Biscuits and Gravy Casserole Recipe
Servings: 8
Calories: 468kcal
Fluffy canned biscuits, savory breakfast sausage and creamy peppered gravy all baked together in one 9x13-inch dish. It is hearty, easy and practically begs to be served on a lazy weekend morning.
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Equipment
Ingredients
Sausage Gravy:
- 1 pound bulk breakfast sausage
- 1/4 cup flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt , or to taste
- 1 teaspoon freshly ground black pepper
Casserole:
- 1 tablespoon unsalted butter or vegetable shortening , for greasing
- 1 tube refrigerated jumbo biscuits , 8 biscuits
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese , divided
- chopped fresh parsley or chives , optional
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish with 1 tablespoon unsalted butter or vegetable shortening
- Cut each of the 1 tube refrigerated jumbo biscuits into four pieces. Arrange the pieces in an even layer in the prepared baking dish. Bake for 8 minutes, remove from the oven and set aside. They will still be pale and underbaked.
- Meanwhile, cook the 1 pound bulk breakfast sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and cooked through, about 7 minutes. Do not drain unless there is more than 2 tablespoons of grease in the skillet.
- Sprinkle the 1/4 cup flour over the sausage. Cook, stirring constantly, for 1 minute. Gradually stir in the 3 cups whole milk. Add the 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- Simmer for 3 to 5 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Remove it from the heat. The gravy should be slightly thinner than traditional sausage gravy because it will continue thickening in the oven.
- Whisk the 6 large eggs with the 1/2 cup milk. Pour the egg mixture evenly over the partially baked biscuits.
- Sprinkle ½ cup shredded sharp cheddar cheese over the biscuits. Spoon the sausage gravy evenly over the top, then finish with the remaining ½ cup shredded sharp cheddar cheese.
- Bake uncovered for 25 to 30 minutes, or until the eggs are set, the biscuits are cooked through and the casserole is bubbling around the edges.
- Let the casserole rest for 5 to 10 minutes before slicing. Garnish with chopped fresh parsley or chives, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Make Ahead Option
Prepare the sausage gravy up to 2 days ahead and refrigerate it separately. When ready to bake, warm the gravy until pourable, then assemble the casserole as directed. For the best biscuit texture, do not assemble the entire dish overnight. Storage: Cool leftovers and refrigerate in an airtight container or tightly covered baking dish. For best quality, use within approximately 3-4 days. Freezing: For my best tips and tricks, check out my instructions for how to freeze a casserole.Nutrition
Calories: 468kcal | Carbohydrates: 22g | Protein: 22g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 195mg | Sodium: 941mg | Potassium: 428mg | Fiber: 1g | Sugar: 6g | Vitamin A: 581IU | Vitamin C: 0.4mg | Calcium: 270mg | Iron: 2mg
