Biscuits and Gravy Casserole

5 from 1 vote

Biscuits and Gravy Casserole

This Biscuits and Gravy Casserole is an 8-ingredient bake that’s perfect for any time of the day. With simple ingredients and minimal prep, it’s a recipe that will be ready in about an hour. It’s requested over and over at our house.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Main Course

Cuisine: American

Keyword: breakfast, pork

Servings: servings

Calories: 487kcal

Ingredients

1 pound breakfast sausage
¼ cup grease/oil (residual from breakfast meat then add more to make up to ¼ cup total)
¼ cup self-rising flour
3 ½ cups 2% milk divided
16.3 ounce package refrigerated biscuit dough such as Pillsbury Grands
6 jumbo eggs or 8 large eggs
2 cups shredded cheddar cheese
seasoning salt or salt and black pepper amount as desired

Instructions

Preheat oven to 350ºF. Grease a 13x9-inch baking dish with butter or nonstick cooking spray.
Cook and crumble breakfast sausage in a large skillet over medium-high heat. Leaving the drippings in the pan, transfer the sausage to a paper towel lined plate.
If your meat didn’t produce ¼ cup drippings, add oil or butter to that amount. Whisk flour into the grease, and allow it to cook for 2-3 minutes.
Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly.
Once well combined, add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer then turn heat to medium-low.
As the mixture thickens, add ½ cup milk and seasoning salt or salt and black pepper to taste. Simmer 3-5 minutes.
Cut each biscuit into 6 pieces. Spread in an even layer in the prepared baking dish.
Set aside ½ cup of the cooked sausage. Sprinkle the remaining sausage and shredded cheese over the biscuit pieces evenly.
In a large bowl, whisk together eggs, the remaining cup of milk, and seasoning salt or salt and black pepper. Pour evenly into the baking dish.
Pour the gravy evenly on top, then sprinkle with the remaining cooked sausage
Bake for 35-45 minutes, or until eggs and biscuits are cooked through.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven for a few minutes prior to serving.

This Biscuits and Gravy Casserole is the kind of breakfast bake that is best cooked the morning of to ensure the most fresh flavor and texture.

We don’t recommend freezing any leftovers as it changes the texture of the biscuits.

Expert Tips

- Cook and cool the sausage before mixing. You definitely want to crumble and cook the sausage until nicely browned before mixing it into the biscuits and gravy casserole. Be sure the sausage is also cooled too before mixing with the eggs so they don’t cook.

- Add veggies as desired. You can stir in veggies like onion, mushrooms, spinach, or bell pepper into the bake.

- Swap the sausage. Chicken sausage or turkey sausage also both work well, just be sure they are the raw variety.

- Finding the right gravy consistency. If your gravy is too thin, sprinkle over a teaspoon or so of cornstarch and whisk to combine until thickened to the right consistency. If it’s too thick, add additional milk and whisk until the correct consistency.

- Extra Gravy: If you want extra gravy to ladle on top or dip each bite into, simply double the gravy ingredients, pour half of the gravy on the casserole before baking, and reserve the other half for serving. Reheat the reserved gravy when it's time to serve. If it's thickened too much, whisk in milk to your desired texture.

- Try a different cheese. It’s also wonderful with spicy pepper Jack, creamy Monterey Jack, or rich gouda.

Nutrition

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