Mouthwatering Crockpot Biscuits and Gravy Casserole

Here is my favorite crockpot biscuits and gravy casserole recipe, with savory breakfast sausage, creamy homemade gravy, fluffy eggs, and tender biscuits all cooked together in one slow cooker.

This casserole is my go-to for lazy weekend mornings when I want a hearty breakfast without standing over the stove. I just throw everything in the crockpot, and a few hours later we have a warm, filling meal that the whole family devours. Nothing better than breakfast that cooks itself, right?

What Kind of Sausage Should I Use?

For this casserole, breakfast sausage is what you’re after – the kind that comes in a roll or tube at the grocery store. Jimmy Dean is a popular choice and works great, but any brand of ground breakfast sausage will do the job. You can go with regular, hot, or mild depending on how much spice you like in your morning. If you want to mix things up, sage sausage adds a nice herby flavor that pairs well with the gravy. Just make sure you’re using ground sausage rather than links, since you’ll be browning and crumbling it right in the crockpot.

Options for Substitutions

This breakfast casserole is pretty forgiving when it comes to swaps:

• Ground sausage: If you don’t have breakfast sausage, ground turkey or chicken sausage works great for a lighter option. You can also use ground beef and add some sage, fennel, and red pepper flakes to mimic that sausage flavor.
• Refrigerator biscuits: Store-brand biscuits work just as well as Pillsbury Grands. You can also use smaller biscuits – just adjust the quantity to fill your casserole dish. However, don’t skip the biscuits entirely as they’re what makes this dish special.
• Milk: Whole milk gives the creamiest gravy, but 2% works fine too. In a pinch, you can use half and half for extra richness, though you might want to thin it with a splash of water.
• Heavy cream: The heavy cream for the eggs can be swapped with milk, half and half, or even a splash of sour cream for tang. All will give you fluffy eggs.
• Butter: You can use the rendered fat from cooking your sausage instead of butter for the gravy base. Just make sure you have about 2-4 tablespoons worth.

Watch Out for These Mistakes While Cooking

The biggest mistake with this casserole is not cooking the sausage gravy thick enough before adding it to the crockpot – if your gravy looks runny on the stovetop, it’ll only get worse during slow cooking, so make sure it coats the back of a spoon before moving forward.

Another common error is placing the biscuits on top too early, which can lead to doughy, undercooked centers – wait until the last 45-60 minutes of cooking time to add them, and resist the urge to lift the lid and check on them constantly.

To avoid a watery casserole, don’t skip browning and draining the sausage properly, as excess grease will make everything greasy and prevent the eggs from setting correctly.

For best results, whisk your eggs and cream together really well before pouring over the sausage mixture, and if your crockpot runs hot, check the casserole around the 3-hour mark to prevent the edges from drying out.

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 chunks, or a simple fruit salad. A side of crispy hash browns or breakfast potatoes makes it feel like a complete diner-style breakfast, especially if you’re feeding a crowd. For something lighter, a simple arugula or spinach salad with a lemony vinaigrette cuts through the creamy gravy nicely. If you want to keep things easy, just pour some orange juice or brew a strong pot of coffee and call it a morning!

Storage Instructions

Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The biscuits will soak up more gravy as it sits, which honestly makes it even more comforting the next day. Just be aware the texture will be softer and less fluffy than when it’s fresh.

Reheat: Warm up individual portions in the microwave for about 1-2 minutes, or you can reheat a larger portion in the oven at 350°F for about 15-20 minutes until heated through. Add a splash of milk if the gravy seems too thick after storing.

Make Ahead: You can brown the sausage and make the gravy the night before, then store it in the fridge. In the morning, just assemble everything in the crockpot and you’re good to go. This saves you about 15 minutes of prep time when you’re still half asleep!

Estimated Nutrition

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

• Calories: 2900-3200
• Protein: 100-120 g
• Fat: 180-200 g
• Carbohydrates: 180-200 g

Ingredients

For the sausage gravy:

• 2 tbsp butter (unsalted preferred)
• 1 tsp Worcestershire sauce
• 1/4 cup all-purpose flour (for thickening)
• 2 cups milk (whole milk creates creamiest gravy)
• 1 lb ground sausage (breakfast sausage works best)
• 1 tsp garlic powder (freshly ground preferred)
• salt to taste
• black pepper to taste

For the casserole:

• 1/4 cup heavy cream
• 6 eggs (room temperature)
• 16.3 oz refrigerated biscuits (I use Pillsbury)

Step 1: Brown the Sausage and Build the Gravy Base

• 1 lb ground sausage
• 2 tbsp butter
• 1/4 cup all-purpose flour

Heat a large skillet over medium-high heat and add the ground sausage, breaking it apart with a spoon as it cooks until fully browned and no pink remains, about 5-7 minutes.

Once cooked, reduce heat to medium and add the butter directly to the skillet with the sausage, allowing it to melt completely.

Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to cook out the raw flour taste and create a paste-like base—this is your roux, which will thicken the gravy.

I like to cook the roux a bit longer than most recipes call for; it deepens the flavor and prevents any floury taste in the final dish.

Step 2: Create the Creamy Gravy

• sausage and roux mixture from Step 1
• 2 cups milk
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• salt to taste
• black pepper to taste
• 1/4 cup heavy cream

Slowly pour the milk into the roux while stirring constantly to prevent lumps from forming.

Continue stirring as the mixture heats through and comes to a gentle boil, which typically takes 3-4 minutes.

Once boiling, reduce heat to low and let the gravy simmer for 2-3 minutes until it thickens to a pourable but creamy consistency.

Stir in the garlic powder, Worcestershire sauce, salt, and black pepper to taste.

For a richer, more luxurious gravy, I add the heavy cream at this point rather than later—it creates better flavor development when incorporated into the base.

Step 3: Prepare the Egg Mixture and Assemble the Casserole

• 6 eggs
• 16.3 oz refrigerated biscuits

While the gravy simmers, spray the crockpot with cooking spray to prevent sticking.

In a bowl, beat the room-temperature eggs together until well combined—room temperature eggs mix more smoothly and distribute more evenly throughout the casserole.

Cut the refrigerated biscuits into quarters so they’ll cook through evenly in the crockpot.

Pour half of the prepared gravy into the bottom of the crockpot, spreading it evenly.

Step 4: Layer the Biscuits, Eggs, and Remaining Gravy

• gravy from Step 2
• biscuit pieces from Step 3
• beaten eggs from Step 3

Arrange half of the biscuit pieces (approximately 12 pieces) over the gravy layer in a somewhat even distribution.

Pour the beaten eggs over the biscuits, allowing them to settle into the gaps.

Add the remaining gravy over the egg layer, then top with the remaining biscuit pieces.

The layering ensures that each component cooks evenly and the eggs distribute throughout the casserole rather than settling at the bottom.

Step 5: Cook and Serve

Cover the crockpot and cook on low for 2 to 2.5 hours, until the eggs are set and the biscuits are cooked through.

The casserole will bubble gently around the edges and the biscuits will absorb the gravy while staying tender.

Let it rest for 5 minutes before serving—this helps the casserole set slightly and makes it easier to scoop onto plates.

Mouthwatering Crockpot Biscuits and Gravy Casserole

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

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings 6 servings

Calories 3050 kcal

Ingredients

  

For the sausage gravy:

• 2 tbsp butter (unsalted preferred)
• 1 tsp Worcestershire sauce
• 1/4 cup all-purpose flour (for thickening)
• 2 cups milk (whole milk creates creamiest gravy)
• 1 lb ground sausage (breakfast sausage works best)
• 1 tsp garlic powder (freshly ground preferred)
• salt to taste
• black pepper to taste

For the casserole:

• 1/4 cup heavy cream
• 6 eggs (room temperature)
• 16.3 oz refrigerated biscuits (I use Pillsbury)

Instructions

 

• Heat a large skillet over medium-high heat and add the ground sausage, breaking it apart with a spoon as it cooks until fully browned and no pink remains, about 5-7 minutes. Once cooked, reduce heat to medium and add the butter directly to the skillet with the sausage, allowing it to melt completely. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to cook out the raw flour taste and create a paste-like base—this is your roux, which will thicken the gravy. I like to cook the roux a bit longer than most recipes call for; it deepens the flavor and prevents any floury taste in the final dish.
• Slowly pour the milk into the roux while stirring constantly to prevent lumps from forming. Continue stirring as the mixture heats through and comes to a gentle boil, which typically takes 3-4 minutes. Once boiling, reduce heat to low and let the gravy simmer for 2-3 minutes until it thickens to a pourable but creamy consistency. Stir in the garlic powder, Worcestershire sauce, salt, and black pepper to taste. For a richer, more luxurious gravy, I add the heavy cream at this point rather than later—it creates better flavor development when incorporated into the base.
• While the gravy simmers, spray the crockpot with cooking spray to prevent sticking. In a bowl, beat the room-temperature eggs together until well combined—room temperature eggs mix more smoothly and distribute more evenly throughout the casserole. Cut the refrigerated biscuits into quarters so they'll cook through evenly in the crockpot. Pour half of the prepared gravy into the bottom of the crockpot, spreading it evenly.
• Arrange half of the biscuit pieces (approximately 12 pieces) over the gravy layer in a somewhat even distribution. Pour the beaten eggs over the biscuits, allowing them to settle into the gaps. Add the remaining gravy over the egg layer, then top with the remaining biscuit pieces. The layering ensures that each component cooks evenly and the eggs distribute throughout the casserole rather than settling at the bottom.
• Cover the crockpot and cook on low for 2 to 2.5 hours, until the eggs are set and the biscuits are cooked through. The casserole will bubble gently around the edges and the biscuits will absorb the gravy while staying tender. Let it rest for 5 minutes before serving—this helps the casserole set slightly and makes it easier to scoop onto plates.