Hearty 6-Layer Biscuits and Gravy Breakfast Casserole Magic

Oh my gosh, have I got the perfect lazy weekend breakfast for you! This Biscuits and Gravy Breakfast Casserole is what Sunday mornings were made for. You know those days when you want something hearty and comforting but don’t want to stand over the stove? That’s exactly why I created this recipe – all the cozy flavors of biscuits smothered in sausage gravy, but baked together in one glorious dish. My kids go crazy when they smell it baking, and honestly? I don’t blame them. The smell of that buttery gravy bubbling around fluffy biscuit pieces is pure happiness. Plus, it’s so easy you can practically make it with your eyes half-open – which is perfect because let’s be real, who’s fully awake first thing in the morning?

Why You’ll Love This Biscuits and Gravy Breakfast Casserole

Let me count the ways this dish will become your new breakfast bestie:

• Comfort in every bite: Fluffy biscuits swimming in rich sausage gravy? Yes please! It’s like a warm hug on a plate.
• Crazy easy: From fridge to oven in 15 minutes flat – perfect for sleepy mornings or unexpected guests.
• Feeds an army: One dish makes enough to satisfy hungry teenagers, in-laws, or your entire book club.
• Your rules: Spice it up, swap the meat, or add veggies – it’s basically impossible to mess up!

Ingredients for Biscuits and Gravy Breakfast Casserole

Here’s everything you’ll need to make this cozy breakfast magic happen. I keep it simple because frankly, who wants to hunt down fancy ingredients at 7 AM?

• 1 can refrigerated biscuits (the classic 8-count kind – don’t get fancy here)
• 1 pound breakfast sausage (I use mild, but spicy would be amazing!)
• 3 tablespoons all-purpose flour (for that perfect gravy thickness)
• 2 cups whole milk (trust me, skim milk won’t give you that luscious texture)
• 1/2 teaspoon each salt and black pepper (adjust to taste – I always add extra pepper)
• 6 large eggs (give them a quick whisk before adding)
• 1 cup shredded cheddar cheese (because everything’s better with cheese)

How to Make Biscuits and Gravy Breakfast Casserole

Alright, let’s get this breakfast masterpiece in the oven! Don’t worry – I’ve made this so many times I could probably do it in my sleep. The key is taking it step by step, and before you know it, you’ll have that gorgeous golden-brown casserole ready to wow everyone at the table.

Preparing the Sausage Gravy

First, grab your favorite skillet – I use my trusty cast iron – and brown that sausage over medium heat. Break it up into little crumbles while it cooks (I like using a potato masher for this – total game changer!). Once it’s nicely browned, don’t drain all the fat – that’s flavor gold! Sprinkle the flour right over the sausage and stir for about a minute – this cooks out that raw flour taste. Now slowly pour in the milk while stirring constantly. Keep stirring until it thickens up beautifully (about 3-5 minutes). Season with salt and pepper – taste it and don’t be shy with the pepper!

Assembling the Casserole

While your oven preheats to 350°F, grab a 9×13 baking dish and spray it well. Tear those biscuits into quarters (no need to be perfect!) and scatter them in the dish. Pour that glorious sausage gravy evenly over the top. Whisk your eggs in a bowl and gently pour them over everything. Finish with a generous sprinkle of cheese – because obviously. Pop it in the oven for 25-30 minutes until the eggs are set and the top is golden. Try to let it sit for 5 minutes before serving… if you can resist!

Tips for the Best Biscuits and Gravy Breakfast Casserole

Want to take your casserole from good to “Oh my gosh, give me the recipe!” good? Here are my hard-earned secrets:

• Biscuit wisdom: Use refrigerated biscuits straight from the fridge – they hold their shape better than room temp ones.
• Gravy control: Too thick? Add a splash more milk. Too thin? Let it bubble longer before assembling.
• Patience pays: Let it rest 5 minutes after baking – those layers need time to settle!
• Cheese strategy: Add half the cheese midway through baking for extra gooey pockets.

Little things make big differences with this dish!

Variations for Biscuits and Gravy Breakfast Casserole

Here’s the beautiful thing about this casserole – it’s basically a blank canvas for your breakfast dreams! Swap the pork sausage for turkey sausage if you’re feeling lighter. Toss in some sautéed mushrooms or spinach if you want to sneak in veggies. And cheese? Oh honey, try pepper jack for some kick or mozzarella for extra stretch. My neighbor even adds diced potatoes for a heartier twist – genius! The only limit is your imagination (and maybe your fridge contents).

Serving Suggestions

This casserole is seriously satisfying on its own, but I love pairing it with some fresh fruit to balance out that rich, savory goodness. A simple mixed berry bowl or sliced melon works perfectly. For the ultimate breakfast feast? Add crispy hash browns and a drizzle of hot sauce – my family fights over the last spoonfuls!

Storage and Reheating

Now, I know this casserole disappears fast at my house, but if you somehow have leftovers (miracles happen!), here’s how to handle them. Pop any extra portions in an airtight container and refrigerate for up to 3 days. When the craving hits again, either microwave individual servings for about 1-2 minutes or reheat the whole dish in a 350°F oven for 15-20 minutes until warmed through. Pro tip: sprinkle a little extra cheese on top before reheating – it makes everything better!

Nutritional Information

Here’s the scoop on what you’re getting in each serving (about 1/8th of the casserole): roughly 420 calories, 28g fat (10g saturated), 25g carbs, and 18g protein. Now, these numbers can wiggle a bit depending on your sausage choice or cheese amount – my measurements err on the generous side because let’s be honest, who measures cheese with precision? For exact counts, plug your specific ingredients into a nutrition calculator. But let’s focus on what really matters – pure deliciousness!

Frequently Asked Questions

Can I use homemade biscuits instead of canned?
Absolutely! Swap in your favorite homemade biscuit dough – just cut it into small pieces before layering. The texture might be slightly different, but it’ll be delicious. I’ve done this when I had extra buttermilk biscuits needing a home!

Can I freeze this casserole?
You bet! Bake it completely, let it cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The biscuits get a bit softer, but the flavors still shine through perfectly.

What if I don’t have whole milk?
No worries! 2% works fine, though your gravy might be slightly less rich. For a dairy-free version, unsweetened almond or oat milk surprisingly does the trick – just add an extra tablespoon of flour to help thicken.

Can I make this the night before?
Yes! Assemble everything except the eggs, cover and refrigerate overnight. In the morning, whisk the eggs with a splash of milk, pour over top, then bake as directed (adding 5-10 extra minutes if needed). Easy peasy morning magic!

Print