The Ultimate Biscuits and Gravy Breakfast Bake
A comforting, make-ahead breakfast casserole perfect for slow weekends
If you’re craving a warm, hearty meal to start your day, look no further than this Ultimate Biscuits and Gravy Breakfast Bake. This easy breakfast casserole combines all your morning favorites—fluffy biscuits, savory sausage, creamy peppered gravy, and cheesy scrambled eggs—into one irresistible dish.
Perfect for lazy Sundays, holiday mornings, or feeding a hungry crowd, this make-ahead breakfast recipe is as practical as it is delicious. Even better, you can assemble it the night before and pop it in the oven the next day with hardly any prep.
Why You’ll Love This Easy Breakfast Casserole
First and foremost, it’s incredibly simple to make. Plus, it’s packed with flavor and texture—from the flaky biscuit base to the gooey melted cheese on top. Here’s what makes this dish a go-to for many families:
- Make-ahead friendly: Prep it the night before and bake it fresh in the morning.
- Feeds a crowd: Ideal for gatherings, potlucks, or family brunch.
- Customizable: Swap the sausage for bacon, or try adding veggies like bell peppers or spinach.
- Kid-approved: Even picky eaters love this cheesy, biscuit-filled breakfast!
Ingredients
- 1 (8-count) package of biscuit dough
- 1 lb roll pork breakfast sausage (mild, spicy, or maple — your choice!)
- 1 cup shredded cheese (cheddar works great)
- 6 large eggs
- 1/2 cup milk
- Salt and pepper, to taste
- 1 (2.75 oz) packet of peppered gravy mix (makes 2 cups)
Instructions
- Preheat oven to 350°F and lightly grease a 13×9 baking dish
- Brown the sausage in a skillet over medium heat, then drain well
- Cut the biscuit dough into quarters and spread evenly across the bottom of the prepared pan
- Layer cooked sausage over the biscuit pieces
- Sprinkle shredded cheese evenly on top
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the layers in the pan
- Prepare the gravy according to the package instructions, then pour it over everything
- Bake uncovered for 35–45 minutes, or until the biscuits are cooked through and the eggs are set
- Serve warm — and don’t be surprised if it disappears fast!
Pro Tips
- If you’re baking it straight from the fridge, add about 20 extra minutes and cover with foil if the top starts to brown too quickly.
- If the top is browning too quickly, tent with foil for the remainder of the bake time.
- To make this a no-fuss morning meal, assemble the casserole the night before. Cover it with foil and refrigerate overnight. The next morning, bake as directed, adding an extra 15–20 minutes to the baking time. Just make sure the center is hot and fully cooked before serving.
Pairing Suggestions
This biscuits and gravy breakfast casserole pairs beautifully with fresh fruit, a side of crispy hash browns, or a simple green salad if you’re serving it for brunch. Leftovers reheat well, making it a great option for busy weekday mornings too.
Final Thoughts
Whether you’re hosting a brunch, feeding your family on a weekend morning, or prepping ahead for a holiday breakfast, this easy biscuits and gravy bake is guaranteed to be a hit. Warm, cheesy, and satisfying—it’s everything you want in a breakfast casserole.
The Ultimate Biscuits and Gravy Breakfast Bake
Ingredients
- 1 lb roll of pork breakfast sausage
- 1 (8-count) package of refrigerated biscuit dough
- 6 eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese (or any other cheese that you like
- 1 2 3/4 ounce package peppered gravy mix (makes 2 cups)
- salt and pepper to taste
Instructions
- Preheat oven to 350°F and lightly grease a 13×9 baking dish
- Brown the sausage in a skillet over medium heat, then drain well
- Cut each biscuit into quarters and spread evenly across the bottom of the prepared pan
- Layer the cooked sausage over the biscuit pieces
- Sprinkle shredded cheese evenly on top
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the layers in the pan
- Prepare the gravy according to the package instructions, then pour it over everything
- Bake uncovered for 35–45 minutes, or until the biscuits are cooked through and the eggs are set
- Serve warm – and don't be surprised it it disappears!
Notes
- If you’re baking it straight from the fridge, add about 20 extra minutes and cover with foil if the top starts to brown too quickly.
- If the top is browning too quickly, tent with foil for the remainder of the bake time.
- To make this a no-fuss morning meal, assemble the casserole the night before. Cover it with foil and refrigerate overnight. The next morning, bake as directed, adding an extra 15–20 minutes to the baking time. Just make sure the center is hot and fully cooked before serving