Description
This Biscuits and Gravy Casserole combines classic Southern flavors into a hearty and comforting breakfast bake. Layers of tender buttermilk biscuit pieces, savory sausage gravy, fluffy eggs, and melted cheddar cheese come together for a crowd-pleasing dish perfect for brunch or a weekend family meal.
Ingredients
Scale
For the 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 cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
For the 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 oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. Add the sausage to a 10 inch skillet over medium-high heat, breaking it apart and cooking until fully cooked through. Reduce heat to medium-low and transfer half the cooked sausage to a paper towel lined plate, leaving the other half in the skillet.
- Add Butter and Flour: Add the butter to the sausage and any leftover oil in the skillet and stir until melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to avoid lumps.
- 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.
- Prepare Biscuits: Slice each biscuit into 6 pieces. Place half of the biscuit pieces in a single layer on the bottom of the prepared baking dish.
- Layer Sausage and Egg Mixture: Sprinkle the reserved cooked sausage evenly over the biscuit layer. In a mixing bowl, whisk together eggs, â…“ cup milk, kosher salt, pepper, and onion powder until smooth with no streaks. Pour the egg mixture evenly over the sausage layer.
- Add Cheese and Gravy: Sprinkle 1 cup of grated cheddar cheese over the egg layer. Spoon the warm sausage gravy evenly over the cheese.
- Top with Remaining Biscuits and Cheese: Arrange the remaining biscuit pieces over the gravy. Sprinkle the remaining 1 cup of cheddar cheese on top. Optionally, brush the tops with melted butter.
- Bake: Bake uncovered for 35 to 40 minutes, or until the top biscuits are golden brown and the eggs are puffed. A knife inserted in the center should come out with just a trace of gravy.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow it to set.
Notes
- Use whole milk for a rich and creamy gravy and custard.
- Substitute spicy sausage if you want a bit of heat.
- Brush biscuits with melted butter for extra golden and flavorful tops.
- Make sure to whisk the gravy constantly to prevent lumps.
- Letting the casserole rest before serving helps it hold together when sliced.
- This dish can be made ahead and refrigerated before baking; add a few extra minutes to the baking time if baked cold.
