This BISCUITS AND GRAVY CASSEROLE starts with roasted potatoes topped with sausage gravy and biscuits. It’s a simple, hearty, and filling breakfast and the whole family loves it! Easy enough for a weekend breakfast, but tasty enough for a holiday brunch! This post is sponsored by Simply Potatoes.
It’s safe to say that one of the first things I learned how to cook after getting married was biscuits and gravy.
My husband requests them every single weekend and I don’t think he’ll ever get tired of sausage gravy poured over a soft, fluffy biscuit.
On days when I’m feeling ambitious, I like to use my homemade biscuits to serve up his favorite. Hard to go wrong with the combo of flaky biscuits and creamy sausage gravy, right?
Today, though, I’ve created this tasty breakfast casserole that has a layer of diced potatoes seasoned and roasted to perfection, a layer of sausage gravy, and it’s all topped off with chunks of canned biscuits. Easy, quick, and oh so hearty and filling.
How to make biscuits and gravy casserole with potatoes:
Add peeled and diced potatoes to a 9×13 baking pan and drizzle with olive oil. We’re using the refrigerated diced potatoes here to keep it easy.
Season the potatoes with paprika, onion powder, garlic powder and 1/2 teaspoon each of salt and pepper. Stir to combine all this and spread back out in the pan.
Roast the potatoes at 375 degrees F for 25 minutes stirring half way through.
Right before stirring the potatoes above, get your sausage cooking in a large skillet over medium heat.
When sausage is cooked through, sprinkle it with flour and stir to combine. Cook this for one minute.
Add milk to the sausage and the rest of the salt and pepper from the recipe and cook while stirring constantly. Do this until the gravy has thickened slightly, should be about 6 minutes.
Don’t get the gravy too thick!
You want this to be thinner than traditional breakfast gravy because it will thicken up while it is cooking in the oven.
When the potatoes are done, remove from the oven and stir them.
Pour all your gravy over the top.
Cut your biscuits into 4 pieces each and arrange them evenly over the top of the gravy nearly covering the entire pan.
Return to the oven and cook for about 30 minutes. The biscuits will get nicely browned, the gravy will thicken, and the potatoes will be perfect.
What can I serve with this?
No breakfast is complete without a plate full of scrambled eggs and a slice or two of bacon.
Of course, our fruit salad goes great with breakfast too.
More Christmas morning breakfast favorites:
French Toast Casserole: It’s made with cinnamon rolls!!
Applesauce Muffins: A favorite in our house!
Breakfast Casserole: Packed with eggs, meat, and cheese!
Old Fashioned Donut: My grandma’s famous recipe!
English Muffin Bread: Spread with butter and jam!
Biscuits and Gravy Casserole
- 1 package (20 ounces) Simply Potatoes Diced Potatoes
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt divided
- 1 teaspoon cracked pepper divided
- 1 pound breakfast sausage
- ¼ cup flour
- 3 cups whole milk
- 16 ounces refrigerated biscuits
- Preheat oven to 375 degrees.
- Add diced potatoes to a 9×13 baking dish and drizzle with olive oil. Season with paprika, onion powder, garlic powder, and ½ teaspoon of salt and pepper. Stir to combine.
- Roast potatoes for 25 minutes, stirring once halfway through.
- About 15 minutes before potatoes are done, add the sausage to a large skillet over medium heat. Brown the sausage, breaking it up as it cooks.
- When sausage is cooked through, sprinkle with flour and stir well to combine. Cook 1 minute.
- Add milk and remaining salt and pepper to the skillet and cook, stirring constantly, for 6 minutes or until gravy has thickened slightly. The gravy should be thinner than a traditional breakfast gravy as it will thicken in the oven.
- Remove potatoes from the oven and stir. Pour the gravy over the top.
- Cut the biscuits into 4 pieces each and arrange evenly over the top of the gravy.
- Return to the oven for 28-30 minutes or until biscuits are browned and cooked through.
This recipe was originally published in December 2018. It was updated in December 2020.