Sausage Gravy Breakfast Casserole

Every layer of this sausage gravy breakfast casserole is good on its own, but baked together, they form an amazing dish. This hearty mix of potatoes, scrambled eggs, sausage gravy, and cheese is sure to become a new favorite.

This stick to your ribs breakfast bake is loaded with all of our favorites, then it’s baked until bubbly and hot. Plus, you can make it ahead of time if you want to, so all you have to do is bake it when you are ready.

Breakfast Casseroles

At our house, we don’t often sit down to a big breakfast. However, we do enjoy having the occasional breakfast casserole for dinner.

Well, two of the three of us do, anyway. My husband is not a huge breakfast casserole fan.

He doesn’t usually like the texture of the baked eggs and he isn’t a fan of biscuits. Though he has decided he likes the hash brown and sausage breakfast bake I shared a while back.

So when I learned that a coworker makes his breakfast casserole by layering fried potatoes, scrambled eggs, sausage gravy, and cheese, and then baking it just long enough to melt the cheese, I was intrigued. It sounded absolutely delicious, and I was curious if my husband would like it better.

I took his idea and made a few tweaks to fit my cooking style and schedule. The rest, as they say, is delicious history.

I loved it. Even my husband got seconds.

Little Dude ate two helpings as well. Then he got more for his snack later that evening.

He had another helping for breakfast the next morning. Then he was disappointed when I suggested we each have one of the two remaining servings for lunch. He was hoping to claim them both!

So I would say this was a big win at our house. I hope it’s a big win at your house as well!

Layering the Sausage Gravy Casserole

Because there are several components to this recipe, I decided to shortcut the potatoes. You can certainly pan fry some potatoes if you want.

But I tossed some southern style hash browns into the greased 9×13-inch pan and added a little butter, seasoned salt and pepper. Then I tossed that in the oven to get the potatoes cooked.

Cooking the potatoes that way meant I could focus on making the gravy and eggs without having to babysit too many pans at once. Just take them out and toss them once, and let the oven do the rest of the work.

While the hash browns are cooking, go ahead and brown up some breakfast sausage in a large skillet. Once the sausage is browned, add some flour and seasonings and allow that to cook for a few minutes.

Stir in the milk and let it continue to cook. Once it gets bubbly and most of the way thickened, go ahead and remove it from the heat.

Then scramble up some eggs. Again, you will want to pull them off the heat when they are still just a tad loose.

Everything is going to cook more in the oven, so keep that in mind. You don’t want to overcook the eggs and make them rubbery.

Now that the components are ready, go ahead and layer the scrambled eggs over the hash browns. It doesn’t have to be perfect, but you don’t want them to be pretty evenly distributed.

Pour that delicious sausage gravy over the eggs. Top with shredded cheese, and it’s ready to go.

Bake it until the cheese is melty and the gravy is bubbly. It is soooo good.