Description
A comforting and hearty Biscuits and Gravy Casserole combining savory pork sausage gravy, flaky buttermilk biscuits, fluffy eggs, and melted cheddar cheese baked to golden perfection. This casserole is perfect for a crowd-pleasing breakfast or brunch that’s easy to assemble and packed with classic Southern flavors.
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
- 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 tops of biscuits (optional)
Instructions
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. Add the sausage to a 10-inch skillet over medium-high heat. Stir and break the sausage apart until fully cooked through.
- Separate Sausage: Lower heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain. Leave the remaining half in the skillet with any sausage fats.
- Prepare Roux: Add butter to the skillet with remaining sausage and fats. Stir until melted. Whisk in the flour and cook for 1-2 minutes, whisking constantly to prevent burning and form a roux.
- Add Milk and Seasonings: Slowly whisk in milk, kosher salt, and black pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Assemble Casserole Base: Slice each biscuit into 6 pieces. Arrange half of the biscuit pieces in a single layer on the bottom of the prepared baking dish. Evenly sprinkle the reserved cooked sausage over these biscuit pieces.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, â…“ cup milk, kosher salt, black pepper, and onion powder until smooth with no streaks of egg whites remaining.
- Add Egg Mixture and Cheese: Pour the egg mixture evenly over the sausage layer in the baking dish. Sprinkle 1 cup of grated cheddar cheese over the eggs.
- Layer Gravy and Remaining Biscuits: Spoon the prepared sausage gravy over the cheese layer. Arrange the remaining biscuit pieces evenly over the gravy layer.
- Top and Bake: Sprinkle the remaining 1 cup of grated cheddar cheese over the top biscuit layer. Optionally brush the biscuits with melted butter for a golden finish. Bake in the preheated oven for 35 to 40 minutes, or until the biscuits are golden brown and the eggs are puffed and set. A knife inserted in the center should come out with just a trace of gravy.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving to let it set slightly for easier slicing.
Notes
- Use whole milk for the richest flavor and best gravy texture.
- Refrigerated biscuit dough saves time and adds flakiness to the casserole.
- Adjust seasoning to taste, especially salt and pepper.
- Optional melted butter brushed on biscuit tops adds extra golden color and richness.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
