Can I use homemade biscuits instead of refrigerated ones?

Absolutely! Homemade biscuits will take this casserole to the next level. Prepare your favorite biscuit dough and use it in place of the refrigerated biscuits. You may need to adjust the baking time slightly, so keep an eye on them and make sure the biscuits are fully cooked through.

My gravy seems too thick/thin. How can I fix it?

Gravy thickness is easy to adjust! If it's too thick, gradually whisk in additional milk until you reach your desired consistency. If it's too thin, create a slurry with 1 tablespoon flour and 2 tablespoons cold milk, then whisk it into the simmering gravy and cook for another minute or two until thickened.

Can I make this casserole vegetarian?

Yes! Use a plant-based sausage substitute and vegetable broth or butter for the gravy base. You'll want to add a bit more seasoning since you won't have the flavor from the sausage drippings. Adding some mushrooms to the vegetarian sausage provides wonderful umami flavor.

My family doesn't like cheddar cheese. What can I substitute?

This casserole works beautifully with many cheese varieties! Try mozzarella for a milder flavor, Swiss for a nutty note, or even a pepper jack if your family enjoys a little heat. You can also omit the cheese entirely if preferred—the casserole will still be delicious.

Biscuits and Gravy Casserole Recipe

Description

This Biscuits and Gravy Casserole recipe is a hearty and comforting breakfast or brunch dish, combining fluffy biscuits, savory sausage, creamy gravy, and eggs into a deliciously baked casserole, perfect for feeding a crowd.

Ingredients

Units Scale

Eggs

1 tablespoon butter
12 large eggs, whisked

Sausage

1 pound ground breakfast sausage

Gravy

3 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

To Assemble

16 refrigerator biscuits
2 cups mild cheddar cheese, shredded
2 tablespoons butter, melted (divided; 1 tablespoon for brushing before baking, 1 tablespoon for finishing)
parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
Cook the eggs: In a skillet over medium-low heat, heat 1 tablespoon of butter. Swirl it to coat the pan’s surface. Add whisked eggs and let them sit undisturbed briefly so the bottom begins to cook. Gently drag a spatula through the eggs, exposing the uncooked layer underneath. Repeat until most of the egg is set but still glossy. Remove from heat and set aside as the residual heat will finish cooking them.
Brown the sausage: Cook the ground breakfast sausage in a medium saucepan over medium heat until browned. Use a slotted spoon to remove the sausage from the pan, leaving the drippings, and set it aside with the eggs.
Prepare the gravy: In the same saucepan with the reserved sausage drippings, add 3 tablespoons of butter and melt over medium heat. Whisk in the flour and cook for 2–3 minutes until the mixture turns golden brown. Gradually whisk in the milk, followed by the salt, pepper, and garlic powder. Continue whisking until the mixture thickens and becomes hot.
Assemble the casserole (layer one): Arrange 8 refrigerator biscuits in the bottom of the prepared baking dish. Press them flat and seal the edges together to form a cohesive layer.
Add fillings: Evenly spread the egg and sausage mixture over the biscuits. Top with all of the prepared gravy and then sprinkle the shredded cheddar cheese over the entire casserole.
Complete assembly: Place the remaining 8 biscuits on top of the casserole and gently flatten them by hand. Brush the tops of the biscuits with 1 tablespoon of melted butter.
Bake (covered): Cover the baking dish with aluminum foil and bake for 25 minutes to ensure even cooking.
Bake (uncovered): Remove the aluminum foil and bake for an additional 20 minutes, or until the casserole is golden brown, bubbly, and fully cooked through.
Finish and serve: Melt the last tablespoon of butter and brush it over the tops of the baked biscuits for extra flavor and shine. Garnish with fresh parsley and serve warm.

Notes

You can substitute ground sausage with turkey sausage or plant-based alternatives for a different dietary preference.
If you prefer spicier flavors, use spicy breakfast sausage or add crushed red pepper flakes to the gravy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For easier assembly, refrigerate the cooked egg and sausage mixture until cooled slightly before layering.

Nutrition

Serving Size: 1 serving
Calories: 465
Sugar: 3g
Sodium: 750mg
Fat: 33g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 16g
Cholesterol: 210mg