Can I make biscuits and gravy casserole the night before?

Yes, you can assemble the biscuits and gravy breakfast casserole the night before. Cover it tightly and refrigerate. Add a few extra minutes to the baking time to ensure it's heated through.

What kind of sausage is best for biscuits and gravy casserole?

Breakfast sausage is the best choice. You can use mild, hot, or maple-flavored sausage, depending on your preference.

How do I prevent my biscuits from getting soggy in the casserole?

To prevent soggy biscuits, ensure the gravy isn't too watery before adding the biscuits. Also, slightly underbake the biscuits initially; they'll finish cooking in the casserole.

Can I use canned biscuits for a biscuits and gravy casserole?

Yes, canned biscuits are a convenient option. Use the refrigerated kind and follow the recipe instructions. Flaky or buttermilk biscuits generally work well.

How long does biscuits and gravy casserole last in the refrigerator?

Properly stored, biscuits and gravy casserole will last for 3-4 days in the refrigerator. Ensure it's cooled completely before storing in an airtight container.

Can I freeze biscuits and gravy casserole?

While you *can* freeze it, the texture of the biscuits may change upon thawing and reheating. For best results, freeze before baking and fully thaw in the refrigerator before baking. Baked casseroles can be frozen, but the biscuits might be slightly softer.

Biscuits and Gravy Breakfast Casserole With Creamy Peppery Gravy 2026

Biscuits and Gravy Breakfast Casserole

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This one-pan wonder turns the classic diner breakfast into an easy, hands-off casserole. Fluffy buttermilk biscuits soak up a creamy, peppery sausage gravy and bake with eggs and cheese into a golden, bubbling masterpiece. It’s the ultimate cozy dish for feeding a crowd on a lazy weekend or holiday brunch.

Author: Harmony
Prep Time: 20min
Cook Time: 35min
Total Time: 55min
Yield: 8 servings 1x
Category: breakfast
Method: baking
Cuisine: American

Ingredients

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1 pound breakfast sausage
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon garlic powder
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt, or to taste
1 (16.3 oz) can refrigerated buttermilk biscuits (8 count)
6 large eggs
1/4 cup milk
1 cup shredded sharp cheddar cheese
Optional garnish: chopped fresh parsley or chives

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large skillet over medium-high heat, cook sausage, breaking it up, until browned. Do not drain.
Sprinkle flour over sausage. Stir constantly for 1-2 minutes.
Slowly pour in the 3 cups of milk, whisking continuously. Add garlic powder, pepper, and salt. Simmer, stirring, until thickened into gravy, 5-7 minutes. Remove from heat.
Pour sausage gravy into the prepared baking dish, spreading evenly.
Cut each biscuit into 6-8 small pieces. Scatter pieces evenly over the gravy.
In a bowl, whisk together eggs and 1/4 cup milk. Pour evenly over biscuit pieces.
Sprinkle shredded cheese over the top.
Bake for 30-35 minutes, until biscuits are golden, eggs are set, and cheese is bubbly.
Let casserole rest for 5-10 minutes before serving.

Notes

For make-ahead, assemble, cover, and refrigerate overnight. Bake as directed, adding 5-10 minutes if cold. Do not drain sausage fat; it’s essential for the gravy. Add milk slowly to prevent lumps. Letting it rest ensures clean slices.

Nutrition

Serving Size: 8
Calories: 480
Sugar: 8
Sodium: 1050
Fat: 29
Saturated Fat: 11
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 32
Fiber: 1
Protein: 22
Cholesterol: 195

Find it online: https://harmonymeal.com/biscuits-gravy-breakfast-casserole/