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Biscuits and Gravy Breakfast Casserole

Biscuits and Gravy Breakfast Casserole
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The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.

I have made dozens of breakfast casseroles in my lifetime and this biscuits and gravy variation is my absolute favorite!

Biscuits and gravy are a breakfast and brunch staple that I’ve always loved, so in true Midwest fashion, I elevated it into a breakfast casserole that will warm your belly this winter season.

Biscuits and Gravy Casserole

The holidays are a busy time for everyone, so using store bought biscuits is an essential shortcut. I promise no one will taste the difference!

The best thing about this breakfast bake is that the sausage and gravy can be made a day in advance, so you can easily assemble the ingredients in a baking dish and let the casserole cook while opening presents on Christmas morning.

Give this recipe a try and watch it become a part of your annual holiday traditions!

Biscuits and Gravy Breakfast Casserole

Biscuits and Gravy Breakfast Casserole


For the Sausage Gravy

  • 1 lb. Heinen’s mild Italian sausage
  • 1/2 medium onion, diced
  • 2 Tbsp. flour
  • 2 1/2 cup Heinen’s half & half
  • 2 Tbsp. butter

For the Egg Filling

  • 10 Heinen’s cage-free eggs
  • 1 cup Heinen’s half & half
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder

Additional Ingredients

  • 1 1/2 cup Heinen’s sharp cheddar cheese, shredded
  • 3 cans Pillsbury southern-style buttermilk biscuits, 5 count


  1. Grease the bottom of a 9×13 baking dish with butter.
  2. Preheat the oven to 350˚F.
  3. Make the sausage gravy. In a pan over medium heat, add the diced onion and a bit of olive oil. Cook until translucent.
  4. Add the sausage, turn up the heat and cook until the sausage is browned.
  5. Lower the heat to medium and add the flour and butter. Allow it to coat the meat until flour is absorbed.
  6. Add the half & half and let it bubble for a few minutes, stirring until the mixture thickens.
  7. Once thick, turn off the heat and allow the gravy to cool.
  8. When ready to assemble the casserole, whisk together the eggs, half & half and seasonings until fully combined.
  9. Cut each biscuit into quarters.
  10. Place half of the quartered biscuits into the bottom of the prepared baking dish.
  11. Evenly pour the egg mixture over top, followed by the sausage gravy.
  12. Sprinkle the shredded cheddar cheese on top of the gravy.
  13. Top with the remaining biscuits.
  14. Bake at 350˚F for 45-55 minutes, until the center is firm and the biscuits are golden brown.
  15. Enjoy right away, or let cool and store in the refrigerator overnight to warm through the next day.

Biscuits and Gravy Casserole

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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