This one’s built for a hungry crowd on a lazy morning. Fluffy Grands biscuits and soft, gently spiced scrambled eggs get blanketed in a thick, silky sausage gravy loaded with Slap Ya Mama Hot Blend heat, then the whole thing bakes under a layer of melted cheese until the edges go golden and bubbly. It’s a full breakfast in one pan — biscuits and gravy, scrambled eggs, and sausage all baked together instead of served side by side.

This particular batch (pictured) was actually made for a work function, baked right in disposable foil pans instead of a baking dish — handy if you’re feeding a crew and don’t want a dish to haul back home. Works exactly the same either way, just make sure whatever pan you use is oven-safe and holds a 9×13-ish volume.

Tips for the Best Biscuit Gravy Breakfast Casserole

Get the Slap Ya Mama right. This recipe calls for the Hot Blend specifically — not the original Slap Ya Mama seasoning. The Hot Blend is spicier and noticeably less salty than the original, so swapping in the regular blend will throw off the salt balance in the gravy.

Aim for smooth and silky gravy. You want it to coat a spoon without being thick and clumpy, and without being thin and runny either. The 2 1/2 cups of milk in the gravy is a solid starting point — add a splash more if it’s too thick, or let it simmer a minute longer if it’s too thin. Keep in mind it will thicken slightly more in the oven, so it’s better to stop just shy of your ideal consistency on the stovetop.

Don’t stir the gravy in. Spoon it over the egg and biscuit layer as gently and evenly as you can. It’ll settle into its own layer naturally as it bakes, which is what gives you those distinct pockets of gravy, egg, and biscuit in every bite instead of one mixed-together mush.

Watch the foil. The eggs and biscuits puff up quite a bit as they bake, so make sure the foil is tented loosely and isn’t resting directly on the casserole. Removing it halfway through lets the cheese get properly golden and browned instead of just melted.

If the center still looks a little loose after the full bake time, don’t panic — just re-cover it loosely with foil and give it another 10 minutes or so in the oven, then let it rest before serving.

Make-Ahead Biscuits and Gravy Breakfast Casserole

Fluffy biscuits and soft-scrambled eggs blanketed in a spicy, from-scratch sausage gravy, then baked under melted cheese until golden. The kind of breakfast that feeds a crowd and disappears fast.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 9

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Biscuit & Egg Base

• 1 can refrigerated biscuits Pillsbury Grands or similar, cut into quarters or sixths
• 8-9 large eggs
• 1/2-2/3 cup milk
• 1 1/2 tsp salt
• 1-2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper

For the Sausage Gravy

• 1 lb Jimmy Dean hot breakfast sausage or your favorite breakfast sausage
• 1/2 yellow onion diced
• 1 1/2 tbsp butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk plus or minus a splash, to taste — see notes
• 2 tsp salt or to taste
• 2-3 tsp black pepper
• 1/2-1 tsp Slap Ya Mama Hot Blend seasoning the “Hot Blend” version specifically — see notes

For the Topping

• 1 1/2-2 cups shredded cheese

Equipment

• 9×13-inch Baking Dish or a couple of disposable foil pans, if feeding a crew
• Large Skillet
• Whisk
• Large Mixing Bowl

Method

 

Prep the Base

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cut the raw biscuits into quarters or sixths and layer them evenly in the bottom of the dish.
3. Whisk the eggs, milk, salt, pepper, garlic powder, and cayenne together in a large bowl, then pour evenly over the biscuit pieces.

Make the Sausage Gravy

1. In a large skillet over medium-high heat, cook the sausage and diced onion together, breaking up the sausage as it browns, until the sausage is fully cooked and the onion has softened. Don’t drain the fat.
2. Add the butter and let it melt into the sausage. Sprinkle in the flour and stir to coat everything evenly, then cook for a couple of minutes to cook out the raw flour taste.
3. Reduce the heat to medium-low and slowly stir in the milk, whisking constantly, until the gravy comes together. Adjust with a little more or less milk to reach a smooth, silky consistency — not thick and clumpy, but not thin and runny either. It will thicken slightly more as it bakes.
4. Season the gravy with salt to taste, the remaining black pepper, and the Slap Ya Mama Hot Blend.

Assemble & Bake

1. Carefully spoon the gravy over the egg and biscuit layer in an even layer, trying not to stir it in — let it settle naturally so the layers stay mostly separate.
2. Top with the shredded cheese.
3. Cover loosely with foil (don’t let it touch the casserole — it will puff up as it bakes) and bake for 25 minutes.
4. Remove the foil and bake uncovered for another 25 minutes, until the center is set (no longer liquidy) and the cheese is browned and bubbly.
5. Let the casserole rest 10-15 minutes before slicing and serving.

Notes

If the center still looks a little loose after your first bake, re-cover loosely with foil and bake another 10 minutes, then let it rest before serving.

A note on the Slap Ya Mama: this recipe calls for the “Hot Blend” specifically, not the original Slap Ya Mama seasoning. The Hot Blend is spicier and noticeably less salty than the original — swapping in the regular blend will throw off the salt balance in this recipe.

Gravy consistency: aim for smooth and silky, not thick and clumpy and not thin and runny. The gravy will thicken a bit more in the oven, so it’s better to stop just shy of your ideal texture going in.

🛒 Shop the gear I used in this recipe