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It's the best way to rise and shine!

Nothing says "Good morning!" like this biscuits and gravy casserole! Made with time-saving canned biscuits, homemade gravy, and plenty of eggs and cheese, it's an easy-to-make, quick-to-bake breakfast casserole that's perfect for any brunch, special holiday (it's never too early to plan for Christmas!), or weekend with friends.

How do you make biscuits and gravy casserole?

This easy recipe is inspired by the delicious flavor of Ree Drummond's Biscuits and Gravy, with a few easy shortcuts. Start by cooking sausage and setting it aside, using the drippings to make gravy. Then, layer eggs, cheese, and cooked sausage in a casserole dish, followed by canned biscuits, sausage gravy, more cheese… and bake until toasty and delicious!

Can you use frozen biscuits for this recipe?

Considering the relatively short cook time for this recipe, refrigerated canned biscuits are best here. Canned biscuits come in several different package sizes; any size will work for this recipe, just cut them to fit or use less or more as needed. Canned biscuits keep in the fridge for long time if unopened, so err on the side of caution and buy one more can than you think you need.

Can biscuits and gravy casserole be made ahead?

Yes! To make this casserole the night before, prepare it through Step 3, then cover and refrigerate it overnight. Plan to bake it for an additional 20 minutes, covering it with foil halfway through to prevent over-browning. To reheat the gravy, heat it over medium low heat, and whisk in a splash or two of milk to loosen it to a pourable consistency.

breakfast sausage, such as Jimmy Dean