There’s nothing quite as comforting as waking up to the warm, inviting aroma of sausage gravy mingling with fresh biscuits — that’s why I’m excited to share this Sausage Gravy Breakfast Casserole Recipe with you. It’s a perfect brunch centerpiece that combines cozy flavors and easy prep all in one dish.

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

This Sausage Gravy Breakfast Casserole Recipe is one of those dishes I turn to when I want something hearty, flavorful, and totally satisfying. It’s a crowd-pleaser for family breakfasts or weekend brunches, and it’s easier to make than you might think.

Comfort Food Classic: It marries the beloved flavors of biscuits and sausage gravy with the ease of a casserole all in one dish.
Hands-Off Baking: Once you get it assembled, the oven does most of the work — perfect for busy mornings or relaxed weekends.
Customizable Layers: You can mix up cheeses, spices, or even sausage types to make it truly your own.
Feeds a Crowd Easily: This recipe makes about 15 servings — ideal for family gatherings or meal prepping for the week.

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

Every ingredient in this casserole complements the others perfectly — the savory sausage gives rich flavor, the biscuits bring fluffiness, and the cheese melts in between for indulgent gooeyness. Here are a few tips to keep in mind while shopping:

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 pork sausage: I prefer using a classic bulk pork sausage like Jimmy Dean for that familiar, hearty flavor.
Flour: It’s essential to thicken the gravy, so don’t skim here — I use all-purpose flour.
Milk: Whole milk makes the gravy creamier, but you can use 2% if you want it a bit lighter.
Beef bouillon: This adds depth to the gravy. If you don’t have it, a beef broth concentrate works well too.
Seasonings (garlic powder, parsley, onion powder, sage, thyme, red pepper flakes): These layers of flavor turn simple gravy into a comforting, herby delight.
Eggs: They bind the casserole together and make the texture fluffy and rich.
Paprika & ground mustard: These give subtle warmth and a tiny hint of tang that balances the richness.
Biscuits: I like Pillsbury Grands because they’re big, flaky, and perfect for cutting into bite-sized pieces.
Cheddar and Monterey Jack cheese: Sharp cheddar gives punch, while Monterey Jack adds melty creaminess.
Fresh parsley: Just a sprinkle at the end adds a fresh pop of color and mild herbal brightness.

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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 how versatile this Sausage Gravy Breakfast Casserole Recipe is — I’ve played around with a few tweaks to suit different moods or guests. Feel free to experiment! It’s your kitchen, after all.

Variation: Once, I swapped out the pork sausage for spicy chorizo and added diced bell peppers. It gave a zesty southwestern twist that was a hit with friends.
Dietary modifications: Try turkey sausage for a leaner option, or use gluten-free biscuit dough to make it allergy-friendly.
Cheese swaps: Swiss or pepper jack cheese add interesting flavors if you want to switch things up.
Seasoning changes: Adding fresh thyme or rosemary can bring a different herbaceous note.
Make it vegetarian: Replace the sausage with plant-based crumbles and vegetable broth for a meatless version.

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

Step 1: Pre-bake Those Biscuits to Golden Perfection

First things first — preheat your oven to 350°F and grease your 9"x13" baking dish with non-stick spray. Cut each biscuit into eight pieces and scatter half of those pieces evenly across the dish. I find par-baking them for about 12 minutes gives you that beautiful golden crust without completely cooking through, which ensures they soak up flavors later without turning soggy.

Step 2: Whisk Up the Egg Mixture

While those biscuits are baking, whisk together your eggs, milk, and spices in a large bowl or measuring cup. This mixture adds richness and holds the casserole together. I always make sure the eggs are well beaten so you get a uniform texture when baked.

Step 3: Sizzle the Sausage & Build the Gravy

In a large saucepan over medium-high heat, cook your sausage, crumbling it as it browns. Once there's no pink left, reduce heat and stir in flour, cooking for about three minutes to get rid of that raw flour taste. Gradually whisk in milk, then stir in your bouillon and spices, lowering to a simmer. Keep stirring until it thickens — this step takes patience, usually 5-10 minutes, but it’s so worth it. Taste and adjust seasoning; sometimes I add a pinch more salt or red pepper flakes for a little zip.

Step 4: Assemble and Bake the Casserole

Pour the egg mixture gently over the partially baked biscuits. Sprinkle half of your cheeses evenly over the top, then drizzle 2½ cups of that luscious gravy all over. Scatter the remaining biscuit pieces on top like a blanket — this layering gives lovely texture and melty cheesy pockets. Bake uncovered for 40-50 minutes until the eggs have set and the biscuits are golden. I like to use an instant-read thermometer here; 160°F means it’s perfectly cooked.

Step 5: Finish With More Cheese & Gravy

Take the casserole out of the oven and warm up the saved gravy by thinning it with a bit of milk to your liking. Pour this gravy on top along with the remaining cheese. Pop it back in the oven for 5-10 minutes so the cheese melts into a gooey crowning touch. Let the casserole rest for 10 minutes before serving — it helps everything set nicely and makes slicing easier.

Top Tip

I’ve made this casserole countless times, and the tips I’m about to share will make sure you get the best texture and flavor every single time.

Par-bake biscuits: This prevents them from becoming too mushy after soaking in eggs and gravy.
Constant stirring: While making the gravy, keep stirring to avoid lumps and prevent scorching.
Use an instant-read thermometer: Cooking times can vary, so check for 160°F inside for perfect doneness.
Let it rest: Allowing the casserole to cool slightly helps it settle for easier serving and better flavor melding.

How to Serve Sausage Gravy Breakfast Casserole Recipe

sausage gravy breakfast - Serving Suggestion

Garnishes

I always top mine with a sprinkle of fresh parsley — it brightens the rich flavors and adds a lovely pop of color. Sometimes I throw on a dash of extra black pepper or even a few red pepper flakes if we’re in the mood for a little heat.

Side Dishes

A simple green salad or some roasted tomatoes make a refreshing contrast to the richness of the casserole. For extra comfort, serving alongside crispy breakfast potatoes or fresh fruit balances the meal perfectly.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins for perfectly portioned servings. Another festive idea: sprinkle crumbled bacon and chopped scallions on top just before serving for a little extra flair and crunch.

Make Ahead and Storage

Storing Leftovers

After it’s cooled, store leftovers tightly covered in the fridge — I usually use a large airtight container or tightly cover the baking dish with foil and plastic wrap. It keeps well for up to five days without losing much flavor or texture.

Freezing

I’ve frozen this casserole both before and after baking. When freezing pre-baked, wrap it well and thaw overnight before baking fresh. For baked leftovers, double wrap in plastic and foil — it freezes beautifully for months. Just thaw fully and reheat gently.

Reheating

I prefer to reheat leftovers by covering with foil and baking at 350°F for about 20 minutes to warm it evenly while keeping moisture. The microwave works well too for individual servings but can sometimes dry things out.

Frequently Asked Questions:

Can I make this Sausage Gravy Breakfast Casserole Recipe ahead of time?

Absolutely! You can assemble the casserole up to the point of adding the top biscuits and refrigerate it, keeping the remaining biscuits, cheese, and gravy separate. When you’re ready, just finish baking as directed for fresh-from-the-oven taste.

What’s the best way to avoid soggy biscuits in this casserole?

Par-baking the biscuit pieces before adding the egg mixture helps maintain texture. It prevents the biscuits from absorbing too much liquid and getting mushy once baked in the casserole.

Can I use other types of sausage for this recipe?

Yes, you can swap in turkey sausage, spicy chorizo, or even plant-based sausage crumbles. Just adjust seasonings accordingly to complement the sausage flavor you choose.

How do I know when the casserole is fully cooked?

The most reliable method is using an instant-read thermometer inserted in the center; it should register 160°F when done. Also, the eggs will be set and the top biscuits golden brown.

Final Thoughts

This Sausage Gravy Breakfast Casserole Recipe feels like a warm hug on a plate and has been a staple in my kitchen for cozy mornings and special brunches alike. It’s satisfying, straightforward to pull together, and endlessly adaptable. I hope that once you make it, it becomes a go-to for your own breakfasts – and that you enjoy every comforting bite as much as I do!