This easy Sausage Gravy Biscuit Breakfast Bake is loaded with sausage, gravy, fluffy scrambled eggs, biscuits, and all the weekend feels.
I remember the first time I made this. It was one of those weird mornings where everyone in the house wakes up early for no reason, and all I wanted was to drink my coffee in peace. You know that feeling? When you’re standing in the kitchen, still half-asleep, and your family’s already circling like they haven’t eaten in 36 hours?
That was me. Hair in a bun that looked like a bird’s nest, sweatshirt I’d slept in, staring into the fridge wondering what kind of miracle I could pull off with a can of biscuits, a pack of sausage, and eggs I wasn’t in the mood to fry one by one. I wasn’t trying to be a hero. I was just trying not to cry into the coffee pot.
But somehow—this Sausage Gravy Biscuit Breakfast Bake happened. I didn’t follow a recipe. I just layered what I had, crossed my fingers, and hoped it didn’t come out like a brick. And when it came out of the oven golden and bubbly and smelling like every diner I’ve ever loved? I knew I’d found it. The one.
Why You’ll Love This Sausage Gravy Biscuit Breakfast Bake Recipe?
It’s not just a breakfast casserole. It’s like… the warm, cheesy middle ground between biscuits and gravy and scrambled eggs, all tucked into one cozy dish. The biscuits bake right on top, soaking up the sausage gravy underneath while still getting that golden, puffy top. The eggs stay soft and creamy in the middle, which honestly surprised me the first time I pulled this off.
It’s messy in the best way. Comforting without being complicated. It feeds a crowd but doesn’t feel like a production. And—okay, maybe this is just me—but it kinda tastes like something your Southern grandma would make if she was also a little tired and wearing leggings from last Tuesday.
Ingredient Notes:
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1 tube refrigerated biscuits (8 ct.): Buttermilk is great. I once used flaky layers because that’s what I had, and they puffed up so much I thought the oven was going to explode. Still delicious.
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1 lb ground breakfast sausage: I’ve used spicy, maple, regular. All good. One time I even did half sausage, half leftover ham. Game-changer.
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2 packets country gravy mix: Listen. I get it. Powdered gravy feels like cheating. But I’ve made real gravy before and still use this. It’s fast, it’s easy, and it tastes exactly like Saturday.
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1 can evaporated milk: It’s richer than regular milk. I’ve subbed in half-and-half once, and it worked. Almond milk? Not so much.
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12 large eggs: Yeah, a full dozen. It sounds like a lot, but this feeds a small army.
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Salt and pepper: Just enough to give the eggs some life. The sausage and gravy do most of the seasoning here.
How To Make Sausage Gravy Biscuit Breakfast Bake?
Step 1: Brown the sausage.
Get it nice and crumbly. If you forget it on the stove for a second while helping a kid find their left shoe, you’ll be fine. Just don’t let it burn.
Step 2: Gravy magic.
Pour in 1 cup evaporated milk and a cup of water. Add the gravy packets straight into the pan. No need for a separate saucepan. Stir until it thickens and looks like something you’d want to pour over everything you eat forever.
Step 3: Scramble the eggs.
Whisk the eggs with about 5 oz of the leftover evaporated milk, plus salt and pepper. Cook them gently—just until they’re soft. They’ll finish in the oven, so don’t overdo it. Underdone is better here.
Step 4: Layer it up.
Grease your 9×13 dish like your life depends on it. Start with a third of the sausage gravy, then half the eggs. Another layer of gravy, the rest of the eggs, and top it all with the final layer of gravy. There’s no science to it—just spread things evenly and go with your gut.
Step 5: Biscuits and bake.
Place the biscuits right on top. Don’t press ‘em down. Just nestle them gently like you’re tucking them in. Bake at 350°F for 20–25 minutes or until they’re golden and gorgeous.
Let it rest for 5 minutes before cutting in. Or don’t. I won’t judge.
Storage Options:
Wrap it up tight and store it in the fridge. Reheats like a dream—oven or microwave, either works. I’ve even eaten it cold at 2 a.m. standing at the fridge. Still good. Still comforting.
Want To Save This Recipe?
You can freeze slices too. Wrap them individually and reheat when you need something that tastes like home, but you’re too tired to cook.
Variations and Substitutions:
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Add cheese – Between the layers, on top, or both. Cheddar, pepper jack, gouda? No wrong answers here.
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Use crescent rolls instead of biscuits – A little flakier, a little more buttery. I liked it. My husband didn’t notice the difference.
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Throw in sautéed veggies – Peppers, onions, mushrooms. If you’ve got them, toss them in.
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Make it spicy – Hot sausage + a dash of cayenne in the eggs = yes.
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Go vegetarian – Plant-based sausage and mushroom gravy totally work.
What to Serve with Sausage Gravy Biscuit Breakfast Bake?
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Fresh fruit – Because balance.
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Mimosas or coffee (or both) – Depends how the morning’s going.
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Maybe a green salad? – If you’re serving guests and want to look like you tried.
Frequently Asked Questions:
Can I make it the night before?
Totally. Just don’t add the biscuits until morning. Trust me, soggy dough is no one’s friend.
Can I double it?
Only if you’ve got a really big oven. Or two pans.
Can I make it in a cast iron skillet?
If it’s big enough—absolutely. It adds a little extra crisp to the biscuit bottoms.
This Sausage Gravy Biscuit Breakfast Bake isn’t fancy. It’s not health food. It doesn’t come from a Michelin-starred kitchen. But it’s warm, and real, and honestly? It’s exactly the kind of breakfast I want when life feels a little too busy and I just need one thing to go right.
It fills the kitchen with that something’s-cooking-and-it-smells-like-love aroma. It feeds hungry people. And it makes mornings a little less chaotic.
Give it a shot. Let me know how it goes. And if you eat the leftovers cold while hiding in the laundry room like I did last week… we’re officially best friends.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage Gravy Biscuit Breakfast Bake
Ingredients
- 1 8-count tube refrigerated biscuits
- 1 pound ground breakfast sausage
- 2 packets country gravy mix
- 1 12 oz can evaporated milk
- 12 large eggs
- Salt and black pepper to taste
- 1 cup water
- Nonstick cooking spray for greasing
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Cook the sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Continue until the sausage is browned and fully cooked. Drain and discard excess grease.
- Prepare the sausage gravy by reducing the heat to medium. Add the two packets of gravy mix directly into the skillet with the cooked sausage. Pour in 1 cup of evaporated milk and 1 cup of water. Stir the mixture continuously until thickened, about 3 to 4 minutes. Remove from heat.
- Scramble the eggs by whisking the 12 eggs in a large mixing bowl. Add 5 ounces of the remaining evaporated milk and season with salt and pepper to taste. Heat a nonstick skillet over medium heat and scramble the eggs until they are just set but still soft. Remove from heat.
- Assemble the breakfast bake by layering ⅓ of the sausage gravy into the bottom of the prepared baking dish. Add half of the scrambled eggs over the gravy. Repeat the layers once more (gravy, eggs), and then top with the remaining gravy as the final layer.
- Top with biscuits by placing the uncooked biscuit dough evenly across the top of the layered mixture.
- Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through. Allow the dish to rest for 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
