Biscuits and Gravy Casserole
Transform a traditional Southern breakfast into a convenient, crowd-pleasing casserole that combines flaky biscuits, savory sausage gravy, and a custard-like egg layer topped with melted cheese. Perfect for feeding a hungry family or impressing weekend guests!
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Mixing Bowls
- Whisk
Ingredients
Biscuit Layer
- 2 cans refrigerated buttermilk biscuits 16.3 oz each, or 16 homemade biscuits
- 2 tablespoons butter melted, for brushing
Sausage Gravy
- 1 pound breakfast sausage spicy or mild
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes optional
- salt and black pepper to taste
Egg Layer
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Topping
- 1 1/2 cups cheddar cheese shredded, medium or sharp
- 2 tablespoons fresh parsley or chives chopped, for garnish
- cooking spray or butter for greasing dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- Open the cans of refrigerated biscuits and cut each biscuit into quarters. Arrange the biscuit pieces evenly across the bottom of your prepared baking dish. Brush the biscuits lightly with melted butter.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into crumbles with a wooden spoon until completely browned and no pink remains, about 7-8 minutes.
- Without removing the sausage from the pan, sprinkle the flour evenly over the meat and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually add the milk, about a cup at a time, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
- Add the garlic powder, onion powder, sage, thyme, red pepper flakes (if using), salt, and pepper to your gravy. Simmer for 3-5 minutes, stirring frequently, until the gravy has thickened enough to coat the back of a spoon.
- Carefully pour the hot sausage gravy over the biscuit layer, using the back of a spoon to ensure even distribution. Make sure all biscuit pieces are covered with gravy.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this egg mixture evenly over the sausage gravy layer.
- Sprinkle the shredded cheese evenly across the top of the casserole.
- Bake in your preheated oven for 35-40 minutes, until the casserole is bubbling, the cheese is melted and golden, and a knife inserted in the center comes out clean.
- Allow the casserole to rest for 5-10 minutes before serving. Garnish with fresh chopped parsley or chives before serving.
Notes
- For a make-ahead option: Prepare the entire casserole up to the baking step, cover tightly, and refrigerate overnight. Add 5-10 minutes to the baking time when cooking from cold.
- Turkey sausage can replace pork sausage for a leaner option.
- Try adding sautéed bell peppers and onions to the sausage for extra flavor and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For best results when reheating, warm in a 325°F oven covered with foil for 15-20 minutes.
- Turkey sausage can replace pork sausage for a leaner option.
- Try adding sautéed bell peppers and onions to the sausage for extra flavor and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For best results when reheating, warm in a 325°F oven covered with foil for 15-20 minutes.
Nutrition
Calories: 510kcalCarbohydrates: 35gProtein: 22gFat: 32gSaturated Fat: 14gCholesterol: 195mgSodium: 1150mgFiber: 1gSugar: 6g
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