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Biscuits and Gravy Breakfast Casserole Recipe

Biscuits and Gravy Breakfast Casserole Recipe


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4.7 from 6 reviews

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Non-Vegetarian

Description

This Biscuits and Gravy Breakfast Casserole combines the comforting flavors of classic southern biscuits and sausage gravy with a rich, cheesy egg bake. Perfect for a hearty breakfast or brunch, it can be made ahead and baked fresh, offering a delicious, crowd-pleasing start to your day.


Ingredients

Scale

Biscuits

  • 1 (16 oz) can refrigerated biscuit dough

Sausage Gravy

  • 1 pound breakfast sausage
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Egg Mixture

  • 6 large eggs
  • 1/3 cup heavy cream
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
  2. Arrange Biscuits: Cut the refrigerated biscuit dough into quarters and spread them evenly across the bottom of the prepared baking dish, forming a biscuit base layer.
  3. Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked through, breaking it up into small crumbles. Leave the fat in the pan to help make the gravy.
  4. Make Gravy: Sprinkle the flour over the cooked sausage and stir for 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in the whole milk, stirring constantly until the gravy thickens, about 3 to 5 minutes. Season with salt, black pepper, and garlic powder, then remove from heat.
  5. Mix Eggs and Cream: In a medium bowl, whisk together the large eggs and heavy cream until fully combined.
  6. Assemble Casserole: Pour the egg and cream mixture evenly over the biscuit pieces in the baking dish. Then spoon the hot sausage gravy evenly on top, spreading gently to cover the eggs and biscuits. Sprinkle the shredded cheddar cheese over the top.
  7. Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the eggs are set, biscuits are cooked through, and the top is golden brown.
  8. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving to allow everything to settle for easier serving.

Notes

  • For a spicy variation, substitute hot breakfast sausage and add a pinch of cayenne pepper to the gravy for extra heat.
  • This casserole can be assembled the night before and stored in the refrigerator; bake it fresh in the morning for convenient meal prep.
  • Use whole milk and heavy cream as specified for the richest flavor and texture, but substitutions can be made for lighter options.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of casserole
  • Calories: 470
  • Sugar: 4 g
  • Sodium: 920 mg
  • Fat: 33 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 20 g
  • Cholesterol: 190 mg