Cheddar Biscuits and Gravy Casserole

There’s something magical about turning your favorite breakfast into a casserole. When I first made biscuits and gravy as a casserole, I wondered why I’d spent years standing at the stove making it the hard way. One pan, less fuss, and everyone gets a hot breakfast at the same time.

This recipe takes everything people love about traditional biscuits and gravy and turns it into something you can prep ahead and bake when you’re ready. The sausage gravy gets mixed with eggs and cheese, then topped with biscuits that bake right on top. It’s the kind of breakfast that makes weekend mornings easier or turns a regular Tuesday into something worth waking up for.

Whether you’re feeding a crowd or just want leftovers for the week, this casserole does the work while you drink your coffee. No flipping biscuits, no worrying about gravy getting cold. Just scoop and serve.

What Kind of Biscuits Should I Use?

For this casserole, I always reach for a can of Pillsbury Grands biscuits because they’re the perfect size and have that fluffy, buttery texture we’re looking for. You can use the original Grands or go for the buttermilk variety – both work great and will give you those big, satisfying biscuit pieces throughout the casserole. If you can’t find Grands specifically, any large refrigerated biscuits will do the job, just avoid the smaller sizes since they tend to get lost in all that gravy and egg mixture. And hey, if you’re feeling ambitious and want to use homemade biscuits, that works too – just make sure they’re a similar size to the Grands so they bake evenly.

Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Grands Biscuits: Any refrigerated biscuit dough will work here – regular size, buttermilk, or even homemade biscuits. If using smaller biscuits, you might need two cans instead of one.
• Sausage Gravy: Store-bought gravy works in a pinch if you’re short on time. You’ll need about 2-3 cups. You can also make a vegetarian version using mushroom gravy.
• Cheddar Cheese: Monterey Jack, Colby, or a Mexican cheese blend all melt nicely in this dish. You could even use pepper jack if you want extra kick.
• Milk: Half-and-half or heavy cream will make the eggs richer, while almond or oat milk works for dairy-free needs. Just stick with unsweetened versions.
• Hot Sauce: Skip it if you prefer mild flavors, or try cayenne pepper or red pepper flakes for a different type of heat.
• Eggs: This ingredient is essential for the casserole base and shouldn’t be substituted, as it holds everything together.

Watch Out for These Mistakes While Baking

The biggest mistake people make with biscuits and gravy casserole is underbaking the biscuit pieces, which leaves you with doughy centers instead of fluffy, golden layers – make sure to cut your biscuits into quarters and spread them evenly so they cook through properly.

Another common error is adding the sausage gravy while it’s still piping hot, which can start cooking the eggs prematurely and create an uneven texture, so let your gravy cool for about 10 minutes before pouring it over the egg mixture.

Don’t skip whisking the eggs thoroughly with the milk and seasonings, as this ensures a consistent custard that binds everything together, and consider adding half the cheese to the egg mixture and saving the rest for topping to get that perfect cheesy pull in every bite.

Finally, let the casserole sit for 5-10 minutes after baking before cutting into it, which allows the eggs to set completely and makes serving much cleaner.

What to Serve With Biscuits and Gravy Casserole?

This casserole is pretty filling on its own, but I love serving it with fresh fruit on the side to balance out all that richness – think sliced strawberries, melon, or a simple fruit salad. A light green salad with a tangy vinaigrette also works great if you’re serving this for brunch and want something fresh alongside it. Hash browns or breakfast potatoes are another solid choice if you’re feeding a crowd and want to make it even more hearty. For drinks, I always go with orange juice or fresh coffee to round out the meal.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer individual portions to airtight containers. It makes a great make-ahead breakfast for busy mornings, and honestly tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this casserole either before or after baking. If freezing unbaked, assemble everything, wrap tightly, and freeze for up to 2 months. If freezing leftovers, let it cool completely first, then portion it out and freeze for up to 3 months.

Reheat: Warm up individual portions in the microwave for about 1-2 minutes, or reheat the whole casserole covered with foil in a 350°F oven for 20-25 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 100-115 g
• Fat: 150-165 g
• Carbohydrates: 125-140 g

Ingredients

For the sausage gravy:

• 1 recipe sausage gravy

For the egg mixture:

• 1/3 cup milk
• 1/2 tsp black pepper
• 1/2 tsp salt
• 7 large eggs (room temperature for best mixing)
• 1 tsp hot sauce (Frank’s RedHot or similar)
• 1/2 tsp seasoned salt

For the casserole:

• 2.5 cups shredded cheddar cheese (freshly shredded preferred for better melting)
• 1 can biscuits (8-count refrigerated biscuits work best)

Step 1: Prepare the Oven and Sausage Gravy

• 1 recipe sausage gravy

Preheat your oven to 375 degrees Fahrenheit.

While the oven heats, prepare the sausage gravy according to your recipe.

I prefer making the gravy first so it’s hot and ready to pour over the casserole, which helps everything cook evenly and develop better flavor.

Set the finished gravy aside to keep warm.

Step 2: Prepare the Biscuits

• 1 can biscuits

Remove the refrigerated biscuits from the can and cut each biscuit into six pieces using a sharp knife or kitchen shears.

Spread the biscuit pieces evenly across a greased 9×13 inch baking dish, distributing them in a single layer.

Using room temperature biscuits (let them sit out for 10 minutes if they’re cold) helps them blend more seamlessly with the egg mixture during baking.

Step 3: Create the Egg Mixture

• 7 large eggs
• 1/3 cup milk
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tsp hot sauce
• 1/2 tsp seasoned salt

In a medium bowl, whisk together the room temperature eggs, milk, black pepper, salt, hot sauce, and seasoned salt until well combined and slightly frothy.

Room temperature eggs mix more smoothly and incorporate air better than cold eggs, creating a lighter, more custard-like texture in the finished casserole.

Step 4: Layer the Casserole

• egg mixture from Step 3
• 1.25 cups shredded cheddar cheese
• sausage gravy from Step 1

Pour the egg mixture from Step 3 evenly over the biscuit pieces in the baking dish.

Sprinkle half of the shredded cheddar cheese (about 1.25 cups) over the eggs, then pour the hot sausage gravy from Step 1 over everything in an even layer.

I like to use freshly shredded cheese because it melts more smoothly than pre-shredded varieties, which contain anti-caking agents.

Step 5: Bake and Finish

• 1.25 cups shredded cheddar cheese

Place the casserole in the preheated 375-degree oven and bake for 30-40 minutes, until the egg is mostly set but still slightly jiggly in the very center.

Remove from the oven and sprinkle the remaining 1.25 cups cheese over the top, then return to the oven for 5-10 minutes until the cheese is melted and lightly golden.

The casserole is done when the eggs are set but still creamy—overbaking will dry it out.

Cheddar Biscuits and Gravy Casserole

Delicious Cheddar Biscuits and Gravy Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 2400 kcal

Ingredients

  

For the sausage gravy:

• 1 recipe sausage gravy

For the egg mixture:

• 1/3 cup milk
• 1/2 tsp black pepper
• 1/2 tsp salt
• 7 large eggs (room temperature for best mixing)
• 1 tsp hot sauce (Frank's RedHot or similar)
• 1/2 tsp seasoned salt

For the casserole:

• 2.5 cups shredded cheddar cheese (freshly shredded preferred for better melting)
• 1 can biscuits (8-count refrigerated biscuits work best)

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit. While the oven heats, prepare the sausage gravy according to your recipe. I prefer making the gravy first so it's hot and ready to pour over the casserole, which helps everything cook evenly and develop better flavor. Set the finished gravy aside to keep warm.
• Remove the refrigerated biscuits from the can and cut each biscuit into six pieces using a sharp knife or kitchen shears. Spread the biscuit pieces evenly across a greased 9x13 inch baking dish, distributing them in a single layer. Using room temperature biscuits (let them sit out for 10 minutes if they're cold) helps them blend more seamlessly with the egg mixture during baking.
• In a medium bowl, whisk together the room temperature eggs, milk, black pepper, salt, hot sauce, and seasoned salt until well combined and slightly frothy. Room temperature eggs mix more smoothly and incorporate air better than cold eggs, creating a lighter, more custard-like texture in the finished casserole.
• Pour the egg mixture from Step 3 evenly over the biscuit pieces in the baking dish. Sprinkle half of the shredded cheddar cheese (about 1.25 cups) over the eggs, then pour the hot sausage gravy from Step 1 over everything in an even layer. I like to use freshly shredded cheese because it melts more smoothly than pre-shredded varieties, which contain anti-caking agents.
• Place the casserole in the preheated 375-degree oven and bake for 30-40 minutes, until the egg is mostly set but still slightly jiggly in the very center. Remove from the oven and sprinkle the remaining 1.25 cups cheese over the top, then return to the oven for 5-10 minutes until the cheese is melted and lightly golden. The casserole is done when the eggs are set but still creamy—overbaking will dry it out.