My Biscuit Breakfast Bake is destined to become a family favorite. A comforting Biscuit and Gravy Casserole, featuring biscuits, sausage gravy, eggs, melty cheese, and a surprise ingredient. Super easy to make and perfect for holiday and weekend breakfasts. It’s the dish that will make you the hero of every morning gathering!
Perfect for any occasion, whether a big holiday gathering, brunch with friends, or just a cozy Sunday morning breakfast at home. Trust me, this casserole is a must-make!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
I’ve got a serious love for Southern comfort food—especially biscuits and gravy! After years of experimenting in the kitchen, I’ve created my twist on this classic.
This biscuit breakfast bake combines fluffy organic canned biscuits, savory sausage, and a touch of Colorado flair with mild green chiles for an extra kick of flavor. It’s a mash-up that’s delicious and super easy to make.
Why You’ll Love This Breakfast Bake with Biscuits
- Morning Breakfast Covered: Whether your mornings are chaotic or calm, this dish is the ideal addition to your table.
- Ridiculously simple to assemble: You can even put it together the night before, making it a stress-free option for busy mornings.
- Kid-friendly: Even if your kids are picky eaters, this casserole has a way of winning them over.
Our Favorite Holiday Sausage Biscuit Casserole
Each time I make this biscuit breakfast bake (say that three times fast), it’s gobbled up faster than the holiday turkey. It’s so popular that it’s requested year after year at Thanksgiving, Christmas, and Easter. Want to be the superhero at your next holiday brunch? This recipe will do the trick!
Breakfast Casserole with Biscuits Ingredients
- Breakfast Sausage – Pork or Chicken your choice! I used an all-natural pork breakfast sausage (no fillers, corn syrup, or other ingredients)
- Butter – Not as much as you would think, but this is what makes the roux to thicken and flavor to the gravy.
- Flour | I used unbleached all-purpose flour here!
- Whole Milk | I use organic whole milk in all of my cooking and baking, you can certainly try using lower fat %, but it’s a gravy, so why?
- Salt | Gotta have a little salt, I use kosher salt
- Green Chiles | I used organic mild chopped green chiles, certainly feel free to add more than 4 oz or omit them altogether.
- Eggs – I always use large eggs in my baking and cooking, I like using organic when I am able.
- Canned Buttermilk Biscuits —Yes, I use canned biscuits. I like Annie’s, Immaculate, or Trader Joe’s brand. You can also whip up your own two-ingredient cream biscuits.
- Sharp Cheddar Cheese – Shred your own off the block, it will melt better! I used organic sharp cheddar.
Get the full recipe in the recipe card below.
How to make the best breakfast casserole
Let’s make this amazing biscuits and gravy egg bake, first we’ll make the amazing green chile sausage gravy.
Step 1 – Make the Sausge Gravy
Brown the sausage | In a large skillet (I love my cast iron skillets) brown the breakfast sausage until just browned and remove from the pan; drain any excess fat (I used lean sausage, so left the little bit of fat behind for flavor)
In the same skillet, melt the butter over medium-low heat, slowly whisk in flour until thickened, just a couple of minutes. Whisk in milk, a little at a time, it will thicken as you whisk it, keep whisking until smooth.
Add diced green chiles, salt and return the sausage to the gravy, stirring to combine.
My Favorite Pan
- This is by far, one of the most used pans in my kitchen. It’s large, deep, and has a glass cover.
Step 2 – Assemble Biscuit Breakfast Bake
If making the morning of, preheat oven to 350° F (175° C) and generously spray a 9×13 inch casserole dish with spray oil.
In a small mixing bowl whisk eggs, milk and salt together.
Cut the biscuits into quarters and place the biscuit pieces over the bottom of the pan.
Pour egg mixture over the top of the biscuits.
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Sprinkle with cheese and place a few blobs of sausage gravy around the casserole, be sure to save most for serving. Bake 30-35 minutes until golden and eggs are set.
Night Before Instructions
Before baking, assemble the sausage gravy and the casserole; cover the casserole well with plastic wrap, making sure the biscuits are submerged in the egg batter. When ready to bake the next morning, remove from the fridge 30 minutes before baking. Rewarm the extra sausage gravy on the stovetop or in the microwave.
Step 3
Serve warm with a spoonful of the delicious green chile sausage gravy. Grab a napkin, drool will happen!
Success Tips for Overnight Biscuits and Gravy Casserole
A few simple instructions for making this casserole ahead of time so you can wake up, pop it in the oven and enjoy!
- Make the green chile sausage gravy and assemble the biscuits and gravy egg bake. Cover the dish with foil or plastic wrap and refrigerate, storing the sausage gravy separately.
- When ready to bake, remove the casserole from the fridge 30-40 minutes beforehand to bring it to room temperature.
- Bake as directed. While it’s baking, reheat the sausage gravy in a saucepan or skillet over low heat, adding a few splashes of milk to thin it to a pourable consistency.
Frequently Asked Questions
Yes, assemble the entire casserole ahead of time, even refrigerating overnight. Simply bring to room temp (about 30-40 minutes on counter) before baking. See tips above for best results.
A common problem and one easily fixed, you did not “cook” your flour mixture (called a roux) long enough, between 2-3 minutes is enough to cook out the flour taste.
Gravy thickens as it cools, if it has cooled and is too thick, simply thin while heating over low heat with a little extra milk.
If your sausage gravy does not thicken, it might mean you didn’t add enough flour, or you did not cook it long enough, try adding a touch more flour or even a teaspoon of corn starch (mixed with a teaspoon of water) and see if that thickens it up.
Storage Tips
Store leftover biscuit breakfast bake and sausage in separate airtight containers and refrigerate for up to 3-5 days.
Can I freeze Overnight biscuits and gravy casserole?
If baked: Cool completely, cover well with plastic wrap and foil, freezes up to 3 months. Thaw in fridge overnight and bake at 350 degrees for 20 minutes, covered (remove plastic wrap).
Unbaked: Cover well with plastic wrap and foil and freeze up to 2 months, thaw in fridge overnight and bake as directed, removing from fridge 20-30 minutes prior to baking.
Sausage Gravy: Thaw overnight in fridge, reheat in skillet or small saucepan, thinning with a little milk if needed.
Variations & Substitutions
- Prep Ahead: Save time by pre-measuring ingredients and chopping in advance.
- Hot Honey: Drizzle some hot honey over the casserole for a sweet and spicy kick.
- Chiles or No Chiles: Not a fan of green chiles? Skip them! Love them? Add extra, up to 8 oz.
- No Pork: Substitute chicken breakfast sausage for a Kosher-friendly version.
- Homemade Biscuits: Want to make your own? Try my easy 2-ingredient homemade biscuits!
More great breakfast recipes:
- Hash Brown Crust Quiche
- Mock Eggs Benedict
- Italian Pizza Rustica Recipe (Easter Pie)
- Chile Relleno Casserole <== incredible!
- Chocolate Chip Croissant Bake
- Cinnamon Crunch Overnight French Toast
- Chocolate Monkey Bread
- Starbucks Copycat Coffee Cake ==>> makes two cakes!
- Gluten-Free Coffee Cake | You don’t have to be gluten-free to love this cake!
More from The Fresh Cooky
I hope you loved this Biscuit Breakfast Bake — if you did, would you share your creation on Instagram, Facebook and Pinterest? Don’t forget to rate and comment!
Biscuit Breakfast Bake with Sausage and Gravy
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Print Pin Save RateEquipment
- STAUB 14813006 Braiser with Glass Lid
- 10" Silicone Whisk with Wood Handle
- STAUB Ceramics Rectangular Baking Dish
Ingredients
Sausage Gravy
- 1 lb Breakfast Sausage Pork or chicken works great
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups Whole Milk you could try lesser fat %, but so good with whole
- ½ teaspoon kosher salt
- 4 ounce Chopped Green Chiles mild, add up to 2 cans if desired
Egg Casserole
- 8 large eggs I used organic eggs
- ½ cup Whole Milk
- ½ teaspoon kosher salt
- 1 cup Sharp White Cheddar Cheese Shredded (about 4 oz of block cheese)
- 1 can Buttermilk biscuits I used Annie's Organic Biscuits, use your favorite canned biscuits
Instructions
- If making the morning of, preheat oven to 350° F (175° C) and generously spray a 9×13 inch casserole dish with spray oil or butter.
Sausage Gravy with Green Chiles
- Brown sausage in skillet over medium-high heat, crumbling until browned. Remove to a plate.
- In the same skillet, melt butter over medium-low heat, slowly whisk in flour until thickened, just a couple of minutes. Whisk in milk, a little at a time, it will thicken as you whisk it, keep whisking until smooth. Add diced green chiles, salt and return the sausage to the gravy, stirring to combine.4 tablespoons butter, 4 tablespoons all-purpose flour, 2 cups Whole Milk, ½ teaspoon kosher salt, 4 ounce Chopped Green Chiles
Biscuit Breakfast Bake
- In a medium mixing bowl whisk eggs, milk and salt together. Cut the biscuits into ¼s and place the biscuit pieces over the bottom of the pan. Pour egg mixture over the top of the biscuits.
- Sprinkle with cheese and place a few spoonfuls of sausage gravy around the casserole, be sure to save most for serving.1 cup Sharp White Cheddar Cheese
- Bake 30-35 minutes until golden and eggs are set. Serve warm with a spoonful of the delicious green chile sausage gravy. Grab a napkin, drool will happen!
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Notes
- Make the green chile sausage gravy, assemble the biscuits and gravy egg bake, cover with foil or plastic wrap refrigerate. Place sausage gravy in separate container and refrigerate.
- When ready to bake, take casserole dish out of fridge for 30-40 minutes before baking, allowing it to come to room temperature.
- Bake as directed; meanwhile, pour sausage gravy back into saucepan or skillet, heating on low heat, adding a few splashes of milk to thin so it’s gravy-like.
months. Thaw in fridge overnight and bake at 350 degrees for 20 minutes,
covered (remove plastic wrap).
Unbaked: Cover well with plastic wrap and foil and freeze up to 2 months, thaw
in fridge overnight and bake as directed, removing from fridge 20-30
minutes prior to baking.
Sausage Gravy: Thaw overnight in fridge, reheat in skillet or small saucepan, thinning with a little milk if needed.
Nutrition
Ulle
Really good simple recipe and delicious! We made it many times…
Thank you Ulle! So appreciate your kind words! ????
Nikki
This is a staple recipe in our house! Made this for kids at church all through my kid’s youth group years!
Julie Menghini
I made this casserole for overnight guests and I must say that it way devoured! It was so amazing!
Love to hear this! Thanks for sharing!
Sandra Shaffer
Biscuits and Gravy is my husband’s favorite brunch menu, so I surprised him with this casserole. OMG, this is a keeper and I love that it can be made in advance. Making again for my parents next weekend.
Jennifer Stewart
Mornings are always so hectic and I love having a casserole that is easy to put together and no fuss in the am!
It really is so simple to put together!
Michaela Kenkel
This is good old-fashioned stick to your ribs comfort food! My boys LOVED it!! I will be making this again this week — for dinner! 😉
It would make the perfect, breakfast for dinner meal!
Paula@SweetPea
My husband will love this breakfast casserole. I also sent it to my friend who is both a biscuit and green chili fan.
Oooh I love it, thank you for sending along and I hope your hubby loves it!