Description

This Biscuits and Gravy Casserole is a hearty and comforting breakfast or brunch dish that layers tender buttermilk biscuit pieces with savory sausage gravy, eggs, and melted cheddar cheese. Perfect for feeding a crowd, this casserole combines classic Southern flavors into an easy-to-prepare baked dish, delivering a satisfying blend of creamy, cheesy, and meaty goodness with a golden biscuit top.

Ingredients

Scale

Sausage Gravy

1 pound regular or milk pork breakfast sausage (e.g., Jimmy Dean brand)
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 Layers

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)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
Cook Sausage: Place the sausage in a 10-inch skillet over medium-high heat. Stir and break the sausage into small pieces until fully cooked through, with no pink remaining.
Separate Sausage: Reduce heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess grease. Leave the other half in the skillet for gravy preparation.
Make Sausage Gravy: Add the butter slices to the skillet with the remaining sausage and any leftover oil. Stir until the butter melts completely. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux.
Add Milk and Seasoning: Slowly whisk in the whole milk, kosher salt, and black pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon. Remove the skillet from heat once thickened.
Slice Biscuits: Slice each biscuit into 6 pieces to create smaller bite-sized chunks.
Layer Bottom Biscuit Pieces: Arrange half of the biscuit pieces in a single even layer on the bottom of the prepared baking dish.
Add Cooked Sausage Layer: Evenly sprinkle the reserved half of the cooked sausage over the biscuit layer.
Prepare Egg Mixture: In a medium bowl, whisk together the eggs, ⅓ cup whole milk, kosher salt, black pepper, and onion powder until the mixture is smooth and no egg white streaks remain.
Pour Egg Mixture: Pour the whisked egg mixture evenly over the sausage and biscuit layer in the baking dish.
Add Cheese Layer: Sprinkle 1 cup of the grated cheddar cheese over the egg layer.
Add Sausage Gravy: Spoon the freshly made sausage gravy evenly over the cheese layer.
Top with Remaining Biscuit Pieces: Arrange the remaining biscuit pieces evenly on top of the sausage gravy layer.
Add Remaining Cheese: Sprinkle the remaining 1 cup of grated cheddar cheese over the top biscuit layer.
Optional Butter Brush: If desired, brush the biscuit tops with melted butter for a golden finish.
Bake: Bake the casserole in the preheated oven for 35 to 40 minutes, or until the top layer of biscuits are golden brown and the eggs are puffed. Test doneness by inserting a knife into the center; it should come out with just a trace of gravy.
Rest and Serve: Allow the casserole to rest for 5 minutes before serving. This helps the layers settle and makes it easier to cut and serve.

Notes

You can use different types of breakfast sausage depending on your preference—spicy or mild both work well.
For a lighter version, use low-fat milk and reduced-fat cheese, though this might affect the richness of the gravy.
The biscuit dough can be replaced with homemade biscuit dough if preferred.
To add extra flavor, try sprinkling a little smoked paprika or cayenne pepper into the gravy.
Make sure the gravy is thickened properly so it doesn’t make the casserole too runny.
Leftovers can be refrigerated and reheated in the oven or microwave.