Biscuits and Gravy Breakfast Casserole

Rise and shine! This Biscuits and Gravy Breakfast Casserole is a filling breakfast that everyone will love. Made with potatoes, eggs, sausage, and gravy, and topped with flaky biscuits, it's the best way to say "Good Morning!" to the whole family on a lazy weekend, for Thanksgiving breakfast, or for a Holiday brunch.

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If you crave a hearty, comfort-food breakfast, my Biscuits and Gravy Breakfast Casserole is for you. In under an hour you'll layer roasted potatoes, breakfast sausage, scrambled eggs, and creamy gravy, then top it with tender biscuits made from just three ingredients - or use store-bought canned biscuits if you prefer. 

Note: This is an older recipe that I felt compelled to update. Previously I went for convenience over heart and wrote the recipe using canned biscuits. I'm not here to shame anyone's biscuits, but I can't let people call me the Biscuit Queen if I write a recipe and don't make my own biscuits. So, I'm gonna tell you how to make this entire casserole from scratch, and give you my blessing to go for convenience. It's all good ❤️

What you'll learn in this post

• How to make my three-ingredient buttermilk biscuits (or choose the canned biscuit shortcut).
• How to assemble the layers of potatoes, sausage, eggs, gravy and biscuits to create the best biscuits and gravy casserole.
• Substitution ideas and variations (because I know my people love an option 😉).
• My top tips for success (so your casserole bakes up beautifully delicious).
• FAQs for storage, reheating, and make-ahead options.

Why you'll love this recipe

• Homemade-taste - You'll make simple buttermilk biscuits using only three ingredients for that freshly baked flavor in less time.
• Flexible shortcut - If you're super short on time, the canned biscuit option (good old pillsbury) still works and still gives you a delicious breakfast casserole. You can even use a gravy mix if that works for you.
• One-dish brunch winner - Layers of potatoes, sausage, eggs and gravy, all cooked in one pan, mean fewer dishes (and we all love that).
• Make-ahead friendly - All of the components can be prepared and assembled in the morning so you're nearly done when it's time to bake.
• Customizable - Swap in different breakfast sausages, use bacon, add veggies, or change the biscuit topping to match your pantry or your mood.

Ingredients & Substitutions

Below is what you'll need to prepare this biscuits and gravy casserole recipe. I'll go over the major ingredients and how you can swap them if needed.(Photo includes the biscuit dough or canned biscuits ready for use)

• Self-rising flour - If you don't have self-rising, use 1 cup all-purpose flour + 1½ teaspoon baking powder + ¼ teaspoon salt.
• Butter - I use unsalted butter in all my cooking and baking. You can use salted butter if that's what you have; taste and reduce added salt slightly.
• Buttermilk - If you don't have buttermilk, you can use yogurt or sour cream, but you may need to thin it with a little milk.
• Potatoes - Frozen diced potatoes save time and work well, but my 10 minute skillet potatoes are just as easy and time-saving.
• Breakfast sausage - Mild or spicy sausage both work. You could use turkey sausage for a lighter version or leave out the sausage for a vegetarian option.
• Milk - Whole or 2% milk work best for the gravy; you could use lower fat, though the texture may be a little thinner.
• Canned biscuits option - If you prefer the shortcut, use one can of canned biscuits cut into pieces instead of making your own biscuits.

See recipe card below for a full list of ingredients and measurements.

Variations

Here are some ideas to change things up while keeping the core breakfast casserole biscuits and gravy concept:

• Veggie boost - Add diced bell pepper, spinach or mushrooms with the potatoes for extra color and flavor.
• Cheesy layer - After you scatter the sausage and eggs, add 1 cup of shredded cheddar or Monterey Jack cheese before pouring the gravy.
• Spicy twist - Use a spicy breakfast sausage or add chopped jalapeno with the potatoes.
• Herbed biscuit topping - Mix 1 teaspoon fresh chopped chives or thyme into the biscuit dough for an herby flavor.
• Make-ahead overnight - You can assemble the casserole (through the gravy stage) the night before, refrigerate overnight, and bake the next morning (see FAQs).

Quick Recipe Video

Step-by-Step Instructions

Here's what you'll do: The steps are easy to follow, just take it one thing at a time. It may look like a lot of steps, but I just want you to have a visual for everything, so you can make this with ease:

• Step 1: If cooking the same day, preheat your oven to 375°F. Grease a square baking pan, or other small casserole dish, with butter (and/or nonstick spray).

Make Biscuits

Step 2: In a medium bowl combine 1 cup self-rising flour and the cold butter (either grated or cubed) 

Step 3: Use your fingers or a pastry cutter to snap/cut until the mixture is crumbly. 

Step 4: Add ½ cup cold buttermilk and mix until just combined. Do not overmix.

Step 5: Turn the dough out onto a floured surface; gently fold 2-3 times.

Step 6: Press or roll the dough to about ½-inch thickness. Cut biscuits into the desired size (I get 6 two inch biscuits)

Step 7: Place them on a sheet pan and freeze for 15 minutes while you begin preparing the rest of the casserole components.

Make the rest of the components

Step 1: Prepare the potatoes. Heat a nonstick pan (or other large skillet) over medium-high heat and add the 1 tablespoon vegetable oil. Add the 2 cups diced potatoes, season with salt and pepper, and cook, stirring occasionally, about 8-9 minutes until the potatoes are tender and lightly browned. Spread them evenly in the bottom of your prepared baking dish.

Step 2: Cook the breakfast sausage. Return the pan to heat, add the ½ pound sausage, break it up with a spatula or wooden spoon, and cook until no pink remains, about 8-10 minutes. Scatter the cooked sausage on top of the potatoes in the dish.

Step 3: Scramble the eggs. In a bowl whisk the 4 eggs. Return the pan to stove, reduce heat to medium, and add the eggs, cooking until softly scrambled (still slightly under-cooked since they'll finish in the oven). 

Step 4: Scatter the eggs over the sausage and the potatoes.

Step 5: In the same pan over medium-high heat melt the 2 tablespoons butter. Sprinkle in the 2 tablespoons all-purpose flour and whisk together, cooking for about 1 minute. 

Step 6: While whisking vigorously, pour in half the milk, continue whisking to remove lumps, then whisk in the remaining milk. Simmer until thick enough that you can run a spatula through it and see the bottom of the pan, about 2-3 minutes. Season with salt and pepper to your taste.

Step 7: Pour half of the gravy evenly over the layers in the baking dish.

Step 8: Remove biscuits from freezer and cut each biscuit into quarters. Scatter the biscuit quarters spaced apart over the casserole layers in the baking dish. (Optional: brush the tops with egg wash [1 egg whisked with 1 tablespoon water] or additional buttermilk for a golden finish.)

Canned biscuits option: Remove canned biscuits according to package, cut each biscuit into quarters, and scatter over the casserole layers in the dish, spacing them apart. (Same optional egg wash or buttermilk brush for top.)

Bake: Place the dish in the oven and bake for 25-30 minutes, or until the gravy is bubbling and the biscuits are golden-brown.

Step 9: Allow to rest about 10 minutes before serving. This helps the layers set and makes it easier to cut and serve.

Step 10: While the casserole is resting, warm the leftover gravy, adding a splash of milk if needed to loosen it up. Pour warm gravy over individual servings.

Recipe FAQs

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