biscuit gravy breakfast casserole recipe

Written BySheba G Updated On
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The Best biscuit gravy breakfast casserole recipe

I’m so excited to share this biscuit gravy breakfast casserole recipe with you all. This dish is a staple in our household, and I’m sure it will become one in yours too. The combination of flaky biscuits, savory sausage, and rich gravy is absolute perfection.

Plus, it’s incredibly easy to make and feeds a crowd, making it perfect for family gatherings or special occasions. I first discovered this recipe when I was a young mother, struggling to get a hot breakfast on the table every morning. My grandmother, who was an excellent cook, taught me this recipe and it has been a game-changer ever since.

The best part is that it can be made ahead of time, making it perfect for busy mornings or brunches. The key to this recipe is using high-quality ingredients and letting the flavors meld together. I like to use a combination of pork sausage and chicken broth to give it a rich and depthful flavor.

And don’t even get me started on the biscuits – they’re the perfect base for this dish and add a lovely texture. One of my favorite things about this recipe is how versatile it is. You can serve it at room temperature or warmed up, and it’s just as delicious either way.

It’s also incredibly easy to customize with your favorite ingredients, so feel free to get creative! Now, I know what you’re thinking: ‘Is this really worth the extra effort?’ And my answer is absolutely yes!

This biscuit gravy breakfast casserole recipe is a true crowd-pleaser and has become a staple in our household for good reason.

Biscuit Gravy Breakfast Casserole

4.9 from 665 votes

A hearty breakfast casserole featuring flaky biscuits and savory gravy, perfect for a comforting morning meal. This dish combines the best of Southern comfort food with a satisfying breakfast.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Biscuits

2 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp sugar
1/2 cup cold unsalted butter, cubed
1 cup buttermilk

For the Gravy

4 slices bacon, diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

For the Egg Mixture

4 large eggs
1 cup shredded cheddar cheese
2 green onions, chopped

👨‍🍳Directions

1Preheat the oven to 425°F.
2Grease a 9×9-inch baking dish and set it aside.
3In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1 tsp sugar.
4Add 1/2 cup cold unsalted butter, cubed, to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
5Stir in 1 cup buttermilk until a dough forms.
6The dough should be slightly sticky.
7Transfer the dough to a lightly floured surface and knead gently a few times.
8Roll out the dough to about 1/2-inch thickness and cut into 1-inch biscuits.
9Place the biscuits in the prepared baking dish.
10Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
11While the biscuits are baking, prepare the gravy.
12In a large skillet, cook 4 slices of diced bacon over medium heat until crispy and the fat has rendered.
13Remove the bacon from the skillet with a slotted spoon and set it aside, leaving the bacon grease in the skillet.
14Add 1/2 onion, finely chopped, to the skillet and cook in the bacon grease over medium heat until the onions are softened and translucent, about 5 minutes.
15Add 2 cloves minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
16Sprinkle 2 tbsp all-purpose flour over the onion and garlic mixture and stir to combine.
17Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
18Gradually whisk in 2 cups whole milk, ensuring there are no lumps.
19Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a simmer.
20Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika.
21Reduce the heat to low and let the gravy simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly.
22Stir in the cooked bacon.
23In a separate bowl, whisk together 4 large eggs and 1 cup shredded cheddar cheese.
24Stir in 2 chopped green onions.
25Remove the biscuits from the oven and pour the egg mixture evenly over the hot biscuits.
26Spoon the gravy over the egg mixture, ensuring it is evenly distributed.
27Return the casserole to the oven and bake for an additional 15-18 minutes, or until the eggs are set and the cheese is melted and bubbly.
28The top of the casserole should be golden brown and the edges should be slightly crispy.
29Remove from the oven and let it cool for a few minutes before serving.

🔧Equipment

9×9-inch baking dish
Mixing bowls
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Biscuit Gravy Breakfast Casserole Works

This biscuit gravy breakfast casserole recipe is truly a lifesaver on busy mornings or when entertaining guests. Not only is it delicious, but it’s also incredibly easy to make and customize with your favorite ingredients.

Plus, it’s perfect for feeding a crowd – just assemble the casserole the night before and bake it in the morning when you’re ready. Trust me when I say that this recipe will become a staple in your household just like it has in mine.

❓ Frequently Asked Questions About Biscuit Gravy Breakfast Casserole

Q: What type of biscuits should I use for this recipe?

I prefer to use homemade biscuits for this recipe, but store-bought ones will also work just fine.

Q: Can I make this recipe ahead of time?

Yes, you can make the casserole assembly ahead of time and refrigerate it overnight. Simply bake it in the morning when you’re ready.

Q: What kind of sausage should I use?

I recommend using high-quality pork sausage for this recipe. You can also customize with your favorite type of sausage.

Q: Can I substitute the chicken broth with something else?

You can use beef broth or even vegetable broth if you prefer.

Q: How do I store leftovers?

You can store leftover casserole in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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