Rise and shine! This Biscuits and Gravy Breakfast Casserole is an easy breakfast that everyone will love. Filled with potatoes, eggs, sausage, and gravy, and topped with flaky biscuits, it's the best way to say "Good Morning!"
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I make breakfast pretty much every day. Unlike most families who try to sit down for dinner a few times a week, breakfast is our family meal and I try to make the most of it. I developed this hearty Biscuits and Gravy Breakfast Casserole because this is what the whole family wants in the morning - potatoes, eggs, meat, gravy, and biscuits!
One of my favorite things about this hearty breakfast casserole is that it is an easy recipe that fits into my routine whether I want to take my time making a leisurely breakfast, or if I want to make most of it ahead for an easier tomorrow morning.
Browning the potatoes and the sausage, making scrambled eggs, even making the gravy can all be done in the same large skillet, and up to two days ahead. Then when you're ready to indulge, you can assemble everything in the time it takes to preheat the oven!
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❤️ What you'll love about this recipe
- Delicious - There's everything you love in this Biscuits and Gravy Casserole recipe, all topped off with creamy gravy and fluffy biscuits.
- Easy - There are 5 individual components in this casserole, but each one of them takes just a few minutes to make.
- Make ahead - Each of those components, except the biscuits, can be made ahead of time, making morning less stressful.
- Perfect for a brunch potluck - This recipe will feed six easily, but double it and you can feed a big crowd. I lover serving it up to my family on Christmas morning!
- Versatile - No one is going to complain if you serve this for breakfast, lunch or dinner. No one with any good sense anyway.
Ingredients
There is nothing complicated about the ingredients in this Biscuits and Gravy Breakfast Casserole. I usually have some shortcut frozen hash browns and a couple of packages of breakfast sausage in my freezer, and you will too after tasting this recipe!
See recipe card below for quantities.
Substitutions
The greatest thing about this breakfast casserole is the versatility. Here are some quick ways you can make some substitutions and still have a delicious breakfast:
- Breakfast sausage - In a pinch, I have used italian sausage, ground beef, turkey sausage, and chopped up bacon in this recipe. There's no wrong answer. (p.s. you can even buy cooked sausage at the grocery store now.
- Eggs - No problem if you don't like or can't eat eggs. Just leave them out.
- Gravy - It's absolutely acceptable to use packet of sausage gravy mix, or country gravy mix, instead of making your own homemade gravy, but just so you know, it's really not that much quicker. Check out the instructions and you'll see for yourself. You can also combine two steps and make my homemade sausage gravy and then you pour gravy over your crispy potatoes and scrambled eggs in the casserole dish.
- Biscuits - For your convenience, this recipe is written using store bought tube biscuit dough, but I have for sure made this with my homemade buttermilk biscuits. Full disclosure: totally worth it. You can also make my easy biscuits with heavy cream and self-rising flour and scoops dollops on top. SO fluffy and delicious!
Variations
Have some fun and play with your food. Here are a few ideas to get you started:
- Italian - Like I mentioned in the substitutions section, using Italian sausage is a great idea and you can make it a whole vibe. Layer the sausage with my ricotta cheese eggs and sprinkle the tops of the biscuits with some grated Parmesan and you've made a new instant classic.
- Biscuit madness - In place of potatoes, place another layer of biscuits on the bottom of your baking dish, topped with the sausage, eggs, gravy, and a biscuit top for a spin on breakfast pie!
- Cheese - When is cheese ever a bad idea? Place a layer of your favorite shredded cheese, cheddar cheese is always a good bet, on top of the eggs and finish with the gravy and biscuits. Or, next time, add cheddar cheese and a little garlic powder to cream biscuits and bring a cheddar bay biscuit vibe to your breakfast casserole.
- Got leftover biscuits? - Save them and make my Leftover Biscuit Breakfast Bake with yesterday's biscuits, savory breakfast sausage, sautéed onions and peppers, all baked together in a rich, creamy egg custard.
Instructions
There are five layers to this breakfast casserole, all of them simple, most of which can be prepared ahead. Then a short stint in the oven and you will be digging in to your new favorite breakfast!
- Start by preheating your oven to 375°F and buttering a square baking dish (or spray with nonstick spray).
Step 1: Place a nonstick pan, or other skillet, over medium-high heat and add one tablespoon of vegetable oil. Add your potatoes. Cook, stirring occasionally, for 8 to 9 minutes, or until potatoes are fully cooked and lightly browned. Place them in the bottom of your prepared pan.
Step 2: Place the pan back on the heat and cook your breakfast sausage, breaking it up with a spatula or wooden spoon. Cook until all the pink color is gone and the sausage is browned, about 8 to 10 minutes. Scatter the sausage on top of the potatoes.
Step 3: Whisk your eggs. Place the pan back on the stove and decrease heat to medium heat. Cook your eggs until soft scrambled. You want them to still look a bit "wet" as they will continue to cook in the oven. Scatter the eggs on top of the sausage.
Step 4: This is what your biscuits and gravy breakfast casserole will look like at this point. Get excited, we're almost done!
Step 5: In the same pan, over medium-high heat, melt your two tablespoons of butter and sprinkle flour over it. Whisk them together and cook for about a minute.
Step 6: Continue whisking while you pour in half of your two cups of whole milk. Whisk vigorously to be sure there are no lumps.
Step 7: Whisk in the remaining whole milk and simmer until thick enough that when you run a spatula through it you can see the bottom of the pan, about 2 to 3 minutes. Taste and season with salt and black pepper to your liking.
Step 8: Pour the gravy all over everything.
Step 9: Cut your store bought biscuits into quarters and halves and place all over the casserole. Be creative. This is biscuit art.
Step 10: Alternatively, you can make my small batch biscuit recipe and do the same thing or make my cream biscuits and drop scoops of the dough on top.
Step 11: Bake 25 to 30 minutes or until gravy is bubbling, and biscuits are golden brown.
Hint: When the Biscuits and Gravy Breakfast Casserole comes out of the oven I like to brush the tops of the biscuits with melted butter, sprinkle with flaky salt, and top with chopped chives or green onion.
Make ahead instructions
There's nothing I love more than being ahead of schedule. Is that a Mom thing? You can get ahead by preparing this breakfast casserole up to the step of placing the potatoes, sausage, and eggs into the baking dish. Then just cover it and place it in the refrigerator.The next morning, make your gravy, pour it on, and cut up your biscuits. Go take a shower. Breakfast will take care of itself!
(p.s. you can even make the gravy up to 2 days ahead. just reheat it before assembling your casserole, adding a bit more milk to thin it out)
Want to make your breakfast casserole with homemade biscuits? Do it ahead! Make and cut out your biscuits and freeze them (make sure to quarter and halve them first.) In the morning, just place the frozen biscuit pieces on top and bake as directed, adding 2 or 3 minutes to the bake time. Enjoy!
Expert tip
Do you love gravy? Would you eat your own arm if it were covered in gravy? I got you! Double the gravy ingredients and make a large batch. Save half for drizzling over individual servings of breakfast casserole (turning it into biscuits and gravy and gravy breakfast casserole.) You are a genius! I love this for you!
One more gravy tip: if making your peppered gravy ahead, place plastic wrap directly touching the surface of the gravy, so a "skin" won't form.
Recipe FAQ's
Since all the ingredients, except the biscuits, are precooked, it's technically "done", but it still needs time for all the flavors to mingle and for the center of the casserole to get bubbly and hot. Try covering it with aluminum foil until the baking time is up.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual servings in the microwave on high for 30 to 90 seconds, or until hot in the center, depending on the size of the serving.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Biscuits and Gravy Breakfast Casserole
Ingredients
- 2 cups diced potatoes fresh or frozen
- 1 tablespoon vegetable oil
- ½ pound breakfast sausage
- 4 eggs
- 2 tablespoons butter plus more to grease baking dish
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- 10 oz can refrigerated biscuits I used Pillsbury Grands 5 count OR
- Small batch buttermilk biscuits
Instructions
- Preheat oven to 350°F. Grease the inside of a square pan with butter or non-stick spray.
- Heat a non-stick pan, or other skillet, over medium-high heat and add one tablespoon of vegetable oil. Add your potatoes. Cook, stirring occasionally, for 8 to 9 minutes, or until potatoes are fully cooked and lightly browned. Place them in the bottom of your prepared pan.
- Place the pan back on the heat and cook your breakfast sausage, breaking it up with a spatula or wooden spoon. Cook until all the pink color is gone and the sausage is browned, about 8 to 10 minutes. Scatter the sausage on top of the potatoes.
- Whisk your eggs. Place the pan back on the stove and decrease heat to medium. Cook your eggs until soft scrambled. You want them to still look a bit "wet" as they will continue to cook in the oven. Scatter the eggs on top of the sausage.
- In the same pan, over medium-high heat, melt your butter and sprinkle flour over it. Whisk them together and cook for about a minute. Continue whisking while you pour in half of the milk. Whisk vigorously to be sure there are no lumps.
- Whisk in the remaining milk and simmer until thick enough that when you run a spatula through it you can see the bottom of the pan, about 2 to 3 minutes. Taste and season with salt and pepper to your liking. Pour the gravy all over everything in the baking dish.
- Cut your store bought biscuits into quarters and halves and place all over the casserole.
- Alternatively, you can make my small batch biscuit recipe and do the same thing.
- Bake 25 to 30 minutes or until gravy is bubbling and biscuits are golden brown. Allow to rest for 10 minutes before serving.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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