There’s something irresistibly cozy about waking up to a warm, hearty bake that fills your kitchen with mouthwatering aromas. This Sausage and Biscuit Breakfast Casserole Recipe hits all the right notes with its creamy sausage gravy, fluffy biscuits, and melty cheese—making it an instant weekend favorite you'll want to make again and again.

A close-up of a creamy layered casserole on a white plate with a thin brown rim, sitting on a white marbled surface. The dish has about four layers visible: a bottom layer of soft, pale yellow mashed potatoes or bread, followed by a thick layer of crumbly cooked ground meat mixed with herbs and spices, then a rich white creamy sauce that blends into the meat layer, and topped with a melted golden-orange cheese layer with browned, bubbly spots. Small green herb pieces are sprinkled on top. The textures show a mix of smooth, creamy sauce, chunky meat, and stretchy melted cheese. 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 Biscuit Breakfast Casserole Recipe
Top Tip
How to Serve Sausage and Biscuit Breakfast Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage and Biscuit Breakfast Casserole Recipe

Why You'll Love This Recipe

This Sausage and Biscuit Breakfast Casserole Recipe is like the ultimate comfort food for mornings when you want something special, but without fussing over a million little parts. I love it because it’s a crowd-pleaser, super satisfying, and honestly, it feels like a warm hug on a plate.

Make-ahead friendly: You can prep most of it in advance, making busy mornings way easier.
Layered flavors: The savory sausage gravy combined with sharp cheddar and Monterey Jack cheeses is perfectly balanced.
Textural contrast: Crispy on top, tender biscuit layers underneath — you’ll love every bite.
Family-approved: My picky eaters always ask for seconds, and yours probably will too.

A white baking dish filled with a cheesy casserole that has several layers. The bottom layer looks soft and light brown, topped by a layer of cooked bits of ground meat mixed with sauce. Over this is a thick melted cheese layer in yellow and white colors, scattered with small green chopped herbs. A golden serving spoon with a woman's hand holding it lifts one square piece from the dish, showing the inside layers slightly mixed. The whole dish sits on a white marbled surface with a beige cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sausage and Biscuit Breakfast Casserole Recipe plays its part to create a harmonious breakfast masterpiece. The sausage brings savory richness, biscuits add a fluffy base, and the cheeses melt into gooey pockets that everyone loves. Here’s my breakdown to help you choose the best components.

Flat lay of a mound of fresh raw ground pork sausage, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl containing creamy whole milk, a small white ceramic bowl with crushed beef bouillon powder, a small white ceramic bowl holding mixed dried herbs and spices including garlic powder, parsley flakes, onion powder, ground sage, salt, black pepper, red pepper flakes, and a pinch of dried thyme, six whole uncracked brown eggs, a small white ceramic bowl of paprika powder, a small white ceramic bowl with ground mustard powder, a small white ceramic bowl combining salt and pepper, eight fluffy unbaked biscuit dough rounds separated from each other, a small white ceramic bowl heaped with freshly shredded sharp cheddar cheese, another small white ceramic bowl heaped with freshly shredded Monterey Jack cheese, and a few sprigs of fresh bright 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: I prefer a mild to medium spicy sausage for a savory kick without overwhelming heat.
Flour: It’s essential for thickening the gravy to that creamy, luscious consistency.
Milk: Whole milk or 2% works best — makes the gravy rich but not heavy.
Beef bouillon: Boosts the umami and deepens the gravy flavor without extra salt.
Garlic powder, dried parsley, onion powder, sage, thyme, red pepper flakes: These seasonings layer complexity and warmth into the gravy.
Eggs: They bind everything together and add protein to keep you full.
Paprika and ground mustard: Subtle spices that pep up the egg custard beautifully.
Biscuit dough: I usually reach for Pillsbury Grands because they hold up well and bake evenly.
Sharp cheddar cheese: Provides that classic sharpness and melty richness.
Monterey Jack cheese: Adds creamy, mild contrast and gooey stretchiness.
Fresh parsley (optional): A fresh pop of color and brightness just before serving.

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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 my favorite things about this Sausage and Biscuit Breakfast Casserole Recipe is how easy it is to switch up the flavors to fit your mood or dietary needs. Whether you like it spicier or with a veggie boost, there's room for creativity without losing the heartiness we all crave.

Meat alternatives: I’ve tried swapping sausage for spicy chorizo or even ground turkey sausage for a leaner option; both work beautifully.
Cheese combos: Feel free to experiment - pepper jack adds a nice heat, or swapping cheddar for smoked gouda ups the flavor.
Vegetable add-ins: Bell peppers, sautéed mushrooms, or fresh spinach stirred into the eggs are tasty ways to sneak in some greens.
Gluten-free: Use gluten-free biscuit dough and a gluten-free flour blend to thicken the gravy — I’ve tried it and it’s just as satisfying!

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

Step 1: Get those biscuits started

First thing, I preheat my oven to 350°F and spray a 9"x13" baking dish with non-stick spray. Then, I cut the biscuits into bite-sized pieces—cutting each biscuit into about 8 chunks works best for even layering. I spread half those pieces on the bottom of the pan and pop them into the oven for about 12 minutes. This par-baking step gives the biscuits a head start so they soak up the egg mixture without getting mushy.

Step 2: Whisk together the egg mixture

While the biscuits bake, I whisk 6 eggs with half a cup of milk, paprika, ground mustard, salt, and pepper until smooth. This egg mixture acts like a creamy binder that softly holds the whole casserole together.

Step 3: Craft the sausage gravy

This is where the magic happens: I cook the ground sausage in a large saucepan over medium-high heat until it’s browned and crumbled. Then I sprinkle the flour over the sausage and stir for about 3 minutes to cook out the raw flour taste. Next, I slowly add the milk while stirring constantly, then mix in the beef bouillon and all the spices. I let it gently simmer until thick and creamy, usually about 5-10 minutes, stirring often. A little tip: I taste the gravy towards the end and tweak the salt or add more red pepper flakes if I want some extra heat.

Step 4: Assemble everything

Now for the assembly: Pour the egg mixture evenly over the par-baked biscuits at the bottom of the dish. Sprinkle half the cheeses right on top (about half a cup of each), then drizzle 2 ½ cups of the luscious sausage gravy over everything. I save a bit of gravy for topping later—trust me, it makes the finish irresistible. Finally, scatter the remaining biscuit pieces across the top.

Step 5: Bake and perfect

I bake this uncovered at 350°F for 40-50 minutes—patience is key here because ovens vary. The best way to know it’s done is by using an instant-read thermometer; the internal temp should hit 160°F. When golden and the eggs are set, I pull it out and stir a little milk into the reserved gravy if it thickened up too much. Then I pour it over the top with the remaining cheese and pop it back in the oven for another 5-10 minutes to get that cheesy melt just right. Lastly, I let it rest for about 10 minutes before digging in—this lets everything settle and makes serving easier.

Top Tip

I’ve made this Sausage and Biscuit Breakfast Casserole Recipe dozens of times and a few little tricks have made all the difference in how it turns out. Here’s what you need to know so your bake is just right every time.

Par-bake the biscuits: Don’t skip this! It prevents sogginess and helps the biscuits hold their shape.
Constant stirring: When making the gravy, stir constantly when adding milk to avoid lumps and keep a smooth texture.
Use an instant-read thermometer: This is the most reliable way to ensure the eggs are perfectly cooked without drying out the casserole.
Let it rest: Give your casserole time to sit after baking — it firms up and makes cutting neat slices way easier.

How to Serve Sausage and Biscuit Breakfast Casserole Recipe

sausage and biscuit casserole - Serving Suggestion

Garnishes

I usually sprinkle fresh parsley over the top because it adds a lovely fresh pop of color and a little brightness to balance that rich gravy. Sometimes, I’ll add a few chopped green onions for extra mild onion flavor and crunch. If I’m feeling a bit indulgent, a drizzle of hot sauce or a dollop of sour cream amps things up beautifully.

Side Dishes

To round out the meal, I love serving this casserole with fresh fruit salad or roasted breakfast potatoes. A light green salad with lemon vinaigrette can also be a refreshing contrast if you want something lighter. For a brunch crowd, simple fruit smoothies or freshly squeezed orange juice go perfectly.

Creative Ways to Present

For special occasions like Mother's Day or holiday brunches, I like to bake this casserole in individual ramekins for a pretty, personalized touch. Lining the dish with extra biscuit pieces to create a mini crust or topping with sliced cherry tomatoes and fresh herbs before baking gives it a festive flair that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I tightly cover leftovers with foil and keep them refrigerated in the original baking dish. This casserole stays delicious for up to 5 days, which is perfect for weekday breakfasts or quick dinners. Just reheat individual portions as needed.

Freezing

Freezing works well if you wrap the baked casserole tightly in plastic and then in foil. I usually freeze in portion-sized pieces or the whole pan for up to 3 months. When thawing, plan ahead and let it defrost in the fridge overnight for best results.

Reheating

To reheat, I cover the casserole with foil and warm it in the oven at 350°F for about 20 minutes until heated through. For quick servings, microwaving individual slices works too, but the oven warm-up keeps that crispy edge intact.

Frequently Asked Questions:

Can I use homemade biscuits instead of store-bought dough?

Absolutely! If you have a favorite biscuit recipe, it works great here. Just be sure to par-bake them first so they hold up nicely in the casserole without getting too soggy.

What’s the best way to prevent the casserole from becoming watery?

Par-baking the biscuits gives them a chance to soak up the egg mixture without turning mushy. Also, make sure to cook the gravy until it’s nice and thick before adding it. Lastly, don’t skip the resting time after baking—it helps excess moisture redistribute.

Can I prepare this casserole the night before?

Yes! You can assemble the casserole up to the point of adding the topping biscuits, then cover and refrigerate overnight. The next morning, add the remaining biscuit pieces and finish baking as directed for a fresh, hot breakfast.

How spicy is this casserole?

This Sausage and Biscuit Breakfast Casserole Recipe has a gentle heat level from red pepper flakes, but you can easily adjust to your taste by adding more or less. For a milder dish, just omit the red pepper flakes altogether.

Final Thoughts

This Sausage and Biscuit Breakfast Casserole Recipe holds a special place in my kitchen because it’s both comforting and flexible — it’s fed lazy weekend mornings and busy holiday brunches with equal success. I hope you give it a try and discover just how easy it is to create a breakfast that feels both indulgent and homey. Trust me, once you make it, this casserole will become a go-to crowd-pleaser that you’re excited to share with your favorite people.