor later on. Set the cut biscuits aside while you prepare your pan.
Step 2: Layer the Biscuits in the Casserole Dish
Choose a casserole dish around 9 x 13 or 10 x 12 inches and spray it lightly with cooking spray to keep your dish from sticking. Spread half of your biscuit quarters evenly across the bottom of the dish. This will be the base layer that starts to crisp and brown in the oven, giving your bake a lovely texture contrast.
Step 3: Par-Bake the Bottom Layer
Bake your biscuit base for about 10 minutes. This quick bake firms them up, so they don’t get lost in the next layers and helps them hold their shape while soaking in all that delicious gravy to come. Keep an eye on them; you want a gentle golden crust but soft centers.
Step 4: Cook and Brown the Sausage
While the biscuits are baking, warm a skillet over medium-high heat and brown your ground breakfast sausage, breaking it apart as it cooks. This step is critical for developing the deep, savory flavor that gives the gravy its signature taste. Once browned and fully cooked through, reduce the heat to medium to prepare for the gravy base.
Step 5: Make the Gravy Base
In a separate bowl, whisk together the flour, salt, pepper, and garlic powder for your seasoning blend. Sprinkle this mixture evenly over the cooked sausage and stir to fully incorporate. This flour mixture is your thickening agent that will turn the sausage juices into a luscious gravy, so blend it well for the best texture.
Step 6: Add Milk and Simmer
Pour the milk into the skillet with the sausage and flour mixture, stirring constantly as the liquid heats up. Bring the mixture to a gentle simmer, then lower the heat and keep stirring as it thickens over about 5 minutes. The result should be a velvety, rich gravy that is the hallmark of this Biscuits and Gravy Breakfast Casserole Recipe.
Step 7: Assemble and Bake the Casserole
Pour the warm sausage gravy over the par-baked biscuit layer in your casserole dish, making sure it’s evenly distributed to soak into those fluffy pieces. Next, top with the remaining uncooked biscuit quarters. Pop the dish back into the oven and bake for 15 to 20 minutes, or until the top biscuits are beautifully golden and the entire casserole is bubbling with goodness.
Step 8: Add the Finishing Touch
For that extra shine and buttery aroma, brush the tops of the freshly baked biscuits with melted butter once they come out of the oven. This simple step makes your breakfast casserole look as incredible as it tastes, inviting everyone to dig in right away.
How to Serve Biscuits and Gravy Breakfast Casserole Recipe
Garnishes
Adding fresh garnishes can elevate your Biscuits and Gravy Breakfast Casserole Recipe from homey to show-stopping. Sprinkle chopped fresh parsley or chives over each serving for a pop of bright green color and a hint of fresh flavor. If you love a little heat, scatter some red pepper flakes or add a drizzle of hot sauce on the side to perk things up.
Side Dishes
This casserole pairs wonderfully with simple sides that balance its richness. Consider serving with a crisp fruit salad or fresh berries to add natural sweetness, or a side of sautéed greens like kale or spinach to bring a fresh, slightly bitter contrast. Even a light mixed green salad dressed with a tangy vinaigrette can help cut through the creamy sausage gravy.
Creative Ways to Present
If you want to impress a brunch crowd, try serving this casserole in individual ramekins for a personal touch. Alternatively, scoop the casserole over a plate of buttery roasted potatoes or alongside scrambled eggs for a hearty breakfast feast. For a food-friendly gathering, set it up as part of a breakfast buffet with various toppings like shredded cheese, crumbled bacon, or diced avocado for guests to customize their plates.
Make Ahead and Storage
Storing Leftovers
This Biscuits and Gravy Breakfast Casserole Recipe actually tastes even better the next day when the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. When you reheat, the casserole will regain its creamy, comforting texture, making for quick and easy breakfasts or snacks.
Freezing
If you want to prepare this casserole well ahead of time, it freezes beautifully. Assemble the casserole but do not bake. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge before baking according to the original instructions for that fresh-out-of-the-oven goodness.
Reheating
For the best texture and flavor, reheat portions of the casserole in a microwave-safe dish or in a preheated 350°F oven until warmed through, about 3 to 5 minutes for the microwave and 15 to 20 minutes for the oven. If microwaving, cover loosely to retain moisture and prevent drying out; a splash of milk on top can help restore creaminess.
FAQs
Can I use homemade biscuits for this casserole?
Absolutely! Homemade biscuits add a lovely fresh flavor and texture to this casserole. Just be sure they are cut into quarters and follow the baking times closely, as homemade biscuits may vary slightly in size and baking needs.
Is this recipe gluten-free?
The traditional recipe uses flour and biscuits that contain gluten, so it’s not gluten-free as written. However, you can substitute gluten-free biscuits and use a gluten-free flour blend to create a delicious gluten-free version of the Biscuits and Gravy Breakfast Casserole Recipe.
Can I make this recipe vegetarian?
For a vegetarian twist, swap the sausage for plant-based sausage alternatives or sautéed mushrooms and season with the same spices. The gravy will remain rich and flavorful, keeping the spirit of the dish alive without meat.
What type of milk works best?
Whole milk is ideal for making the creamy gravy, but you can also use 2% milk if you prefer a lighter option. Avoid skim milk as it may result in a thinner gravy.
How spicy is this casserole?
This recipe has a mild flavor profile thanks to the black pepper and garlic powder. You can easily adjust the spice level by adding cayenne pepper or hot sauce to the sausage gravy if you prefer more heat.
Final Thoughts
This Biscuits and Gravy Breakfast Casserole Recipe is truly a wonderful way to bring warmth and comfort to your breakfast table. Its inviting layers of biscuits and creamy sausage gravy encourage everyone to gather and savor each bite together. Whether for a holiday brunch or a weekend treat, I hope you give this dish a try and enjoy the delicious nostalgia and heartiness it offers as much as I do.
Print
Biscuits and Gravy Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and comforting Biscuits and Gravy Breakfast Casserole featuring layers of flaky biscuits baked with savory sausage gravy, perfect for a fulfilling breakfast or brunch that serves 8.
Ingredients
Biscuits
- 16 oz large, flaky biscuits
Sausage Gravy
- 1 pound ground breakfast sausage
- 4 Tablespoons flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 cups milk
- 2 Tablespoons melted butter, for brushing on top
Instructions
- Preheat and prepare biscuits: Preheat oven to 400° F. Open cans of biscuits and cut each biscuit into quarters. Set the quarters aside for layering.
- Prepare casserole dish and layer biscuits: Spray a 9 x 13 or 10 x 12-inch casserole dish with cooking spray. Layer half of the biscuit quarters evenly in the bottom of the prepared dish.
- Parbake biscuits: Bake the bottom layer of biscuit pieces for 10 minutes until slightly set but not fully cooked. Remove from the oven.
- Cook the sausage: In a medium to high heat skillet, brown the ground breakfast sausage until fully cooked and no longer pink. Drain excess fat if necessary. Reduce heat to medium.
- Make the gravy base: In a small bowl, combine the flour, salt, black pepper, and garlic powder. Sprinkle this flour mixture evenly over the cooked sausage. Stir thoroughly until the flour is fully absorbed by the sausage and well incorporated.
- Add milk and thicken gravy: Gradually add the 3 cups of milk to the sausage mixture, stirring constantly to combine. Continue stirring and bring the mixture to a gentle simmer. Reduce heat to low and simmer, stirring frequently, for about 5 minutes or until the gravy thickens to a creamy consistency.
- Assemble casserole layers: Pour the hot sausage gravy over the parbaked bottom biscuit layer evenly. Then add the remaining uncooked biscuit quarters evenly over the top of the gravy layer.
- Bake the assembled casserole: Place the casserole back into the oven and bake for 15-20 minutes, or until the top biscuit pieces are golden brown and fully cooked through.
- Finish with butter glaze: Optionally, brush 1-2 tablespoons of melted butter over the top of the biscuits once out of the oven to give a glossy and appetizing finish.
Notes
- For best results, use large, flaky biscuits as they hold up well in the casserole.
- You can use whole milk or 2% milk depending on your preference.
- The casserole can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- For a spicier version, add a pinch of cayenne pepper or substitute hot breakfast sausage.
