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Sausage Biscuit and Gravy Casserole Recipe

This easy sausage biscuit and gravy casserole combines the comforting flavors of a classic Southern breakfast into one convenient dish. Perfect for lazy weekend mornings!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 793 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 can refrigerated biscuit dough 10 ounces
  • 1 pound breakfast pork sausage
  • 1 ½ cups cheddar cheese shredded
  • 6 large eggs
  • 2 ½ cups milk divided
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and ground black pepper to taste heavy on the black pepper

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F and spray a 9x13 inch baking dish with non-stick spray.
  2. Brown the sausage in a skillet until it's nice and crumbly. Drain the grease off.
  3. Cut the biscuits into quarters and place them all over the bottom of the baking dish. Spread the cooked sausage evenly over the biscuit pieces.
  4. Whisk your eggs with ½ cup of milk in a large bowl and pour over the casserole.
  5. Melt the butter in the same skillet you used for the sausage on medium heat. Whisk in the flour to make a roux and let it cook for 2-3 minutes.
  6. Next, whisk in the remaining 2 cups of milk and whisk until it thickens and just comes to a bubble.
  7. Add salt and pepper to the white gravy. For this recipe, I like to use more pepper than salt.
  8. Pour the gravy over the casserole and top with the cheese.
  9. Bake until the biscuits are cooked through, 30-40 minutes.
  10. Garnish with green onions.

Notes

  • You can assemble this casserole the night before. Cover it tightly with plastic wrap and refrigerate. Take it out about 30 minutes before baking to let it come to room temperature, or add 5-10 minutes to the baking time if you bake it straight from the fridge.
  • Fresh sausage is excellent, but you can also use precooked sausage to save time. Or precook it yourself a day or so before you plan to make the casserole.
  • Whisk the gravy constantly to prevent lumps.
  • Turkey sausage works fine too.
  • If you double the recipe make it in two 9x13 inch baking pans instead of trying to cram it all in one dish.
  • You can assemble this casserole the night before. Cover it tightly with plastic wrap and refrigerate. Take it out about 30 minutes before baking to let it come to room temperature, or add 5-10 minutes to the baking time if you bake it straight from the fridge.
  • Fresh sausage is excellent, but you can also use precooked sausage to save time. Or precook it yourself a day or so before you plan to make the casserole.
  • Whisk the gravy constantly to prevent lumps.
  • Turkey sausage works fine too.
  • If you double the recipe make it in two 9x13 inch baking pans instead of trying to cram it all in one dish.

Nutrition Information

Calories 793kcal (40%) Carbohydrates 45g (15%) Protein 32g (64%) Fat 54g (83%) Saturated Fat 20g (100%) Polyunsaturated Fat 9g Monounsaturated Fat 20g Trans Fat 0.3g Cholesterol 269mg (90%) Sodium 1522mg (63%) Potassium 599mg (17%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 860IU (17%) Vitamin C 1mg (1%) Calcium 395mg (40%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 793

% Daily Value*

Calories 793kcal 40%
Carbohydrates 45g 15%
Protein 32g 64%
Fat 54g 83%
Saturated Fat 20g 100%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 20g 100%
Trans Fat 0.3g 15%
Cholesterol 269mg 90%
Sodium 1522mg 63%
Potassium 599mg 13%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 860IU 17%
Vitamin C 1mg 1%
Calcium 395mg 40%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.