There’s something incredibly comforting about a warm, hearty breakfast that feels like a big, cozy hug. This Sausage and Biscuits Breakfast Casserole Recipe brings together fluffy biscuits, rich sausage gravy, and cheesy goodness into one unforgettable dish you’ll want to make over and over.

The image shows a thick slice of a layered casserole on a white plate with a brown rim, placed on a white marbled surface. The dish has three main layers visible: a bottom layer of golden, soft bread-like texture, a middle layer with creamy, light beige sauce mixed with bits of ground meat and herbs, and a top layer covered with melted orange and white cheese that is bubbly and slightly browned. Small green herb pieces are sprinkled on top, adding freshness. The layers blend with gooey cheesiness and a rich, creamy texture, with some browned crispy spots on the cheese layer. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage and Biscuits Breakfast Casserole Recipe
Top Tip
How to Serve Sausage and Biscuits Breakfast Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage and Biscuits Breakfast Casserole Recipe

Why You'll Love This Recipe

I honestly can’t recommend this Sausage and Biscuits Breakfast Casserole Recipe enough. It’s one of those dishes that brings family and friends together because it tastes like a warm, indulgent Sunday morning and requires just basic ingredients you probably already have in your fridge.

Perfect Comfort Food: The creamy sausage gravy paired with fluffy biscuits makes for an unbeatable, soul-warming breakfast.
Feeds a Crowd: This casserole is ideal for gatherings or meal prep, serving around 15 generous portions without a headache.
Simple Yet Impressive: Nothing fancy required, but it looks like you spent hours in the kitchen.
Customizable: Whether you want to spice it up or make it kid-friendly, this recipe adapts beautifully.

A white rectangular casserole dish filled with a layered cheesy bake, where the top layer is melted golden-yellow and white cheese mixed with small bits of browned ground meat, sprinkled with fresh green herbs. The dish shows multiple layers beneath the cheese, including a soft, slightly browned bread or biscuit base, a creamy sauce with visible chunks of meat, and melted cheese layers creating a rich texture. A gold serving spoon lifts one square piece, showing the layers clearly in a thick portion. The dish sits on a white marbled surface with a beige cloth partly visible next to it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This casserole is a masterclass in layering flavors and textures. The combination of savory sausage, creamy cheddar and Monterey Jack cheeses, and tender biscuits creates a texture that’s rich yet balanced. When shopping, I always opt for fresh, high-quality sausage and real cheese for the best flavor.

Flat lay of crumbled raw pork sausage, a small white bowl of all-purpose flour, a small white bowl of fresh whole milk, a small white bowl of beef bouillon powder, a small white bowl with mixed dried herbs and spices including garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes, six whole brown eggs with clean shells, a small white bowl of combined milk and ground spices including paprika and ground mustard, several cut biscuit dough pieces, a small white bowl of freshly shredded sharp cheddar cheese, a small white bowl of freshly shredded Monterrey Jack cheese, and a few sprigs of fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground bulk pork sausage: Provides that classic savory, spiced flavor essential for a good sausage gravy base.
Flour: Acts as a thickening agent for the gravy, giving it that luscious, creamy texture.
Milk: The backbone of the gravy and egg mixture; whole milk works best for creaminess.
Beef bouillon: Adds depth and umami, elevating the simple gravy beyond ordinary.
Seasonings (garlic powder, dried parsley, onion powder, sage, salt, pepper, thyme, red pepper flakes): Each one layers flavor and complexity.
Eggs: Bind the casserole and create a custardy texture alongside the biscuits.
Paprika and ground mustard: These add subtle warmth and a slight tang to the egg mixture.
Biscuit dough: Pillsbury Grands or a similar brand provides flaky, buttery layers within the casserole.
Sharp cheddar and Monterey Jack cheeses: These cheeses melt beautifully, offering richness and a touch of sharpness.
Fresh parsley (optional): Adds a fresh pop of color and a mild herbaceous note as garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Sausage and Biscuits Breakfast Casserole Recipe is how easily you can tweak it to suit your tastes or dietary needs. I like to sometimes switch up the cheeses or add a little extra heat depending on the crowd.

Spicy kick: Adding extra red pepper flakes or swapping the sausage for a spicy chorizo really amps up the flavor; I love this for fall brunches.
Vegetarian version: Use plant-based sausage alternatives and vegetable broth instead of beef bouillon, and it still comes out delicious.
Make it gluten-free: Substitute biscuit dough with gluten-free biscuits and make a gluten-free gravy with cornstarch or gluten-free flour.

Step-by-Step: How I Make Sausage and Biscuits Breakfast Casserole Recipe

Step 1: Par-Bake the Biscuit Base

Start by preheating your oven to 350°F and greasing a 9"x13" baking dish. Cut each biscuit into 8 pieces and spread half of those pieces evenly in the pan. Bake these for about 12 minutes until they’re just starting to firm up but not browned. This step ensures your biscuits won’t turn soggy later on — trust me, I learned the hard way!

Step 2: Cook the Sausage & Make the Gravy

While the biscuits are baking, crumble the sausage in a large pan over medium-high heat and cook until browned. Reduce heat to medium and sprinkle in the flour, stirring for about 3 minutes to cook out the raw flour taste. Lower heat and slowly whisk in the milk, adding the beef bouillon and seasonings. Keep stirring and bring to a gentle simmer—it should thicken nicely in 5-10 minutes. Taste and adjust seasoning as needed. The rich gravy is the heart of this casserole.

Step 3: Mix Eggs and Assemble Layers

Whisk together the eggs, milk, paprika, ground mustard, salt, and pepper in a large bowl. Pour this egg mixture over the par-baked biscuits in your dish. Sprinkle half of the shredded cheeses over the top, then pour about 2½ cups of the sausage gravy evenly over everything. Finish by placing the remaining biscuit pieces on top for a lovely layered texture.

Step 4: Bake and Finish

Bake your casserole uncovered for 40–50 minutes, checking for a fill-your-eye-joy golden color and firm eggs. The best check is with a thermometer—aim for 160°F inside. While it rests, stir the reserved gravy and add a splash of milk if it’s thickened too much. Pour that warm gravy and leftover cheese over the top, then pop it back in the oven for 5-10 minutes to melt and glaze everything beautifully. Let it rest for 10 minutes before digging in.

Top Tip

Over the years, I’ve found there are a few tricks to make your Sausage and Biscuits Breakfast Casserole Recipe truly shine. These tips helped me avoid soggy biscuits and bland gravy, making sure every bite is as satisfying as the first.

Don’t skip the par-bake: It sets the biscuit base so it can soak up the gravy without getting mushy.
Patience with gravy: Stir constantly when adding milk to prevent lumps, and let it simmer until thickened.
Use instant-read thermometer: This is the best way to nail doneness, avoiding undercooked eggs or overbaked dryness.
Add reserved gravy warm: If you add cold gravy at the end, it cools the casserole; stirring in a bit of milk helps you get the perfect pourable texture.

How to Serve Sausage and Biscuits Breakfast Casserole Recipe

sausage and biscuits - Serving Suggestion

Garnishes

I like to scatter fresh chopped parsley on top for a pop of green and subtle freshness that cuts through the richness. If you want a little extra flair, a dash of hot sauce or some sliced green onions works beautifully too.

Side Dishes

Pair this casserole with some fresh fruit salad or a crisp green salad to balance the hearty flavors. Roasted potatoes or simple sautéed greens make a fantastic side if you’re serving brunch to a crowd.

Creative Ways to Present

For special occasions, I’ve served slices on individual ramekins with a dollop of sour cream and a sprinkle of chives. It feels a little fancy but is still super inviting and cozy. You can also bake this in smaller pans for personalized portions at holiday brunches.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover the casserole with plastic wrap and then foil, refrigerating for up to 5 days. It reheats really well without losing moisture or flavor, which is a huge win for busy weeks.

Freezing

I’ve frozen this casserole twice with great results. Just double-wrap in plastic and foil, then thaw in the fridge 24 hours before reheating. It’s perfect for prepping weekend meals in advance.

Reheating

Reheat covered in a 350°F oven for about 20 minutes until warmed through to keep it moist. For quick individual servings, the microwave works great—just cover to avoid drying out.

Frequently Asked Questions:

Can I use canned biscuits instead of fresh dough?

You can absolutely use canned biscuit dough like Pillsbury Grands, which is what I recommend for convenience and reliable texture. Just cut them into pieces as directed and par-bake to get that perfect base.

What if I don’t have beef bouillon?

Beef bouillon adds a deep umami flavor but if you don’t have any, you can substitute with a bit of beef broth or Worcestershire sauce to enhance the gravy. Just add seasoning to taste.

Can I prepare this casserole the night before?

Yes! You can prep everything up to adding the top biscuits, then cover and refrigerate. Add the biscuits and bake fresh in the morning for a quick and stress-free breakfast.

How do I know when the casserole is done baking?

Look for set eggs and golden biscuits on top. The most reliable way is to use an instant-read thermometer and make sure the internal temperature reaches 160°F. This ensures food safety and perfect texture.

Final Thoughts

What makes this Sausage and Biscuits Breakfast Casserole Recipe so close to my heart is how it brings everyone together—whether it’s a family breakfast, brunch with friends, or just a weekend treat. Warm, cheesy, and loaded with flavor, it's that kind of dish you'll find yourself turning to again and again. I can’t wait for you to try it and see how it becomes a go-to for your mornings too.