This biscuits and gravy casserole layers flaky buttermilk biscuits with homemade sausage gravy, scrambled eggs, and cheese for a hearty, make-ahead breakfast. Assemble the night before and bake in the morning for an effortless holiday or weekend brunch.
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In a large skillet over medium heat, brown the breakfast sausage, breaking it up as it cooks.
Once cooked, remove half of the sausage from the skillet and set it aside for later.
To the remaining sausage in the skillet, add the butter and let it melt.
Stir in the all-purpose flour and cook for at least 3 minutes, stirring constantly, to cook out the raw flour taste.
Slowly whisk in the half and half, about 1/2 cup at a time, until the gravy is smooth.
Season the gravy with cajun seasoning, red pepper flakes, and plenty of black pepper. Continue to stir until the gravy thickens, then remove from heat and set aside.
Open the can of biscuits and cut each biscuit into 9 bite-sized pieces.
In a mixing bowl, crack the eggs. Add the milk and season with cajun seasoning or salt. Whisk until well combined.
Grease a 9x13 inch baking dish. Arrange the biscuit pieces in an even layer on the bottom.
Sprinkle the reserved cooked sausage over the biscuit pieces.
Top with 1.5 cups of the shredded cheese (a mix of cheddar and pepper jack).
Pour the whisked egg mixture evenly over the cheese layer.
Spoon the prepared sausage gravy over the top, spreading it to cover the casserole.
Sprinkle the remaining 1.5 cups of shredded cheese over the gravy.
Bake uncovered in a preheated oven at 350°F for 35-40 minutes, until the casserole is set and the top is golden brown.
Cover and refrigerate leftovers for up to 3 days. Reheat, covered, at 350°F for 15–20 minutes until warmed through. Assemble unbaked, refrigerate overnight, and bake the next morning for convenience.
Yes. Layer all ingredients in the baking dish, cover tightly with foil, and refrigerate overnight. Bake the next morning, adding 10–15 minutes to the bake time since the casserole will be cold.
Refrigerated buttermilk biscuits (canned) are recommended for convenience and consistent texture. Homemade biscuits or frozen biscuits can be substituted, but adjust baking time accordingly.
Yes. Italian sausage, chorizo, or turkey sausage all work. Adjust seasonings as needed since some varieties have their own spice profile.
The eggs should be set but still slightly creamy in the center, and the cheese should be melted and lightly golden. Bake until the casserole reaches 160°F internally.
Yes. Double the ingredients and use a 9x13-inch baking dish (or two). Increase bake time by 10–15 minutes and check for doneness with a knife or thermometer.
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