This crockpot biscuits and gravy casserole is a comforting, crowd-pleasing breakfast perfect for a lazy weekend or a holiday morning. It features fluffy refrigerator biscuits layered with a rich homemade sausage gravy and a light egg custard. The prep is quick and the crockpot does the rest, making it ideal for feeding a family with minimal fuss.
If you love hearty breakfasts, this casserole is an easy way to serve biscuits and gravy in a bake-style dish. I make my own sausage gravy because it tastes fresher than mixes, and I use refrigerated biscuits for convenience. This keeps the recipe simple while still delivering great flavor.
This dish works well for birthdays, Christmas morning, or any weekend when you want a warm, filling breakfast without standing over the stove. The combination of tender biscuits, savory gravy, and a light egg layer makes it a family favorite.
Ingredients
Scroll to the bottom for the printable recipe card and exact amounts.
Breakfast sausage – I use regular pork ground sausage (such as Jimmy Dean). Substitute chicken or turkey sausage if preferred. For heat, try hot sausage or a pinch of red pepper flakes.
Butter
All-purpose flour
Milk – whole milk or 2% gives the best results in the gravy.
Garlic powder – optional, for extra depth.
Worcestershire sauce
Eggs
Refrigerator biscuits – I used Pillsbury Grands; feel free to try another brand or your own biscuits if you prefer.
Heavy cream – a splash for the eggs to create a light custard; half-and-half or milk will work too.
Salt and black pepper
Instructions
Make the sausage gravy:
- Heat a large skillet over medium heat. Crumble the sausage into the pan and cook until well browned and no longer pink.
- Add the butter and let it melt into the cooked sausage.
- Sprinkle the flour over the sausage and stir to combine. Cook 1–2 minutes to remove the raw flour taste.
- Slowly add the milk while stirring constantly until the mixture is smooth. Bring it to a gentle boil, then reduce the heat.
- Simmer on low until the gravy thickens. Season with garlic powder (if using), Worcestershire sauce, salt, and black pepper to taste. Remove from heat and set aside.
Assemble the crockpot casserole:
- Spray the crockpot insert well with nonstick cooking spray.
- Cut each biscuit into quarters so you have about 24 pieces; set aside.
- Spoon half of the gravy into the bottom of the crockpot and arrange 12 biscuit pieces in a single layer over the gravy.
- In a bowl, beat the eggs with the heavy cream until combined and slightly fluffy. Pour the egg mixture over the first biscuit layer.
- Pour the remaining gravy over the eggs, then top with the remaining 12 biscuit pieces.
- Cook on low for 2 to 2 1/2 hours, or until the eggs are set. The biscuits won’t brown deeply like they do in the oven, but they will be tender and fully cooked.
- Serve warm with fresh fruit and orange juice.
Variations
- Add 1–2 cups of shredded cheese (cheddar, Monterey Jack, or your favorite) between layers for a cheesy casserole.
- Omit the eggs if you prefer a simpler layered biscuits-and-gravy dish.
- Make the gravy without sausage for a vegetarian version—use vegetable oil or butter and mushrooms for extra flavor.
- Stir in green chiles or sliced jalapeños for a Tex-Mex twist.
Can I make it in the oven?
Oven method:
- Preheat the oven to 350°F (175°C).
- Prepare the gravy and cut the biscuits into quarters.
- Spray a 9×13-inch baking dish with cooking spray.
- Arrange all biscuit pieces in a single layer on the bottom. Spoon half the gravy over them, then add the beaten eggs. Pour the remaining gravy on top.
- Bake 30–35 minutes or until the eggs are set and the casserole is heated through.
How to store
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave until warmed through.
For longer storage, freeze portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
More great breakfast recipes
- Air Fryer Bacon
- McDonald’s Pancake Copycat
- Crockpot Hash Brown Casserole
- Bacon Grease Gravy
📖 Recipe
Ingredients
For the sausage gravy
- 1 lb ground sausage
- 2–4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder (optional)
- Salt and black pepper, to taste
For the casserole
- 6 eggs
- 16.3 oz refrigerated biscuits (about one 8-count tube of Pillsbury Grands)
- 1/4 cup heavy cream (or milk/half-and-half)
Instructions
For the sausage gravy
- Brown and crumble the sausage in a large skillet over medium heat until no longer pink.
- Add butter and let it melt into the sausage.
- Stir in the flour and cook 1–2 minutes to remove the raw flour taste.
- Slowly whisk in milk until smooth; bring to a gentle boil, then reduce heat and simmer until thickened.
- Season with Worcestershire sauce, garlic powder (if using), salt, and pepper. Remove from heat and set aside.
For the casserole
- Spray the crockpot insert with nonstick cooking spray.
- Cut each biscuit into quarters for about 24 pieces.
- Spread half the gravy in the bottom of the crockpot and arrange 12 biscuit pieces in a single layer.
- Beat eggs with heavy cream and pour over the biscuit layer.
- Top with the remaining gravy and the last 12 biscuit pieces.
- Cook on low for 2–2.5 hours, or until the eggs are set. Serve warm.
Notes
- See the oven method described above if you prefer to bake the casserole.
- Add 1–2 cups of shredded cheese between layers for a cheesy version.
- Omit eggs or make a vegetarian gravy to adapt the recipe to your needs.
Nutrition (per serving, approximate)
Calories: 533 • Carbohydrates: 35 g • Protein: 19 g • Fat: 35 g