Description
This Biscuits and Gravy Casserole is a hearty and comforting breakfast dish combining savory sausage gravy, flaky biscuit pieces, eggs, and melted cheddar cheese baked to golden perfection. Perfect for feeding a crowd or a weekend brunch, the casserole layers homemade sausage gravy and fluffy biscuits with a cheesy egg custard for a satisfying all-in-one meal.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand recommended)
- 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 Layers
- 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 tops of biscuits (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Sausage: In a 10-inch skillet over medium-high heat, add the pork sausage. Stir and break it apart as it cooks until fully browned and cooked through.
- Separate Sausage Portions: Lower the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate and leave the other half in the skillet.
- Make the Gravy: To the sausage remaining in the skillet along with any drippings, add the butter and stir until melted. Whisk in the flour and cook for 1 to 2 minutes while stirring constantly to form a roux.
- Add Milk and Season: Slowly whisk in the 2¾ cups whole milk, kosher salt, and black pepper. Continue whisking until the gravy thickens enough to coat the back of a spoon. Remove from heat once thickened.
- Slice Biscuits: Slice each biscuit into 6 pieces and set aside.
- Layer Biscuits and Sausage: Arrange half of the biscuit pieces in a single layer at the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage evenly over this biscuit layer.
- Prepare Egg Mixture: In a medium bowl, whisk together the 6 eggs, ⅓ cup milk, kosher salt, black pepper, and onion powder until smooth with no streaks of egg whites.
- Add Egg Layer and Cheese: Pour the egg mixture evenly over the sausage layer. Sprinkle 1 cup of grated mild cheddar cheese over the eggs.
- Add Gravy and Remaining Biscuits: Spoon the homemade sausage gravy over the cheese layer. Arrange the remaining biscuit pieces evenly over the gravy.
- Final Cheese Layer and Bake: Sprinkle the remaining 1 cup of grated cheddar cheese over the top biscuit layer. Optionally brush the biscuits with melted butter for a golden finish. Bake in the preheated oven for 35 to 40 minutes until the biscuits are golden brown and the eggs are puffed and set. A knife inserted in the center should come out with a trace of gravy.
- Rest and Serve: Remove from the oven and allow the casserole to rest for 5 minutes before serving to let it set slightly and make serving easier.
Notes
- Use whole milk for richer gravy and custard texture.
- Freshly cracked black pepper adds more flavor than pre-ground pepper.
- Feel free to use mild or sharp cheddar cheese depending on your preference.
- Brushing biscuits with melted butter before baking enhances browning and flavor but is optional.
- Ensure sausage is fully cooked before making gravy for safety and best flavor.
- The casserole can be assembled the night before and refrigerated; add extra baking time if cooking cold.
