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Plated sourdough breakfast casserole with sausage gravy and cheese

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.

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.