Biscuits and Gravy Breakfast Casserole (Easy Overnight)

Biscuits and Gravy Breakfast Casserole delivers every bite of the diner classic in one dish. No more juggling skillets while guests wait. I ruined three batches before learning the gravy must be extra thick to survive the oven. The smell of sausage and buttery biscuits baking together will pull everyone to the kitchen. For a sweet companion, my Bakery-Style Coffee Cake Muffins are a perfect match. Jump to the recipe card or keep reading for my best tips. You might also love my Bakery-Style Coffee Cake Muffins.

Why You'll Love This Biscuits and Gravy Breakfast Casserole (Easy Overnight)

• The flaky biscuit pieces stay distinct and soak up rich gravy without turning into mush.
• You can assemble everything the night before and just slide it into the oven on busy mornings.
• One skillet for the sausage gravy means less cleanup and more flavor infused into every layer.
• It bends to your taste — use spicy sausage, add hot sauce, or top with a fried egg for extra richness.

Ingredients for Biscuits and Gravy Breakfast Casserole (Easy Overnight)

Exact amounts are in the printable recipe card below — here's what you'll need at a glance.

Main Ingredients

• 1 (16 oz) can refrigerated buttermilk biscuits (8 count)
• 1 lb ground pork sausage
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1½ cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

Seasonings & Flavors

• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• Pinch of crushed red pepper flakes (optional)

Optional Toppings

• (Optional) Chopped green onions
• (Optional) Hot sauce or sriracha
• (Optional) Extra shredded cheese
• (Optional) Fried eggs (one per serving)

Ingredient Notes

• Canned buttermilk biscuits: Their layers separate in the oven, creating tender pockets for the gravy. Avoid flaky layers biscuits — they can turn gummy. Store-brand works fine.
• Ground pork sausage: The fat drippings build the roux base. Do not drain the pan — that fat is your flavor. Substitute turkey sausage but add 1 tablespoon butter so the gravy isn't dry.
• Whole milk: Higher fat prevents the gravy from breaking under oven heat. 2% works in a pinch but the texture will be thinner.
• Sharp cheddar cheese: It cuts through the richness. Pre-shredded bags contain anti-caking agents that make the melt grainy — shred a block yourself.

How to Make Biscuits and Gravy Breakfast Casserole (Easy Overnight) Step by Step

Brown the sausage

Preheat your oven to 350°F. In a large skillet over medium-high heat, crumble the sausage and cook for 6–8 minutes, breaking it into small bits with a wooden spoon until deeply browned and no pink remains. Do not drain the fat. Watch for scorching — lower heat if it smokes.

Make the gravy roux

Reduce heat to medium. Add butter to the skillet and let it melt into the sausage drippings. Sprinkle flour over the meat and stir constantly for 1–2 minutes until the flour smells nutty and turns a shade darker. If it clumps, you didn't stir enough — break them with the spoon.

Whisk in milk

Slowly pour in the milk while whisking nonstop to prevent lumps. Bring to a gentle simmer — you'll see small bubbles at the edges. Cook 3–4 minutes, whisking often, until the gravy thickly coats the back of a spoon. It should be thicker than regular gravy so the biscuits don't soak it all up.

Season and remove from heat

Stir in salt, pepper, garlic powder, and red pepper if using. Taste and adjust. Turn off heat and let the gravy cool 5 minutes — it will continue to thicken as it sits.

Assemble the casserole

Open the biscuit can and separate each biscuit. Cut each biscuit into quarters. Scatter half the biscuit pieces in a greased 9×13-inch baking dish. Spoon half the sausage gravy over the biscuits, then sprinkle ¾ cup cheese. Repeat layers with remaining biscuits, gravy, and cheese on top.

Bake until golden

Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until the top is deeply golden brown and the edges bubble. If the center jiggles when you shake the dish, give it 3 more minutes. The biscuits should pull apart tenderly.

Pro Tips for the Best Biscuits and Gravy Breakfast Casserole (Easy Overnight)

• Ingredient prep: Cut the biscuits straight from the fridge — cold dough holds its shape better in the oven. Room-temperature biscuits can melt into the gravy too fast and turn gluey.
• Common mistake and fix: Soggy biscuits are the #1 failure. Fix it by making your gravy extra thick — it should almost stand on its own before you pour it. Also, do not press the biscuit pieces down; let them sit loosely so air circulates. If it still happens, par-bake the biscuits at 350°F for 5 minutes before layering.
• Timing or temperature: Use an oven thermometer. Most home ovens run 10–15°F off. If your casserole scorches on top but is raw inside, lower the rack and cover with foil sooner next time.
• Flavor enhancement: Brown the sausage until you see crispy bits — those dark specks are pure umami. Don't rush; a pale sausage gives you a flat, one-note gravy.

Storing and Reheating Biscuits and Gravy Breakfast Casserole (Easy Overnight)

Refrigerator Storage

Store leftovers in an airtight container up to 4 days. The biscuits will soften but the gravy keeps them moist.

Freezing Biscuits and Gravy Breakfast Casserole (Easy Overnight)

Wrap the cooled casserole tightly in plastic wrap then foil. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

Reheating in the Oven

Preheat to 300°F, cover with foil, and heat 15–20 minutes until steaming. Sprinkle a tablespoon of milk over the top to revive moisture.

Reheating in the Microwave

Heat individual portions at 70% power for 2–3 minutes. Place a damp paper towel over the dish to prevent rubbery biscuits.

Make Ahead

Assemble the entire casserole without baking, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature 20 minutes, then bake as directed, adding 5–10 extra minutes until the center registers 165°F.

Frequently Asked Questions about Biscuits and Gravy Breakfast Casserole (Easy Overnight)

Why did my biscuits and gravy casserole turn out soggy?

The gravy was too thin or you over-saturated the biscuits. Always cook the gravy until it heavily coats a spoon before assembling. Cold biscuits and a hot oven also help them set quickly instead of absorbing liquid. If it's already baked, uncover it and return to a 375°F oven for 10 minutes to dry out the top.

Can I use homemade biscuit dough?

Yes, but roll the dough slightly thinner than usual. Homemade biscuits absorb more liquid, so your gravy must be extra thick. Drop biscuits work even better — they have uneven edges that crisp up beautifully.

Is this biscuits and gravy casserole good for Christmas morning?

Absolutely. Assemble it on Christmas Eve, refrigerate, and bake while opening presents. It feeds a crowd without pulling you away from family. The warm, savory aroma sets the holiday mood perfectly.

What's the best way to reheat without drying it out?

Sprinkle a few tablespoons of milk over the top before reheating in the oven. Cover tightly with foil to steam the biscuits tender again. Avoid the microwave unless you're in a rush — the texture won't be the same.

Can I add vegetables to this breakfast casserole?

Sautéed mushrooms, bell peppers, or spinach work well. Cook them first to remove water, or they'll thin the gravy as they release moisture in the oven. Fold them into the sausage mixture before layering.