Biscuits and Gravy Casserole

This dish is a warm, hearty, and filling breakfast that is perfect for those lazy weekend mornings or when you have a big crowd to feed.



Cooking spray
10 oz refrigerated biscuit dough
1 lb bulk pork sausage
1 1/2 cups shredded Cheddar cheese divided
6 large eggs
1/2 cup milk
Salt and pepper to taste
1 1/2 cups cold water adjust as needed
1.5 oz package of pork gravy mix


Preheat oven to 350°F and grease a 9×13 inch baking dish.
Arrange biscuits at the bottom of the prepared dish.
In a large skillet, cook and stir the sausage over medium-high heat until browned and crumbly (5-7 minutes). Drain and discard the grease. Spread the sausage over the biscuits and top with 1 cup of cheese.
Whisk together eggs, milk, salt, and pepper in a bowl and pour over the cheese layer.
Mix water and gravy mix in a saucepan and bring to a boil. Reduce heat and simmer until thickened (1-2 minutes), adding more water for a thinner consistency. Pour over the egg layer.
Sprinkle remaining 1/2 cup of cheese over the casserole.
Bake for 30 minutes or until the eggs are fluffy and the cheese is bubbly.


To add extra flavor, season the egg mixture and/or the sausage with Tony Chachere’s Original Creole Seasoning while browning. Consider Pioneer Brand Peppered Sausage Gravy Mix for the gravy.