Description
This Biscuits and Gravy Casserole is a hearty and comforting breakfast dish that combines savory pork sausage gravy with fluffy buttermilk biscuits baked together with cheesy, egg-soaked layers. Perfect for feeding a crowd or a weekend brunch, this casserole offers classic Southern flavors in an easy-to-prepare and satisfying 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 cup 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
- Prepare the sausage gravy: In a large skillet over medium heat, cook the pork sausage until browned and cooked through, breaking it apart as it cooks. Remove excess grease if necessary, then add 3 tablespoons of salted butter to the pan. Once melted, sprinkle the all-purpose flour over the sausage and stir to combine, cooking the mixture for 1-2 minutes to remove the raw flour taste.
- Add milk and season the gravy: Slowly whisk in 2¾ cups of whole milk, making sure to break up any lumps. Continue to cook the sausage gravy over medium heat, stirring frequently, until the gravy thickens to a smooth, creamy consistency. Season with ½ teaspoon kosher salt and ½ teaspoon freshly cracked black pepper. Remove from heat and set aside.
- Prepare the biscuit-egg mixture: In a large mixing bowl, whisk together 6 large eggs, ⅓ cup whole milk, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, and ½ teaspoon onion powder until fully combined.
- Assemble the casserole: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Cut each biscuit dough into quarters and place half of the biscuit pieces evenly in the bottom of the dish. Pour half of the sausage gravy over the biscuit pieces and sprinkle 1 cup of the grated cheddar cheese evenly on top. Next, pour the egg mixture evenly over the layers. Add the remaining biscuit pieces, then cover with the remaining sausage gravy, and finally top with the remaining 1 cup of cheddar cheese. Brush melted butter over the biscuit tops if desired.
- Bake until golden and set: Place the casserole in the preheated oven and bake for about 40-45 minutes, or until the biscuits are golden brown, the egg is fully set, and the cheese is bubbly. Let the casserole rest for 5 minutes before serving.
Notes
- Use mild cheddar cheese for a classic flavor, or swap with sharp cheddar if you prefer a stronger taste.
- Brushing melted butter on top of the biscuits before baking adds a beautiful golden color and extra richness, but it’s optional.
- Feel free to substitute the pork sausage with a breakfast sausage of your choice whether spicy or mild.
- For a lighter option, you can use low-fat milk instead of whole milk, but the gravy may be less creamy.
- This casserole can be prepared the night before and refrigerated, then baked fresh in the morning for convenience.
