Best Sausage Gravy Breakfast Casserole

Here is the inside scoop on this sausage gravy breakfast casserole recipe

Cuisine Inspiration: originally called sawmill gravy, it originated in the mountains of southern Appalachia
Number of Ingredients: 5 not counting salt and pepper
Feeds: 8
Total Cook Time: 40 minutes
Primary Cooking Method: stove top and baking
Key Flavor: hearty, savory spicy sausage flavor with a mild milk-based gravy, and biscuits
Skill Level: Beginner

• Make-Ahead Dish: You can make the sausage gravy up to 24 hours in advance. When you are ready to bake it, assemble the casserole and bake it right before serving it.
• Simple ingredients:  come together with delicious results.
• Budget-Friendly: the ingredients for this casserole can be purchased for less than $10, which comes in at a little over $1 per serving.

Ingredient notes and substitutions

• Breakfast sausage can generally be purchased next to bacon at the grocery store. It comes in a roll wrapped in plastic. I like to use regular, but you can also use hot or sage flavors.
• Butter, flour, salt, pepper, and milk are used to make the gravy base. There is nothing fancy here.
• Refrigerated biscuits – choose your favorite brand that has 8 biscuits per can.

This is just an overview; complete measurements are on the recipe card below.

How to make this recipe for Sausage Gravy Breakfast Casserole

• Preheat the oven to 375°F. Grease a 9×13 oven-proof casserole dish with butter, or spray with non-stick cooking spray.
• Add the sausage to a large, non-stick skillet over medium heat, breaking it into small pieces with a fork or potato masher. Cook and stir until it is cooked through, about 12-15 minutes. Use a slotted spoon to remove the sausage and transfer it to the casserole dish. Leave any grease in the skillet.

3. To make the roux, add the butter to the skillet; when it is melted, add the flour, salt, and pepper. Use a whisk to stir and let this mixture cook for 2-3 minutes.

4. Add the milk slowly while whisking. Continue whisking until the gravy bubbles and is smooth with no lumps. Cook for about 5 minutes or until the gravy begins to thicken.

5. Remove the pan from the heat and pour over the sausage; stir until all of the sausage is coated with the gravy.

6. Place the biscuits on top of the sausage gravy. Bake for 25 minutes or until the biscuits are cooked through and golden brown on top.

7. Garnish with parsley, if desired, and serve immediately with your favorite breakfast side dishes.

Menu suggestions

Because this sausage gravy casserole is so filling, I like to serve it with light sides such as my fruit salad cocktail, ambrosia, or frozen fruit salad.

How to store and reheat leftovers

This dish is best served immediately after it is made. If you have leftovers, store them in an airtight container in the fridge for up to four days.

To reheat the leftovers, add them to a baking dish, cover them, and warm them in a 350°F oven for about 20 minutes or until they are warmed through.

If you want to freeze the leftovers, remove and discard the biscuits. Freeze the leftovers for up to three months. Before serving, let them thaw, add fresh biscuits, and bake as directed.

Recipe FAQs

Sharon’s tips

This dish is best served while hot right out of the oven.

A whisk is your best friend when making gravy. Whisk, whisk, and keep on whisking until your gravy is smooth and lump-free.

More breakfast casserole recipes

Here is a link to all of my breakfast recipes if you need more menu ideas.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon.