Biscuits and Gravy Casserole

Ingredients

• 1 canrefrigerated biscuits (homemade biscuits can be used instead)
• 454 g (1 lb)breakfast sausage (or turkey or plant-based sausage)
• 480 ml (2 cups)prepared sausage gravy, shop-bought or homemade
• 4 largeeggs, whisked
• 240 ml (1 cup)milk
• 110 g (1 cup)shredded cheddar cheese
• To tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F) and grease a 23 × 33 cm (9 × 13-inch) baking dish.

2. 2

   Brown the sausage

   Cook the breakfast sausage in a large frying pan over medium heat until browned. Drain off any excess grease.

3. 3

   Stir in gravy

   Add the prepared gravy to the sausage and stir until combined. Set the mixture aside.

4. 4

   Arrange biscuits

   Cut each biscuit into quarters and spread the pieces evenly over the bottom of the greased baking dish.

5. 5

   Whisk the eggs

   Whisk the eggs and milk together in a bowl, seasoning with salt and pepper.

6. 6

   Layer the casserole

   Spread the sausage gravy mixture over the biscuits, pour the egg mixture on top, then finish with the shredded cheddar.

7. 7

   Bake until set

   Bake in the preheated oven for about 30 minutes, until the eggs are set and the cheese is melted and bubbling.

8. 8

   Cool before serving

   Leave the casserole to cool slightly before serving.

What is biscuits and gravy casserole?

Biscuits and gravy is a familiar American breakfast combination of soft biscuits and savoury sausage gravy. This casserole turns those elements into a baked dish, with eggs and cheddar added for a filling brunch-style meal.

The layers do the work: biscuit pieces form the base, sausage gravy adds savoury richness, and the egg mixture sets around them as it bakes. The method keeps the flavours of the classic pairing while making it easy to portion from one dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 18g protein, 20g carbs, 25g fat.

The biscuits provide much of the carbohydrate, while the sausage, gravy, eggs and cheddar contribute fat and protein. Pair a serving with fruit or vegetables for a fresher contrast and a more balanced plate.

Choosing the biscuits and gravy

Biscuits: Refrigerated biscuits are convenient and easy to portion into quarters. Homemade biscuits can be used instead, as the recipe allows.

Gravy: Prepared sausage gravy may be shop-bought or homemade. Stir it thoroughly into the browned sausage so the meat is distributed through the casserole.

Brown the sausage first

Sausage: Cook it over medium heat until browned, then drain excess grease before adding the gravy. This keeps the filling from carrying unnecessary rendered fat into the baking dish.

Alternatives: Turkey or plant-based sausage can stand in for breakfast sausage. Follow the same browning step, checking the alternative's pack guidance as needed.

Layer for an even bake

Biscuit base: Cut each biscuit into quarters and arrange the pieces evenly rather than piling them in one spot. This gives the gravy and egg mixture a more even surface to cover.

Topping: Pour the gravy over the biscuits first, then add the seasoned egg and milk mixture. Finish with cheddar spread across the top so it melts over the casserole.

Check the centre for doneness

Timing: Bake at 175°C (350°F) for about 30 minutes. The stated total time is 45 minutes, so allow time for preparation as well as baking.

Doneness: Look for eggs that have set and cheese that is melted and bubbling. If the centre is still loose, it needs more time in the oven.

Serving and seasoning

Seasoning: Salt and pepper go into the whisked egg and milk mixture, so taste and adjust them to suit the saltiness of the sausage and gravy.

On the plate: Serve it alongside fresh fruit or a simple green salad for contrast with the rich, savoury casserole. Let it cool slightly first so portions are easier to lift.

Recipe notes & tips

• Grease the baking dish before adding the biscuit pieces so the casserole is easier to serve.
• Drain excess sausage grease before stirring in the gravy.
• Spread the biscuit quarters evenly over the base of the dish.
• Season the egg mixture to taste, bearing in mind that sausage and gravy may already be salty.
• Allow the casserole to cool slightly before cutting and serving.

Variations

• Turkey sausage: Swap in turkey sausage for the breakfast sausage.
• Plant-based sausage: Use a plant-based alternative in place of the breakfast sausage.
• Homemade biscuits: Use homemade biscuits instead of refrigerated ones.
• Homemade gravy: Replace the prepared gravy with homemade sausage gravy.
• Cheddar choice: Try a different shredded cheddar, while keeping the same topping amount.

Common mistakes to avoid

• Skipping the grease drain: Excess sausage grease can make the filling heavier; drain it before adding gravy.
• Uneven biscuit pieces: Large uneven chunks can bake inconsistently; cut each biscuit into quarters.
• Patchy layering: Bare areas can leave parts of the casserole without topping; spread each layer evenly.
• Underbaking: Loose egg in the centre means the casserole is not set; bake until the eggs have set.
• Serving straight from the oven: The hot layers can be difficult to portion; let the casserole cool slightly first.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat portions in the oven or microwave until heated through.

Frequently asked questions