Description
This Biscuits and Gravy Casserole transforms a classic Southern breakfast into a comforting and hearty casserole that’s perfect for feeding a crowd. It features layers of tender buttermilk biscuit pieces, savory sausage gravy, fluffy eggs, and melty cheddar cheese baked together to golden perfection. Easy to prepare and full of rich, satisfying flavors, this dish is ideal for brunch or a cozy weekend 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 Base
- 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 dish: Preheat the oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking and allow for easy cleanup.
- Cook sausage: Add the sausage to a 10-inch skillet over medium-high heat. Stir and break apart the sausage until it is cooked thoroughly and no pink remains.
- Separate sausage: Reduce heat to medium-low. Transfer half of the cooked sausage onto a paper towel-lined plate to drain excess fat; leave the other half in the skillet for the gravy.
- Make roux: Add the sliced butter to the sausage and any remaining oil in the skillet. Stir until the butter melts completely.
- Add flour: Whisk in the flour and cook it for 1 to 2 minutes, stirring constantly. This helps cook out the raw flour flavor.
- Create gravy: Slowly whisk in the whole milk, kosher salt, and black pepper. Continue whisking until the mixture thickens enough to coat the back of a spoon. Once thickened, remove from heat.
- Prepare biscuit base: Slice each biscuit into 6 pieces. Arrange half of these biscuit pieces evenly in the bottom of the prepared baking dish.
- Layer sausage: Sprinkle the reserved cooked sausage evenly over the biscuit pieces.
- Combine egg mixture: In a medium bowl, whisk together the eggs, ⅓ cup whole milk, kosher salt, black pepper, and onion powder until smooth without any streaks of egg whites.
- Pour eggs over sausage: Pour the whisked egg mixture evenly over the sausage layer in the baking dish.
- Add cheese: Sprinkle 1 cup of the grated cheddar cheese over the egg layer evenly.
- Add gravy and biscuits: Spoon the prepared sausage gravy over the cheese layer. Then, arrange the remaining biscuit pieces over the gravy.
- Top with cheese and bake: Sprinkle the remaining 1 cup of cheddar cheese over the biscuits. Optionally brush the biscuit tops with melted butter for a glossy finish. Bake for 35 to 40 minutes, until the biscuit pieces on top 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: Allow the casserole to rest for 5 minutes before serving to let everything settle and flavors meld.
Notes
- You can use regular or milk pork sausage depending on your preferred flavor intensity.
- Brushing the tops of the biscuits with melted butter before baking adds a rich color and shine but is optional.
- Make sure the gravy thickens properly before assembling; it should coat the back of a spoon to avoid a runny casserole.
- For a spicier version, consider adding red pepper flakes or cayenne pepper to the gravy.
- This casserole can be prepared the night before by assembling it and refrigerating before baking the next morning.
