Biscuits and Gravy Breakfast Casserole

This egg and sausage Biscuits and Gravy Casserole is a perfect hearty breakfast or brunch! Great for the holidays, easy ingredients and so tasty!

casserole on a white plate with shredded cheese garnish.

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casserole in a white baking dish with red and white striped towel on the side.

We love breakfast at our house! We usually stick to our staples of pancakes, French toast, fruit, eggs, muffins, potatoes and meat, but we like to change it up and make casseroles sometimes too!

This Biscuits and Gravy Breakfast Casserole is hearty, cheesy and so delicious! It's the best jazzed up version of biscuits and gravy I've ever had. 

This casserole has the biscuits and white sausage gravy, but then I added scrambled eggs and cheddar cheese to bring the casserole together. The end result is rich, filling and a crowd pleaser.

If you're serving this for the holidays, you could cut the casserole into 16 servings instead of eight, assuming you are serving other food as well. I love to fill my plate with tons of different foods, sweet and savory, so the small portion would work great for me.

Keep scrolling for tips, process photos, additional breakfast casserole recipes and more! 

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Shopping list:

recipe ingredients displayed on a marble background.

  • eggs
  • heavy cream
  • butter
  • ground sausage
  • all purpose flour
  • salt
  • black pepper
  • garlic powder
  • milk
  • jumbo biscuits
  • shredded cheddar cheese

How to make:

first recipe making process photo collage.

second recipe making process photo collage.

third recipe making process photo collage.

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

close up of casserole in a baking dish with a scoop out.

More breakfast casseroles recipes you might like:

You can add or substitute with these ingredients:

  • use crescent roll sheets instead of biscuits
  • use any shredded cheese instead of cheddar
  • use ground turkey sausage instead of pork


casserole in a white baking dish with red and white towel on the side.

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!


close up of casserole on a white plate.
Yield 8 servings
Author Hot Eats and Cool Reads
Prep time
5 Min
Cook time
1 Hour
Total time
1 H & 5 M

Biscuits and Gravy Breakfast Casserole


  • 10 large eggs
  • 1/2 cup heavy cream
  • 6 tablespoons butter, divided
  • 1 pound ground sausage
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 1/2 cups milk
  • 2 cans jumbo biscuits (16 total biscuits)
  • 1 1/2 cups shredded cheddar cheese


  1. Grease a 9x13 baking dish and preheat the oven to 375 degrees F.
  2. In a large bowl whisk together eggs, a pinch of salt and heavy cream.
  3. Place 1 tablespoon of butter in a large non stick skillet and heat over medium heat.
  4. Add in the eggs and cook until they are mostly cooked but still soft, they will continue to cook in the oven and you don't want them overcooked. They should still appear very wet but not runny.
  5. In a large skillet brown sausage, crumbling as it cooks until it is cooked through. Remove the sausage from the pan with a slotted spoon leaving the drippings in the pan.
  6. Add 4 tablespoons of butter, salt, pepper and garlic powder to the pan with the drippings and melt over medium high heat. Whisk in flour and cook for 2-3 minutes until golden and bubbly.
  7. Slowly pour in milk whisking constantly until all milk is added.
  8. Allow to simmer for 2-3 minutes or until milk mixture begins to thicken.
  9. Add in cooked sausage and stir to incorporate.
  10. Remove from heat.
  11. To assemble the casserole
  12. Press 8 biscuit dough rounds into the bottom of the pan in a single layer.
  13. Spoon the eggs across the biscuits and spread in an even layer.
  14. Pour the sausage mixture across the eggs and spread out as evenly as possible.
  15. Sprinkle shredded cheese across the gravy evenly.
  16. To top the casserole flatten each biscuit as much as possible and lay flat on the shredded cheese layer. The entire top won't be covered but try to cover as much as possible.
  17. Melt the last tablespoon of butter and brush melted butter across the tops of the biscuits.
  18. Cover the baking pan with aluminum foil and bake in your preheated oven for 25 minutes.
  19. Uncover and bake another 20 minutes or until the tops of the biscuits are golden brown and any visible egg mixture is set.
  20. Remove from oven and allow to cool slightly before serving.


Store any leftovers refrigerated in an airtight container for up to three days.

We recommend using freshly shredded cheese whenever possible for better melt and taste.

Nutrition Facts





Sat. Fat






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Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

casserole on a white plate with recipe title text overlay.

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