Description
This Biscuits and Gravy Casserole combines classic Southern flavors into a hearty, comforting dish perfect for brunch or breakfast-for-dinner. Layers of savory pork sausage gravy, fluffy buttermilk biscuits, cheesy eggs, and melted cheddar are baked together to create a rich and satisfying casserole that’s easy to prepare and sure to please a crowd.
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 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
- Prepare the Sausage Gravy: In a large skillet, cook the sausage over medium heat, breaking it up as it cooks, until browned and fully cooked. Add the butter in pats and allow it to melt. Sprinkle the flour evenly over the sausage mixture and stir continuously for about 2-3 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the gravy thickens, about 5-7 minutes. Season with kosher salt and fresh cracked black pepper to taste, then remove from heat.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, ⅓ cup whole milk, kosher salt, fresh cracked black pepper, and onion powder until fully combined and slightly frothy. Stir in 1 cup of the grated cheddar cheese, reserving the other cup for topping.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread the cooked sausage gravy evenly in the bottom of the dish. Cut each biscuit dough into quarters and scatter evenly over the sausage gravy. Pour the egg and cheese mixture over the biscuit pieces, pressing lightly to ensure they are submerged and evenly coated.
- Bake the Casserole: Sprinkle the remaining 1 cup of cheddar cheese over the top. Optionally, brush the tops of the biscuit pieces with melted butter for a golden finish. Bake uncovered in the preheated oven for 40-45 minutes or until the egg is set, the biscuits are cooked through, and the cheese is bubbly and golden.
- Rest and Serve: Allow the casserole to cool for 5-10 minutes before serving to let it set and make it easier to slice. Serve warm and enjoy this comforting Southern classic with your favorite breakfast sides.
Notes
- You can substitute the sausage with a variety of breakfast meats such as turkey sausage or a vegetarian sausage for a different flavor or dietary preference.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the sausage gravy.
- If you prefer, use low-fat milk to reduce calories slightly; however, whole milk gives the best creamy texture.
- Make sure the casserole is baked until the egg mixture is fully set to avoid a runny center.
- Brush the biscuit tops with melted butter for an extra golden and flavorful crust, but it is optional.
