Anyone who grew up in the South or the Midwest knows that biscuits and gravy are a big part of any family’s breakfast traditions. This sausage gravy biscuit bake takes all that warmth and turns it into a breakfast casserole layered with eggs, savory meat, and golden biscuits right on top.
My Granny always had some sausage gravy on the stove. Not just for breakfast, either. We would sometimes eat a meal with nothing but plain white bread and gravy! At the time, it just tasted like a treat, I didn’t even realize it may have been because she was so used to making do with very little.
This recipe came from me trying to recreate Granny’s sausage gravy but upscaling it into a hearty breakfast casserole with sausage and eggs. It’s perfect for cold mornings when the whole family is slow to get moving and everyone just wants a filling breakfast.
At holiday time, it’s a crowd pleaser, especially when an overnight breakfast is a huge time saver. Also, you need this in your brunch recipes for when you’re up late the night before. You know, those evenings when the stories and reliving old memories went on until the wee hours.
Why You’ll Love This Recipe
This is the kind of meal that makes everyone come back for more.
- Uses just a handful of ingredients: Everything in this breakfast casserole comes from basic pantry and fridge staples.
- Tastes like a classic diner breakfast: You get all the savory comfort of biscuits and gravy with eggs baked right in.
- Comes together fast: About 15 minutes of active prep before it goes into the oven.
- Works for any meal: Breakfast, dinner, potlucks. This sausage gravy bake is good any time of day.
- Packed with protein: Between the eggs and the sausage, this breakfast casserole keeps you full for hours.
Ingredient Notes and Substitutions
You can swap a few things around to get this just how you like it.
- Breakfast sausage: This is the star of your sausage gravy. Ground turkey works if you want something lighter, but you’ll have less grease to build the gravy with. Bacon is another option.
- Refrigerated biscuits: The tube kind is quick and painless. But here’s a little secret I learned. The frozen biscuits taste almost just like homemade! And you can also make homemade biscuits if you want.
- Country gravy mixes: Making homemade gravy is so easy once you’ve done it a few times. But it’s something that takes practice. The store bought packets take away the guesswork so you know your gravy will be perfect.
- Salt and pepper: Keep the seasoning simple, just like your grandma probably did. If you want to spice it up, a little onion powder or garlic powder can be nice.
Tips for Success
Here are some things I’ve learned over the years that help this breakfast casserole turn out perfect every time.
- Medium heat for the eggs: High heat will dry your eggs before they ever make it to the overn
- Don’t skip the nonstick spray: Greasing the baking dish is an absolute must to make sure you can cleanly pull out slices of your breakfast casserole.
- Draining the sausage grease: A little fat sure is tasty! But too much makes for an oily breakfast casserole that no one will be excited about.
- Let it rest before serving: Give it 10 to 15 minutes after it comes out the oven. The layers set up better.
Storage and Reheating
Keep leftovers in an airtight container or cover your baking dish with a tight fitting lid. It’ll keep for four days in the fridge.
To reheat it, pull your portion from the fridge. Cover it with foil and heat it in the oven for 10-15 minutes at 350. You can also microwave it, but do it in one-minute increments so you don’t overcook it.
Here’s the best part about a breakfast casserole: It freezes beautifully. Cut it into individual servings, and freeze in freezer bags for up to two months. Thaw them in the fridge overnight, or very carefully in the microwave.
Serving Suggestions
This casserole is a whole meal by itself, so you don’t technically need any side dishes. But if you want to add some extra to your meal so it goes farther, a side of crispy hash browns or a fresh fruit tray is a great addition.
If you like heat, drizzle some hot sauce on top like they do in Louisiana. My uncle swears by it! For a huge meal when you need a crowd pleaser, add some side dishes like our popular Mexican Chorizo with Potatoes.
FAQs
Can I add cheese to this?
A lot of people do. A layer of shredded cheddar between the eggs and gravy adds another level. Pepper jack is good if you want a little bite. Sprinkle it on before you add the final gravy layer.
Is this just for breakfast?
Not at all. Brunch recipes like this work for any meal. It’s one of those all day dishes that’s just as good at dinner. It scales up easy too, which is why it’s popular for holidays and potlucks.
Notes
I’ve taken the breakfast casserole camping and served it at Christmas brunch. And I love having a stash in the freezer for quick but filling breakfasts before school and work. I feel like I’m feeding my family a solid meal anytime I make this biscuits and gravy recipe.
Sausage Gravy Biscuit Bake
Ingredients
- 1 Can approx. 16 oz Refrigerated homestyle biscuit dough
- 1 lb. Bulk pork breakfast sausage
- 1 Packet or home-mix equivalent Country Gravy Mix
- 2 cups Water or Whole Milk for the gravy mix
- 6 Large eggs
- ½ cup Whole milk for the egg base
- 2 cups Sharp cheddar cheese shredded from a fresh block
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly with butter or non-stick spray.
- Pop open the refrigerated biscuit dough container. Use a sharp knife or kitchen shears to cut each raw dough disc into 4 equal quarters. Scatter the biscuit pieces evenly across the bottom of your prepared pan.
- Crumble the pork breakfast sausage into a large skillet over medium-high heat. Sauté for 6 to 8 minutes, chopping the meat into small pieces, until it is completely browned and cooked through. Drain off any heavy pooled grease.
- Scatter the hot, browned sausage crumbles directly over the raw biscuit pieces in the pan.
- The Hydrophobic Cheese Layer: Sprinkle exactly half (1 cup) of the freshly shredded cheddar cheese directly over the warm sausage and biscuits. Pro Tip: Melting the first layer of cheese straight onto the raw dough creates a hydrophobic lipid barrier. This greasy cheese shield prevents the wet egg liquid and dense gravy from soaking straight to the core of the biscuits, ensuring the bottom dough rises up light and fluffy instead of collapsing into a gummy paste.
- In a mixing bowl, combine the 6 eggs, ½ cup of whole milk, and a pinch of salt and black pepper. Whisk vigorously for 45 seconds until completely frothy and uniform. Pour this liquid custard evenly over the sausage and cheese layers.
- In a small pot, whisk your country gravy mix with the liquid (water or milk) according to package directions over medium heat until it bubbles and thickens. Remove from heat and pour it uniformly over the top of the egg layer.
- Blanket the top of the gravy with the remaining 1 cup of shredded cheddar cheese.
- Bake uncovered for 30 to 35 minutes. The Set Test: Give the pan a gentle shake at the 30-minute mark; the center should be stable and free of fluid waves, and the exposed biscuit points pushing through should be a deep golden brown. Let the casserole rest on the counter for 5 to 7 minutes before slicing so the internal gravy thickens back to a sliceable texture.
