Biscuits & Gravy Breakfast Casserole

Savory Biscuits & Gravy Breakfast Casserole made with crumbly sausage and homemade gravy, topped with flaky buttery biscuits – a hearty and filling breakfast that’s easy to make and SO tasty! 

Biscuits and gravy! It’s what’s for breakfast.

For years I skirted around biscuits and gravy situations, it just didn’t sound very good to me for some reason, so I’d pass it up for a bowl of fresh fruit or a lemon poppyseed muffin. But eventually I came around and stole a few bites off of my husband’s plate.

Why did I resist the goodness of biscuits and gravy all these years??

Savory and comforting and hearty…. SO GOOD.

This casserole is a fun and easy peasy take on that biscuits and gravy classic you love so much. Two layers of flaky, buttery golden biscuits absorb the creamy sausage gravy – it’s heaven! And if you’re serving this up for a crowd, feel free to double the batch and put it in a larger casserole dish or baking pan!

Biscuits & Gravy Breakfast Casserole

Savory sausage and homemade gravy topped with flakey buttery biscuits - a hearty and filling breakfast that's easy to make and SO tasty!

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 35 minutes

0 minutes

Total Time: 40 minutes

Servings: 4 servings

Ingredients

• ▢ ½ pound breakfast pork sausage
• ▢ 3 tablespoons flour
• ▢ ½ teaspoon salt - (or to taste)
• ▢ ½ teaspoon pepper - (or to taste)
• ▢ 2 ½ cups milk
• ▢ 1 tube refrigerated large flaky biscuits

Instructions

• Grease a medium casserole dish (I used a 10-inch round casserole dish). Preheat oven to 400 degrees.
• Cut biscuits into quarters. Layer half of the biscuit quarters in the bottom of your greased casserole dish. Bake for 10 minutes.
• While biscuits are baking, prepare the sausage and gravy. In a large skillet brown the sausage over medium-high heat until fully cooked. Sprinkle with flour and stir for 3-5 minutes until sausage absorbs the flour. Add milk, salt and pepper, and stir until mixture comes to a boil. Taste, add salt or pepper as needed to taste. (Add a bit of milk to thin the gravy if it's too thick at this point - it should be runny and not too thick)
• Pour sausage gravy over baked biscuits. Top with remaining raw biscuit quarters and bake for 20-25 minutes longer until top layer of biscuits are golden and flaky. Serve immediately.

Notes

Milk: whole or fat free half and half work well. 

Nutrition

Calories: 708 kcal, Carbohydrates: 68 g, Protein: 21 g, Fat: 39 g, Saturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 57 mg, Sodium: 1805 mg, Potassium: 610 mg, Fiber: 2 g, Sugar: 12 g, Vitamin A: 293 IU, Vitamin C: 1 mg, Calcium: 236 mg, Iron: 5 mg

Course: Breakfast

Cuisine: American

Author: Tiffany

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*Recipe source: Lemon Sugar