Easy Biscuits and Gravy Casserole (Make-Ahead Family Breakfast)

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This easy biscuits and gravy casserole is everything we love about a slow morning—warm, hearty, and made to feed the whole family. It’s simple to prep, cozy to bake, and always disappears fast around our table.

Side view of the biscuits and gravy casserole in a 9x12 pyrex pan on a cutting board with a plaid napkin next to it

I created this easy biscuits and gravy casserole because I wanted a breakfast I could make ahead, put into the fridge, and simply throw in the oven the next morning. Mornings in our home are full, and having something warm, hearty, and already done makes gathering around the table feel calm instead of rushed. Plus the fact that I am still feeding my family a nourishing breakfast is always a big plus for me.

Why You’ll Love This Recipe

Make-ahead friendly – Prep it the night before and bake it fresh in the morning.
Simple, from-scratch ingredients – No canned soup or complicated steps, just classic comfort food.
Hearty and filling – Packed with biscuits, sausage, eggs, and creamy gravy to keep everyone satisfied.
Perfect for family mornings – Feeds a crowd and is kid-friendly with mild, comforting flavors.
Great for weekends or holidays – Ideal for slow mornings, special occasions, or breakfast-for-dinner nights.
Easy to customize – Add cheese, veggies, or swap sausage types to fit your family’s preferences.
Leftovers reheat beautifully – Making busy mornings even easier the next day.

Ingredients Breakdown

A flat lay of the ingredients needed for this recipe

Biscuits– Create the fluffy, comforting base that soaks up the gravy and eggs beautifully.
Breakfast sausage– Adds rich, savory flavor and makes the casserole hearty and filling.
Butter– Helps build a smooth, flavorful gravy.
All-purpose flour– Thickens the sausage gravy to the perfect creamy consistency.
Whole milk– Creates a rich, smooth gravy and keeps the casserole moist.
Eggs– Binds everything together and add protein for a satisfying breakfast.
Heavy cream or milk– Lightens the egg layer and gives the casserole a soft, custardy texture.
Salt & black pepper– Enhance all the flavors without overpowering the dish.
Garlic powder & onion powder (optional)– Add gentle depth and extra savoriness.
Shredded cheese (optional)– Adds a melty, comforting finish and extra flavor.

How to Make the Biscuit and Gravy Casserole

Please see the recipe card at the bottom of this post for the full recipe details.

Preheat your oven to 375°F and generously butter a 9×13 baking dish to prevent sticking.
Cut the biscuits into bite-sized pieces and spread them evenly in the bottom of the dish. Bake for about 10 minutes, just until lightly set.
In a large skillet over medium heat, cook the breakfast sausage until fully browned and cooked through.
Make the gravy by adding butter to the skillet then sprinkle in the flour and stir for 1 minute. Slowly pour in the milk, stirring constantly, bring to a slight boil and then simmer until the gravy thickens. Season with salt, pepper, and any optional seasonings.
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
Assemble the casserole by pouring the egg mixture evenly over the par-baked biscuits. Spoon the sausage gravy over the top, spreading it gently. Sprinkle with cheese if using.
Bake uncovered for 30–35 minutes, or until the center is set and the top is lightly golden.
Let the casserole rest for 5–10 minutes before slicing. Serve warm and enjoy.

Recipe Tips

Par-bake the biscuits to prevent a soggy bottom and help them hold their shape.

Whisk the milk in slowly when making the gravy to avoid lumps.

Let the gravy thicken fully before assembling so it spreads evenly over the casserole.

Rest the casserole before slicing to help it set and serve cleanly.

Cover loosely if browning too quickly and continue baking until the center is set.

Taste and season the gravy before assembling—this is where most of the flavor comes from.

How to Store, Reheat, and Make Ahead

Store:

Let the casserole cool completely.
Cover tightly or transfer leftovers to an airtight container.
Store in the refrigerator for up to 4 days.

Reheat:

Reheat individual portions in the microwave for 1–2 minutes, until warmed through.
For larger portions, cover with foil and reheat in a 350°F oven for 15–20 minutes.
Add a small splash of milk if needed to bring back moisture.

Make Ahead:

Assemble the entire casserole, cover tightly, and refrigerate overnight.
When ready to bake, remove from the fridge while the oven preheats.
Bake as directed, adding 5–10 extra minutes if needed, until the center is fully set.

Substitutions & Variations

Sausage: Use turkey sausage or chicken sausage, if preferred.
Biscuits: Swap refrigerated biscuits for homemade biscuit dough or leftover baked biscuits cut into pieces.
Dairy-free: Use dairy-free milk and butter alternatives; the gravy may be slightly thinner.
Gluten-free: Use gluten-free biscuits and a 1:1 gluten-free flour to thicken the gravy.
Cheese: Cheddar, Colby Jack, or mozzarella all melt well, or leave it out entirely.
Add veggies: Stir sautéed onions, bell peppers, or spinach into the gravy for extra nutrition.
Spice it up: Add red pepper flakes or use spicy breakfast sausage for heat.
Smaller batch: Halve the recipe and bake in an 8×8 dish.

Serving Suggestions

Fresh fruit on the side – Berries, sliced oranges, or apples help balance the richness.
Scrambled or fried eggs – Great if you’re feeding a crowd or want extra protein.
Simple green salad – A light arugula or mixed greens salad works well for brunch or breakfast-for-dinner.
Roasted or air-fried potatoes – Perfect for hearty weekend breakfasts.
Sourdough toast or buttered toast – Ideal for scooping up any extra gravy.
Hot coffee or tea – A must for slow mornings around the table.

biscuits and gravy casserole on a white plate with a silver spoon with the 9x12 baking pan in the background and a plaid napkin

Frequently Asked Questions

Yes! You can fully assemble the casserole, cover it tightly, and refrigerate overnight. Bake the next morning, adding a few extra minutes if needed.

Yes, though it’s best fresh. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

The eggs help bind the casserole together, but you can leave them out for a looser, more traditional biscuits-and-gravy-style bake.

Absolutely. Homemade biscuit dough works great—just cut it into small pieces and par-bake as directed.

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