Description
A comforting and hearty Biscuits and Gravy Casserole layered with savory pork sausage, fluffy eggs, creamy homemade sausage gravy, and melted cheddar cheese, baked to golden perfection. Perfect for breakfast, brunch, or a satisfying family meal.
Ingredients
Scale
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 cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Casserole
- 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.
- Separate Sausage: Reduce heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate and leave the other half in the skillet.
- Prepare Roux: Add butter to the remaining sausage and any excess oil in the skillet, stirring until melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux.
- Make Sausage Gravy: Gradually whisk in the whole milk, kosher salt, and black pepper. Continue whisking until the mixture thickens enough to coat the back of a spoon. Remove from heat.
- Prepare Biscuits: Slice each refrigerated biscuit into 6 pieces.
- Layer Base: Arrange half of the biscuit pieces in a single layer on the bottom of the prepared baking dish.
- Add Sausage: Sprinkle the reserved cooked sausage evenly over the biscuit layer.
- Mix Egg Layer: In a medium bowl, whisk together eggs, ⅓ cup milk, kosher salt, black pepper, and onion powder until smooth without streaks.
- Assemble Layers: Pour the egg mixture over the sausage. Sprinkle 1 cup of grated cheddar cheese on top.
- Add Gravy and Top Layers: Spoon the homemade sausage gravy evenly over the cheese. Arrange the remaining biscuit pieces over the gravy, then sprinkle with the remaining 1 cup of cheddar cheese.
- Bake: Bake for 35 to 40 minutes, until the top biscuits are golden brown and eggs are puffed. A knife inserted should come out with a slight trace of gravy.
- Finish and Serve: Optionally brush the tops with melted butter. Allow the casserole to rest for 5 minutes before serving.
Notes
- Use mild or spicy sausage depending on preference.
- Ensure the gravy is thick enough to coat the back of a spoon to avoid a watery casserole.
- Brushing buns with melted butter enhances the flavor and crust.
- Casserole can be prepared ahead and refrigerated overnight before baking; increase bake time slightly if baking from chilled.
- For a lighter dish, substitute milk with 2% or skim milk, though richness will vary.
