Cheesy Biscuits and Gravy Casserole – Easy Make

What is this magical creation?

Okay, so you know how biscuits and gravy is basically the king of comfort food breakfasts? Well, I took that concept and turned it into the laziest, most delicious casserole ever. Instead of standing over the stove making individual biscuits and stirring gravy, you just dump everything in a pan and let the oven do the work. It’s like having a Southern diner breakfast without putting on pants or leaving your house. Plus, there’s CHEESE involved, because everything’s better with cheese, right?

Why You’ll Love This Recipe

This casserole is basically breakfast perfection in casserole form:

• Zero skill required: If you can open cans and stir stuff, you’ve got this. Seriously, my college roommate could make this, and she once burned water.
• Crowd pleaser: Feeds a bunch of people with minimal effort. Perfect for holiday mornings when you’re too tired to function.
• Make-ahead friendly: Prep it the night before, then just pop it in the oven while you drink your coffee and pretend to be awake.
• Comfort food heaven: It’s got all the cozy vibes of traditional biscuits and gravy but way easier.
• Cheese factor: Because regular biscuits and gravy needed more cheese, obviously.
• Customizable: Add whatever meat, veggies, or extra cheese your heart desires.

The Good Stuff You’ll Need

For the Base:

• 1 tube refrigerated biscuits (the big fluffy kind, like Grands – about 8 biscuits)
• 1 lb breakfast sausage (Jimmy Dean or whatever’s on sale)
• 1/3 cup all-purpose flour (for the gravy magic)
• 2-3 cups whole milk (don’t go low-fat on me here, we’re not dieting)
• 1 packet sausage gravy mix (yes, I’m cheating and I don’t care)
• Salt and black pepper to taste
• 1/2 teaspoon garlic powder (because garlic makes everything better)

For the Cheese Situation:

• 2 cups shredded cheddar cheese (sharp is my favorite, but mild works too)
• 1/2 cup shredded mozzarella (for that stretchy cheese pull)
• 4 oz cream cheese, cubed (trust me on this one)

Optional Add-Ins (because why not?):

• 6 strips bacon, cooked and crumbled
• 1/2 cup diced green onions
• 1 can diced green chiles (4 oz)
• 1/2 cup frozen hash browns (for extra breakfast vibes)
• Hot sauce for serving (Frank’s RedHot is my go-to)

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Let’s Make This Happen

Prep Work (10 minutes):

1. Preheat your oven to 350°F. Grease a 9×13 baking dish like your life depends on it. Nothing worse than casserole stuck to the pan.
2. Open your biscuit tube (you know, that satisfying pop sound) and cut each biscuit into quarters. Just hack ’em up with a knife – they don’t need to be pretty.

The Sausage Situation (10 minutes):

3. Brown the breakfast sausage in a large skillet over medium heat, breaking it up with your spoon as it cooks. Don’t drain the fat – that’s where the flavor lives!
4. Sprinkle the flour over the cooked sausage and stir it around for about a minute. It’ll look weird and pasty, but trust the process.
5. Slowly pour in the milk while stirring constantly (this is the only slightly tricky part, but you’ve got this). Start with 2 cups and add more if you want thinner gravy.
6. Add the gravy packet, garlic powder, salt, and pepper. Let it simmer and thicken for about 3-5 minutes, stirring occasionally. Taste it and adjust the seasoning – more salt and pepper than you think you need.

Assembly Time (5 minutes):

7. Scatter the biscuit pieces in your greased baking dish. They can overlap – we’re going for rustic here, not Instagram perfect.
8. Pour that gorgeous sausage gravy all over the biscuits. Make sure you get it into all the nooks and crannies.
9. Drop the cream cheese cubes randomly over the top. They’ll melt and create pockets of creamy goodness.
10. Sprinkle both cheeses over everything. Don’t be shy – this is not the time for restraint.

The Magic Happens (35-40 minutes):

11. Cover with foil and bake for 25 minutes.
12. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly, and the biscuits are cooked through. If you poke a biscuit piece with a fork, it should be fluffy, not doughy.
13. Let it rest for about 5 minutes before serving (if you can wait that long).

Serving This Beauty

• Scoop it out with a big spoon onto plates. It’s not gonna be neat and tidy, and that’s perfectly fine.
• Hot sauce on the side is basically mandatory. I like to drizzle it right on top.
• Fresh cracked black pepper makes everything taste more expensive.
• Some fresh chives or green onions sprinkled on top make it look like you actually know what you’re doing.
• Serve with fresh fruit if you want to pretend you’re being healthy (strawberries or melon work great).
• Coffee. Lots and lots of coffee.

Switch It Up

Got the basic version down? Here are some ways to make it your own:

• Veggie Lover: Add diced bell peppers, mushrooms, or spinach to the sausage while it’s browning.
• Spicy Version: Use hot Italian sausage instead of breakfast sausage, add jalapeños, and serve with extra hot sauce.
• Bacon Obsessed: Replace half the sausage with crumbled bacon, or just add bacon on top of the sausage because more meat is never wrong.
• Fancy Pants: Use buttermilk instead of regular milk for tangier gravy, and add fresh herbs like thyme or sage.
• Lighter (but not really): Use turkey breakfast sausage and reduced-fat cheese if it makes you feel better about eating this for dinner.
• Hash Brown Heaven: Layer frozen hash browns on the bottom before adding biscuits for the ultimate breakfast casserole.

Make-Ahead Magic

• Night Before: Assemble the whole thing (except the cheese on top), cover tightly, and refrigerate. Add the cheese in the morning and bake as directed, maybe adding 5-10 extra minutes since it’s cold.
• Freeze It: Assemble in a disposable aluminum pan, wrap really well, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
• Leftover Life: This reheats beautifully in the microwave. Just cover it with a damp paper towel so it doesn’t dry out.
• Meal Prep: Make individual portions in ramekins or muffin tins for grab-and-go breakfasts during the week.

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Questions People Actually Ask

Q: Can I use homemade biscuits instead of the tube kind?
A: Sure, if you’re feeling ambitious! Just use about 8 homemade biscuits cut into pieces. But honestly, the tube kind works perfectly and saves you time and dishes.

Q: What if I can’t find sausage gravy mix packets?
A: No problem! Just skip the packet and season your gravy with extra salt, pepper, garlic powder, onion powder, and a pinch of sage. Taste as you go.

Q: My gravy turned out too thick/too thin. Now what?
A: Too thick? Add more milk a little at a time. Too thin? Let it simmer longer, or mix a tablespoon of flour with a little cold milk and stir it in.

Q: Can I make this without meat for vegetarians?
A: Absolutely! Skip the sausage and make a white sauce with butter, flour, and milk. Add extra cheese and maybe some sautéed mushrooms for flavor and texture.

Q: How do I know when the biscuits in the middle are done?
A: Poke them with a fork – they should be fluffy and cooked through, not doughy. If the top is getting too brown but the biscuits aren’t done, cover with foil and keep baking.

Q: This seems really rich. Any lighter alternatives?
A: Use turkey sausage, low-fat milk, and reduce the amount of cheese. But honestly, this is comfort food – embrace the richness and eat a salad for lunch!

Q: Can I double this recipe for a crowd?
A: Definitely! Use two 9×13 pans or one really big roasting pan. You might need to increase the baking time by 10-15 minutes, so keep an eye on it.

Q: What’s the best way to reheat leftovers?
A: Microwave individual portions covered with a damp paper towel, or reheat the whole thing covered with foil in a 325°F oven until warmed through. Add a splash of milk if it looks dry.

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