Biscuits and Gravy Casserole | Breakfast Casserole

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Biscuits and Gravy Egg Bake is an easy breakfast casserole, easily made overnight or the morning of for a delicious feed-a-crowd breakfast. Filled with flaky biscuits, light eggs with a layer of delicious green chile sausage gravy on top. Plus extra sausage gravy for serving.

While not a southern girl, that does not mean I cannot appreciate southern style food, I have spiced this up a bit (not much, you know I am a spice wimp) with some mild and delicious green chiles.

We now have access to recipes from every region, cuisine and tradition, which enhances our taste buds, like these other Southern favorites; Chicken & Sausage Jambalaya, Slow Cooker Red Beans and Rice and Kentucky Butter Cake.

A favorite overnight breakfast casserole

We needed a larger breakfast dish recently for a family gathering, but I knew I wouldn’t have much time in the morning, so I assembled this entire dish the night before and let it hang out in the fridge until I was ready to bake it.

Biscuits and gravy egg bake with sausage gravy is so simple to whip together, if you have ever wanted to make sausage gravy and biscuits or biscuits and gravy as they are called, this is a great dish to start with! You would also love this Pancake Bacon Casserole recipe from my friend Jennifer!

Key Ingredients

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

Sausage Gravy with Green Chile

• 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 | Gluten free flour may be used here, for Gluten Free sausage gravy
• 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
• CHOPPED GREEN CHILES | I used organic mild chopped green chiles, certainly feel free to add more than 4 oz or omit them altogether.

Egg bake ingredients

• EGGS | I always use large eggs in my baking and cooking, I like using organic when I am able.
• WHOLE MILK | just a touch to add to the fluffy creaminess of the biscuits and gravy casserole.
• KOSHER SALT | Yup, a bit more!
• CANNED BUTTERMILK BISCUITS | Yes I use canned biscuits, I like Annie’s, Immaculate or Trader Joe’s brand organic and all natural canned biscuits. But you could make your own if you wanted to show me up, try Julia’s biscuits.
• WHITE SHARP CHEDDAR CHEESE | Pre-shredded or shredded off the block, I used organic shredded white cheddar cheese.

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

• Brown the sausage | In a large skillet (I love my cast iron skillets) brown the breakfast sausage until just browned and remove from pan, drain any excess fat (I used lean sausage, so left the little bit of fat behind for flavor)

• Make the Gravy | 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.

Step 2 | Assemble Egg Casserole

If making the morning of, preheat oven to 350 degrees F 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.
• 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.

Step 3

• Serve warm with a spoonful of the delicious green chile sausage gravy. Grab a napkin, drool will happen!

Overnight Biscuits & 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, 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 pourable.

Overnight Biscuits & 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, 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 pourable.

Gluten-Free Sausage Gravy

So why would I give you a gluten free sausage gravy if there are gluten-full biscuits in this easy egg bake? Because, I am going to show you a couple of ideas for how to make it gluten free biscuits and gravy!

• Gluten Free Sausage Gravy | Simple, swap the regular flour Gluten Free All Purpose flour or your favorite GF Flour mix and proceed with recipe.
• Instead of using canned biscuits:
  • Replace with hunks of a soft gluten free free bread
  • Try this amazing GF Challah bread from my friend, Jenny!
  • Or make your own gluten free biscuits, but don’t bake them, cut into hunks and pop in the egg batter.

Frequently Asked Questions

Recipe lightly adapted from Pinch of Yum.

More great breakfast recipes:

• Prosciutto & Gruyere Quiche with Hash Brown Crust
• 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
• Orange Scones
• Starbucks Copycat Coffee Cake ==>> makes two cakes!
• Gluten Free Coffee Cake | you don’t have to be gluten free to love this cake!
• Blueberry Streusel Muffin Cake
• Apple Double Crumb Cake
• Overnight Oats Muesli

Thanks for hanging out with me today, I hope that you find ways to enjoy this delicious egg bake year round, but it’s especially delicious for Easter brunch, Thanksgiving or Christmas breakfast or brunch, Mother’s Day or a lazy weekend.

Biscuits and Gravy Casserole

Author: Kathleen Pope

4.88 from 8 votes

Biscuits and Gravy Egg Bake is an easy breakfast casserole, easily made overnight or the morning of for a delicious feed-a-crowd breakfast. Filled with flaky biscuits, light eggs with a layer of delicious green chile sausage gravy on top. Plus extra sausage gravy for serving

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American, Southern

Servings 9 servings

Calories 548 kcal

Equipment

• ▢
  STAUB 14813006 Braiser with Glass Lid
• ▢
  10" Silicone Whisk with Wood Handle
• ▢
  STAUB Ceramics Rectangular Baking Dish

Ingredients

 

US CustomaryMetric

 

1x2x3x

Sausage Gravy

• ▢ 1 lb Breakfast Sausage | Pork or chicken works great
• ▢ 4 tablespoons butter
• ▢ 4 tablespoons flour , | may sub with GF flour for Gluten free
• ▢ 2 cups Whole Milk , you could try lesser fat %
• ▢ 1/2 teaspoon kosher salt
• ▢ 4 ounce Mild Chopped Green Chiles, | May add up to 2 cans if desired

Egg Casserole

• ▢ 8 eggs, large | I used organic eggs
• ▢ 1/2 cup Whole Milk
• ▢ 1/2 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

Instructions

 

• If making the morning of, preheat oven to 350° F (175° C) and generously spray a 9x13 inch casserole dish with spray oil.
• Green Chile Sausage Gravy

  In a large skillet (I love my cast iron skillets) brown the breakfast sausage until just browned and remove from pan, drain any excess fat (I used lean sausage, so left the little bit of fat behind for flavor).
• 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.
• If making the morning of, preheat oven to 350° F and generously spray a 9x13 inch casserole dish with spray oil. In a small mixing bowl whisk eggs, milk and salt together. Cut the biscuits into 1/4s 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 blobs of sausage gravy around the casserole, be sure to save most for serving. 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!

✱ Kathleen's Tips

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, 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.

Gluten Free Biscuits & Gravy

• Gluten Free Sausage Gravy | Simple, swap the regular flour Gluten Free All Purpose flour or your favorite GF Flour mix and proceed with recipe.
• Instead of using canned biscuits:
• Replace with hunks of a soft gluten free free bread
• Try this amazing GF Challah bread from my friend, Jenny!
• Or make your own gluten-free biscuits, but don't bake them, cut into chunks and pop in the egg batter.

Freezer & Storing Instructions:

Store leftovers in fridge, up to 5 days, up to 3 months in freezer in airtight container.

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.

Nutrition

Serving: 1 serving Calories: 548 kcal Carbohydrates: 32 g Protein: 21 g Fat: 37 g Saturated Fat: 14 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 14 g Trans Fat: 0.3 g Cholesterol: 216 mg Sodium: 1316 mg Potassium: 425 mg Fiber: 1 g Sugar: 5 g Vitamin A: 657 IU Vitamin C: 5 mg Calcium: 230 mg Iron: 3 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.