Description
A hearty and comforting Biscuits and Gravy Casserole featuring layers of flaky biscuit pieces, savory pork sausage, creamy homemade gravy, fluffy eggs, and melted cheddar cheese. Perfect for a large breakfast or brunch gathering, this casserole combines classic Southern flavors into an easy-to-make baked dish.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (e.g., Jimmy Dean brand)
- 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 and Egg Mixture
- 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. In a 10-inch skillet over medium-high heat, cook the sausage, stirring and breaking it apart until fully cooked. Reduce the heat to medium-low, transfer half of the cooked sausage to a paper towel-lined plate, leaving the remaining half in the skillet.
- Prepare the Roux: Add the butter to the skillet with the remaining sausage and any excess oil. Stir until the butter has melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to make a roux without lumps.
- Make the Gravy: Slowly whisk in the milk, kosher salt, and black pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon. Remove the skillet from heat.
- Assemble the Casserole – Layer One: Slice each biscuit into 6 pieces. Arrange half of the biscuit pieces in a single layer on the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage over the biscuit layer.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, ⅓ cup milk, kosher salt, black pepper, and onion powder until smooth and no egg white streaks remain.
- Add Egg and Cheese Layers: Pour the egg mixture evenly over the sausage layer. Sprinkle 1 cup of the shredded cheddar cheese over the eggs.
- Add Gravy and Top Layers: Spoon the homemade sausage gravy over the cheese layer. Arrange the remaining biscuit pieces over the gravy. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the top biscuits are golden brown and the eggs are puffed. A knife inserted in the center should come out with just a trace of gravy.
- Optional Finishing: If desired, brush the tops of the baked biscuits with melted butter. Let the casserole rest for 5 minutes before serving.
Notes
- Using refrigerated biscuit dough saves preparation time and ensures flaky biscuits.
- Adjust the seasoning of the gravy and egg mixture to taste, adding more salt or pepper if desired.
- For a spicier version, consider adding a pinch of cayenne pepper or chopped jalapeños to the sausage.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
