There’s something incredibly comforting about waking up to a warm, cheesy, and savory breakfast like this Sausage Gravy Breakfast Casserole Recipe. It combines all those cozy flavors into one dish that’ll have everyone asking for seconds, trust me!

A close-up of a creamy layered casserole on a white plate with a thin brown rim, sitting on a white marbled surface. The dish has about four layers visible: a bottom layer of soft, pale yellow mashed potatoes or bread, followed by a thick layer of crumbly cooked ground meat mixed with herbs and spices, then a rich white creamy sauce that blends into the meat layer, and topped with a melted golden-orange cheese layer with browned, bubbly spots. Small green herb pieces are sprinkled on top. The textures show a mix of smooth, creamy sauce, chunky meat, and stretchy melted cheese. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage Gravy Breakfast Casserole Recipe
Top Tip
How to Serve Sausage Gravy Breakfast Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Gravy Breakfast Casserole Recipe

Why You'll Love This Recipe

Making this sausage gravy breakfast casserole always feels like a special treat, yet it’s easy enough for a big family breakfast or brunch with friends. The layers of biscuits, eggs, creamy sausage gravy, and melty cheese come together in a way that’s simply irresistible.

Hearty & Satisfying: This dish fills you up in the best way thanks to its rich gravy and fluffy eggs.
Perfect for Feeding a Crowd: A 9x13 pan means you can easily serve a larger group without fuss.
Make-Ahead Friendly: Prep most of it the night before to save yourself time on busy mornings.
Customizable Comfort: You can tweak the spice, cheese, or biscuit brand to fit your taste perfectly.

A white baking dish filled with a cheesy casserole that has several layers. The bottom layer looks soft and light brown, topped by a layer of cooked bits of ground meat mixed with sauce. Over this is a thick melted cheese layer in yellow and white colors, scattered with small green chopped herbs. A golden serving spoon with a woman's hand holding it lifts one square piece from the dish, showing the inside layers slightly mixed. The whole dish sits on a white marbled surface with a beige cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this sausage gravy breakfast casserole recipe plays its part in creating layers of flavor and texture that complement one another so wonderfully. I always recommend using quality sausage and freshly shredded cheese for the best results.

Flat lay of a mound of fresh raw ground pork sausage, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl containing creamy whole milk, a small white ceramic bowl with crushed beef bouillon powder, a small white ceramic bowl holding mixed dried herbs and spices including garlic powder, parsley flakes, onion powder, ground sage, salt, black pepper, red pepper flakes, and a pinch of dried thyme, six whole uncracked brown eggs, a small white ceramic bowl of paprika powder, a small white ceramic bowl with ground mustard powder, a small white ceramic bowl combining salt and pepper, eight fluffy unbaked biscuit dough rounds separated from each other, a small white ceramic bowl heaped with freshly shredded sharp cheddar cheese, another small white ceramic bowl heaped with freshly shredded Monterey Jack cheese, and a few sprigs of fresh bright green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Bulk Pork Sausage: This forms the hearty base of your gravy with lots of flavor—choose one you really like eating on its own.
Flour: It’s what thickens the gravy into that creamy consistency you want.
Milk: Adds richness and smooths out the sausage gravy.
Beef Bouillon: Gives the gravy depth and a savory boost—don’t skip it if you want that bold flavor.
Garlic Powder & Onion Powder: Classic seasonings that bring warmth and an aromatic touch.
Dried Parsley, Sage, Thyme, Red Pepper Flakes: These herbs and spices add complexity and a subtle kick.
Eggs: They bind the casserole and add a fluffy, custardy texture.
Paprika & Ground Mustard: A little dash of these ups the flavor profile in a surprisingly delightful way.
Biscuit Dough: You want a flaky, buttery biscuit dough like Pillsbury Grands to give that satisfying bread layer.
Sharp Cheddar & Monterey Jack Cheese: The combo melts beautifully and adds a tangy and creamy cheese punch.
Fresh Parsley (optional): For a fresh, bright garnish that makes the dish pop visually and adds a hint of freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this sausage gravy breakfast casserole recipe is how easily it adapts. Over time, I’ve tried swapping cheeses or adding veggies, and it’s always a hit – so feel free to put your own spin on it.

Variation: I once added sautéed mushrooms and bell peppers to sneak in some veggies, and it worked beautifully without losing any of that comforting feel.
Spice Level: If you like heat, add extra red pepper flakes or even a dash of hot sauce to the gravy before pouring it in.
Dairy-Free Option: Swap the milk for almond or oat milk and use dairy-free biscuit dough to make this breakfast casserole allergy-friendly.
Gluten-Free: Use gluten-free biscuit dough and a gluten-free flour blend to make it safe for gluten-sensitive friends.

Step-by-Step: How I Make Sausage Gravy Breakfast Casserole Recipe

Step 1: Par-Bake the Biscuits

Start by preheating your oven to 350°F and greasing a 9x13 pan. Cut each biscuit into eight pieces—this is easier than it sounds and makes the texture just right. Spread half of the biscuit pieces evenly in the pan and bake for 12 minutes. This par-baking is key to prevent sogginess later.

Step 2: Whisk Together the Egg Mixture

While your biscuits bake, crack the eggs into a large bowl or liquid measuring cup and add the milk along with paprika, ground mustard, salt, and pepper. Whisk until everything’s combined and smooth—this will soak into the biscuits later, making the casserole nice and fluffy.

Step 3: Make the Sausage Gravy

Brown the sausage in a large pan over medium-high heat, breaking it up as it cooks. Once it’s cooked through, sprinkle the flour over and cook for about 3 minutes, stirring constantly—this cooks out the raw flour taste. Lower heat, slowly stir in milk, and add the beef bouillon and seasonings. Simmer gently, stirring often, until thickened—usually 5-10 minutes. Taste and adjust seasoning if needed.

Step 4: Assemble the Casserole

Pour your egg mixture evenly over the par-baked biscuits. Then sprinkle half of the cheddar and Monterey Jack cheeses on top. Pour about 2½ cups of your sausage gravy evenly over everything (reserve the rest for later), then scatter the remaining biscuit pieces in an even layer on top.

Step 5: Bake to Perfection

Bake uncovered at 350°F for 40-50 minutes or until the eggs are set and the biscuits are golden. Because oven temperatures can vary, I recommend using an instant-read thermometer—the internal temperature should reach 160°F to be perfectly cooked but still tender.

Step 6: Finish with Cheese and Gravy

While the casserole bakes, stir any extra gravy and add a splash of milk if it’s too thick. When the main bake is done, spread that extra gravy and cheese on top and pop it back in the oven for 5-10 minutes to melt everything delightfully.

Step 7: Let It Rest and Garnish

Give your casserole a good 10 minutes to rest before serving. This helps it set properly, so it slices cleanly. A sprinkle of fresh parsley on top adds a nice color contrast and a little fresh flavor kick.

Top Tip

From my experience making this sausage gravy breakfast casserole recipe often, here are some tips that made all the difference and ensured I never had a soggy or undercooked dish.

Par-Bake the Biscuits: Skipping this step leads to doughy, undercooked biscuits, so don’t be tempted!
Thicken the Gravy Slowly: Cook the flour for a few minutes with the sausage before adding milk to avoid a pasty taste.
Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Thermometer Checks: Because baking times can vary, always use an instant-read gauge to ensure a safe and perfect bake.

How to Serve Sausage Gravy Breakfast Casserole Recipe

sausage gravy casserole - Serving Suggestion

Garnishes

I usually top mine with a handful of chopped fresh parsley because it gives a pop of color and a fresh bite that balances the richness. If I’m feeling fancy, a drizzle of hot sauce or a sprinkle of chives adds a nice zing too.

Side Dishes

This casserole is pretty filling on its own, but I often serve it alongside some fresh fruit salad for brightness or a simple green salad for contrast. Crispy hash browns or roasted veggies also pair well if you want something heartier.

Creative Ways to Present

For gatherings, I’ve layered this casserole in clear glass baking dishes so everyone can see those lovely cheesy layers. Sometimes I sprinkle extra cheese and fresh herbs just before serving for a dish that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

After baking, I tightly cover leftover casserole with foil or plastic wrap and keep it refrigerated. This dish usually lasts up to five days in my fridge, perfect for breakfasts or snacks throughout the week.

Freezing

Freezing works well too. I double-wrap the baked casserole in plastic wrap and foil to avoid freezer burn. When I’m ready to eat it, I thaw it in the fridge overnight and then reheat gently—the quality stays surprisingly good.

Reheating

To reheat, I cover the pan with foil and warm it in a 350°F oven for 20 minutes or until heated through. For quicker portions, the microwave works fine—just cover and heat in short bursts to keep it from drying out.

Frequently Asked Questions:

Can I make this sausage gravy breakfast casserole recipe vegetarian?

You can make a vegetarian version by using plant-based sausage alternatives and vegetable broth instead of beef bouillon. Keep the other ingredients the same for a similar flavor and texture experience.

What type of biscuit dough works best?

I recommend using a flaky, buttery biscuit dough like Pillsbury Grands for best texture. Homemade biscuit dough works well too, just make sure it’s not too dense so it bakes through properly.

How do I know when the casserole is done baking?

The best way is to use an instant-read thermometer; the internal temperature should reach 160°F. Also, the eggs should be set and biscuits golden to the touch, not doughy.

Can I prepare this casserole the night before and bake in the morning?

Absolutely! Prepare everything except the top biscuit layer and keep everything refrigerated. In the morning, bake covered for about 15 minutes, then add the top biscuits and continue baking as directed.

Final Thoughts

I hope you give this sausage gravy breakfast casserole recipe a try soon—it’s one of those dishes I always come back to when I want something that feels like a warm hug on a plate. It’s forgiving, delicious, and perfect for making mornings a little brighter. Trust me, once you make it, you’ll want this on your regular breakfast rotation!