TL;DR for Sausage Biscuit Casserole
A hearty, crowd-pleasing breakfast casserole with biscuits, sausage, eggs, cheese, and creamy gravy baked together for an easy, comforting meal.
Weekend brunch at my house usually means something hearty bubbling away in the oven, and this sausage biscuit casserole always wins. It’s got all the comfort of biscuits and gravy, but baked into one big dish that’s easy to slice and share with family or friends. It feels just right for lazy mornings, holidays, or anytime you want to serve up a cozy, stick-to-your-ribs meal without fussing over the stovetop.
❤️ Why You’ll Love Sausage Biscuit Casserole
If you love biscuits and gravy, this casserole takes that flavor to the next level in the easiest way possible.
- Comfort food that’s simple enough for a weekday, but special enough for holidays.
- A complete breakfast in one pan: biscuits, sausage, eggs, cheese, and gravy all baked together.
- Perfect for feeding a crowd or meal prepping ahead of time.
- Customizable with different cheeses, seasonings, or add-ins.
🗒 Tips and Tricks
- Keep the biscuits cold until you’re ready to bake for the best rise.
- Make the gravy a day ahead if you want to save time in the morning.
- Let the casserole rest 5 minutes before slicing so it holds together nicely.
- Use a thermometer to ensure egg mixture sets (center should be hot and slightly springy).
🗒 Variations
- Spicy version: Use hot sausage or add red pepper flakes to the gravy.
- Cheesy twist: Swap cheddar for pepper jack, gouda, or a smoky smoked cheddar.
- Veggie-loaded: Stir in sautéed mushrooms, spinach, or bell peppers with the sausage.
🗒 Substitutions
- Sausage: Turkey or chicken sausage for a lighter option.
- Biscuits: Crescent roll dough or homemade biscuit dough both work.
- Milk: 2% or a non-dairy milk (oat milk) can substitute in the gravy/egg mix — texture may vary.
🗒 Best Served With
- Fresh fruit salad for a light contrast 🍓🍊
- Hash browns or roasted potatoes for extra comfort 🥔
- A simple green salad with vinaigrette to balance richness 🥗
👝 How to Store Leftovers
- Refrigerate in an airtight container for up to 3 days.
- Reheat in the oven at 350°F until warmed through (about 10–15 minutes).
- Freeze individual portions for up to 2 months; thaw overnight before reheating.
🤔 Common Questions
1. Can I make this casserole ahead of time?
Yes! Assemble without baking, cover, and refrigerate overnight. Add 5–10 extra minutes to the bake time.
2. Can I freeze it?
Yes! Bake and cool completely, then freeze portions or the whole dish. Reheat covered with foil.
3. Do I have to make the gravy from scratch?
No. A quality store-bought sausage gravy can be used in a pinch; adjust seasoning as needed.
Sausage Biscuit Casserole
Ingredients
Method
- In a large skillet over medium heat, cook the sausage until browned and crumbly, 8–10 minutes, stirring occasionally. Remove with a slotted spoon and set aside, leaving drippings in the pan.
- Reduce heat to medium-low. Melt the butter in the skillet. Stir in the flour and cook for 2 minutes, until lightly toasted.
- Gradually whisk in the milk. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, stir in seasoned salt and black pepper, and simmer 8–10 minutes until thickened. Set aside. (This can be made up to 2 days ahead.)
- Preheat oven to 350°F.
- In a medium bowl, whisk together eggs, milk, 1/2 cup cheese, salt, and pepper. Pour into a greased 13×9-inch baking dish.
- Reserve 1/2 cup of the cooked sausage. Sprinkle the rest over the eggs. Arrange biscuits evenly over the top.
- Drizzle half of the gravy over the biscuits. Sprinkle with the remaining 1 cup cheese and the reserved 1/2 cup sausage.
- Bake 30–35 minutes, until the biscuits are cooked through and the top is lightly golden.
- Reheat the remaining gravy and drizzle some over the casserole. Serve the rest on the side.
Nutrition
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