This recipe for Crock-Pot Biscuits and Gravy Casserole is a yummy way to start your day off with a hearty breakfast filled with sausage, eggs, cheese & pepper gravy!
Slow Cooker Biscuit and Gravy Casserole
I love making this biscuit and gravy casserole for brunch or breakfast on Sunday mornings in my 3.5 quart casserole slow cooker. It is a great way to serve my family a great tasting and hearty crockpot breakfast and there is never any leftovers because it tastes so good!
The recipe starts off with browning up some breakfast sausage (pork or turkey) and shredded up some cheese. Next you whisk up some eggs with salt and pepper. Then you pour the eggs, sausage and cheese in the slow cooker (I prefer the casserole crock-pot but a 6 quart or larger oval or round works fine too).
Then you take a can of refrigerated biscuits and cut each one into fourths and place them on top.
Let the casserole cook in the slow cooker for a few hours and then whip up a homemade pepper gravy (or if you want to use a gravy mix you can do that too) and serve the gravy right before eating.
Top with extra cheese if you want (we like extra cheese!) and there you go. A stick-to-your-ribs breakfast casserole that tastes fantastic and the whole family is going to love!
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Crock-Pot Biscuit and Gravy Casserole Recipe
Equipment
- 3.5 Quart Casserole Crock-Pot OR 6 Quart, 6.5 Quart Or 7 Quart Crock-Pot
Ingredients
Breakfast Casserole
- 1 Pound Breakfast Sausage
- 12 Large Eggs
- 1½ Cups Shredded Colby Jack Cheese
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 1 Can Refrigerated Biscuits
Homemade Gravy
- ¼ Cup Unsalted Butter
- ¼ Cup All-Purpose Flour
- 2 Cups Milk
- 1 Teaspoon Kosher Salt
- 1½ Teaspoons Freshly Ground Black Pepper
Instructions
Breakfast Casserole
- In a large skillet on the stove-top set over medium-high heat cook and crumble the sausage until browned. Drain and set aside.1 Pound Breakfast Sausage
- In a large mixing bowl, scramble the eggs with a whisk.12 Large Eggs
- Add the cooked sausage and shredded cheese to the egg mixture.1½ Cups Shredded Colby Jack Cheese –1 Pound Breakfast Sausage
- Season with salt and pepper mixing until thoroughly combined.½ Teaspoon Kosher Salt –½ Teaspoon Freshly Ground Black Pepper
- Spray either a 3.5 quart casserole crock-pot or a 6 quart or larger crock-pot with non-stick cooking spray.
- Pour the sausage and egg mixture into the slow cooker.
- Cut each biscuit into 4 pieces, then set them on top of the sausage and egg mixture.1 Can Refrigerated Biscuits
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours or until the biscuits are done and the eggs are set in the middle.
- 30 minutes before the casserole is done cooking prepare the homemade gravy. (*see gravy note)
Homemade Gravy
- In a small saucepan on the stove-top set over medium-high heat whisk together the butter and flour and cook until it just begins to turn golden brown.¼ Cup Unsalted Butter –¼ Cup All-Purpose Flour
- Add in milk, salt and pepper. Stir constantly until it comes to a boil. Reduce heat to low and simmer the gravy until it thickens.2 Cups Milk –1 Teaspoon Kosher Salt –1½ Teaspoons Freshly Ground Black Pepper
Notes
Nutrition
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