There’s just something about cozy mornings filled with warm, comforting flavors, and this Sausage and Biscuit Breakfast Casserole Recipe hits all those notes perfectly. It’s that beautiful mix of fluffy biscuits, savory sausage gravy, and melty cheese that instantly makes breakfast feel like a special occasion — even on a regular weekday.

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 quickly became a go-to in my kitchen because it’s simple yet packed with indulgent flavors that everyone raves about. It's the kind of dish that brings family and friends together effortlessly over breakfast or brunch.

Comfort Food Classic: Combines fluffy biscuits and rich sausage gravy for that ‘just like grandma used to make’ feel.
Make-Ahead Friendly: You can prep most of it in advance and simply bake when you're ready to eat.
Customizable: Easily swap cheeses, spices, or sausage types depending on your pantry and taste.
Feeds a Crowd: This casserole is great for serving a big group without fuss or stress.

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

You want ingredients that bring hearty, comforting flavors but also play well together to create that rich, satisfying texture. This recipe uses everyday pantry staples but in a way that feels elevated and special. Here’s a quick breakdown of what each one brings to the table.

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 Pork Sausage: The backbone of the gravy — choose a flavorful, quality sausage for the best taste.
Flour: Essential for thickening the sausage gravy into that luscious, creamy consistency.
Milk: Creamy and smooth, it softens the gravy and eggs for a balanced texture.
Beef Bouillon: Adds depth and umami, turning simple gravy into a savory delight.
Garlic Powder, Dried Parsley, Onion Powder, Sage, Thyme, Red Pepper Flakes: The secret aromatic blend that layers the flavor without overpowering.
Eggs: Bind everything together and add protein, making the dish hearty and filling.
Paprika and Ground Mustard: Give a subtle kick and warmth to the egg mixture.
Biscuit Dough: The star texture-wise — fluffy, buttery, and perfect for soaking up all that gravy.
Sharp Cheddar and Monterey Jack Cheese: Melts beautifully for gooey, savory pockets of cheesy goodness.
Fresh Parsley (optional): Adds a bright, fresh finish that lifts the richness just enough.

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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

I love mixing up this Sausage and Biscuit Breakfast Casserole Recipe a bit depending on the season or who I’m cooking for. Feel free to adjust spices, swap in your favorite cheeses, or even try a different sausage to suit your taste buds.

Vegetarian Variation: I once swapped the sausage for sautéed mushrooms and smoked paprika—it was surprisingly hearty!
Spice it Up: Adding a little cayenne or smoked chipotle powder gives the gravy a lovely warmth that wakes up the dish.
Cheese Swap: Try a sharper aged cheddar or a creamy fontina to change the final flavor profile.
Make it Mini: I enjoy making this in muffin tins for quick grab-and-go individual servings.

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

Step 1: Prep Your Pan and Biscuits

First, preheat your oven to 350°F and lightly grease your 9"x13" baking dish with non-stick spray. Then, cut each biscuit into 8 pieces — this helps each piece bake evenly and soak up the gravy later. Spread half of these biscuit pieces evenly in the pan and par-bake them for 12 minutes. This step is key because it firms up the biscuits so they hold their texture in the casserole, preventing them from turning into mush.

Step 2: Whisk Together the Egg Mixture

While the biscuits bake, whisk the 6 eggs, half a cup of milk, and your spices—paprika, ground mustard, salt, and pepper—together thoroughly. This mixture will infuse the casserole with flavor and hold it all together. Set this aside for now.

Step 3: Cook the Sausage Gravy Just Right

In a large pan, brown the ground pork sausage over medium-high heat, breaking it into crumbles as it cooks. Once it's nicely browned, reduce the heat to medium and sprinkle the flour in, stirring constantly for about 3 minutes — this cooks off the raw flour taste and starts thickening your gravy. Then reduce heat to low and gradually stir in the milk, followed by the bouillon and seasonings. Simmer gently until thickened, around 5 to 10 minutes. Taste and adjust seasoning — I tend to add a pinch more salt and pepper, sometimes a dash of red pepper flakes for a gentle kick.

Step 4: Assemble the Layers

Pour your egg mixture evenly over the par-baked biscuits in the pan. Sprinkle half the cheddar and Monterey Jack cheeses on top—about half a cup each works nicely. Next, drizzle roughly 2 ½ cups of the sausage gravy over everything (reserve some gravy for topping later). Finally, scatter the remaining cut biscuits evenly over the surface to get that layered texture we love.

Step 5: Bake Until Perfect

Bake uncovered at 350°F for 40 to 50 minutes. Keep in mind ovens vary, so patience is key here. Your goal is for the eggs to be set and the biscuits to be golden on top. If you have an instant-read thermometer, you’re looking for about 160°F internally. This will guarantee the casserole is cooked through and safe to eat without being overdone.

Step 6: Finish with Cheese and Gravy

Remove the casserole from the oven. The reserved gravy may have thickened—stir in a splash of milk until smooth and pour it evenly over the baked casserole. Sprinkle the remaining cheese on top, then pop it back in the oven for 5 to 10 minutes to melt the cheese into that gorgeous gooey finish we all crave.

Step 7: Let It Rest Before Serving

After baking, let your casserole rest for about 10 minutes. This resting time helps everything set up nicely, so your slices hold together beautifully without sliding apart. If you want, sprinkle fresh chopped parsley on top for a pop of color and a fresh, herby note.

Top Tip

From my kitchen to yours, I’ve learned a few handy tricks that really elevate this Sausage and Biscuit Breakfast Casserole Recipe. These small touches can make a big difference, especially if it’s your first time tackling a breakfast casserole.

Par-baking the biscuits: Don’t skip this step! It prevents the biscuits from turning soggy and keeps that satisfying texture.
Constant stirring of the gravy: Stir while adding milk to avoid lumps and get smooth, creamy results every time.
Use an instant-read thermometer: This saves guesswork so you know the casserole is fully cooked but still moist.
Rest before slicing: Letting it cool slightly helps you serve neat squares instead of messy globs.

How to Serve Sausage and Biscuit Breakfast Casserole Recipe

sausage and biscuits - Serving Suggestion

Garnishes

I usually keep things simple with this casserole. A sprinkle of fresh parsley brightens it up and looks inviting. Sometimes, I add a little chopped chive or scallion on top for a subtle oniony fresh hit that cuts through the richness.

Side Dishes

For sides, I love pairing this with a fresh fruit salad to balance the savory, a glass of freshly squeezed orange juice, or even a small bowl of crisp roasted potatoes or hashes to keep the meal hearty and satisfying.

Creative Ways to Present

When I’ve made this for brunch gatherings, I like serving it alongside mini jams, hot sauce options, and a selection of artisan breads to create a breakfast spread. If you want a fun twist, top with a fried or poached egg for that extra “wow” factor and richness.

Make Ahead and Storage

Storing Leftovers

To keep leftovers fresh, I tightly cover the casserole with plastic wrap and refrigerate. It stays great up to five days. Just be sure to cool it fully before covering to avoid excess moisture.

Freezing

I’ve frozen this casserole successfully by wrapping it first in plastic wrap and then foil. It lasts well for up to 3 months in the freezer. When you’re ready to enjoy, thaw it in the fridge for a day before reheating to keep it tasting fresh and not watery.

Reheating

I reheat leftovers by covering the casserole with foil and baking at 350°F for about 20 minutes or until warmed through. For quick single servings, the microwave works fine. This approach keeps the texture nice without drying out the biscuits.

Frequently Asked Questions:

Can I use frozen biscuit dough for this casserole?

Absolutely! Frozen biscuit dough like Pillsbury Grands works great—just cut them into pieces before par-baking to ensure they bake through evenly.

How do I know when the casserole is fully cooked?

The best way is to use an instant-read thermometer; the internal temperature should reach 160°F. Also, the eggs should be set, and the biscuits golden brown on top.

Can I make this casserole ahead of time?

Definitely. You can assemble everything up to the point where you add the top biscuit pieces. Cover and refrigerate this, then add the biscuits just before baking. This makes busy mornings so much easier!

What can I substitute if I don’t have beef bouillon?

You can use chicken bouillon or a good quality vegetable broth powder. Just keep in mind it will slightly change the flavor profile but still be delicious.

Final Thoughts

This Sausage and Biscuit Breakfast Casserole Recipe is one of those dishes that feels like a warm hug on a plate. I’ve made it for busy family breakfasts and casual weekend brunches, and it never fails to satisfy — tangy cheese, fluffy biscuits, and that rich sausage gravy are simply irresistible. Try it out and let it become part of your own cozy mornings; I promise you won’t regret it!