Slow-Cooker Biscuits and Sausage Gravy Casserole Recipe

This crockpot biscuits and gravy casserole is an easy, comforting breakfast that’s perfect for a lazy weekend morning or a family gathering. It combines fluffy refrigerator biscuits with a rich homemade sausage gravy for a hearty dish everyone will enjoy. The prep is quick and the slow cooker does the rest—ideal for holidays like Christmas morning or a birthday breakfast.

If you prefer convenience without sacrificing flavor, this recipe uses refrigerator biscuits and a simple homemade sausage gravy. The gravy is straightforward to make from scratch and tastes better than instant mixes. For the biscuits, I use Pillsbury Grands, but you can experiment with other brands or homemade biscuits if you like.

This casserole is flexible: add cheese for extra indulgence, swap pork sausage for chicken or turkey, or give it a Tex‑Mex twist with green chiles or jalapeños. It also adapts easily to the oven if you don’t want to use a crockpot.

Ingredients

Exact amounts and a printable recipe card are provided in the recipe section below.

For the sausage gravy

• Ground breakfast sausage (regular pork sausage like Jimmy Dean works well; substitute turkey or chicken sausage if preferred)
• Butter
• All-purpose flour
• Milk (whole or 2% for best texture)
• Worcestershire sauce
• Garlic powder (optional)
• Salt and black pepper

For the casserole

• Refrigerator biscuits (one tube of 8-count Pillsbury Grands is used here)
• Eggs
• Heavy cream (or milk/half-and-half as an alternative)

Instructions

Make the sausage gravy:

• Heat a large skillet over medium heat. Crumble the sausage into the pan and cook until well browned and no longer pink.
• Add the butter to the cooked sausage and let it melt.
• Sprinkle the flour over the sausage and stir to combine. Cook 1–2 minutes to remove the raw flour taste.
• Slowly pour in the milk while stirring constantly until the mixture is smooth. Bring to a gentle boil with light bubbling.
• Reduce heat to low and simmer until the gravy thickens. Season with garlic powder (if using), Worcestershire sauce, and salt and pepper to taste.
• Remove from heat and set aside while assembling the casserole.

Assemble the crockpot casserole:

• Spray the crockpot insert well with nonstick cooking spray.
• Cut each biscuit into quarters so you have 24 pieces, then set aside.
• Spoon half of the sausage gravy into the bottom of the crockpot and arrange 12 biscuit pieces in a single layer over the gravy.
• In a bowl, beat the eggs with the heavy cream until fluffy. Pour the egg mixture evenly over the first biscuit layer.
• Pour the remaining gravy over the egg layer, then top with the remaining 12 biscuit pieces.
• Cook on low for 2 to 2.5 hours, or until the eggs are set. Note: biscuits won’t brown deeply in the slow cooker as they do in the oven.
• Serve warm with fresh fruit and orange juice.

Variations

• Add one to two cups of shredded cheese (cheddar, Monterey Jack, or your favorite) between layers for a cheesy version.
• Omit the eggs for a simpler biscuits-and-gravy bake.
• Make the gravy without sausage and season with herbs or sautéed vegetables for a meatless option.
• Stir in green chiles or diced jalapeños to the gravy for a spicy Tex‑Mex twist.

Can I make it in the oven?

Oven method:

1. Preheat the oven to 350°F (175°C).
2. Prepare the gravy and quarter the biscuits.
3. Spray a 9×13-inch baking dish with cooking spray.
4. Layer all the biscuit pieces evenly on the bottom of the dish, spoon half the gravy over them, pour on the beaten egg mixture, then top with the remaining gravy and biscuits.
5. Bake 30–35 minutes or until the eggs are set.

How to store

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat portions in the microwave until warm. For longer storage, freeze in freezer‑safe containers or zip-top bags; thaw in the refrigerator before reheating.

More great breakfast recipes

• Air Fryer Bacon
• McDonald’s Pancake Copycat
• Crockpot Hash Browns Casserole
• Bacon Grease Gravy

Recipe