Biscuits and Gravy Overnight Breakfast Casserole
129 Comments
Posted: 11/21/17
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Biscuits and Gravy Overnight Breakfast Casserole ~ Comforting, Hearty Breakfast Casserole That is Prepared the Night Before and Baked in the Morning! Biscuits Loaded with Gravy, Sausage, Eggs and Cheese!
Hey Everyone! It’s Rachel over here at Some Oven Lovin’. Today I’m sharing a family favorite recipe in our house and it will be a winner in your house too! We couldn’t get enough of this delicious egg bake! Some other favorites are Ham & Cheese Overnight Breakfast Lasagna, Sausage & Cheese Hash Brown Breakfast Casserole, Hash Brown Breakfast Casserole and Crock Pot Tater Tot Egg Bake.
Let me tell you.. I love my egg bakes. Always have, always will. But… this one?! This one tops the charts. It combines all things delicious about an egg bake but then add the gravy in and voila! It’s happiness all around.
And.. quite possibly the best part is that you can make this up the day before. You know that feeling when you wake up in the morning and you remember that you made egg casserole the day before and it’s just waiting to be put in the oven. Those are the best days. And, your best day awaits, my friend!
What are you waiting for?! If you’re like me and always have some Grands biscuits on hand, you most likely have the rest of the ingredients too. Go mix this up! Your family will thank you tomorrow. This I am positive about.
Contents
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Ingredients Needed for Biscuits and Gravy Overnight Breakfast Casserole
- Grand’s biscuits
- Eggs
- Sausage
- Shredded cheddar cheese
- Butter
- Flour
- Milk (divided)
- Pepper (divided)
- Salt (divided)
- Cayenne pepper
Tools Needed to Make Biscuits and Gravy Overnight Breakfast Casserole
Enjoy this amazing breakfast!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Biscuits and Gravy Casserole
Easy Biscuits and Gravy Casserole recipe is made with canned biscuits, gravy, eggs, sausage and cheese and can be made the night before.
servings
Ingredients
- 16 ounce can Grand's biscuits
- 8 eggs
- 1 pound sausage
- 1 cup shredded cheddar cheese
- 5 Tablespoons butter
- 5 Tablespoons flour
- 2 ¼ cup milk divided
- 1 teaspoon pepper
- 1 teaspoon salt
Instructions
- Grease 9x13 inch pan with non stick spray, set aside.
- Cut biscuits into quarters and line bottom of the greased pan.
- Brown the sausage in a skillet and drain off any grease. Then layer over the biscuits in the pan.
- Next, layer shredded cheddar cheese over sausage in the pan.
- In a bowl whisk together eggs and ¾ c. milk until combined. Pour egg mixture over the biscuits. Cover and place in the refrigerator until the morning.
- Next, mix up the gravy. In a saucepan melt 5 Tablespoons butter. Then whisk in 5 Tablespoons flour until paste-like. Add salt and pepper and whisk until combined.
- With heat on medium high, gradually whisk in 1 1/2 c. of milk and stirring constantly. Bring to a boil, reduce heat to low and simmer 2-3 minutes until thickened. Once your gravy is done, set aside to cool. Place gravy in the refrigerator until morning.
- In the morning preheat oven to 350 degrees Fahrenheit.
- Remove casserole from refrigerator and let come to room temperature while oven preheats.
- Warm gravy in microwave 1-2 minutes or until the consistency is "pourable". Pour gravy mixture over egg casserole. Cover with aluminum foil.
- Place covered casserole in preheated oven at 350 degrees Fahrenheit and bake for 35 minutes. Remove aluminum foil, place back in oven and bake an additional 25-30 minutes or until casserole is set in the middle, cheese is melted and it is golden brown on edges.
- Serve immediately.
Video
Nutrition Information
Serving: 1, Calories: 613kcal (31%), Carbohydrates: 35g (12%), Protein: 24g (48%), Fat: 42g (65%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 0.5g, Cholesterol: 243mg (81%), Sodium: 1282mg (56%), Potassium: 441mg (13%), Fiber: 1g (4%), Sugar: 6g (7%), Vitamin A: 710IU (14%), Vitamin C: 1mg (1%), Calcium: 240mg (24%), Iron: 4mg (22%)
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Joyce says
I have made this twice. The first time it got rave reviews at my breakfast potluck. This time I had a question about the Salt & Pepper in the recipe. It says “salt divided” and “pepper divided”, but the only time I see salt & pepper in the recipe is in the gravy. Is it also added to the egg mixture?
Courtney says
You can keep it all in the gravy, or if you would like you can divide between eggs and gravy. We will take a look at the recipe card, thank you!
Christine Osborne says
This is amazing! I made it for my stepson and sent home leftovers to his mom’s house because he loved it so much. I did add a dash of paprika and turmeric for more seasoning. I did find I needed to add just a tad bit more milk to the gravy because it was a little too thick.
Grace says
I can’t recall whether I’ve commented previously but if so, it’s worth commenting again! This is my family’s go-to Christmas breakfast and it’s in the oven right now. We all love it so much. The only thing I’ve changed is that I make my own country gravy from the sausage drippings. But it’s also perfect if I follow the directions to the letter. Thanks for this great recipe.
Diana L White says
Can you freeze leftovers? I only cook for one, but I want to make this recipe.
Julie Evink says
I think this would work, but I’ve never tested it!
Susan Wachs says
Can you leave the bisquits and gravy bake all prepared in refrigerator for 2 days before I bake it?
Summer says
Do you use all purpose flour or self rising flour?
Jenny says
This is super yummy, and easy peasy to make.
Julie Evink says
So glad you enjoyed it Jenny! Thanks for commenting and rating the recipe!
Jessica says
This recipe was great. I added a little beef base to the gravy to make it a little richer. I also served half the gravy on the side. Soooo good. Even my picky children ate it.
Julie Evink says
If the kids eat it, that’s always a winner!