Description
A comforting Biscuits and Gravy Casserole that combines savory pork sausage gravy, fluffy buttermilk biscuits, eggs, and cheddar cheese baked to golden perfection. This hearty breakfast casserole is perfect for feeding a crowd and makes an easy weekend brunch or holiday morning 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
- 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
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray. In a 10-inch skillet over medium-high heat, cook the pork sausage, stirring and breaking it apart until completely cooked through. Reduce heat to medium-low. Transfer half the cooked sausage to a paper-towel lined plate and leave the other half in the skillet.
- Prepare the Gravy Base: Add the butter to the sausage and any excess oil in the skillet, stirring until melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux.
- Finish the Gravy: Slowly whisk in the whole milk, kosher salt, and black pepper. Continue whisking until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Assemble the Casserole: Slice each biscuit into 6 pieces. Layer half the biscuit pieces at the bottom of the prepared baking dish. Sprinkle the reserved half of cooked sausage evenly over the biscuit pieces.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, â…“ cup milk, kosher salt, black pepper, and onion powder until fully combined with no visible streaks.
- Layer the Casserole: Pour the egg mixture evenly over the sausage layer. Sprinkle 1 cup of grated cheddar cheese over the eggs. Spoon the prepared sausage gravy over the cheese layer.
- Top the Casserole: Arrange the remaining biscuit pieces over the gravy layer. Sprinkle the remaining 1 cup of grated cheddar cheese on top. If desired, brush the biscuit pieces with melted butter for a golden finish.
- Bake: Bake the casserole in the preheated oven for 35 to 40 minutes until the top is golden brown and the eggs are puffed. A knife inserted in the center should come out with a trace of gravy.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Use refrigerated biscuit dough for convenience, but homemade biscuits can also be used.
- Adjust seasoning to taste by adding more salt or pepper if desired.
- For a creamier gravy, use whole milk as recommended.
- Brushing the biscuit tops with melted butter before baking enhances browning and flavor.
- Leftovers can be refrigerated and reheated gently in the oven.
- To make this recipe gluten-free, use gluten-free flour and biscuit substitutes.
