Cheesy Sausage Biscuit Casserole
Warm, hearty, and full of Southern comfort, this Cheesy Sausage Biscuit Casserole takes everything you love about a classic biscuits-and-gravy breakfast and layers it into one golden, bubbly dish. Buttery biscuits soak up rich sausage gravy, fluffy eggs, and melted cheddar — turning a weekend breakfast favorite into a one-pan crowd-pleaser.
The beauty of this casserole is its simplicity. There’s no need to fry individual eggs or bake biscuits separately. Everything comes together in one pan, making it perfect for lazy weekends, brunch with friends, or meal prep for the week ahead. As it bakes, the biscuits puff up between creamy layers of gravy and egg, while the top turns golden and cheesy. The result? Every bite is pure comfort — savory, rich, and impossible to resist.
What You’ll Need for Cheesy Sausage Biscuit Casserole
- Refrigerated buttermilk biscuits – The flaky, buttery base that gives this casserole its hearty structure.
- Breakfast sausage – Pork or turkey sausage both work; choose your favorite for the right level of spice and richness.
- All-purpose flour – Thickens the sausage gravy into that signature creamy texture.
- Whole milk – Used for both the gravy and the eggs, creating a luscious consistency.
- Eggs – Whisked to form the soft, custardy top layer.
- Cheddar cheese – Optional but highly recommended; it adds a gooey, savory touch that ties everything together.
- Salt and black pepper – For seasoning throughout.
- Nonstick cooking spray – Ensures your casserole comes out cleanly from the dish.
Step-by-Step Cheesy Sausage Biscuit Casserole
STEP 1 – Preheat and Prepare the Dish
Start by preheating your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and make cleanup easy.
STEP 2 – Cook the Sausage
In a large skillet set over medium heat, cook the sausage until browned and fully cooked, breaking it apart with a spoon as it cooks. Leave the drippings in the pan — that flavorful fat is the foundation of your gravy.
STEP 3 – Make the Gravy
Sprinkle the flour directly over the cooked sausage, stirring well to coat. Slowly pour in 2½ cups of milk, whisking constantly as the mixture thickens. Let it simmer for 5–7 minutes until creamy and smooth. Season with salt and black pepper to taste, then remove from the heat. The gravy should be rich but pourable — if it gets too thick, add a splash more milk.
STEP 4 – Layer the Biscuits
Cut each biscuit into quarters and scatter them evenly across the bottom of your prepared baking dish. The pieces will expand as they bake, so leave small gaps between them for the gravy to settle in.
STEP 5 – Assemble the Layers
Pour the warm sausage gravy evenly over the biscuit pieces, letting it seep into all the crevices. In a separate bowl, whisk together the eggs, ½ cup of milk, and a pinch of salt and pepper. Stir in the shredded cheddar cheese if using, then pour this mixture evenly over the gravy layer.
STEP 6 – Bake Until Golden
Place the dish in the oven and bake uncovered for 35–40 minutes, or until the eggs are set and the top is puffed and golden brown. The biscuits should be cooked through with a tender, slightly crisp top edge.
STEP 7 – Rest and Serve
Let the casserole cool for 5–10 minutes before cutting. This allows it to set for clean, easy slices. Serve warm, straight from the dish — no gravy boat required.
Can I Make This Casserole Ahead of Time?
Yes! Assemble everything the night before — except for baking — then cover tightly with foil and refrigerate. In the morning, pop it into a preheated oven and bake as directed. You may need to add 5–10 minutes to the baking time if it’s coming straight from the fridge.
Can I Use Homemade Biscuits Instead of Canned?
Absolutely. Homemade biscuits give this casserole an even richer flavor, though canned biscuits keep things fast and convenient. If using homemade dough, partially bake the biscuits before layering so they don’t absorb too much liquid from the gravy.
How Can I Make It Spicier?
Use hot breakfast sausage or add a pinch of red pepper flakes to the gravy for a gentle kick. You can also stir in diced jalapeños or pepper jack cheese for extra heat.
Helpful Tips
- Don’t drain the sausage grease — it’s essential for the roux that makes the gravy thick and flavorful.
- Test doneness in the center — the eggs should be set, not jiggly.
- Let it rest before cutting — this helps the layers hold together for perfect squares.
Serving Ideas for Cheesy Sausage Biscuit Casserole
This hearty casserole shines on its own, but it pairs wonderfully with a fresh fruit salad, crispy hash browns, or a side of roasted vegetables. For brunch gatherings, add a drizzle of hot sauce or serve alongside fresh orange juice or mimosas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 45–60 seconds, or warm the whole dish in the oven at 325°F (165°C) for 15 minutes. This dish also freezes beautifully — wrap portions tightly and freeze for up to 2 months.
Comforting, savory, and irresistibly cheesy, this Cheesy Sausage Biscuit Casserole captures the spirit of a full Southern breakfast in one dish — easy enough for a weekday morning, special enough for Sunday brunch.
Cheesy Sausage Biscuit Casserole
Ingredients
- 1 cup finely shredded cheddar optional for extra richness
- 1 pound ground breakfast sausage either pork or turkey
- 1/4 cup plain all-purpose flour
- 6 eggs large in size
- 2 1/2 cups whole milk reserved for making the gravy
- 1/2 teaspoon fine salt
- 1 16-ounce container of refrigerated buttermilk biscuit dough, 8 biscuits total
- 1/4 teaspoon freshly ground black pepper
- Nonstick spray for preparing the baking dish
- 1/2 cup milk used to blend with the eggs
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a 9-by-13-inch baking dish with nonstick spray to prevent sticking.
- In a sizable skillet set over medium heat, crumble and brown the sausage until thoroughly cooked, leaving the rendered fat in the pan for flavor.
- Dust the browned sausage with the flour and stir to coat evenly. Gradually incorporate the 2 1/2 cups of milk, stirring constantly to avoid lumps. Allow the mixture to simmer gently until thickened, approximately 5 to 7 minutes. Season the gravy lightly with salt and black pepper, then take off the heat.
- Cut each biscuit into four pieces and distribute them evenly across the base of the prepared baking dish.
- Pour the sausage gravy over the biscuit quarters, making sure to cover them thoroughly.
- In a separate mixing bowl, whisk together the eggs, the remaining 1/2 cup of milk, and a dash of salt and pepper. If using cheddar, fold it into the egg mixture. Carefully pour the egg mixture over the sausage gravy layer in the dish.
- Place the dish in the preheated oven and bake uncovered for 35 to 40 minutes, or until the top turns golden and the center is firm to the touch, indicating that the eggs have set and the biscuits are cooked through.
- Allow the casserole to sit for 5 to 10 minutes post-baking. Slice and serve warm.