Can I prepare a biscuit and gravy breakfast bake ahead of time?

Yes, you can assemble the biscuit and gravy breakfast bake ahead of time. Cover it tightly and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking from cold.

What kind of sausage is best for biscuit and gravy bake?

Typically, breakfast sausage (either regular or hot) is used. You can use ground sausage or sausage removed from its casings. For a leaner option, try using turkey sausage.

Can I use canned biscuits for biscuit and gravy bake?

Yes, canned biscuits work perfectly well. Flaky or buttermilk biscuits are a good choice. Just be sure to space them evenly over the gravy mixture.

How do I store leftover biscuit and gravy breakfast bake?

Store leftover biscuit and gravy breakfast bake in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire bake in the oven.

Can I add cheese to my biscuit and gravy breakfast bake?

Absolutely! Adding shredded cheddar cheese to the gravy or sprinkling it on top of the biscuits before baking enhances the flavor and adds a nice cheesy element.

What can I serve with biscuit and gravy breakfast bake?

Biscuit and gravy breakfast bake is quite filling on its own, but it pairs well with fresh fruit, scrambled eggs, or a side salad for a more complete breakfast or brunch.

Biscuit and Gravy Breakfast Bake for Effortless Weekend Mornings 2026

Biscuit and Gravy Breakfast Bake

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A comforting, all-in-one casserole that layers fluffy buttermilk biscuits with a rich, peppery sausage gravy. Perfect for easy weekend mornings or feeding a crowd without the fuss of multiple pans.

Author: Harmony
Prep Time: 15min
Cook Time: 35min
Total Time: 50min
Yield: 8 servings 1x
Category: breakfast
Method: baking
Cuisine: American

Ingredients

Scale

1 pound breakfast sausage
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon garlic powder
1 teaspoon freshly cracked black pepper, plus more for garnish
1/2 teaspoon salt
1 (16.3 oz) can refrigerated jumbo buttermilk biscuits (8 count)
4 large eggs
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives or parsley (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C).
In a large, oven-safe skillet or a 9×13 inch baking dish, cook sausage over medium heat until no pink remains, breaking it into crumbles. Do not drain the fat.
Sprinkle flour over the cooked sausage and stir constantly for 1-2 minutes.
Slowly pour in milk, stirring continuously. Add garlic powder, pepper, and salt. Bring to a gentle simmer, stirring frequently, until gravy thickens, about 3-5 minutes. Remove from heat.
While gravy simmers, cut each biscuit into 8 small pieces. Scatter biscuit pieces evenly over the hot sausage gravy.
In a small bowl, whisk eggs until well beaten. Slowly pour beaten eggs all over the biscuit pieces.
Sprinkle shredded cheddar cheese evenly over the top.
Bake for 30-35 minutes, or until biscuits are golden brown, eggs are set, and cheese is bubbly.
Let bake rest for 5-10 minutes before serving. Garnish with extra black pepper and fresh chives if desired.

Notes

Do not drain the sausage fat, as it is essential for the gravy. Letting the bake rest before serving helps it set for cleaner slices. For a make-ahead option, assemble the unbaked casserole, cover, and refrigerate overnight; add 5-10 minutes to bake time.

Nutrition

Serving Size: 8
Calories: 420
Sugar: 6
Sodium: 950
Fat: 24
Saturated Fat: 9
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 32
Fiber: 1
Protein: 19
Cholesterol: 145

Find it online: https://www.homestyletable.com/biscuit-gravy-breakfast-bake/