Description
A hearty and comforting Biscuits and Gravy Casserole combining savory pork sausage gravy, fluffy eggs, cheddar cheese, and buttermilk biscuits baked together into a delicious layered breakfast dish perfect for family brunch or a crowd.
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 cup 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 the tops of the biscuits (optional)
Instructions
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. Cook the sausage in a 10 inch skillet over medium-high heat, stirring and breaking it apart until fully cooked. Reduce heat to medium low, transfer half the cooked sausage to a paper towel lined plate, leaving the other half in the skillet with any excess oil.
- Prepare the Roux and Gravy: Add the butter to the sausage in the skillet and stir until melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux. Gradually whisk in the milk, salt, and pepper, continuing to whisk until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Assemble the Casserole Base: Slice each biscuit into 6 pieces. Place half of the biscuit pieces in a single layer on the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage evenly over the biscuit layer.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, ⅓ cup milk, kosher salt, black pepper, and onion powder until the mixture is smooth with no streaks of egg white.
- Add Egg and Cheese Layers: Pour the egg mixture evenly over the sausage layer. Sprinkle 1 cup of grated cheddar cheese over the eggs. Spoon the prepared sausage gravy evenly over the cheddar cheese.
- Add Remaining Layers and Bake: Arrange the remaining biscuit pieces evenly over the gravy layer. Sprinkle the remaining 1 cup of cheddar cheese on top. Optionally brush the biscuit layer with melted butter for a golden finish. Bake the casserole in the preheated oven for 35 to 40 minutes, until the top biscuits are golden brown and the eggs are puffed and set (a knife inserted in the center should come out with just a trace of gravy).
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow it to set and cool slightly for easier slicing.
Notes
- You can substitute turkey sausage or a plant-based sausage for a lighter or vegetarian option, but flavor and texture will vary.
- Make sure to whisk the gravy constantly to prevent lumps and ensure a smooth texture.
- Cutting the biscuits into smaller pieces helps them bake evenly and soak up the gravy and egg mixture.
- Brushing melted butter on top of the biscuits before baking adds a nice golden color and richness but is optional.
- This casserole can be made the night before and refrigerated to bake fresh in the morning; increase baking time slightly if baking from cold.
- Use freshly grated cheddar cheese for better melting and flavor compared to pre-shredded cheese.
