This easy sausage biscuits and gravy casserole recipe will be an absolute hit for either a special occasion or lazy weekend morning.
If you like this recipe, check out my School Breakfast Pizza next!
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I love a breakfast favorite that can feed a crowd. Especially if I can make it ahead and then just stick it in the oven right before serving. I’ve tried to covert, but I am just not a morning person. I’d much rather stay up late to throw a casserole together the night before. Can you relate?
This casserole is pure comfort food. It’s an easy, favorite breakfast casserole recipe. That also includes fluffy biscuits smothered in creamy sausage gravy. This hearty casserole will feed your whole family (with leftovers). It reheats well the next morning too!
More breakfast casserole recipes
Ingredients for sausage gravy casserole
- Pork Sausage – One pound sausage is needed for this recipe. Use your favorite brand. You could also substitute with turkey sausage or impossible meatless sausage.
- Canned Biscuits – Use your favorite brand of canned biscuits. I prefer Pillsbury Grands.
- Eggs – Six large eggs are needed for this recipe. Casseroles are an easy way to serve eggs to make them go farther.
- Cheddar Cheese – I prefer to use extra sharp cheddar for more flavor and I always shred it myself for casseroles such as this. Or feel free to substitute with pepper jack cheese.
- Cream of Mushroom Soup – The soup helps to make a quick and creamy gravy.
- Sour Cream – I like using sour cream in the eggs for both flavor and to help them set up as they cook.
- Milk – A little milk is needed to thin the gravy. Use half the amount if you like a thicker gravy.
- Butter – A little melted butter helps to add flavor to the gravy.
- Parsley – I always like to add some green color and fresh flavor from herbs to a rich breakfast casserole like this. You could add some sliced green onions to the egg mixture too!
- Worcestershire Sauce – For extra added flavor to the gravy.
- Salt and Pepper
Instructions
There’s a few separate steps to assembling this casserole. But after prep time, it comes together so quickly. Also this easy recipe can be made ahead! Simply cover the dish with plastic wrap overnight. Then proceed with baking instructions the next morning. If baking from cold, it will take a little longer in the oven – add about 10 minutes to the baking time.
Cook sausage in a large skillet and transfer to a bowl. Wipe out most of the grease left behind in the pan. Then add the butter and melt over medium-high heat. Whisk in the cream of mushroom soup, half cup milk and Worcestershire sauce and cook until heated through and completely combined. Remove from heat.
In a large mixing bowl or glass measuring cup, whisk together the eggs, sour cream, parsley, salt and black pepper until very smooth.
In a greased 9×13 casserole dish, place the biscuit pieces in a single layer. Evenly top the biscuits with the browned sausage. Then sprinkle the shredded cheese over the sausage layer. Pour the egg mixture evenly over the top. And finally pour gravy over top of the casserole.
Bake at 350 degrees F uncovered for about 35 minutes, or until the biscuits have puffed up and the edges are turned golded brown. The gravy on top will still be the consistency of gravy.
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Serving suggestions
I picture this on a buffet for Christmas morning along with my Stuffed French Toast or homemade cinnamon rolls, fancy fruit salad and a mimosa bar. Here’s some more recipes to serve with this casserole dish on any ordinary weekend –
Storage directions
This casserole reheats well! Cover it tightly with plastic wrap or transfer the slices to an airtight container. It will keep in the refrigerator for 3 – 4 days.
Kitchen tools
- A 9×13 casserole dish that is pretty enough to serve from at the table
- I use my glass Pyrex measuring cup set all the time for measuring and mixing ingredients
- A small spatula that is perfect for serving slices of this breakfast casserole
Biscuits and Gravy Casserole
Ingredients
- 8 biscuits I use Grands! Southern Homestyle
- 1 lb pork sausage or substitute with turkey sausage or impossible meatless sausage
- 6 large eggs
- 6 oz extra sharp cheddar cheese grated
- 10 oz cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tbsp fresh parsley finely chopped
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350 degrees F. Grease a 13x9 baking dish.
- Brown the sausage, breaking it up into small pieces. Transfer the cooked sausage to a clean bowl. Wipe out most of the grease.
- Add the butter to the same pan and melt over medium heat. Whisk in the cream of mushroom soup, milk and Worcestershire sauce until smooth and heated through. Remove from heat and set aside.
- In a large bowl or glass measuring cup, whisk together the eggs, sour cream, parsley, salt and black pepper until very smooth.
- Open the can of biscuits. Cut each biscuit into four pieces. Place the biscuits into the bottom of the greased casserole dish in an even layer.
- Crumbled the cooked sausage evenly over top of the biscuits.
- Evenly layer the shredded cheese on top of the sausage.
- Gently pour the egg mixture over top of the casserole.
- Then top everything evenly with the prepared gravy.
- Bake the casserole uncovered for about 35 - 40 minutes, or until the biscuits have puffed up and the casserole is starting to brown.
- The casserole can be made a day ahead. After topping it with the gravy, cover the dish with plastic wrap and refrigerate. Bake the next morning at 350 degrees for 45 - 50 minutes.
Nutrition
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