Overnight Biscuits & Gravy Breakfast Casserole
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. This Overnight Biscuits and Gravy Breakfast Casserole is an easy make-ahead breakfast that's perfect for busy mornings, weekend brunches, holidays, and feeding a crowd. Refrigerated biscuits are layered with fluffy eggs, shredded cheddar cheese, homemade sausage gravy, and more cheese before being refrigerated overnight. In the morning, simply bake the casserole until the biscuits are golden, the eggs are set, and the sausage gravy is hot and creamy. With just a handful of simple ingredients and most of the preparation done the night before, this biscuits and gravy casserole is a comforting, hearty breakfast that's easy to prepare and perfect for Christmas morning, Easter brunch, or a family breakfast.
Equipment
- 9 x 13-inch baking dish
- 1 Large Skillet
- 1 Mixing bowl
- Aluminium Foil
Ingredients
- 1 can 8-count refrigerated biscuits, each biscuit cut into quarters
- 6 large eggs
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups milk, for the gravy
- Salt and black pepper, to taste
Instructions
- Lightly grease a 9 x 13-inch baking dish. Scatter the quartered biscuit pieces evenly across the bottom of the dish.
- Whisk the 6 eggs with 1/2 cup milk in a bowl. Season lightly with salt and pepper, then pour the egg mixture evenly over the biscuits. Sprinkle about 1 cup of the shredded cheddar cheese over the top.
- In a large skillet, cook and crumble the breakfast sausage until fully browned. Do not drain unless there is an excessive amount of grease. Sprinkle 1/4 cup flour over the cooked sausage and stir for about 1 minute. Gradually stir in 2 cups milk. Cook, stirring often, until the gravy thickens, about 3–5 minutes. Season with salt and pepper to taste.
- Let the sausage gravy cool for about 10–15 minutes so it is no longer piping hot. Spoon the gravy evenly over the egg, biscuit, and cheese mixture. Top with the remaining 1/2 cup shredded cheddar cheese.
- Cover the casserole tightly with aluminum foil and refrigerate overnight.
- Remove the casserole from the refrigerator while the oven preheats to 350°F. Bake, covered, for 35 minutes. Remove the foil and bake for another 15–25 minutes, or until the biscuits are baked through and the center reaches 160°F. If the center still looks wet or doughy, continue baking for another 5–10 minutes.
- Let the casserole stand for 5–10 minutes before slicing and serving.