Description
This Biscuits and Gravy Breakfast Casserole combines savory sausage gravy with fluffy biscuits and a cheesy egg mixture, baked to golden perfection for a hearty and comforting breakfast or brunch dish.
Ingredients
Scale
Sausage Gravy
- 1 pound ground bulk pork sausage roll
- 1/3 cup flour
- 3 1/2 cups milk
- 1 teaspoon beef bouillon (powder, crushed cube or base)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch dried thyme
- pinch red pepper flakes
Egg Mixture
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Biscuits and Cheese
- 1 16.3 oz. package (8 count) biscuit dough (such as Pillsbury Grands)
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterrey Jack cheese
- fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Spray a 9"x13" baking dish with non-stick cooking spray to prevent sticking.
- Par-Bake Biscuits: Cut each biscuit into 8 pieces. Evenly place half of the chopped biscuits in the greased baking pan. Bake for 12 minutes, then remove from oven.
- Mix Egg Ingredients: In a large bowl or liquid measuring cup, whisk together the eggs, 1/2 cup milk, paprika, ground mustard, salt, and pepper. Set this egg mixture aside.
- Cook Sausage: In a large saucepan or braiser over medium-high heat, cook and crumble the sausage until browned. Once browned, reduce heat to medium, sprinkle flour over the sausage, and cook for 3 minutes, stirring constantly.
- Make and Thicken Gravy: Reduce heat to low and slowly stir in the milk, continuing to stir constantly to prevent lumps. Add beef bouillon and all seasonings (garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes). Bring to a simmer, stirring often, and cook for 5 to 10 minutes until the gravy thickens. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Set aside.
- Assemble Casserole: Pour the egg mixture evenly over the par-baked biscuits in the baking dish. Sprinkle half of both shredded cheeses (1/2 cup sharp cheddar and 1/2 cup Monterrey Jack) over the eggs. Evenly pour 2 1/2 cups of the prepared sausage gravy on top. Add the remaining chopped biscuits evenly spaced over the casserole.
- Bake: Bake uncovered at 350 degrees Fahrenheit for 45 minutes or until the eggs are set and biscuits are golden. To ensure doneness, use an instant-read thermometer; the internal temperature should reach 160°F. If needed, continue baking up to 50 minutes.
- Add Remaining Toppings and Finish Baking: Stir additional milk into the reserved sausage gravy to adjust thickness if necessary. Remove casserole from oven and spread remaining sausage gravy evenly over the top, then sprinkle with the remaining shredded cheeses. Return to oven and bake for an additional 5 to 10 minutes to melt the cheese.
- Rest and Garnish: Allow the casserole to rest for 10 minutes before serving to set fully. Garnish with fresh parsley if desired.
Notes
- To meal prep, prepare casserole up to the point before adding the top layer of biscuits. Refrigerate remaining chopped biscuits, cheeses, and gravy separately. When ready to bake, cover casserole with foil and bake for 15 minutes, then add top biscuits and continue baking as directed.
- Store leftovers tightly covered in the refrigerator for up to 5 days. For longer storage, double wrap the casserole in plastic wrap and foil and freeze for up to 3 months. Thaw in refrigerator for at least 24 hours before reheating.
- To reheat, cover the entire pan with foil and bake at 350 degrees Fahrenheit for 20 minutes or until heated through. Alternatively, microwave individual servings until warm.
- The recipe yields 15 servings/slices, making it ideal for a family meal or brunch gathering.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 220 mg
