Hearty Breakfast Bake with Sausage Gravy and Eggs

Oh, my goodness, guys. If there is one thing that gets my whole crew out of bed and downstairs fast—even my sleepy teenagers—it is this incredible breakfast bake. I mean, is there anything more comforting in the world than biscuits and gravy? Definitely not, especially when you can bake the entire thing in one pan without standing over a stove for an hour. It’s seriously the best of the South and Midwest combined!

I originally came up with this recipe because weekend mornings here are chaos, just like yours, I’m sure. Trying to cook eggs, bacon, and sausage gravy simultaneously for six people felt impossible, and something always got cold. This casserole solved all my problems! It has that creamy, hearty, savory flavor we all crave, but it’s totally manageable, and the layers look so impressive when you cut into it.

It uses a few super simple shortcuts (no judgment here, we’re all busy!) but still tastes completely homemade. Whether you’re feeding a crowd on Christmas morning, gearing up for a big game day brunch, or just trying to get some serious protein into your kids before school, this dish is the absolute champion. Trust me, bookmark this one right now—you won’t regret it!

Why You’ll Love This Recipe

Delivers classic biscuits and gravy flavor in one simple slice.
Uses easy shortcuts that save a ton of time on busy mornings.
A fantastic, protein-packed option for breakfast or brunch.
Perfect for feeding large families or serving at holiday gatherings.
Minimal preparation time—ready for the oven in about 15 minutes.

Ingredients You’ll Need

The main source of fluffy, baked carb layers for the top of the dish.
The foundational protein that flavors the creamy sauce.
The dairy liquid used to make the sauce rich and is key to the egg wash.
The fresh protein element that forms a soft, light middle layer.
A pre-made blend that helps thicken the main sauce quickly and easily.
Basic spices used to season the egg mixture and balance the final flavors.

How It’s Made

You begin by browning the main meat element and incorporating the dry mix and dairy liquid to create a thick, rich sauce base. Separately, the fresh protein is mixed with the remaining dairy and lightly cooked. The dish is then built in alternating layers of the savory sauce and the cooked fresh protein. Finally, the pre-made baked goods are placed on top, and the whole thing is sent to the oven until everything is golden and bubbly hot.

Tips, Variations & Storage

Prep Ahead Tip: You can easily prepare the gravy and scramble the eggs the night before! Store them separately, assemble the casserole in the morning, and bake as directed.
Meat Substitution: If you prefer, substitute the savory ground meat with cooked, crumbled bacon or use ground turkey for a leaner option.
Spice Add-ins: Add a dash of smoked paprika or a little garlic powder to the gravy mixture for a slight variation on the traditional flavor profile.
Cheese Addition: Sprinkle a layer of shredded cheddar or Monterey Jack cheese over the eggs before adding the final layer of gravy for extra cheesy flavor.
Storage: Leftovers can be kept in an airtight container in the refrigerator for up to four days and reheat very well in the microwave or a low oven.
Freezing: This casserole freezes beautifully! Cool completely, wrap well in foil, and freeze for up to two months. Thaw it overnight and reheat slowly, covered, in the oven.

FAQ

Q: Can I use homemade biscuits instead of refrigerated ones? A: Absolutely! If you have a favorite homemade biscuit recipe, feel free to use it. Just make sure the dough is chilled before you place the biscuits on top of the casserole to bake.

Q: Why do I need to drain the grease from the sausage? A: Draining the excess grease is important. If you don’t, the casserole will become overly oily and heavy, and the finished gravy will separate while baking.

Q: Can I assemble this casserole entirely the night before and bake it in the morning? A: You can, but it is best to prepare the components and assemble it just before baking. If the biscuits sit on top of the moist filling overnight, they can get soggy.

Q: What is evaporated milk and can I substitute it? A: Evaporated milk is canned, unsweetened cow’s milk that has had about 60% of the water removed. While you could substitute whole milk, the evaporated milk gives the gravy and eggs a richer, creamier texture and flavor.

Q: How do I know when the casserole is fully cooked? A: You’ll know it’s done when the biscuits on top are cooked through and golden brown, and the gravy is visibly bubbling around the edges of the pan.

Recipes

For the Casserole Base

1 large tube 8 count prepared refrigerator biscuits
12 standard-sized chicken eggs
1 can 12 ounces evaporated milk, divided
Fine sea salt to your liking
Ground black pepper to your liking

For the Sausage Gravy Layer

1 pound bulk uncooked pork breakfast sausage
2 packets commercial country gravy mix

Instructions

Oven Setup: Bring your oven up to 350°F (175°C). Ensure a 9×13 inch baking vessel is thoroughly greased and ready.
Cook the Meat: In a large skillet, brown the ground breakfast sausage over medium-high heat until it is completely cooked through. Once finished, drain off and discard any excess rendered fat.
Prepare Gravy: Decrease the skillet heat to medium. Sprinkle the two packets of gravy mix over the cooked meat. Incorporate 1 cup of the evaporated milk and 1 cup of plain water. Stir the mixture continuously and simmer until the gravy has thickened significantly.
Egg Mixture: In a separate mixing bowl, whisk together the 12 eggs and the remaining 5 ounces of evaporated milk. Season generously with salt and pepper.
Scramble: Pour the egg mixture into a clean skillet (or use the one from the sausage after wiping it out) and lightly scramble them over medium heat until just set.
First Layer: Spread one-third (⅓) of the prepared sausage and gravy mixture across the bottom of your well-greased baking dish. Top this layer with half of the lightly scrambled eggs.
Second Layer: Add another portion of the gravy and top with the rest of the scrambled eggs. Finish the layering with the remaining sausage and gravy mixture.
Final Assembly & Bake: Arrange the refrigerated biscuits neatly over the top of the layered casserole. Bake for 20 to 25 minutes, or until the biscuits are fully risen and cooked through to a golden brown.
Serve: Let the casserole cool for a few minutes before slicing and enjoying.