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.
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.
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.
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.
Biscuits and Gravy Breakfast Bake
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.
Did you make this recipe?
You can tag me at @iamhomesteader.
Loved this breakfast dish. I followed another’s comment and make another batch of gravy to put on top when served. It was delicious and very filling. I cooked in my iron skillet with melted butter in the bottom so no sticking. Makes a lot!
Thank you for sharing your recipes.
Delish! We had some jam on the side. I would add asparagus or spinach next time.
Made for the fam, and it was a hit! Is that 433 cal per serving? Or divided between the 8?
Please provide an alternative to those who do not buy canned biscuits. Thank you!
Why on Earth would anyone need to provide you something else instead of canned biscuits???!! If you don’t buy canned, I’m assuming you make them. MAKE your OWN biscuits…
No need to be rude.
Sometimes in the bakery section of the supermarkets they have pre-cooked biscuits. Buttermilk biscuits. You could give those a try.
Your breakfast biscuits casseroles look fabulous!
I would definitely makes these for a brunch with a
light salad or even for dinner!!! YUMMO!
I’m salivating over here. Can’t wait to try it
Sounds wonderful!!
Not a fan of gravy. Would it still be ok without?
Everything looks so good. Can’t try yet – hospital bound right now but can’t wait to try!!
I don’t buy canned biscuits or gray mix. Do you think this would work with made from scratch?
Of course. Treat your uncooked biscuits the same way as the canned.
If you read the notes that go with the recipe, you will see that she has the option for homemade along with links to her recipes
The recipe says you can make your own.
Sorry … the recipe alone does not. You have to read the article leading up to the recipe saying you can make your own.
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
We did enjoy the recipe but the gravy didn’t come through like we thought. When I reheat I will make up another packet of gravy to pour on top.
Good to know, I was wondering if it stays creamy!
Please send more! Thank you.
Pat Stevens
Would like more of your recipes