Sausage Gravy Biscuit Bake
This Sausage Gravy Biscuit Bake is the kind of breakfast casserole that feels like weekend comfort food but honestly works just as well for meal prep or holiday mornings. It has a creamy, peppery sausage gravy base topped with fluffy herbed cheddar drop biscuits that bake right into the gravy until everything is golden, cozy, and bubbling.
It is basically biscuits and gravy… but easier, more shareable, and way more practical when you are feeding a crowd or just want a hearty breakfast that reheats beautifully during the week.
If you already love cozy, meal-prep-friendly comfort breakfasts like my McGriddle Egg Muffins or savory brunch dishes like my Ham & Cheese Egg Muffins, this sausage gravy biscuit casserole is absolutely going to land in your regular rotation.
Table of contents
- Why You Will Love This Sausage Gravy Biscuit Bake
- What Makes This Biscuits and Gravy Casserole So Good
- What This Breakfast Casserole Should Look Like
- How To Make This Sausage Gravy Biscuit Bake Foolproof
- Ingredient Swaps and Variations
- Why This Breakfast Casserole Is Perfect For Meal Prep
- Storage and Reheating
- Common Problems and Fixes
- Frequently Asked Questions
- You May Also Like
Why You Will Love This Sausage Gravy Biscuit Bake
- Classic biscuits and gravy flavor in casserole form
- One-pan breakfast bake that feeds a crowd
- Creamy sausage gravy with fluffy drop biscuits
- Perfect for holiday brunch or weekend meal prep
- Reheats beautifully
- Cozy, nostalgic comfort food
This is one of those breakfast casserole recipes that feels indulgent but is shockingly simple to make.
What Makes This Biscuits and Gravy Casserole So Good
The magic here is layering creamy sausage gravy with fluffy cheddar herb biscuits so they bake together into one cozy dish.
The Sausage Gravy Base
The gravy is rich, creamy, and peppery without being overly heavy.
Breakfast sausage builds deep savory flavor.
Butter and flour create a roux that thickens the gravy and keeps it silky.
Whole milk + chicken broth balance richness while keeping the gravy pourable and smooth.
Black pepper, garlic powder, onion powder, and thyme create that classic biscuits-and-gravy flavor profile.
The Herbed Drop Biscuit Topping
Instead of rolling biscuits, these drop biscuits keep everything simple while baking up fluffy and cheesy.
Cheddar cheese adds savory richness.
Buttermilk keeps biscuits tender.
Chives and black pepper add herby flavor and elevate the casserole.
What This Breakfast Casserole Should Look Like
- Gravy should be thick and creamy but still spoonable
- Biscuits should bake golden brown on top
- The center biscuits stay slightly soft from baking in the gravy
If your gravy thickens too much before baking, simply stir in a splash of milk.
How To Make This Sausage Gravy Biscuit Bake Foolproof
- Fully brown sausage for best flavor
- Cook flour long enough to remove raw taste
- Slowly whisk milk to prevent lumps
- Do not overmix biscuit dough
- Leave small gaps between biscuit dollops so gravy bubbles through
These same layering tricks help create balanced texture in cozy comfort recipes like my Baked Chicken Parmesan Meatballs, where sauce and toppings bake together perfectly.
Ingredient Swaps and Variations
- Use turkey sausage or chicken sausage instead of pork
- Swap cheddar for pepper jack or mozzarella
- Use gluten-free flour blend for both gravy and biscuits
- Add cooked scrambled eggs to gravy for extra protein
- Add sautéed spinach or peppers for veggie boost
If you love flexible comfort casseroles, you would also enjoy my High Protein Tamale Casserole, which follows the same layered cozy-meal philosophy.
Why This Breakfast Casserole Is Perfect For Meal Prep
This sausage gravy breakfast bake stores extremely well and reheats without drying out.
- Great make-ahead brunch recipe
- Easy to portion for weekday breakfasts
- Freezer friendly
- Holds moisture thanks to gravy base
I often pair cozy breakfasts like this with easy snacks like my Cosmic Brownie Energy Bites to keep the week stocked with grab-and-go options.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven at 325°F until warmed through.
Freeze individual portions for up to 2 months.
Common Problems and Fixes
Gravy too thick
Add milk or broth until desired consistency.
Gravy too thin
Simmer longer before baking.
Biscuits too dense
Do not overmix dough.
Biscuits browning too quickly
Cover loosely with foil and continue baking.
Frequently Asked Questions
Yes. Assemble fully, cover, and refrigerate overnight before baking.
Yes. Use gluten-free flour for both gravy and biscuits.
Yes. Freeze baked casserole or freeze portions individually.
Yes, but drop biscuits bake more evenly and absorb gravy better.
You May Also Like
Sausage Gravy Biscuit Bake
Ingredients
Sausage Gravy Base
- 1 lb ground breakfast sausage
- 3 tbsp butter
- 2 tbsp flour
- 2 cups whole milk
- ½ cup chicken broth
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried thyme
- ¼ tsp crushed red pepper optional
Herbed Drop Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 2 tsp dried chives
- ½ tsp black pepper
- ¾ cup shredded cheddar
- ¾ cup buttermilk
- ¼ cup melted butter or olive oil
Instructions
- Brown sausage in skillet until fully cooked. Remove and set aside.
- Melt butter in the same skillet. Whisk in flour and cook for 1 to 2 minutes.
- Slowly whisk in milk and chicken broth. Add seasonings and simmer until thickened.
- Stir sausage back into gravy.
- Preheat oven to 400°F.
- In a bowl, whisk biscuit dry ingredients. Stir in buttermilk and melted butter until thick dough forms.
- Pour half of gravy into a 9×13 baking dish.
- Dollop biscuit dough over gravy.
- Spoon remaining gravy around biscuit dough.
- Bake 20 to 25 minutes until biscuits are golden and gravy is bubbling.
- Sprinkle extra cheese on top and bake 3 to 5 minutes until melted.
Notes
- Leave small spaces between biscuit dough so gravy can bubble up
- Gravy thickens as casserole rests
- Add splash of milk when reheating
- Best served warm
Such a yummy and easy recipe for me to prep for the week! It will be on repeat for me!