This Traeger Biscuits and Gravy Casserole is a comforting, crowd-pleasing breakfast casserole that layers flaky refrigerated biscuits with a rich, homemade sausage gravy. Baking it on a pellet grill or Traeger gives the dish a subtle smoky note while the gravy soaks into the biscuits for a tender, satisfying result. It’s an easy, hands-off breakfast that’s perfect for weekend family meals, brunches, or any time you want a hearty start to the day.
Traeger Biscuits and Gravy Casserole
Biscuits and gravy is a favorite here because it’s straightforward to prepare and universally liked. I keep the ingredients on hand most weekends for a simple, satisfying breakfast. Turning it into a casserole lets you cook everything together and frees up stove space for eggs or other sides. The Traeger adds a mild wood-fired flavor that lifts the dish without overwhelming the classic combination of sausage, creamy gravy, and tender biscuits.
Don’t overcomplicate the gravy. Use a good-quality breakfast sausage and let the meat provide most of the flavor. A little freshly ground black pepper and a touch of butter transform the pan drippings into a velvety gravy. If you like a bit of heat, red pepper flakes added while the gravy simmers make a pleasant kick. For richness, half-and-half can replace some or all of the milk.
Why You’ll Love This Dish
- Smoky flavor: Cooking on a pellet grill gives a subtle wood-smoke quality that complements the savory sausage.
- Easy to make: Straightforward steps make this casserole approachable for cooks of any level.
- Feeds a crowd: The recipe makes multiple servings and is ideal for family breakfasts or brunch gatherings.
- Rich and comforting: The combination of buttery biscuits and creamy sausage gravy is indulgent and satisfying.
Also try Butter Swim Biscuits and Gravy for another decadent twist on this classic.
Recipe Shopping List
Before you start, gather the basics. Exact amounts are listed in the recipe card below.
Ingredients
- 1 tube refrigerated buttermilk biscuits
- 2 pounds pork breakfast sausage
- 1 teaspoon ground black pepper (or to taste)
- ⅓ cup butter
- ½ cup all-purpose flour
- 6 cups whole milk (add more if needed to thin)
Pair this casserole with other breakfast favorites for a fuller spread, such as a Traeger breakfast bake or a bacon and egg wrap.
How To Make This Recipe — Overview
This overview gives the main steps so you know what to expect. Follow the full instructions below when you cook.
- Preheat the grill: Heat your Traeger or pellet grill to 375°F. Grease a 10×13 grill-safe casserole dish with butter or cooking spray.
- Prepare the biscuits: Cut each refrigerated biscuit into four pieces and arrange them evenly in the casserole dish.
- Make the sausage gravy: Brown the pork sausage in a skillet over medium-high heat, breaking it up as it cooks. Reduce heat to medium-low, season with black pepper, and add butter. When the butter melts, sprinkle in the flour and cook 2–3 minutes to remove the raw flour taste.
- Thicken the gravy: Whisk in the milk gradually and bring to a low simmer, stirring frequently until the gravy thickens. If the mixture is too thick, stir in an extra ½ cup of milk to reach your desired consistency.
- Assemble and bake: Pour the hot sausage gravy over the biscuit pieces, spreading evenly. Place the casserole in the Traeger and bake 30–45 minutes, or until the biscuits are puffed and golden on top. Serve immediately.
Add poached or fried eggs on top for extra richness and presentation.
Recipe Details
Yield: 8 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: About 1 hour 5 minutes
Instructions — Full Steps
- Preheat your Traeger or pellet grill to 375°F (190°C).
- Grease a 10×13 grill-safe casserole dish with butter or cooking spray.
- Cut each refrigerated biscuit into four pieces and place them evenly in the dish.
- In a skillet over medium-high heat, brown the breakfast sausage, breaking it into small pieces as it cooks.
- When the sausage is browned, reduce heat to medium-low. Season with ground black pepper and add the butter to the pan.
- Once the butter melts, sprinkle in the flour and stir until combined. Cook the flour mixture 2–3 minutes to eliminate the raw flour taste.
- Slowly add the milk while stirring to combine. Bring the gravy to a low simmer and cook until it thickens. If the gravy is too thick, add up to ½ cup additional milk.
- Pour the sausage gravy evenly over the biscuit pieces in the casserole dish.
- Bake on the Traeger for about 30–45 minutes, or until the biscuit tops are golden brown and set.
- Remove from the grill and serve hot. Top with poached eggs if desired.
Notes
- For a spicier version, add ½ teaspoon red pepper flakes when you add the milk.
- If you prefer more smoky seasoning, a small pinch of your favorite BBQ rub can be stirred into the gravy.
- If you don’t have a pellet grill, this casserole can be baked in a 375°F oven for the same time.
- Whole milk produces a rich gravy; use half-and-half for extra richness or 2% milk for a lighter version.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or warm the whole casserole covered with foil in a 350°F oven for about 15–20 minutes, or until heated through.
Serve This With
- Scrambled eggs
- Fresh fruit or fruit salad
- Hash browns or roasted potatoes
This Traeger Biscuits and Gravy Casserole is an easy, smoky take on a breakfast classic. It’s simple to prepare, great for sharing, and pairs well with a variety of sides for a complete brunch or hearty family breakfast.
Nutrition (approximate per serving)
- Calories: 762
- Total Fat: 53 g
- Saturated Fat: 20 g
- Cholesterol: 125 mg
- Sodium: 1396 mg
- Carbohydrates: 43 g
- Fiber: 1 g
- Sugar: 11 g
- Protein: 28 g
Enjoy this comforting casserole as a centerpiece for your next breakfast or brunch — simple to prepare and full of classic flavor.