Description
A hearty and comforting Biscuits and Gravy Casserole combining savory pork sausage, creamy homemade gravy, fluffy buttermilk biscuits, and a cheesy egg custard baked to golden perfection. Perfect for a satisfying breakfast or brunch for the whole family.
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
- 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
- Preheat and prepare dish: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook sausage: Add the sausage to a 10-inch skillet over medium-high heat, stirring and breaking it apart until fully cooked through with no pink remaining.
- Separate sausage: Lower the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess grease, leaving the remaining half in the skillet.
- Make the gravy roux: Add the sliced butter to the skillet with the remaining sausage and any leftover oil. Stir until butter has melted completely.
- Cook flour: Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux that will thicken the gravy.
- Add liquids and season: Slowly whisk in the whole milk, kosher salt, and pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Prepare biscuit pieces: Slice each individual biscuit into 6 pieces to create bite-sized chunks for layering.
- Assemble first layers: Place half of the biscuit pieces in a single layer in the prepared baking dish. Sprinkle the reserved cooked sausage evenly over the biscuits.
- Mix eggs and seasoning: In a medium bowl, whisk together the eggs, â…“ cup whole milk, kosher salt, freshly cracked pepper, and onion powder until smooth and no streaks remain.
- Add egg and cheese layer: Pour the egg mixture evenly over the sausage layer. Sprinkle 1 cup of the grated cheddar cheese over the eggs.
- Add gravy and remaining biscuit pieces: Spoon the homemade sausage gravy over the cheese layer. Then arrange the remaining biscuit pieces in an even layer on top of the gravy.
- Top with cheese and optional butter: Sprinkle the remaining 1 cup of cheddar cheese over the top biscuit layer. Optionally, brush the biscuit tops with melted butter for extra richness and browning.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top biscuits are golden brown and the egg custard is puffed and set. A knife inserted into the center should come out with only a trace of gravy.
- Rest and serve: Allow the casserole to rest for 5 minutes before serving to let it set for easier slicing and serving.
Notes
- You can use either regular or milk pork breakfast sausage depending on your preference for richness.
- Make sure to cook the flour long enough for the roux to lose its raw taste but not so long it browns.
- Freshly cracked black pepper adds more flavor than pre-ground pepper.
- Brushing biscuit tops with melted butter before baking is optional but adds a beautiful golden color and extra flavor.
- Resting after baking improves texture and keeps the casserole from falling apart when cut.
- This casserole can be assembled the night before and baked fresh in the morning for convenience.
- Ensure eggs are fully mixed with milk and seasoning to create a uniform custard layer.
