Description
This comforting Biscuits and Gravy Casserole combines savory sausage gravy, fluffy buttermilk biscuits, and cheesy eggs into a hearty baked dish perfect for breakfast or brunch. Layers of sliced biscuits, seasoned sausage, creamy gravy, and cheddar cheese come together in a 9×13 baking dish for an easy yet indulgent meal that serves 8.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (I used Jimmy Dean brand sausage)
- 3 tablespoons salted butter (sliced into 1 tablespoon pats)
- ¼ cup all purpose flour
- 2¾ cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Casserole
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- ⅓ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- 2 cups freshly grated mild cheddar cheese (divided)
- Melted butter for brushing the tops of the biscuits (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with nonstick cooking spray to prevent sticking.
- Cook the Sausage: Add the sausage to a 10-inch skillet over medium-high heat. Stir and break apart the sausage until it is completely cooked through, about 7-10 minutes.
- Separate Sausage: Lower the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess grease and set aside. Leave the remaining half in the skillet.
- Make the Gravy Base: Add the sliced butter to the skillet with the remaining sausage and any rendered fat. Stir until the butter melts completely.
- Prepare Roux: Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to remove the raw flour taste and create a roux.
- Add Milk and Season: Slowly whisk in the 2¾ cups of whole milk, kosher salt, and cracked black pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from heat.
- Slice Biscuits: Slice each biscuit into 6 pieces to create layers in the casserole.
- Layer Biscuits: Place half of the biscuit pieces in a single even layer in the bottom of your prepared baking dish.
- Add Sausage Layer: Evenly sprinkle the reserved cooked sausage over the biscuit layer.
- Mix Egg Mixture: In a medium bowl, whisk together the eggs, ⅓ cup whole milk, kosher salt, black pepper, and onion powder until smooth and no streaks of egg whites remain.
- Pour Eggs Over Sausage: Pour the egg mixture evenly over the sausage layer in the casserole dish.
- Sprinkle Cheese: Sprinkle 1 cup of the grated cheddar cheese evenly over the eggs.
- Add Gravy: Spoon the homemade sausage gravy evenly over the cheese layer.
- Add Remaining Biscuits: Arrange the remaining biscuit pieces over the gravy layer in an even layer.
- Top with Cheese: Sprinkle the remaining 1 cup of grated cheddar cheese over the top of the biscuits. Optionally brush the biscuit tops with melted butter for a golden finish.
- Bake: Bake uncovered in the preheated oven for 35 to 40 minutes, or until the top biscuit layer is golden brown and the eggs are puffed and set. To test doneness, insert a knife into the center; it should come out with just a trace of gravy.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving so it sets and slices nicely.
Notes
- You can substitute different types of cheese such as Monterey Jack or Pepper Jack for a variation in flavor.
- For a spicier version, use spicy sausage or add cayenne pepper to the gravy.
- Make sure to cook the sausage completely and drain some fat to avoid greasy gravy.
- Refrigerated biscuit dough makes this casserole quick and easy to assemble.
- Let the casserole rest before serving to help it hold its shape when sliced.
