Biscuit, Sausage, and Gravy Breakfast Casserole

Biscuit, Sausage and Gravy Breakfast Casserole brings biscuits, bacon, Italian sausage, eggs and cheddar into one pan. A spoonful of peppery cream gravy finishes each serving.

Cook the meats and vegetables first, then let the oven set the casserole while you make the gravy on the stove. A short rest makes it easier to cut and serve.

Why You’ll Love This Recipe

• Combines familiar breakfast favorites in a shareable baking dish.
• The gravy cooks while the casserole is in the oven.
• The original dairy choices let you adjust how rich the gravy tastes.

Key Ingredients

• Refrigerated biscuits: Cut into pieces and spread evenly so the biscuit layer cooks through.
• Bacon and Italian sausage: Cook before assembling; reserve bacon fat only as directed.
• Eggs and milk: Bind the filling as the casserole bakes.
• Onion, bell pepper and cheddar: Add texture, savory flavor and a melted cheese layer.
• Butter or bacon fat, flour and dairy: Form the gravy base; use the listed dairy choice and whisk until smooth.
• All-purpose seasoning and red pepper flakes: Season the gravy gradually, tasting before extra salt.

Useful Tools

These links include my AB shop and Amazon affiliate links. Purchases support Smokin’ and Grillin’ with AB. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife helps chop the vegetables evenly.
• Spring Chef Measuring Cups and Spoons keep the recipe-card quantities consistent.
• Pyrex Glass Mixing Bowls give you room to organize the ingredients before cooking.
• SnG Food Thermometer checks doneness without relying on appearance alone.
• AB’s Grilling Glove System pairs cut-resistant prep liners with disposable outer gloves. Change the outer gloves between tasks; use proper oven mitts for hot cookware.

How to Make Biscuit, Sausage and Gravy Breakfast Casserole

1. Cook the Bacon

Preheat the oven to 350°F and prepare the baking dish. Cook the bacon until crisp, drain it and crumble it. Keep the bacon fat needed for the sausage and, if choosing that option, the gravy.

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Permalink Title Post

Email *

Save

2. Brown the Sausage and Soften the Vegetables

Cook the Italian sausage in the skillet, breaking it into crumbles, until it reaches 160°F. Add the diced onion and bell pepper and cook for about 5–7 minutes until softened. Drain excess grease so the casserole does not become oily.

3. Build the Casserole

Arrange the biscuit pieces evenly in the dish. Add the sausage-vegetable mixture and crumbled bacon, then scatter the cheese over the top. Whisk the eggs with milk and season lightly; pour evenly over the filling.

4. Bake Until Set

Bake for about 30–35 minutes, until the biscuits are cooked and the egg mixture reaches 165°F in the center. If the surface browns too quickly, cover loosely with foil and continue until the middle is done.

5. Make the Gravy While It Bakes

Melt the chosen butter or reserved bacon fat in a saucepan. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in the chosen dairy, then add all-purpose seasoning and red pepper flakes. Simmer for about 5–7 minutes, stirring, until thick enough to coat a spoon. Taste before adding salt or pepper.

6. Rest and Serve

Let the casserole rest for about 5 minutes. Cut into portions and spoon the warm gravy over each serving.

Pro Tips

• Cook the bacon and sausage before layering, and sauté the onion and pepper until softened so they do not release excess moisture into the biscuits.
• Spread the biscuit pieces evenly rather than stacking them, and bake until the egg mixture is set and the center reaches 165°F; allow a short rest before cutting.
• Whole milk is a listed lighter alternative to half-and-half for the gravy. Add all-purpose seasoning gradually and taste before adding extra salt.

SaveSaved Pin Print

Biscuit, Sausage, and Gravy Breakfast Casserole

5 from 3 votes

Prep: 30 minutes mins

Cook: 35 minutes mins

Resting Time: 5 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 8

Today, I’ve got a special treat for you—something that’s perfect for those lazy weekend mornings or when you’ve got a house full of hungry guests.

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Post Email Post

Email *

Save

Ingredients  

1x2x3x

• ▢ 1 package Biscuits Pillsbury, 8 count
• ▢ 1/2 lb Bacon
• ▢ 6 Eggs
• ▢ 1 lb Italian Sausage
• ▢ 1 cup Cheddar Cheese shredded
• ▢ 1/2 cup Milk for eggs
• ▢ 1 Onion diced
• ▢ 1 Bell Pepper diced
• ▢ Salt and Pepper to taste
• ▢ 2 tbsp Butter or Bacon Fat
• ▢ 2 tbsp Flour
• ▢ 2 cups Half & Half or heavy cream or whole milk
• ▢ 2 tbsp All-Purpose Seasoning
• ▢ 1/2 tsp Red Pepper Flakes
• ▢ Salt and Pepper to taste

Instructions 

• Preheat your oven to 350°F (175°C).
• Dice your onion and bell pepper and set them aside.
• Shred your cheddar cheese if it’s not pre-shredded and set it aside.
• Open the biscuit package and cut each biscuit into quarters. Set these aside too.
• In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Once cooled, crumble the bacon.
• In the same skillet, using the bacon fat, cook the Italian sausage over medium heat. Break it up into crumbles with a meat masher or wooden spoon. Cook until browned and cooked through. Check that the pork sausage reaches 160°F.
• Add the diced onion and bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
• Season with a little salt and pepper to taste. Remove the skillet from the heat and set it aside.
• Spray the bottom of a 9×13 inch casserole dish with non-stick spray. Spread the biscuit quarters evenly in the bottom of the dish. Pour the sausage, onion, and bell pepper mixture over the biscuits. Sprinkle the crumbled bacon evenly over the sausage mixture. Sprinkle the shredded cheddar cheese evenly over the top.
• In a medium bowl, whisk together the eggs, 1/2 cup of milk, and a pinch of salt and pepper. Pour the egg mixture evenly over the casserole. Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. The center of the assembled casserole should reach 165°F; continue baking as needed.
• While the casserole bakes, prepare the gravy.
• In a medium saucepan, melt the butter or bacon fat over medium heat.
• Whisk in the flour to make a roux, cooking for 1-2 minutes until lightly browned. Gradually whisk in the half & half (or heavy cream or whole milk) until smooth. Continue to cook, whisking constantly, until the gravy thickens, about 5-7 minutes. Season the gravy with all-purpose seasoning, red pepper flakes, and salt and pepper to taste.
• Once the casserole is done baking, remove it from the oven and let it rest for 5 minutes. Serve slices topped with the homemade gravy.

Notes

• Cook the bacon and sausage before layering, and sauté the onion and pepper until softened so they do not release excess moisture into the biscuits.
• Spread the biscuit pieces evenly rather than stacking them, and bake until the egg mixture is set and the center reaches 165°F; allow a short rest before cutting.
• Whole milk is a listed lighter alternative to half-and-half for the gravy. Add all-purpose seasoning gradually and taste before adding extra salt.

Estimated nutrition: Per one-eighth recipe, Pillsbury Grands Original 8 count reference, raw Italian pork sausage, butter and half-and-half choices. All bacon fat conservatively retained; McCormick Garlic Herb Black Pepper Sea Salt all-purpose seasoning reference. Extra salt and dish spray excluded; biscuit fiber unavailable, so total fiber withheld. Unlisted trace seasoning nutrients are treated as negligible.

Nutrition

Calories: 700kcal | Carbohydrates: 36g | Protein: 26g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 240mg | Sodium: 1560mg | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like This? Leave a comment below!

Make-Ahead, Storage and Reheating

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F. Keep at 40°F or below and use within 3–4 days.

Reheat the leftovers until it reaches 165°F throughout, adding a little broth if needed. Cover portions in the microwave and stir or rotate for even heating. See USDA’s leftover food-safety guidance for safe cooling and reheating.

Store the gravy separately when practical. Reheat it gently while stirring and add a little milk if it thickens; the casserole and gravy should both reach 165°F.

What to Serve With It

Choose the sides that fit your meal; the full spread is optional.

• Million Dollar Deviled Eggs for a make-ahead egg appetizer.
• Dirty Smothered Potatoes for a hearty potato option.
• Honey Butter Mashed Sweet Potatoes for a sweet potato side.
• Apple Cinnamon Muffins for a sweet addition to brunch.

Variations and Substitutions

Whole milk makes a lighter gravy than half-and-half or cream. For a milder finish, reduce the red pepper flakes. Keep the biscuit package and egg mixture as written; changing biscuit size or using homemade dough can change the baking time.

Frequently Asked Questions

Can I Make Breakfast Ahead?

Cook the meats and vegetables fully, cool them promptly and refrigerate them separately. Assemble with the biscuits and egg mixture when ready to bake. This keeps the raw biscuit dough from soaking overnight.

Why Is the Center Soft?

A crowded biscuit layer, a deep baking dish or cold filling can slow the center. Spread the biscuit pieces evenly and check both the biscuit texture and the center temperature before serving.

More AB Recipes

These are separate dishes for another meal or a larger gathering, each with its own ingredients and cooking time.

More Meal Ideas

• Fluffy Buttermilk Pancakes for a separate pancake breakfast.
• Chicken Fried Steak for another gravy-centered meal.
• Fried Grit Cakes and Cajun Shrimp for a savory brunch alternative.
• Glazed Lemon Muffins for a bright baked brunch treat.
• Soft Dinner Rolls for a larger family buffet.
• Southern Cornbread for a savory bread alternative.
• Honey Butter Cornbread for a sweeter bread option.
• Sweet Potato Cornbread for a warmly flavored bread option.

Round Out the Menu

• Bananas Foster for a warm fruit dessert.
• Lemon Pound Cake for a slice with coffee after brunch.
• Vanilla-Glazed Pound Cake for another coffee-table cake.
• Apple Cider Donut Bundt Cake for a fall-inspired sweet finish.
• Deviled Egg Potato Salad for a chilled side for a lunch-style brunch.
• Southern Style Green Beans for vegetables for a larger family buffet.
• Southern Coleslaw for a cool side for the buffet.
• Honey Apricot Glazed Ham for a separate holiday brunch centerpiece.

Save This Recipe

Save this recipe for your next family meal, and leave a rating after you make it.