This Biscuits and Gravy Casserole is a hearty and comforting breakfast recipe that whips up in a breeze! Flaky biscuits are speckled with crumbly sausage, crispy bacon, and melty cheese. Tied together with protein-packed eggs and peppered gravy, the whole family will go crazy for more! If you love this, you need to try my Chicken Potato Frittata, Spinach and Bacon Hash Brown Quiche, or Chorizo Breakfast Skillet.
Right when you thought biscuits and gravy couldn’t taste any better, you find out it can be made into a casserole mixed with eggs, sausage, bacon, and cheese! Seriously, this casserole highlights all of the most delicious aspects of southern comfort food.
I absolutely love making this biscuits and gravy casserole for weekend brunches, holiday breakfasts, or potluck gatherings!
What Is A Biscuits And Gravy Casserole?
A biscuits and gravy casserole is a unique way to enjoy everyone’s favorite comfort food! Layers of tender biscuits are packed into a casserole dish with bacon, sausage, and cheddar cheese. Once the eggs and gravy are mixed in, it transforms into a moist, savory, and mouthwatering breakfast.Â
I promise you that your family will soon be requesting this casserole for breakfast every morning of the week. Fortunately, it truly is a no-fuss recipe! All of the cooking techniques are easily replicable by any home cook.
What Is The History?
Biscuits and gravy have a long and winding history, but you better believe this dish is a Southern classic through and through!
Sometime in the 1800s, lumberjacks working in Southern Appalachia began serving up Sawmill Gravy (aptly named after the industry). This type of gravy was the perfect choice for an affordable, ultra-hearty meal to serve with biscuits.
During the post-Revolutionary war era, specialty ingredients (and money) were in short supply, making it even more important to stretch food in creative ways. The South became the birthplace of new-world biscuits, giving cornbread a run for its money! Served with gravy, this dish morphed from humble beginnings into world-famous comfort food.
Ingredients
- Bacon & Sausage — I prefer to use both bacon and sausage in my biscuits and gravy casserole. I love the crispness of bacon mixed with the heartiness of sausage. In my humble opinion, you can never have too much of either one!
- Eggs & Milk — Mix the eggs with milk to create a light, tender texture that will act as the binder in this recipe. For a richer flavor, replace the milk with cream.
- Biscuit Dough — I use Grands pre-made biscuit dough for this recipe, but try your favorite brand or even a homemade version.
- Cheddar Cheese — Add any shreddable cheese you have on hand, but the sharp, umami flavor of cheddar accentuates this casserole so well. Make sure to sprinkle some in the middle and on top!
- Peppered Gravy Mix — For fuss-free prep, I simply whip up a packet of peppered gravy mix. However, you can absolutely use homemade gravy if you have more time. You will need about two cups in total.
- Salt & pepper — To season the egg mixture. You don’t need too much as the bacon, sausage, and cheese all provide salty flavors as well.
How to Make Biscuits And Gravy Casserole
- COOK THE BACON – Cook the bacon first, then crumble it into smaller pieces and set them aside. Preheat the oven to 350 degrees F and grease a 13×9 casserole dish.
- WHISK THE EGGSÂ – Whisk the eggs and milk in a mixing bowl, then season the mixture with salt and pepper and set aside.
- COOK THE SAUSAGEÂ – Cook the sausage in a skillet until browned. Crumble it into small pieces, then drain and set it aside.
- PREP THE GRAVY – Make the gravy according to the packet instructions, and set it aside as well.
- START LAYERING – Cut the biscuit dough into quarters, then add the pieces to the bottom of the greased dish. Spread the cooked sausage and bacon bits over the top of the biscuit dough.
- FINISH UP – Next, layer on half of the cheddar cheese. Pour the whisked egg mixture over the cheese. Pour gravy over the eggs, and finally sprinkle the remaining cheese on top.
- BAKE THE CASSEROLE – Bake this biscuits and gravy casserole for 50 minutes, or until the biscuits are cooked through and the eggs are set.
Serving Suggestions
Turn this biscuits and gravy casserole into a full-on brunch with a few sweet recipes served on the side like Homemade Cinnamon Rolls, Breakfast Board, Cereal Parfaits, or Orange Blueberry Muffins.
Recipe Variations
There are quite a few ways to switch up the flavors in this recipe. Starting with the cheese, you might like to try pepper jack for a mild spice element. As for the protein, serve your casserole with different types of sausage, turkey bacon, or whatever else you have on hand!
Don’t even get me started on the gravy! You can make this recipe with sawmill gravy, regular gravy, or even mushroom gravy for a twist.
Tips And Tricks
My best tip is the easiest — Generously grease the baking dish so it’s easier to serve. If your gravy is too thick, add a little milk or cream to thin it out. If it’s too thin, throw in a pinch or two of flour to thicken it up.
For a more rustic flavor, cook the sausage, bacon, and gravy in the same cast-iron skillet without cleaning it in between. Make sure to scrape up all the bits of bacon and sausage!
What To Do With Leftovers
If you like leftovers, you’ve chosen the right recipe to make! This biscuits and gravy casserole can be refrigerated for up to 4 days. I suggest leaving it in the casserole dish with a cover on top.
To freeze, let it cool completely and transfer it to a freezer-safe container. For easy reheating, it’s best to cut it up into individual portions so you only have to thaw one serving at a time.
Reheating
If the casserole is frozen, thaw it overnight in the fridge. Once thawed, reheat individual portions in the microwave for 20-second intervals until warm. Alternatively, cover it with aluminum foil and reheat it in the oven for 20 minutes at 350 degrees F.
Make It Ahead of Time
To split up your prep time, make this casserole the night ahead. Follow the instructions until just before baking, then cover it with plastic wrap and store it in the refrigerator.
About 30-40 minutes prior to baking, bring the casserole dish to room temperature. Remove the plastic wrap and cook according to the recipe instructions.Â
Additional savory breakfast recipes
If you’re in the mood for more savory breakfasts, try one of these popular GBC recipes:
Frequently Asked Questions
Can I make a biscuits and gravy casserole with homemade biscuits?
Yes, this recipe is great with Homemade Biscuits. Just make sure to use the biscuit dough and not the fully-made biscuits.
Does this recipe work with homemade gravy?Â
Yes, Sawmill Gravy works quite well in this casserole.Â
Can this breakfast casserole recipe be without the gravy?
I don’t recommend making this recipe without gravy because it adds moisture to the dish, especially since it’s being cooked in the oven. If you are opposed to baking it with the gravy, I recommend at least serving it on the side.
Biscuits and Gravy Casserole
Ingredients
- 1/2 lb bacon
- 6 large eggs
- 1/2 cup milk
- salt and pepper to taste
- 1 lb sausage
- 8 Grands biscuits
- 2 cups cheddar cheese separated
- 2 3/4 oz peppered gravy mix packet makes 2 cups
Instructions
- Cook bacon, crumble into smaller pieces then set aside. Preheat the oven to 350. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
- Whisk together eggs and milk then season with salt and pepper and set aside.
- Brown the sausage in a skillet until cooked through making sure to crumble into pieces then drain and set aside.
- Make gravy according to packet instructions and set aside.
- Cut biscuit dough into quarters then add to the bottom of the greased dish.
- Spread cooked sausage and bacon bits over the top of the biscuit dough.
- Next layer 1 cup of cheddar cheese over meat. Pour whisked eggs over the cheese and finally pour gravy over the top and finally the remaining cheese on top.
- Bake for 50 minutes, or until biscuits are cooked through and eggs are set up then serve warm.
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I don’t really like sausage, can I just use bacon?
Yes you can definitely use bacon.