Biscuits and Gravy Casserole

No ratings yet

Biscuits and Gravy Casserole is the ultimate make-ahead breakfast! Filled with layers of fluffy biscuits, homemade sausage gravy, eggs, and cheese all baked into a delicious, crowd-pleasing dish.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 448kcal

Author: Jennifer Fishkind

Ingredients

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 cup whole milk
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper

Biscuits and Eggs:

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. Spray a 9x13 baking dish with nonstick cooking spray.
Add the sausage to a 10 inch skillet over medium high heat, stirring and breaking the sausage apart until cooked completely through.
1 pound regular or milk pork breakfast sausage
Lower the heat to medium low, and transfer ½ of the sausage to a paper towel lined plate and leave the remaining ½ of sausage in the skillet
Add the butter to the remaining sausage and any excess oil left in the skillet and stir until melted.
3 tablespoons salted butter
Next, whisk in the flour and allow it to cook down for 1 to 2 minutes, whisking constantly.
¼ cup all purpose flour
Slowly whisk in the milk, kosher salt and pepper. Whisk constantly until the gravy has thickened enough to coat the back of a spoon. Remove from the heat.
2¾ cup whole milk, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper

Assemble the Casserole:

Slice the individual biscuits into 6 pieces each.
8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
Place ½ of the sliced biscuits in a single layer in the bottom of the prepared baking dish.
Sprinkle the reserved cooked sausage over the layer of biscuit pieces.
In a medium size mixing bowl, whisk together the 6 eggs, ⅓ cup milk, kosher salt, pepper and onion powder until smooth and no streaks of egg whites are visible.
6 large eggs, ⅓ cup whole milk, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, ½ teaspoon onion powder
Pour the egg mixture over the sausage layer.
Sprinkle 1 cup of grated cheddar cheese over the egg layer.
2 cups freshly grated mild cheddar cheese
Spoon the homemade sausage gravy over the grated cheese.
Arrange the remaining biscuit pieces over the gravy layer.
Sprinkle the remaining cheese over the biscuits. Bake for 35 to 40 minutes, or until the top layer of biscuits are golden brown and the eggs are nicely puffed up. (You should be able to insert a knife in the center and come away with a trace of gravy on the knife) You can brush the biscuits with melted butter if desired. Allow the casserole to rest for 5 minutes before serving.
Melted butter for brushing the tops of the biscuits

Notes

Storage :

In The Refrigerator: Allow the casserole to cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store in the fridge for up to 2 days.
To Reheat: Place the casserole in an oven-safe dish and cover with foil to prevent it from drying out. Heat in the oven until warmed through. You can also microwave individual servings for 1 to 1 ½ minutes before serving. If the casserole seems a little dry after reheating, you can add a splash of milk or gravy to bring back its creamy texture before serving.

Tips :

If you are pressed for time, you can substitute sawmill gravy mix for the homemade gravy.
Pre-cooked sausage patties can be used instead of the uncooked sausage. Crumble the pre-cooked patties before adding it to the casserole.
Craving a little heat? Swap the mild sausage for hot sausage for an extra kick in your casserole. You can also mix in some hot sauce or sprinkle in crushed red pepper flakes to your homemade gravy to give it that spicy edge.
You can fully assemble the casserole the night before. Once it's all layered and ready to go, cover the casserole dish tightly with plastic wrap and store it in the refrigerator overnight. In the morning, just pop it in the oven and bake as directed.
If you want to make the casserole even further in advance, you can freeze it! After assembling, cover it tightly with foil and freeze. When ready to bake, allow it to thaw overnight in the fridge and then bake it as usual. You can also bake from frozen, but you’ll need to increase the baking time by about 10-15 minutes.
To sneak in some extra nutrition, toss in some diced veggies like bell peppers, onions, mushrooms, or spinach. You can even sauté them in the sausage drippings before adding them to the casserole for extra flavor.
If you're looking for a set-it-and-forget-it approach, this biscuits and gravy breakfast casserole can be made in the slow cooker! Simply layer the ingredients in the slow cooker and cook on low for 4-6 hours for an easy, hands-off breakfast.

Nutrition