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!
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
Print
Sausage Gravy Breakfast Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 15 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Biscuits and Gravy Breakfast Casserole combines savory sausage gravy with fluffy biscuits and a cheesy egg mixture, baked to golden perfection for a hearty and comforting breakfast or brunch dish.
Ingredients
Sausage Gravy
- 1 pound ground bulk pork sausage roll
- ⅓ cup flour
- 3 ½ cups milk
- 1 teaspoon beef bouillon (powder, crushed cube or base)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ¼ teaspoon ground sage
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch dried thyme
- pinch red pepper flakes
Egg Mixture
- 6 eggs
- ½ cup milk
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
Biscuits and Cheese
- 1 16.3 oz. package (8 count) biscuit dough (such as Pillsbury Grands)
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterrey Jack cheese
- fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Spray a 9"x13" baking dish with non-stick cooking spray to prevent sticking.
- Par-Bake Biscuits: Cut each biscuit into 8 pieces. Evenly place half of the chopped biscuits in the greased baking pan. Bake for 12 minutes, then remove from oven.
- Mix Egg Ingredients: In a large bowl or liquid measuring cup, whisk together the eggs, ½ cup milk, paprika, ground mustard, salt, and pepper. Set this egg mixture aside.
- Cook Sausage: In a large saucepan or braiser over medium-high heat, cook and crumble the sausage until browned. Once browned, reduce heat to medium, sprinkle flour over the sausage, and cook for 3 minutes, stirring constantly.
- Make and Thicken Gravy: Reduce heat to low and slowly stir in the milk, continuing to stir constantly to prevent lumps. Add beef bouillon and all seasonings (garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes). Bring to a simmer, stirring often, and cook for 5 to 10 minutes until the gravy thickens. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Set aside.
- Assemble Casserole: Pour the egg mixture evenly over the par-baked biscuits in the baking dish. Sprinkle half of both shredded cheeses (½ cup sharp cheddar and ½ cup Monterrey Jack) over the eggs. Evenly pour 2 ½ cups of the prepared sausage gravy on top. Add the remaining chopped biscuits evenly spaced over the casserole.
- Bake: Bake uncovered at 350 degrees Fahrenheit for 45 minutes or until the eggs are set and biscuits are golden. To ensure doneness, use an instant-read thermometer; the internal temperature should reach 160°F. If needed, continue baking up to 50 minutes.
- Add Remaining Toppings and Finish Baking: Stir additional milk into the reserved sausage gravy to adjust thickness if necessary. Remove casserole from oven and spread remaining sausage gravy evenly over the top, then sprinkle with the remaining shredded cheeses. Return to oven and bake for an additional 5 to 10 minutes to melt the cheese.
- Rest and Garnish: Allow the casserole to rest for 10 minutes before serving to set fully. Garnish with fresh parsley if desired.
Notes
- To meal prep, prepare casserole up to the point before adding the top layer of biscuits. Refrigerate remaining chopped biscuits, cheeses, and gravy separately. When ready to bake, cover casserole with foil and bake for 15 minutes, then add top biscuits and continue baking as directed.
- Store leftovers tightly covered in the refrigerator for up to 5 days. For longer storage, double wrap the casserole in plastic wrap and foil and freeze for up to 3 months. Thaw in refrigerator for at least 24 hours before reheating.
- To reheat, cover the entire pan with foil and bake at 350 degrees Fahrenheit for 20 minutes or until heated through. Alternatively, microwave individual servings until warm.
- The recipe yields 15 servings/slices, making it ideal for a family meal or brunch gathering.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 220 mg
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