Description
This Biscuits and Gravy Casserole is a hearty, comforting breakfast dish featuring layers of flaky buttermilk biscuits, savory pork sausage, creamy homemade sausage gravy, and a cheesy egg custard baked to golden perfection. It’s a crowd-pleaser perfect for family brunches or weekend mornings.
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 Layers
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- â…“ 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.
- Cook the sausage: Add the sausage to a 10-inch skillet over medium-high heat, breaking it apart and stirring frequently until fully cooked through and browned.
- Separate sausage: Lower heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess grease, leaving the other half in the skillet.
- Make the gravy: Add butter to the sausage and any leftover oil in the skillet, stirring until melted. Whisk in the flour continuously and cook for 1-2 minutes to form a roux. Gradually whisk in milk, salt, and pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Prepare biscuit pieces: Slice each biscuit into 6 pieces.
- Layer the casserole bottom: Place half of the biscuit pieces in a single layer in the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage evenly over the biscuit layer.
- Mix and pour egg layer: In a medium bowl, whisk together eggs, â…“ cup milk, salt, pepper, and onion powder until smooth with no visible streaks. Pour this egg mixture evenly over the sausage layer.
- Add cheese and gravy: Sprinkle 1 cup of the grated cheddar cheese over the egg layer, then spoon the homemade sausage gravy evenly on top.
- Top with biscuits and cheese: Arrange the remaining biscuit pieces over the gravy. Sprinkle the remaining 1 cup of cheddar cheese on top. Optionally, brush biscuit tops with melted butter.
- Bake the casserole: Bake in the preheated oven for 35 to 40 minutes, or until the top biscuits are golden brown and the eggs are puffed. The casserole should be set but slightly moist; a knife inserted in the center should come out with just a trace of gravy.
- Rest before serving: Allow the casserole to rest for 5 minutes to set before cutting and serving.
Notes
- You can substitute turkey sausage for a leaner option.
- Use a sharp cheddar cheese for a stronger flavor or mild cheddar for a more subtle taste.
- Make sure not to overcook the gravy roux so it doesn’t become clumpy.
- Allow the casserole to rest after baking for easier slicing.
- Optional: brush tops of biscuits with melted butter before baking for a richer crust.
- For a spicier kick, add a pinch of cayenne pepper to the gravy or egg mixture.
