Description
This Biscuits and Gravy Casserole is a comforting Southern-inspired breakfast dish featuring layers of flaky buttermilk biscuits, savory pork sausage, creamy homemade sausage gravy, and fluffy eggs baked to golden perfection. Ideal for feeding a family or a crowd, this hearty casserole combines classic flavors with easy assembly and baking for a satisfying morning meal.
Ingredients
Scale
Sausage and 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 your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Sausage: Place the pork sausage in a 10-inch skillet over medium-high heat. Stir and break the sausage apart until it is fully cooked through and no pink remains.
- Separate Sausage for Gravy: Reduce the heat to medium-low. Transfer half of the cooked sausage onto a paper towel-lined plate to drain excess fat and set aside. Leave the other half in the skillet.
- Make the Gravy Base: Add the 3 tablespoons of butter to the sausage and any remaining oil in the skillet. Stir until the butter melts. Whisk in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to form a roux.
- Finish the Sausage Gravy: Gradually whisk in the milk, kosher salt, and freshly cracked black pepper. Continue whisking over medium-low heat until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Prepare Biscuits: Slice each refrigerated biscuit into 6 pieces each, creating small biscuit chunks for layering.
- Layer the Casserole – First Layers: Spread half of the biscuit pieces evenly in the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage over this biscuit layer.
- Mix Egg Mixture: In a medium mixing bowl, whisk together the 6 eggs, â…“ cup whole milk, kosher salt, black pepper, and onion powder until fully combined and no streaks remain.
- Add Egg and Cheese Layers: Pour the egg mixture evenly over the sausage layer. Then sprinkle 1 cup of grated cheddar cheese over the eggs.
- Add Gravy and Remaining Layers: Spoon the homemade sausage gravy gently over the cheese. Next, arrange the remaining biscuit pieces evenly over the gravy.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of cheddar cheese on top of the biscuit pieces. Optionally, brush the tops of the biscuits with melted butter to promote browning. Bake the casserole for 35 to 40 minutes, until the top biscuits are golden brown and the eggs have puffed up. A knife inserted into the center should come out with only a trace of gravy.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow it to set.
Notes
- You can use either regular or milk pork sausage based on your preference, but milk sausage tends to be a bit milder.
- Using refrigerated biscuit dough saves time and ensures flaky, tender biscuit pieces in the casserole.
- For a richer gravy, use whole milk as called for in the recipe.
- Melted butter brushed on top of the biscuits before baking adds a glossy, golden finish but is optional.
- This casserole can be prepared the night before and baked fresh in the morning; just add extra baking time if baking from chilled.
- To make the dish spicier, consider adding a pinch of cayenne pepper or hot sauce to the gravy or egg mixture.
