Description
A comforting and hearty casserole combining classic biscuits and sausage gravy with a cheesy egg custard base, perfect for a satisfying breakfast or brunch that serves 8.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand suggested)
- 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
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
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. In a 10-inch skillet over medium-high heat, cook the sausage thoroughly, breaking it apart as it cooks. Lower the heat to medium-low, transfer half the cooked sausage to a paper towel-lined plate, and leave the remaining half in the skillet.
- Prepare the Gravy: To the sausage left in the skillet, add the butter and stir until melted, incorporating any excess oil. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes to form a roux. Gradually whisk in the milk, salt, and pepper, and continue whisking until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Slice the Biscuits: Cut each biscuit into 6 pieces, then place half of these biscuit pieces evenly in the bottom of the prepared baking dish.
- Build the First Layers: Sprinkle the reserved cooked sausage over the biscuit layer. In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder until fully blended. Pour this egg mixture over the sausage layer, then sprinkle 1 cup of the grated cheddar cheese on top.
- Add the Gravy and Remaining Layers: Spoon the homemade sausage gravy over the cheese layer. Arrange the remaining biscuit pieces evenly over the gravy, then sprinkle the remaining 1 cup of cheddar cheese over the biscuits. Optionally, brush the biscuit tops with melted butter.
- Bake and Rest: Bake the casserole for 35 to 40 minutes until the top layer of biscuits is golden brown and the eggs are puffed. A knife inserted into the center should come out with only a trace of gravy. Let the casserole rest for 5 minutes before serving.
Notes
- For a richer gravy, use whole milk as indicated.
- Slicing biscuits into small pieces helps them absorb flavors from gravy and eggs.
- Optionally brushing biscuit tops with melted butter before baking adds a golden, buttery finish.
- Make sure to whisk constantly when making the roux and adding milk to avoid lumps in the gravy.
- You can substitute the mild cheddar for sharp cheddar if preferred for a stronger flavor.
- Leftovers can be refrigerated for up to 3 days and reheated.
