This recipe is everything you love about classic biscuits and gravy… in casserole form! Biscuits and Gravy Casserole is a quick and easy breakfast or brunch that’s great for serving a crowd and perfect for making ahead. It’s comfort food at its best!
*Originally published 2015. Recipe, text, and photos updated. Original recipe below recipe card.*
My family absolutely LOVES biscuits and gravy and so do I! This recipe is made with fluffy biscuits, savory breakfast sausage, and a super simple gravy to pull it all together. It’s SO tasty!
Biscuits and Gravy Casserole is great comfort food for breakfast, lunch, or dinner. Plus it’s a great option for serving to a crowd since it’s fast, easy, and make ahead friendly.
Why you’ll love this breakfast casserole recipe:
- This recipe is made with canned biscuits, but can easily be made with homemade biscuits if you have the time. I included the recipe for biscuits as well.
- Breakfast cannot get easier than this. Just cook the sausage and veggies, turn it into a simple gravy, then bake until golden brown.
- The best thing about this recipe is how amazingly delicious it is. It’s warm, creamy, and comforting every time!
Ingredients you’ll need:
You just need a few basic ingredients for this breakfast casserole. Start with breakfast sausage, onion, garlic, and rosemary. Then add salt and pepper, flour, and milk to form the gravy. Last, you’ll need a can of 8 biscuits (or make this homemade biscuit recipe).
How to make Biscuits and Gravy Casserole:
PREHEAT OVEN: Preheat the oven to 350°F. Then lightly grease a 9X13 baking pan and set aside.
COOK THE SAUSAGE AND ONION: In a 12″ skillet brown the sausage and onion until sausage is no longer pink. Add garlic, rosemary, salt and pepper; cook for 30 seconds.
MAKE THE GRAVY: Sprinkle with flour and stir in well. Cook for 1 minute. Whisk in milk and cook until slightly thickened. Pour into prepared baking dish.
ADD BISCUITS: Cut each biscuit into quarters and place on top of gravy. Or you can make these homemade buttermilk biscuits.
BAKE: Bake for 25-30 minutes or until hot and bubbly and biscuits are golden.
Tips for making this recipe:
- Make sure to cook the flour for a full minute before adding the milk. This takes away the raw flour taste.
- Whisk in the milk slowly to create a smooth, fully combined gravy without lumps of flour.
- For the ultimate biscuits and gravy breakfast casserole, make homemade biscuits instead of canned! Here’s how to make flaky buttermilk biscuits – they’re really tasty!
Yes, this casserole can definitely be made in advance! Follow the recipe card through step 3 (finishing the gravy). Then cover with foil and place in the fridge for up to 3 days.
When ready to bake, remove from the fridge for at least 20 minutes. Then remove the foil and top with quartered biscuits. Bake 30 minutes or until hot and bubbly and biscuits are golden.
Yes! You can bake it, cool completely, then wrap tightly and freeze for up to 3 months. Thaw it completely overnight in the fridge, then bake for about 20 minutes or until warmed through.
Other easy breakfast recipes:
- Hashbrown Sausage Breakfast Pie
- Sausage Hashbrown Breakfast Casserole
- Freezer Breakfast Ham Egg and Cheese Sandwiches
- Fluffy Buttermilk Pancakes
- Cinnamon Sugar French Toast Sticks
- Easy Banana Bread
Biscuits and Gravy Casserole
- 1 pound (500g) breakfast sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon fresh rosemary, minced (or ⅛ teaspoon dried)
- salt and pepper to taste
- ⅓ cup (45g) all purpose flour
- 5 cups (1.18L) whole milk
- 1 can Grands Biscuits (8 biscuits)
- Heat oven to 350°F. Lightly grease a 9X13 baking pan, set aside.
- In a 12" skillet brown sausage and onion until sausage is no longer pink. Add garlic, rosemary, salt and pepper; cook for 30 seconds.
- Sprinkle with flour and stir in well. Cook for 1 minute. Whisk in milk and cook until slightly thickened. Pour into prepared baking dish.
- Cut each biscuit into quarters and place on top of gravy. Bake for 25-30 minutes or until hot and bubbly and biscuits are golden.
- Make Ahead: Prepare recipe through step 3. Cover with foil and place in the refrigerator overnight. Remove from the refrigerator for at least 20 minutes before baking. Top with quartered biscuits and bake at 350 degrees F for 30 minutes or until hot and bubbly and biscuits are golden.
- Homemade biscuits: How To Make Flaky Buttermilk Biscuits.
- How to freeze: Bake the casserole, cool completely, then wrap tightly and freeze for up to 3 months. Thaw it completely overnight in the fridge, then bake for about 20 minutes or until warmed through.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.