There’s something incredibly comforting about a hearty breakfast that feels like a warm hug. This Sausage Biscuits and Gravy Casserole Recipe is exactly that—it’s every bit as indulgent and satisfying as classic biscuits and gravy, but easier to serve and perfect for feeding a crowd. Grab your favorite mug of coffee; we’re making a breakfast everyone will rave about.

The image shows a thick slice of a layered casserole on a white plate with a brown rim, placed on a white marbled surface. The dish has three main layers visible: a bottom layer of golden, soft bread-like texture, a middle layer with creamy, light beige sauce mixed with bits of ground meat and herbs, and a top layer covered with melted orange and white cheese that is bubbly and slightly browned. Small green herb pieces are sprinkled on top, adding freshness. The layers blend with gooey cheesiness and a rich, creamy texture, with some browned crispy spots on the cheese layer. 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 Biscuits and Gravy Casserole Recipe
Top Tip
How to Serve Sausage Biscuits and Gravy Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Biscuits and Gravy Casserole Recipe

Why You'll Love This Recipe

I first made this casserole on a chilly weekend morning when friends were over, and it instantly became a staple in my house. It’s just so rich and comforting, but at the same time, it’s practically effortless to throw together.

Convenient Serving: Unlike traditional biscuits and gravy served separately, this casserole lets you scoop up all those flavors at once, saving time and mess in the kitchen.
Make-Ahead Friendly: You can prep much of it ahead of time, making busy mornings way less stressful.
Flavor Packed: The sausage gravy is beautifully seasoned with herbs and spices, giving it a depth that makes every bite memorable.
Feeds a Crowd: Perfect for large family breakfasts or brunch get-togethers, serving up to 15 hearty portions.

A white rectangular casserole dish filled with a layered cheesy bake, where the top layer is melted golden-yellow and white cheese mixed with small bits of browned ground meat, sprinkled with fresh green herbs. The dish shows multiple layers beneath the cheese, including a soft, slightly browned bread or biscuit base, a creamy sauce with visible chunks of meat, and melted cheese layers creating a rich texture. A gold serving spoon lifts one square piece, showing the layers clearly in a thick portion. The dish sits on a white marbled surface with a beige cloth partly visible next to it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dish balances rich, savory sausage gravy with fluffy biscuit pieces and cheesy goodness. Each ingredient plays a key role to make sure every forkful is just right. Here’s why I use what I do:

Flat lay of crumbled raw pork sausage, a small white bowl of all-purpose flour, a small white bowl of fresh whole milk, a small white bowl of beef bouillon powder, a small white bowl with mixed dried herbs and spices including garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes, six whole brown eggs with clean shells, a small white bowl of combined milk and ground spices including paprika and ground mustard, several cut biscuit dough pieces, a small white bowl of freshly shredded sharp cheddar cheese, a small white bowl of freshly shredded Monterrey Jack cheese, and a few sprigs of fresh 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 Sausage: Choose a good-quality pork sausage with robust flavor; it’s the base of this dish and gives all the savory notes.
Flour: This acts as a thickener for the gravy, helping it coat your biscuit pieces so they soak up all that yum.
Milk: Whole milk or 2% works best here for creaminess without being too heavy.
Beef Bouillon: I love adding beef bouillon—it deepens the flavor in a way plain salt can’t mimic.
Spices (Garlic powder, dried parsley, onion powder, sage, thyme, red pepper flakes): These blend together to build a classic southern-style gravy that’s comforting but never bland.
Eggs & Seasonings: The eggs help set the casserole and, with a bit of paprika and mustard powder, add subtle warmth and color.
Biscuit Dough: Pillsbury Grands biscuits are my quick go-to because they bake up fluffy and golden, but you can use any biscuit dough you love.
Cheese (Cheddar & Monterrey Jack): Combining these two cheeses gives you a mix of sharp and creamy flavors that melt beautifully.
Fresh Parsley: I sprinkle some on at the end for a fresh, colorful pop that brightens the dish.

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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

I love tweaking this Sausage Biscuits and Gravy Casserole Recipe depending on who’s eating or what I have on hand, and you’ll enjoy making it your own too!

Variation: Sometimes I swap the pork sausage for spicy Italian sausage when I want a little kick—and it’s always a hit! You can also go meatless by substituting with plant-based sausage for a vegetarian-friendly option.
Cheese Choices: Feel free to experiment with different cheeses like pepper jack for added spice or gouda for a smoky note.
Herb Swaps: If you don’t have dried sage or thyme, fresh herbs work nicely too—just add them near the end of cooking.
Portion Control: This recipe makes a big batch. If you need fewer servings, simply halve the ingredients and use a smaller baking dish.

Step-by-Step: How I Make Sausage Biscuits and Gravy Casserole Recipe

Step 1: Par-Bake the Biscuit Pieces

First things first, cut each biscuit into about 8 chunks—you want bite-size pieces that soak up the gravy without getting too mushy. Spread half of these biscuit pieces evenly in your greased 9×13 pan. Pop them in a 350°F oven and bake for 12 minutes. This step keeps your biscuits from turning to dough in the casserole and gives them a slight crisp edge that’s just delicious.

Step 2: Whisk the Egg Mixture

While the biscuits are baking, whisk together your eggs, milk, paprika, mustard powder, salt, and pepper in a large bowl. This mixture is going to set your casserole and add richness. Set it aside while you make the gravy.

Step 3: Make the Sausage Gravy

Brown your sausage in a large pan over medium-high heat, breaking it up as it cooks. Once it’s nicely browned, reduce the heat to medium and sprinkle the flour over it. This step cooks out the raw flour taste and begins thickening the gravy. After about 3 minutes, stir in the milk slowly—do it gradually, stirring constantly to avoid lumps.

Now add your beef bouillon and all seasonings, including garlic powder, dried parsley, onion powder, sage, salt, pepper, thyme, and red pepper flakes. Let the gravy simmer gently for about 5-10 minutes, stirring often until thickened and creamy. Taste and adjust seasoning if needed—don’t be shy with a little extra salt or pepper.

Step 4: Assemble the Casserole

Pour your egg mixture over the par-baked biscuits, then sprinkle half each of the shredded cheddar and Monterrey Jack cheeses evenly on top. Ladle about 2 ½ cups of the sausage gravy evenly over the eggs and cheese—reserve the rest for later. Next, scatter the remaining biscuit chunks on top, evenly spaced so each bite has a little crisp biscuit.

Step 5: Bake Until Set and Golden

Pop the casserole into your 350°F oven uncovered and bake for 40-50 minutes. Depending on your oven, it might take a bit longer—so patience is key here! The eggs should be set and the biscuits on top beautifully golden. The best way I’ve found to check is using an instant-read thermometer; when it hits 160°F internally, you’re good to go.

Step 6: Finish with Cheese and Gravy

While the casserole is baking, the leftover gravy thickens up nicely. If it’s too thick, stir in a splash of milk to loosen it before spooning it on top once the casserole comes out. Add the remaining cheeses and gravy, then bake for another 5-10 minutes just to melt the cheese and marry all the flavors.

Step 7: Rest and Serve

Let the casserole rest for about 10 minutes—this helps it set up perfectly so your servings hold together nicely. If you like, sprinkle fresh chopped parsley on top for a lovely hint of color and freshness before serving.

Top Tip

I’ve made the Sausage Biscuits and Gravy Casserole Recipe more times than I can count, and a few tricks really helped me nail it every time. This section is all about making your life easier and the results better.

Par-Baking the Biscuits: Don’t skip this step; it prevents soggy lumps and gives you the perfect texture contrast in the final bake.
Gradual Milk Addition: Adding milk slowly when making gravy avoids lumps and ensures a smooth, creamy consistency.
Instant-Read Thermometer: This is your best friend to check doneness—160°F means perfectly cooked eggs without drying out the casserole.
Adjust Seasoning After Thickening: I always taste the gravy near the end and add a bit more salt or pepper if needed—it really lifts the flavors.

How to Serve Sausage Biscuits and Gravy Casserole Recipe

sausage biscuits and gravy - Serving Suggestion

Garnishes

I’m a big fan of fresh parsley sprinkled on top—it adds a lovely green contrast and fresh bite that cuts through the richness. Some mornings I also add a little chopped chive or even sliced green onions for a mild onion flavor that complements the sausage nicely.

Side Dishes

This casserole is definitely hearty, so I like pairing it with lighter sides like fresh fruit salad or a crisp green salad with a tangy vinaigrette. If you’re hosting brunch, simple roasted potatoes or sautéed kale work beautifully alongside.

Creative Ways to Present

For special occasions, I sometimes bake this casserole in individual ramekins for a polished presentation that feels personal. Another idea is using a cast iron skillet for a rustic look and to crisp up the edges extra well—guests always love that.

Make Ahead and Storage

Storing Leftovers

I tightly cover any leftover casserole and pop it in the fridge—the flavors actually improve a bit overnight. It keeps well up to five days, just reheat portions as you need them.

Freezing

Freezing is a great option here. I double-wrap leftovers in plastic wrap and foil before freezing, then thaw in the fridge for at least 24 hours before reheating. It retains most of its flavor and texture, which is a lifesaver for busy mornings.

Reheating

To reheat, I cover the casserole with foil and warm it in the oven at 350°F for about 20 minutes or until heated through. For quick meals, microwaving individual slices works too—just keep an eye to avoid overcooking the eggs.

Frequently Asked Questions:

Can I use homemade biscuits for this casserole?

Absolutely! Homemade biscuits work wonderfully and add a personal touch. Just make sure you par-bake and cut them into bite-sized pieces before assembling so they hold up well during baking.

How spicy is this casserole?

The spice level is mild with a gentle kick from red pepper flakes. You can easily adjust by adding more or less pepper flakes depending on your heat preference. Using spicy sausage will also amp up the heat.

Can I prepare this casserole the night before?

Yes! You can assemble the casserole (up to placing the top biscuit layer), then refrigerate it overnight. When you’re ready to bake, just add the biscuits on top and bake as directed. It’s a great way to save time in the morning.

What’s the best way to reheat leftover casserole?

Cover leftovers with foil and reheat in a 350°F oven for about 20 minutes until warmed through. Alternatively, microwave individual servings for a quick option, but be careful not to overcook the eggs.

Final Thoughts

This Sausage Biscuits and Gravy Casserole Recipe is one of those dishes that feels like a warm kitchen memory in the making. Every time I serve it, the smiles say it all—there’s really nothing better than a hearty, cheesy, sausage-filled breakfast that’s simple enough for a weekday or special enough for guests. I can’t wait for you to make it your own and enjoy it as much as I do!