Sourdough Breakfast Casserole with Biscuits, Sausage, and Gravy

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Last Updated on January 9, 2026 by Stephanie Gilpin

This sourdough breakfast casserole is made with flaky biscuits, homemade sausage gravy, eggs, and cheese—all baked together into one hearty, make-ahead breakfast.

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It’s an easy way to use up leftover sourdough biscuits and sausage gravy, and it comes together quickly enough for busy mornings.

If you’re new to baking with sourdough, this recipe is especially approachable and fits well alongside my sourdough for beginners guide.

This is the kind of breakfast I make when I already have components on hand, but even if you’re starting from scratch, it’s still quick, simple and forgiving. It works just as well for batch cooking, freezer meals, or feeding a crowd.

Why This Sourdough Breakfast Casserole Works

• Uses leftover biscuits and sausage gravy
• Easy to assemble with minimal prep
• Filling and hearty with protein, fat, and carbs
• Great for meal prep, freezer meals, or overnight breakfasts
• Flexible—any biscuit recipe works.
• A practical way to use up extra starter, similar to other sourdough discard recipes

I usually make this casserole the day after biscuits and gravy, when there’s a little of everything left but not quite enough to serve on its own.

Ingredients

For the Casserole

• 6–8 biscuits (depending on size)
  Sourdough biscuits are ideal, and I usually use my sourdough biscuit recipe, but any fully baked biscuit will work
• 6 large eggs
• ½ cup milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 ounces shredded cheddar cheese

For the Sausage Gravy

• 1 pound ground sausage
• ⅓ cup all-purpose flour
• 2–3 cups milk
• Salt and pepper to taste

How to Make Sourdough Breakfast Casserole

Make the Sausage Gravy

You can make sausage gravy however you prefer. This is the basic method I use.

1. Brown the ground sausage in a skillet over medium heat.
2. Sprinkle the flour over the cooked sausage and stir to coat.
3. Cook for a few minutes, stirring often, until the flour turns lightly golden.
4. Slowly whisk in the milk, a little at a time, until a thick gravy forms.
5. Season with salt and pepper to taste.
6. Remove from heat and set aside.

If you already have leftover sausage gravy, you can skip this step entirely.

Prepare the Biscuit Base

1. Butter a casserole dish.
2. Crumble the biscuits into bite-sized pieces.
3. Spread them evenly across the bottom of the dish.

This recipe works especially well with day-old biscuits since they absorb the egg mixture without becoming soggy. If you bake sourdough regularly, this is a great next-day use for biscuits made while maintaining a sourdough starter.

Mix the Eggs

1. In a bowl, whisk together the eggs, milk, salt, and pepper.
2. Pour the egg mixture evenly over the crumbled biscuits.

Assemble the Casserole

1. Spoon the sausage gravy evenly over the egg-soaked biscuits.
2. Sprinkle the shredded cheddar cheese over the top.

Bake

• Bake at 350°F (175°C) for 30 minutes, or until:
  • The eggs are fully set
  • The cheese is melted and bubbly

Let the casserole rest for a few minutes before serving.

Printable Recipe:

Sourdough Breakfast Casserole

This sourdough breakfast casserole is made with crumbled biscuits, sausage gravy, eggs, and cheese baked into one hearty dish. It’s an easy way to turn leftover biscuits and gravy into a filling, make-ahead breakfast.

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Ingredients

For the Casserole

• 6 –8 fully baked biscuits depending on size
• Sourdough biscuits are ideal but any baked biscuit works
• 6 large eggs
• ½ cup milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 ounces shredded cheddar cheese

For the Sausage Gravy

• 1 pound ground sausage
• ⅓ cup all-purpose flour
• 2 –3 cups milk
• Salt and black pepper to taste

Instructions

Make the Sausage Gravy

• Brown the sausage in a skillet over medium heat until fully cooked.
• Sprinkle the flour over the sausage and stir to coat evenly.
• Cook for 2–3 minutes, stirring often, until the flour turns lightly golden.
• Slowly whisk in the milk, adding a little at a time, until a thick gravy forms.
• Season with salt and pepper to taste.
• Remove from heat and set aside.
• If using leftover sausage gravy, skip this step.

Prepare the Biscuit Base

• Butter a casserole dish.
• Crumble the biscuits into bite-sized pieces.
• Spread evenly across the bottom of the dish.

Mix the Eggs

• In a bowl, whisk together the eggs, milk, salt, and pepper.
• Pour evenly over the crumbled biscuits.

Assemble the Casserole

• Spoon the sausage gravy evenly over the biscuit and egg mixture.
• Sprinkle the shredded cheddar cheese over the top.

Bake

• Bake at 350°F (175°C) for 30 minutes, or until:
• The eggs are fully set
• The cheese is melted and bubbly
• Let rest for a few minutes before serving.

Notes

Fully baked, day-old biscuits work best since they absorb the egg mixture without becoming soggy.

Leftover sausage gravy can be used in place of freshly made gravy—about 2 cups is ideal.

This casserole can be assembled ahead of time and refrigerated overnight before baking.

Let the casserole rest for a few minutes after baking to allow it to set before slicing.

Leftovers store well in the refrigerator for up to 3–4 days and reheat easily.

This casserole also freezes great! Freeze whole or in individual portions for easy grab and go breakfasts.

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How to Serve This Breakfast Casserole

Serve warm on its own or with:

• Fresh fruit
• Glass of milk
• Extra gravy on the side

It’s rich and filling, so a little goes a long way!

Make-Ahead and Freezer Instructions

Make Ahead

• Assemble the casserole the night before
• Cover and refrigerate
• Bake fresh in the morning

Freezer Friendly

• Bake completely and let cool
• Wrap tightly and freeze
• Reheat in the oven until warmed through

Recipes like this are especially helpful if you’re building consistency with sourdough baking and learning how to plan around feeding schedules, which I cover in more detail in my sourdough starter maintenance guide.

Biscuit Options for This Recipe

If you’re looking for more flexible ways to use extra starter, this recipe fits naturally into my collection of sourdough discard recipes.

I usually use my sourdough biscuit recipe, but this casserole is flexible. You can use:

• Sourdough biscuits
• Store-bought biscuits
• Homemade buttermilk biscuits
• Whole grain biscuits

The key is using fully baked biscuits, not raw dough.

Frequently Asked Questions

Can I make this without sourdough biscuits?

Yes. Any baked biscuit works. Sourdough adds flavor, but it’s not required. If you’re just getting started, my sourdough for beginners guide explains how discard and active starter can be used differently in recipes like this.

Is this good for leftovers?

Yes. This recipe was designed specifically to use leftover biscuits and sausage gravy.

Can I add cheese to the gravy?

You can, but it’s not necessary. The cheese on top adds plenty of richness.

How long does it keep in the fridge?

Store leftovers in an airtight container for up to 3–4 days.

Final Thoughts

This sourdough breakfast casserole is simple, filling, and practical. It’s not fussy, it doesn’t require special timing, and it’s easy to adapt based on what you already have on hand.

If you regularly make biscuits and gravy, this is an easy next-day breakfast that turns leftovers into something just as satisfying as the original meal. In our house, the morning after biscuits and gravy is almost as anticipated as the first day! That’s a big win for this mama!