Biscuits and gravy bubble up bake is such a fun savory breakfast casserole. It features bits of cheese topped biscuits baked in a creamy sausage gravy. It is the ultimate biscuits and gravy experience!
If you love trying new breakfast casserole recipes, you are in the right place. This biscuit and gravy casserole is simple but oh so delicious.
We love serving it with some scrambled eggs and a fruit salad to round out the meal. Of course, it is great for breakfast or brunch, but we also love it for dinner.
It is a cross between bubble up pizza and biscuits and gravy. When you mash up two favorites, it is bound to be good!
Carlee’s Tips and Tricks
I used a tube of homestyle biscuits, but you can use flaky biscuits if you prefer.
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Don’t bake the biscuits first. They bake in the gravy.
If the top starts browning too quickly, you can cover it with foil to continue baking.
Feel free to use different types of cheese. Pepper Jack or colby Jack would be delicious.
Make it Ahead
You can assemble this casserole ahead of time. Just cover and refrigerate it until you are ready to bake it.
Take the casserole out of the fridge when you preheat the oven to start taking the chill off. Then add about 5 minutes to the bake time.
Biscuits and Gravy Bubble Up Bake
Ingredients
- 1 pound bulk breakfast sausage
- ¼ cup all-purpose flour
- 3 cups milk
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 16 ounces refrigerated biscuit dough tubes
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch casserole dish.
- Brown 1 pound bulk breakfast sausage in a large skillet over medium heat. Crumble the sausage as it cooks.
- Sprinkle in the ¼ cup all-purpose flour, ¼ teaspoon ground black pepper, and ½ teaspoon garlic powder. Stir until sausage is well coated. Allow it to cook for a minute or two.
- Whisk in 3 cups milk a little at a time and cook until it starts to bubble and thicken a bit. (It will thicken more as it bakes.) Taste and adjust the seasoning to your liking.
- Cut the 16 ounces refrigerated biscuit dough tubes into bite sized pieces. If you are using the smaller biscuits, cutting them into quarters is a good size. For larger biscuits, cut each one into six pieces. Distribute the pieces of biscuit dough to make an even layer in the bottom of the greased pan.
- Pour the sausage gravy over the biscuit pieces and sprinkle 1 cup cheddar cheese on top.
- Bake uncovered for 30-35 minutes. The biscuits should be puffy and golden and the gravy should be bubbly and thickened.
- Allow to set for about 5 minutes before serving.
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