Description
A comforting and hearty Biscuits and Gravy Casserole that layers flaky canned biscuits with savory breakfast sausage, rich cheddar cheese, and creamy homemade sausage gravy. This easy-to-make casserole is perfect for feeding a crowd at breakfast or brunch, combining all the classic flavors of biscuits and gravy baked together with eggs for a satisfying dish.
Ingredients
Scale
Biscuits Layer
- 16.3 ounces canned biscuits (buttermilk layers recommended)
Sausage and Cheese
- 1 pound breakfast sausage (ground)
- 2 cups cheddar cheese (shredded, divided into 1 cup + 1 cup)
Egg Mixture
- 6 large eggs
- 3 cups milk (divided into 1 cup + 2 cups)
Gravy
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Prepare the Oven and Dish: Preheat the oven to 350°F. Spray a 9×13-inch casserole or baking dish with nonstick spray and set it aside.
- Prepare Biscuits: Cut the canned biscuits into quarters and arrange them in a single layer evenly spread in the prepared baking dish.
- Make Egg Mixture: In a medium bowl, whisk together the eggs and 1 cup of milk until the eggs are fully broken up and well combined with the milk.
- Cook Sausage: In a large skillet, cook the ground breakfast sausage over medium heat until browned and no longer pink inside, breaking it up as it cooks.
- Drain Sausage: Remove the cooked sausage from the skillet and drain excess grease on paper towels.
- Layer Sausage on Biscuits: Sprinkle 1 cup of the cooked sausage evenly over the quartered biscuits in the baking dish.
- Add Cheese Layer: Evenly spread 1 cup of shredded cheddar cheese on top of the sausage layer.
- Make Gravy Base: Return to the skillet with the sausage drippings on medium heat and melt the butter.
- Create Roux: Sprinkle the flour into the melted butter, stirring constantly to combine, and cook for 2–3 minutes to eliminate the raw flour taste without browning.
- Add Milk to Gravy: Gradually stir in 2 cups of milk, continuing to stir to prevent lumps.
- Thicken Gravy: Keep stirring until the gravy thickens to a creamy consistency.
- Season Gravy and Add Sausage: Remove the skillet from heat and stir in the pepper, salt, garlic powder, onion powder, and the remaining cooked sausage.
- Assemble Casserole: Pour the prepared gravy evenly over the cheese, sausage, and biscuit layers in the baking dish.
- Add Egg Mixture: Pour the egg and milk mixture over the entire casserole, allowing it to seep through the layers.
- Top with Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the eggs are fully set and the top is lightly golden.
- Cool and Serve: Remove from oven and let the casserole cool for 1 to 2 minutes before serving warm.
Notes
- Use buttermilk layered biscuits for best texture and flavor.
- Adjust seasoning in gravy to taste—add more pepper if you prefer a spicier kick.
- Drain excess sausage grease well to avoid a greasy casserole.
- Allowing the casserole to rest briefly after baking helps it set and makes serving easier.
- This casserole can be assembled the night before; keep refrigerated and bake in the morning, adding a few extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Keywords: Biscuits and Gravy Casserole, breakfast casserole, sausage gravy casserole, cheesy breakfast bake, easy brunch recipe
