Irresistible Overnight Biscuits and Gravy Casserole

There’s something about biscuits and gravy that just feels like a warm hug on a plate. It’s comfort food at its finest, but let’s be real—standing over the stove making gravy first thing in the morning isn’t exactly my idea of a relaxing weekend. That’s where this overnight casserole comes in to save the day.

I throw this together the night before, pop it in the fridge, and wake up to a breakfast that basically makes itself. All those classic flavors—flaky biscuits, savory sausage gravy, eggs, and melted cheddar—baked into one pan. No gravy whisking at dawn, no multiple pots and pans to scrub while you’re still half asleep.

The best part? Everyone gets a hot, filling breakfast at the same time. No short-order cook duties here. Just pull it out of the oven, scoop it onto plates, and enjoy your coffee while it’s still hot.

What Kind of Sausage Should I Use?

You can use either hot or mild bulk breakfast sausage for this casserole, depending on how much kick you want in your morning. Bulk sausage (the kind that comes in a roll without casings) is what you’re looking for here, as it crumbles easily and distributes evenly throughout the gravy. If you can only find links, just remove the casings and crumble the meat as it cooks. Most grocery stores carry their own store brand of breakfast sausage that works perfectly fine, but brands like Jimmy Dean or Tennessee Pride are solid choices if you want something specific.

Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Breakfast sausage: You can use ground turkey sausage or even regular ground beef if that’s what you have. Just add a bit more seasoning since ground beef is milder than sausage.
• Whole milk: 2% milk works fine for both the gravy and egg mixture, though the gravy might be slightly less creamy. I’d skip skim milk though – you need some fat content for a proper gravy.
• Pillsbury Grands Biscuits: Any refrigerated biscuit dough will work here. You can also use homemade biscuits if you’re feeling ambitious – just cut them into quarters before adding to the casserole.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all work great. Use whatever melty cheese you prefer or have in your fridge.
• Seasoning salt: If you don’t have seasoning salt, just use regular salt and add a pinch of garlic powder and onion powder to make up for the flavor.
• Dry mustard: You can leave this out entirely or replace it with 1/2 teaspoon of regular yellow mustard.

Watch Out for These Mistakes While Baking

The biggest mistake with this casserole is making the gravy too thin, which will leave you with a watery mess instead of a hearty breakfast – cook your sausage gravy until it’s noticeably thick since it will thin out slightly when mixed with the eggs and baked overnight.

Another common error is not cooking the sausage completely before adding the flour, as raw meat won’t brown properly once the liquid is added, so make sure it’s fully browned and crumbly before moving to the next step.

When cutting your biscuits, avoid smashing them down or tearing them apart – use a sharp knife or kitchen shears to cut each biscuit into quarters so they maintain their shape and bake up fluffy.

Finally, resist the urge to skip the overnight refrigeration, as this resting time allows the biscuits to soak up the egg mixture properly and ensures everything bakes evenly, giving you that perfect texture everyone loves.

What to Serve With Biscuits and Gravy Casserole?

Since this casserole is pretty hearty and filling on its own, I like to keep the sides simple and fresh to balance out all that richness. A fruit salad with berries, melon, and grapes is always a hit at breakfast or brunch, and it adds a nice sweet contrast to the savory gravy. You could also go with some crispy hash browns or breakfast potatoes on the side if you’re feeding a really hungry crowd. For a lighter option, try serving it with sliced tomatoes sprinkled with a little salt and pepper, or a simple mixed greens salad if you’re having it for dinner instead of breakfast.

Storage Instructions

Refrigerate: This casserole keeps really well in the fridge for up to 3 days. Just cover it tightly with foil or plastic wrap and store it in the refrigerator. It’s actually one of those dishes that tastes even better the next day once all the flavors have had time to hang out together.

Freeze: You can freeze individual portions in airtight containers for up to 2 months, which makes for super easy grab-and-go breakfasts. I don’t recommend freezing the whole casserole though, since the biscuits can get a bit mushy when thawed.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes until heated through, or microwave individual portions for 1-2 minutes. The oven method keeps the biscuits from getting too soggy, but honestly the microwave works just fine when you’re in a hurry.

Estimated Nutrition

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

• Calories: 3200-3500
• Protein: 110-130 g
• Fat: 200-220 g
• Carbohydrates: 200-220 g

Ingredients

For the sausage gravy:

• 1/2 tsp seasoning salt
• 4 cups whole milk (room temperature for smoothest sauce)
• 1.5 tsp freshly ground black pepper (freshly ground preferred for more flavor)
• 1 lb bulk breakfast sausage (crumbled into small pieces during cooking)
• 1/3 cup flour (all-purpose)

For the egg mixture:

• 1/4 tsp paprika
• 3/4 tsp seasoning salt
• 1/2 cup milk
• 6 eggs
• black pepper to taste (freshly ground if possible)
• 1/4 tsp dry mustard
• 1/2 tsp salt

For the casserole:

• 1 can refrigerated biscuits (about 8 biscuits)
• 1 cup shredded cheddar cheese (I use Cabot sharp cheddar for best flavor)

Step 1: Prepare the Mise en Place and Make the Sausage Gravy

• 1 lb bulk breakfast sausage
• 1/3 cup flour
• 4 cups whole milk
• 3/4 tsp seasoning salt
• 1.5 tsp freshly ground black pepper
• 1/4 tsp dry mustard
• 1/4 tsp paprika

Brown the crumbled bulk breakfast sausage in a large skillet over medium-high heat, breaking it into small pieces as it cooks, until fully cooked and no pink remains (about 5-7 minutes).

Once cooked, sprinkle the flour over the sausage and stir constantly for 1 minute to cook out the raw flour taste and create a roux base.

This flour will thicken the gravy and give it body.

Slowly add the room-temperature whole milk one cup at a time, stirring well after each addition to prevent lumps from forming.

Continue cooking and stirring for 10-12 minutes until the gravy reaches a thick, pourable consistency that coats the back of a spoon.

Season with 3/4 teaspoon seasoning salt, 1.5 teaspoons freshly ground black pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon paprika.

I find that freshly grinding the black pepper right into the gravy makes a noticeable difference in flavor depth compared to pre-ground pepper.

Remove from heat and set aside.

Step 2: Prepare the Egg Custard Mixture

• 6 eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp dry mustard
• 1/4 tsp paprika
• black pepper to taste

In a medium bowl, whisk together 6 eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon dry mustard, 1/4 teaspoon paprika, and black pepper to taste until well combined and smooth.

This mixture will be poured over the biscuits to create a custardy, savory layer between the biscuits and gravy.

Set aside until ready to assemble the casserole.

Step 3: Assemble the Casserole

• 1 can refrigerated biscuits
• egg custard mixture from Step 2
• 1 cup shredded cheddar cheese
• sausage gravy from Step 1

Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Open the can of refrigerated biscuits and cut each biscuit into 4 equal pieces, then arrange all the biscuit pieces evenly across the bottom of the prepared dish.

Pour the egg custard mixture from Step 2 evenly over the biscuits, making sure to coat them well.

Sprinkle the 1 cup of shredded cheddar cheese (I use Cabot sharp cheddar for its bold flavor) evenly over the egg layer.

Finally, pour the warm sausage gravy from Step 1 over the cheese, distributing it evenly throughout the casserole.

The casserole is now ready to either bake immediately or cover and refrigerate overnight.

Step 4: Bake the Casserole

If baking immediately: Bake uncovered at 350°F for 38-45 minutes until the casserole is golden brown and set throughout.

If the casserole was prepared the night before and refrigerated: Cover with foil and bake at 350°F for 30 minutes, then remove the foil and bake for an additional 15-30 minutes until the top is golden brown and the casserole is heated through.

The foil prevents the cheese and biscuits from browning too quickly while the cold casserole comes up to temperature.

I like to check it around the 40-minute mark with a toothpick in the center—it should come out clean with no wet egg remaining.

Let the casserole rest for 5 minutes before serving for easier portioning.

Irresistible Overnight Biscuits and Gravy Casserole

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

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 8 servings

Calories 3350 kcal

Ingredients

  

For the sausage gravy:

• 1/2 tsp seasoning salt
• 4 cups whole milk (room temperature for smoothest sauce)
• 1.5 tsp freshly ground black pepper (freshly ground preferred for more flavor)
• 1 lb bulk breakfast sausage (crumbled into small pieces during cooking)
• 1/3 cup flour (all-purpose)

For the egg mixture:

• 1/4 tsp paprika
• 3/4 tsp seasoning salt
• 1/2 cup milk
• 6 eggs
• black pepper to taste (freshly ground if possible)
• 1/4 tsp dry mustard
• 1/2 tsp salt

For the casserole:

• 1 can refrigerated biscuits (about 8 biscuits)
• 1 cup shredded cheddar cheese (I use Cabot sharp cheddar for best flavor)

Instructions

 

• Brown the crumbled bulk breakfast sausage in a large skillet over medium-high heat, breaking it into small pieces as it cooks, until fully cooked and no pink remains (about 5-7 minutes). Once cooked, sprinkle the flour over the sausage and stir constantly for 1 minute to cook out the raw flour taste and create a roux base. This flour will thicken the gravy and give it body. Slowly add the room-temperature whole milk one cup at a time, stirring well after each addition to prevent lumps from forming. Continue cooking and stirring for 10-12 minutes until the gravy reaches a thick, pourable consistency that coats the back of a spoon. Season with 3/4 teaspoon seasoning salt, 1.5 teaspoons freshly ground black pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon paprika. I find that freshly grinding the black pepper right into the gravy makes a noticeable difference in flavor depth compared to pre-ground pepper. Remove from heat and set aside.
• In a medium bowl, whisk together 6 eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon dry mustard, 1/4 teaspoon paprika, and black pepper to taste until well combined and smooth. This mixture will be poured over the biscuits to create a custardy, savory layer between the biscuits and gravy. Set aside until ready to assemble the casserole.
• Lightly grease a 9x13-inch baking dish with butter or cooking spray. Open the can of refrigerated biscuits and cut each biscuit into 4 equal pieces, then arrange all the biscuit pieces evenly across the bottom of the prepared dish. Pour the egg custard mixture from Step 2 evenly over the biscuits, making sure to coat them well. Sprinkle the 1 cup of shredded cheddar cheese (I use Cabot sharp cheddar for its bold flavor) evenly over the egg layer. Finally, pour the warm sausage gravy from Step 1 over the cheese, distributing it evenly throughout the casserole. The casserole is now ready to either bake immediately or cover and refrigerate overnight.
• If baking immediately: Bake uncovered at 350°F for 38-45 minutes until the casserole is golden brown and set throughout. If the casserole was prepared the night before and refrigerated: Cover with foil and bake at 350°F for 30 minutes, then remove the foil and bake for an additional 15-30 minutes until the top is golden brown and the casserole is heated through. The foil prevents the cheese and biscuits from browning too quickly while the cold casserole comes up to temperature. I like to check it around the 40-minute mark with a toothpick in the center—it should come out clean with no wet egg remaining. Let the casserole rest for 5 minutes before serving for easier portioning.