Biscuits and Gravy Breakfast Bake is canned buttermilk biscuits topped with sausage, eggs, cheese, and gravy, baked to a golden brown. It will be your new favorite way to start the day! If this is a breakfast you know you will love, be sure to also try my Biscuits and Gravy Bombs!

Cheesy Biscuits and Gravy Breakfast Bake

If you love biscuits and gravy, this is an easy way to enjoy the dish with added eggs and cheese. It’s easy to throw together and will be plenty satisfying to keep you going all morning! Using store-bought biscuits and gravy mix, it’s a breakfast you can put together quickly.

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Ingredients & Substitutions

Biscuits: Look for Southern Homestyle Buttermilk Biscuits, not the flaky variety. Or, use the dough from my Homemade Buttermilk Biscuits.

Sausage Links: Be sure to buy precooked sausage links. They are already cooked, so they just need to be warmed up when baked with the other ingredients. For a little sweetness to the dish, try it with maple sausage. If you are not using precooked sausage, you will have to cook that ahead of time.

Cheese: I used mild cheddar cheese, but you could definitely try this with almost any kind of cheese.

Gravy: To make this recipe super simple, just use a packet of gravy mix and add some milk to it before adding it to the skillet. Or, you could also make homemade gravy to use. We did test the recipe without gravy, but the biscuits were a little dry.

Variations: We loved this dish as-is, but there are a lot of easy add-in options, for sure. Try adding bacon, onions, and/or green peppers, just to get you started.

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Can I Make this Ahead of Time?

Sure! If you want to get this assembled the night before, that will work. Simply put all the ingredients in the oven-safe skillet, cover it, and store it in the refrigerator overnight. The following morning, pop the biscuits and gravy breakfast bake into the oven for a hot and filling breakfast.

Can I Make the Breakfast Bake in a Different Pan?

Yes. Although I love oven-safe skillets, like cast iron, for their even heating and retaining heat, you could use a 9×13-inch baking dish instead.

How to Store Biscuits and Gravy Breakfast Bake

After being baked and served, if you have any leftovers, they are easy to store. You can store the breakfast bake in the refrigerator, in an airtight container, for up to three days. Or, freeze the leftovers in a freezer-safe container.

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Can I Freeze the Breakfast Bake?

Certainly! If you want to freeze the breakfast bake, cook it in a freezer-safe dish. (I like to use a disposable, aluminum foil baking dish.) After it has baked, let it cool completely. Then, wrap the dish with both plastic wrap and aluminum foil. When ready to enjoy, let it thaw in the refrigerator overnight and reheat it in the oven.

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Biscuits and Gravy Breakfast Bake

Prep Time 10 mins
Cook Time 27 mins
Total Time 37 mins
Biscuits and Gravy Breakfast Bake is buttermilk biscuits topped with sausage, eggs, cheese, and gravy, baked to a golden brown.

Ingredients

  • 2 tablespoons butter, cubed
  • 1 can (8-count) Southern homestyle buttermilk biscuits, not flaky, quartered
  • 6 large eggs, room temperature, beaten
  • 2 cups mild cheddar cheese, shredded, divided
  • 6 precooked sausage links, chopped
  • 1 packet (1.15 ounces) homestyle country gravy mix
  • 1 cup whole milk, room temperature

Instructions

  • Preheat the oven to 375°F. Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray. (You could also use a 9×13-inch baking dish.)
  • Evenly place the quartered biscuits into the prepared skillet.
  • Nestle the cubed butter in between the biscuit pieces.
  • In a medium bowl, add the eggs. After whisking the eggs, stir in one cup of shredded cheese.
  • Top the biscuits with the sausage, followed by the egg and cheese mixture.
  • In a small bowl, whisk together the gravy mix and milk. Pour the gravy mixture evenly over the ingredients in the skillet. Top with the remaining cup of cheese.
  • Bake for 25-27 minutes, or until the biscuits are golden brown.
  • Let the dish rest for about 5 minutes before serving.

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Reader Comments

  1. Love this!! Send more recipes. I make this the night before & take it to work for my co-workers. I am an ICU & ER nurse & this is easy for us to eat on the run

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