Start your day with a crowd-pleasing Biscuits and Gravy Breakfast Casserole. This comforting, no-fuss dish is perfect for feeding a hungry family or hosting a weekend brunch. It will have everyone coming back for seconds!
This casserole costs approximately $7.70 to make. The recipe makes six servings, which costs about $1.28 per serving.
Table of Contents
Biscuits and Gravy Casserole
Hi Friends,
Whenever I need a quick and satisfying breakfast to feed the whole family, this Biscuits and Gravy Casserole is my go-to. Unlike other breakfast casseroles, it’s super hearty and always gets rave reviews.
I love that I can prep it all in one dish, and it looks like I spent way more time on it than I did. Plus, it’s a comfort food classic that brings everyone together around the table—no one ever leaves hungry! This is the perfect dish if you’re looking for something easy yet impressive.
What You’ll Love About Biscuits and Gravy Breakfast Casserole
- Minimal cleanup – Fewer dishes to wash with everything baked in one pan.
- Crowd-pleaser – Everyone will be asking for seconds!
- Easy to prepare – All the flavors you love in a simple, one-dish recipe.
Equipment
- 9×13 baking dish
- Large skillet
- Whisk
- Mixing spoon
- Knife
- Cutting board
Ingredients & Estimated Cost:
- 1 lb pork sausage – $2.99
- 1 medium green bell pepper – $0.79
- 4 Tablespoons unsalted butter – $0.56
- 3 Tablespoons all purpose flour – $0.03
- 2 cups milk – $0.24
- ½ teaspoon salt – $0.01
- ½ teaspoon ground black pepper – $0.02
- ½ teaspoon garlic powder – $0.02
- 16 oz can refrigerated biscuits – $1.79
- 1 cup shredded cheddar cheese – $1.25
The recipe cost is calculated by the amounts needed and will vary based on fluctuating grocery costs. To learn more about how I price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in September 2024.
How To Make Biscuits and Gravy Casserole
Cook Sausage and Pepper
- Brown sausage and green bell pepper in a large skillet over medium-high heat. Drain excess grease on paper towels.
Make the Gravy
- In the same skillet, melt butter. Whisk in flour and cook for 30 seconds. Add milk, whisking constantly. Simmer for 2-4 minutes, then season with salt, pepper, and garlic powder.
- Stir the sausage and pepper mixture back into the gravy.
Assemble the Casserole
- Cut biscuits into eight pieces each and spread them evenly in a greased 9×13-inch baking dish.
- Pour sausage gravy over the biscuits and sprinkle with shredded cheese.
Bake
- Bake uncovered for 30-40 minutes in a 375°F oven, until biscuits are golden brown. Serve immediately.
***For complete recipe instructions, see the recipe card below.
Recipe Tips
- If you find the gravy thickening too quickly, just add a splash more milk to keep it smooth and creamy.
- If the top of the casserole is browning too quickly, cover with foil for the remainder of the cooking time.
Recipe FAQs
Can I prepare this casserole the night before?
Yes, you can assemble the casserole the night before. Just cover it and refrigerate. Bake it in the morning, adding a few extra minutes to the baking time if needed.
How do I reheat the casserole properly?
Reheat individual portions in the microwave, or reheat the entire casserole in the oven at 350°F until warmed through.
What should I do if the biscuits aren’t fully cooked?
If the biscuits are not fully cooked, cover the casserole with foil and bake for an additional 10-15 minutes, checking for doneness.
Storage Tips
STORE: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
FREEZE: Freeze the casserole before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Recipe Variations
You can customize the casserole by adding ingredients like spinach, tomatoes, or even cooked bacon. Just be sure to adjust cooking times if needed.
More Breakfast Recipes
Biscuits and Gravy Casserole
Recipe Cost 7.70 Serving Cost 1.28Equipment
- 9×13 baking dish
- large skillet
- whisk
- mixing spoon
- knife
- cutting board
Ingredients
- 1 lb pork sausage
- 1 medium green bell pepper finely diced
- 4 Tablespoons unsalted butter
- 3 Tablespoons all purpose flour
- 2 cups milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 16 oz can refrigerated biscuits used Grands 8 count
- 1 cup shredded cheddar cheese
Instructions
PREP THE OVEN AND BAKING DISH:
- Set your oven rack in the middle position and preheat to 375°F.
- Grease a 9×13 baking dish to get it ready.
COOK THE SAUSAGE AND PEPPER:
- In a large skillet over medium-high heat, brown the pork sausage and green bell peppers until the sausage is fully cooked and crumbled.
- Transfer the mixture to a plate lined with paper towels to drain the excess grease.
MAKE THE GRAVY:
- Using the same skillet, melt the butter. Whisk in the flour and cook for about 30 seconds until it thickens.
- Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce to a simmer. Add salt, pepper, and garlic powder, and stir occasionally for 2-4 minutes until the gravy thickens.
- Remove from heat and stir the sausage and pepper mixture back into the gravy.
ASSEMBLE THE CASSEROLE:
- Separate the biscuits and cut each one into 8 pieces. Spread the biscuit pieces evenly in the bottom of your greased baking dish.
- Pour the gravy and sausage mixture over the top of the biscuits.
- Sprinkle it with shredded cheese.
BAKE:
- Bake in the preheated oven, uncovered, for 30-40 minutes, or until the biscuits are golden brown and cooked through in the center.
- Serve right away or keep warm until ready to enjoy!
Notes
- If the top of the casserole is browning too quickly, cover with foil for the remainder of the cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months wrapping the casserole in 2 layers of plastic wrap and foil.
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