Slow Cooker Biscuits and Sausage Gravy Casserole

This crockpot biscuits and gravy casserole is a comforting, crowd-pleasing breakfast that’s perfect for a relaxed weekend morning or a holiday breakfast. It combines a rich, homemade sausage gravy with layers of refrigerator biscuits and a light egg custard, all cooked slowly in the crockpot for an easy hands-off meal. I prefer a simple homemade gravy for its flavor and texture, and refrigerator biscuits keep the prep quick and tidy. This version is straightforward, family-friendly, and especially handy when you need to feed a group without standing over the stove.

If you enjoy hearty breakfasts with savory flavors, this casserole is worth trying. It works well for birthdays, holiday mornings like Christmas, or any time you want a warm, filling first meal with minimal active cooking time. The gravy can be made ahead and refrigerated, and the casserole assembles quickly once the gravy is ready. Serve with fresh fruit, orange juice, or a pot of coffee for a complete breakfast spread.

Ingredients

See the recipe card at the bottom for exact amounts and a printable ingredients list.

• Ground breakfast sausage — classic pork sausage such as Jimmy Dean; substitute turkey or chicken sausage if preferred, or choose a spicy variety for heat.
• Butter — for the gravy base.
• All-purpose flour — to thicken the gravy.
• Milk — whole milk or 2% for best results in the gravy.
• Worcestershire sauce — adds savory depth.
• Garlic powder — optional for extra flavor.
• Salt and black pepper — to taste.
• Eggs — mixed with cream to make a light custard layer.
• Heavy cream — a small amount mixed with the eggs (can substitute half-and-half or milk).
• Refrigerator biscuits — I used Pillsbury Grands; one tube yields the right biscuit count for this casserole. Quarter the biscuits for layering.

Instructions

Make the sausage gravy

1. Heat a large skillet over medium heat. Crumble 1 lb ground sausage into the pan and cook until well browned and no longer pink.
2. Add 2–4 tablespoons butter to the cooked sausage and let it melt into the pan.
3. Sprinkle 1/4 cup all-purpose flour over the sausage and butter. Stir to combine and cook for 1–2 minutes to eliminate the raw flour taste.
4. Slowly whisk in 2 cups milk, stirring constantly until the mixture is smooth. Bring the gravy to a gentle boil, then reduce heat to low.
5. Simmer until thickened to your liking. Season with 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder (optional), and salt and pepper to taste. Remove from heat and set aside.

Assemble the crockpot casserole

1. Spray the crockpot insert with nonstick cooking spray.
2. Cut one tube (about 16.3 oz) of refrigerator biscuits into quarters to yield 24 pieces.
3. Spoon half of the prepared gravy into the bottom of the crockpot, smoothing it into an even layer.
4. Arrange 12 biscuit pieces in a single layer over the gravy.
5. In a bowl, beat 6 eggs with 1/4 cup heavy cream (or milk/half-and-half) until light and slightly frothy. Pour the egg mixture evenly over the biscuit layer.
6. Spoon the remaining gravy over the eggs, then arrange the remaining 12 biscuit pieces on top.
7. Cover and cook on low for 2 to 2.5 hours, or until the eggs are set and the casserole is hot throughout. Note: biscuits will not brown deeply as they do in an oven, but they will be cooked through and tender.
8. Let the casserole rest a few minutes before serving. Serve warm with fruit, orange juice, or other breakfast sides.

Variations

• Add cheese: layer 1–2 cups shredded cheddar, Monterey Jack, or your favorite melting cheese between layers or on top before serving.
• Make it without eggs: omit the egg custard for a simpler, bread-and-gravy style bake.
• Make the gravy without sausage: use pan drippings from bacon or omit meat for a vegetarian-style cream gravy (use vegetable fat and adjust seasoning).
• Give it a Tex‑Mex twist: stir chopped green chiles or sliced jalapeños into the gravy for heat and flavor.

Can I make it in the oven?

Oven method:

1. Preheat the oven to 350°F (175°C).
2. Prepare the sausage gravy and cut the biscuits into quarters.
3. Spray a 9×13-inch baking dish with cooking spray.
4. Place the biscuit pieces in a single layer on the bottom of the dish. Pour half the gravy over the biscuits, then add the beaten eggs and cream. Spread the remaining gravy on top and arrange the remaining biscuits.
5. 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 warm, or reheat the whole casserole in a 350°F oven until heated through.

For longer storage, freeze portions in freezer-safe containers or resealable bags. Thaw overnight in the refrigerator before reheating.

More great breakfast recipes

• Air Fryer Bacon
• McDonald’s Pancake Recipe Copycat
• Crockpot Hash Browns Casserole
• Bacon Grease Gravy

Recipe