Slow Cooker Biscuits and Gravy Casserole

This Slow Cooker Biscuits and Gravy Casserole takes all the comforting flavors of the classic dish and transforms them into an easy, hands-off casserole. Crucially, a rich, homemade sausage gravy is layered with fluffy quartered refrigerator biscuits and a simple egg custard base. Slow-cooked until the eggs are set and the biscuits are tender, this is the perfect overnight breakfast bake for holidays or any morning you want a satisfying, savory meal.

Ingredients and What You’ll Need

The recipe is divided into two parts: the rich, savory gravy and the fluffy, layered casserole base.

For the Sausage Gravy

• Ground sausage (Jimmy Dean recommended): The primary protein; provides the savory, seasoned base for the gravy.
• Butter: Adds richness and moisture to the roux.
• All purpose flour: Used with the butter to create a roux, which thickens the gravy.
• Milk (whole or 2%): The liquid component of the gravy; whole milk provides the creamiest result.
• Worcestershire sauce: Adds a touch of umami depth.
• Garlic powder: Optional; enhances the savory profile.
• Salt and black pepper: Used liberally to season the gravy.

For the Casserole

• Eggs: The liquid base that binds the casserole together when set.
• Refrigerator biscuits (Pillsbury Grands recommended): 1 tube of 8 count; cut into quarters to create small, fluffy biscuit pieces within the casserole layers.
• Heavy cream (or milk, half and half): Added to the eggs to create a rich, smooth custard.

How to Make Slow Cooker Biscuits and Gravy Casserole

1. Making the Sausage Gravy

A traditional roux-based gravy is created on the stovetop before the layering begins.

1. Brown Sausage: Heat a large skillet over medium heat. Crumble sausage into pan and cook until well browned and no longer pink.
2. Make Roux: Add the butter over the cooked sausage and let it melt. Sprinkle flour over the sausage mixture. Stir it into the sausage and cook to get rid of the raw flour taste, about 1-2 minutes.
3. Thicken Gravy: Slowly add the milk, stirring constantly until well incorporated. Bring mixture to a low boil (bubbling slightly).
4. Season: Once the gravy is gently bubbling, turn the heat down to low and simmer until thickened. Add garlic powder, Worcestershire sauce, and salt and pepper to taste.
5. Set Aside: Set aside off heat while you prepare the casserole.

2. Assembling and Cooking the Casserole

The biscuit pieces, eggs, and gravy are carefully layered in the crockpot.

1. Prep Crockpot: Spray the crockpot insert well with nonstick cooking spray.
2. Prep Biscuits: Cut the biscuits into quarters so that you have 24 pieces and set aside.
3. First Layer: Spoon half of the gravy into the bottom of the crockpot. Top with 12 pieces of biscuits in a single layer.
4. Add Egg Mix: Crack the eggs into a bowl and add the heavy cream. Beat until fluffy. Pour eggs over the biscuit layer.
5. Final Layers: Add remaining gravy to the top egg mixture, then top the gravy with the remaining 12 biscuit pieces.
6. Cook and Serve: Cook on low heat for 2 to 2.5 hours, or until eggs are set. Serve with fresh fruit and orange juice!

Recipe Notes and Serving Suggestions

• Gravy Consistency: Simmer until thickened. The gravy should be slightly thinner than a finished gravy when it goes into the slow cooker, as the flour and milk will help thicken it further during the bake.
• Biscuits: Cut the biscuits into quarters to ensure they cook through evenly and create fluffy pockets within the casserole.
• Cooking Time: Low heat for 2 to 2.5 hours is a relatively short cook time compared to other slow cooker dishes, so keep an eye on it! The casserole is done when the eggs are completely set in the center.
• Serving: Serve this hearty casserole with fresh, light sides like fresh fruit and orange juice to balance the richness.