Everybody loves a good biscuit and gravy recipe, and these 15 biscuit ingredient casserole recipes are sure to please. Each one of these is great for parents, families, or anyone looking for a tasty weekend breakfast, and everyone will enjoy them without all the effort. These are classic hearty Midwest comfort foods, with plenty of variations, and perfect for those busy weekend mornings.

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Recipe Style	Best For	Kid-Friendly Rating
Overnight Bakes	Mornings when you literally only have the energy to turn on the oven.	High
Crockpot Recipes	Lazy Sundays when you want to eat after church or morning sports.	High
Quick Morning Prep	When you have 15 minutes to spare before the coffee kicks in.	Very High
Spicy/Loaded Bakes	Feeding a crowd or treating the adults to something special.	Medium

1) Hashbrown and Biscuit Gravy Casserole

Teenagers tend to love this hash brown and biscuit gravy casserole. Most people use frozen hash browns, but remember to thaw them first, as they tend to release a lot of water. Sausage gravy made with pork sausage is classic, but you can use mushrooms if you're vegetarian. Making your biscuits from scratch is also well worth it, as they tend to hold up against the moisture of the gravy.

Remember this dish is high sodium, so I wouldn't use it as a weekday staple, but it's perfect for a holiday or weekend. My top tip would be to bake it uncovered for the last 10 to 15 minutes. This will stop it from going soggy and help crisp up the top.

2) Overnight Biscuits and Gravy Bake

This overnight biscuits and gravy bake is perfect for food prep. Letting the uncooked biscuits sit in the gravy lets them soak it up and become one with the casserole. To assemble this dish, you place uncooked or semi-cooked biscuits over the sausage gravy and let it cool in the fridge for up to 12 hours.

One common problem is that the biscuits can get too wet overnight from sitting in the gravy, and this can turn them gummy. The gravy is super tasty and is made from a simple roux and browned breakfast sausage. I like to add sage to mine to boost the flavor. You will notice the difference with the

3) Crockpot Biscuits and Gravy Casserole

The crockpot does a great job with this biscuits and gravy casserole. When you cook the biscuits in a slow cooker, they tend to steam instead of bake, so I like to keep the lid off for the last 30 minutes. This helps them set and crisp up on top.

You can use refrigerated biscuit dough, and it tends to work well. If you make the biscuits yourself, they can get a little gummy if they become too wet, so I always try to make sure I don't have too much gravy compared to the biscuits; otherwise, the dough becomes soggy.

This one will serve six to eight people easily, perfect for weekend mornings.

Crockpot Biscuits and Gravy Casserole

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 can 16 oz refrigerated biscuits
• 1 lb ground sausage cooked and drained
• 1 packet 2.75 oz peppered gravy mix
• 2 cups water for gravy mix
• 1 cup shredded cheddar cheese

Method

 

1. Generously spray slow cooker’s interior with non-stick cooking spray.
2. Quarter biscuits; place half in slow cooker’s bottom.
3. Top with half the cooked sausage and half the cheese.
4. Repeat with remaining biscuits, sausage, and cheese.
5. Whisk gravy mix and water in a bowl until smooth; pour evenly over layers.
6. Cover; cook on low 3 hours, or until biscuits are cooked through.

4) Spicy Jalapeno and Sausage Gravy Bake

This jalapeño and sausage gravy bake is slightly different. I do like to have some space in my food, and this one uses Monterey Jack cheese with spicy peppers. I always tend to opt for jalapeño, but you can also use habanero. Cheese melts so well, and if you find that your chilies are particularly hot, you can always remove the seeds to cut back on some of the heat.

Spicy breakfast sausage tends to have red pepper flakes to give it that spicy kick, but again has a lot of fat for flavor. Try to be careful not to overcook the gravy, since it will continue to thicken in the oven.

5) Bacon and Sausage Gravy Breakfast Casserole

Bacon and sausage gravy breakfast casserole is my favorite. I love breakfast, especially breakfasts with bacon. You need to be careful with this one, as you get a lot of salt from the bacon but also from the sausage, so balancing the flavors is key. This breakfast is definitely super hearty and will keep you full until lunchtime.

It's high in protein and high in fat. Remember to drain the excess bacon and sausage fat before you mix everything, because if you don't, the whole thing can turn greasy. This is a great example of a perfect make-ahead dish. Assemble it the night before and keep it in the fridge, ready to bake the next morning.

6) Cheesy Biscuits and Gravy Skillet

Cheesy biscuits and gravy in one skillet sounds amazing. I love working with cast iron because you can start a recipe on the stove and finish it in the oven, which is perfect for getting some color and crisp to whatever it is you are cooking.

Putting the biscuits on top of the gravy in a skillet means they can cook from the bottom by the hot gravy, while the tops brown and get crispy in the oven. The cheese is important in this recipe as it helps to keep the biscuits together when sitting in a wet gravy.

My top tip would be to make sure your gravy is thick enough before adding the biscuits. If it's too thin, the biscuits can start to break up and sink into the gravy.

7) Vegetarian Mushroom Gravy Biscuit Bake

A vegetarian mushroom gravy biscuit bake can still easily pack as much flavor as one containing meat. To do this, you need to use mushrooms. They are the king of the plant world when it comes to umami and savouriness. You can add whichever one you want, but I always like to use portobello or shiitake or chestnut mushrooms, since they pack so much more flavor compared to standard white mushrooms.

Don't forget to use high heat and brown your mushrooms properly. You need the high heat to drive the moisture out of the mushroom and build up some fond on the pan for flavor. Since this is vegetarian, use soy sauce or tamari instead of Worcestershire sauce, as that contains anchovies. Who needs meat when you have super savory mushrooms?

8) Maple Sausage and Biscuit Casserole

Maple Sausage and Biscuit Casserole is a classic in American cuisine. Pork sausages are quite fatty and salty, and that works well with the maple, bringing in a little sweetness. This is usually seen as a special breakfast due to its rich flavor. Casseroles are always great for making breakfast that much easier by preparing the night before and then baking the next day.

I would always tend to go for a mild or sweet Italian sausage. Some breakfast sausages can have too many added herbs, which can clash with the maple syrup. It's up to you whether you use homemade or canned biscuits. I love homemade as they tend to be more flaky, but use what you have.

Maple Sausage and Biscuit Casserole

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 can 16 oz refrigerated biscuits
• 1 lb maple-flavored ground breakfast sausage
• 1/3 cup all-purpose flour
• 3 cups milk
• 2 tbsp real maple syrup

Method

 

1. Preheat oven to 375 degrees Fahrenheit; grease a 9×13 baking dish.
2. Brown maple sausage in a skillet over medium heat; do not drain.
3. Stir in flour; cook one minute.
4. Whisk in milk; simmer until gravy is thick and bubbly.
5. Quarter biscuits; place in dish and top with gravy.
6. Bake 30 to 35 minutes; drizzle with maple syrup just before serving.

9) The Classic Sausage and Biscuit Casserole

Let's start with the classic sausage casserole. You can't go wrong with the classic combination of pork sausages, eggs, and shredded cheese. You can even use canned biscuits from the pantry if you have them, or make them from scratch. Casseroles are fantastic for feeding a crowd of people, all using one pan and one oven. Assemble this one the night before and keep it cool in the fridge.

You can cook it straight from the fridge, but don't forget to add an extra 10 to 15 minutes. Some of the browned sausage fat will get absorbed by the biscuits in this recipe, so you don't need to drain it all the way. My top tip would be to make sure you don't undercook the center of the biscuits. This needs a good 35 to 45 minutes at 350 degrees Fahrenheit. The toothpick test works perfectly here. If it comes out clean, they are done.

10) Egg and Sausage Biscuit Casserole

Egg and sausage biscuit casserole was another classic breakfast staple. The eggs are high in protein, and as they cook and become firm, they hold the casserole together. Cook this at a low temperature of between 325 and 350 degrees Fahrenheit; that's what allows the eggs to cook through but not turn to rubber.

Adding eggs whole allows this casserole to be cut evenly; some recipes call for scrambled eggs, which are much more difficult to portion out. You can pre-whisk your eggs with a little milk or even cream; this improves flavor and also distributes the eggs well over the layers. The most important thing is to ensure you do not overbake it; carryover heat once removed from the oven means the eggs will continue to cook, so watch out for that one.

11) Southern Buttermilk Biscuit Gravy Bake

For this bake, I like to try and use frozen biscuits, since the canned ones have a lot of added chemicals and you get a different rise and flaky texture. When using frozen buttermilk biscuits, it's just much more authentic. The buttermilk is high in acidity, which helps tenderize the gluten, allowing for an even rise and taste in your crumb. The biscuits will bake on top of the gravy, and frozen ones hold their shape better and absorb the liquid gradually compared to using canned.

Don't thaw your biscuits fully before baking them, since when they're cold, they stay solid and help form the layers of the casserole.

12) Turkey Sausage and Gravy Casserole

This turkey sausage and gravy casserole is perfect for those looking for something a little bit lighter than standard breakfast sausage, since it contains much less fat. Because it's leaner meat, there's less rendered fat when cooked, so the gravy might need some extra fat or a roux to help thicken it.

Since this is such a lean sausage, try to find one with good seasoning to ensure you get a good flavorful dish. The most common mistake when making this is overcooking the sausage. Remember, due to the lower fat content, it can dry out so much more quickly.

Turkey Sausage and Gravy Casserole

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 can 16 oz refrigerated biscuits
• 1 lb ground turkey breakfast sausage
• 2 tbsp olive oil
• 1/3 cup all-purpose flour
• 3 cups skim milk
• 1/2 tsp salt and 1 tsp black pepper

Method

 

1. Preheat oven to 375 degrees Fahrenheit; grease a 9×13 baking dish.
2. Heat oil in a skillet; brown turkey sausage until fully cooked.
3. Sprinkle with flour; stir one minute.
4. Whisk in skim milk, salt, and pepper; simmer until gravy thickens.
5. Quarter biscuits; place in dish and pour gravy over them.
6. Bake 30 to 35 minutes.

13) Campfire Cast Iron Biscuit Casserole

This campfire cast-iron biscuit casserole can work whether you're camping or at home. Cast iron is such a game-changer for cooking, as it retains heat well and distributes it evenly, which is ideal for camping and cooking over coals.

Cast iron is my favorite to cook with as it's so versatile. Just don't forget to keep the lid on, as removing it too early on this one can stop the top cooking through.

14) Mini Biscuit and Gravy Muffin Cups

Mini biscuit-and-gravy muffin cups are so easy to serve, great for snacking, and the kids love them. Most recipes use a canned biscuit dough that's just pressed into a muffin tin, so you don't need anything special in terms of equipment.

Sausage gravy is perfect to fill these, using a roux-based sauce and crumbled sausage. The great thing about these is portion control; it's so easy. One serving is just one cup, perfect for picky eaters or those watching their diet.

Be careful not to underbake the base, as this can leave it doughy. I like to pre-bake them slightly before adding any gravy.

You can prep these ahead and reheat them, but beware that the gravy will thicken, so you may need to add a splash of milk to loosen it back up.

15) Loaded Meatlover’s Biscuit Casserole

This one is for meat lovers. The loaded meat lovers biscuit casserole uses a variation of meats, usually sausage and bacon, but you can use whatever you have. Combine that with cheese, eggs, and biscuits, all baked together in one pan. This is a classic American breakfast. You can prepare it the night before and bake it the next morning. You can use homemade biscuits or canned biscuits.

I always prefer the homemade ones as they have better flavor and texture. Be careful with your portion sizes, as this is a high-calorie meal, and you can easily feed a crowd of people. I always think of this one as a weekend recipe, with the weekend prep and the big reward.

Loaded Meatlover’s Biscuit Casserole

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 can 16 oz refrigerated biscuits
• 1/2 lb ground sausage
• 4 slices bacon chopped
• 1/2 cup diced ham
• 1/3 cup all-purpose flour
• 3 cups milk
• 1 cup shredded cheddar cheese

Method

 

1. Preheat oven to 375 degrees Fahrenheit; grease a 9×13 baking dish.
2. Cook sausage and bacon in a large skillet until crispy; stir in ham and cook two more minutes.
3. Sprinkle meat with flour; stir one minute.
4. Slowly whisk in milk; simmer until gravy thickens.
5. Quarter biscuits; spread in dish.
6. Top with meat gravy and cheddar.
7. Bake 40 to 45 minutes, until bubbly and golden brown.