Description
A comforting and hearty Biscuits and Gravy Casserole that layers flaky buttermilk biscuits with savory sausage gravy, eggs, and melted cheddar cheese. Perfect for a brunch or family breakfast, this casserole combines classic Southern flavors into an easy baked dish.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand recommended)
- 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
- 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 tops of biscuits (optional)
Instructions
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray. Add the sausage to a 10-inch skillet over medium-high heat. Break it apart and cook, stirring occasionally, until fully cooked through.
- Separate Sausage: Lower heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate and leave the other half in the skillet with any rendered fat.
- Make Roux: Add butter to the skillet with the remaining sausage and fat, stirring until melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux.
- Add Milk and Seasonings: Slowly whisk in the whole milk, kosher salt, and black pepper. Continue whisking until the gravy thickens enough to coat the back of a spoon. Remove the skillet from heat.
- Prepare Biscuit Layer: Slice each biscuit into 6 pieces. Spread half of these biscuit pieces in a single layer in the bottom of the prepared baking dish.
- Add Sausage Layer: Sprinkle the reserved cooked sausage evenly over the biscuit pieces.
- Mix Egg Layer: In a medium bowl, whisk together the eggs, ⅓ cup milk, kosher salt, black pepper, and onion powder until smooth, with no visible egg whites.
- Assemble Egg and Cheese Layers: Pour the egg mixture over the sausage layer. Sprinkle 1 cup of grated cheddar cheese evenly over the eggs.
- Add Gravy and Remaining Biscuit Layer: Spoon the sausage gravy evenly over the cheese layer, then arrange the remaining biscuit pieces on top.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of cheddar cheese over the top biscuits. Optionally brush the biscuits with melted butter. Bake the casserole for 35 to 40 minutes, until the biscuits are golden brown and eggs are puffed. A knife inserted in the center should come out with a slight trace of gravy.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow flavors to meld and set.
Notes
- Using refrigerated biscuit dough saves time and adds fluffiness to the casserole.
- You can substitute mild cheddar with sharp cheddar or any preferred cheese for stronger flavor.
- Brushing the top biscuits with melted butter adds a golden sheen and extra richness but is optional.
- Make sure the gravy is thick enough to hold together but not overly thick, so it layers well in the casserole.
- Adjust salt and pepper seasoning to taste depending on sausage saltiness.
