This casserole transforms classic biscuits and gravy into a crowd-pleasing, baked breakfast or brunch dish, complete with a layer of fluffy eggs and plenty of melted cheese. It’s savory, satisfying, and perfect for feeding a family or guests.
Prep Time: 20 minutes
Cook Time: 35-45 minutes
Total Time: Approximately 1 hour
Servings: 8-10
Ingredients
For the Sausage Gravy:
• 1 pound (450g) bulk breakfast pork sausage (mild or spicy, or a mix)
• \bm{\frac{1}{4}} cup all-purpose flour
• 3 cups whole milk (or 2% milk for a slightly lighter gravy)
• 1 teaspoon kosher salt
• \bm{\frac{1}{2}} teaspoon black pepper
• \bm{\frac{1}{4}} teaspoon ground sage (optional, for extra flavor)
• Pinch of red pepper flakes (optional, for heat)
For the Casserole:
• 1 (16.3-ounce) can large refrigerated flaky biscuits (8 count, such as Pillsbury Grands!), or 8-10 homemade biscuits, cut into quarters
• 6 large eggs
• \bm{\frac{1}{2}} cup milk
• \bm{\frac{1}{2}} teaspoon kosher salt
• \bm{\frac{1}{4}} teaspoon black pepper
• 3 cups shredded Cheddar or Colby-Jack cheese, divided
• 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Oven and Baking Dish:
Preheat your oven to \bm{375^\circ\text{F}} (\bm{190^\circ\text{C}}). Lightly grease a \bm{9 \times 13}-inch baking dish with non-stick cooking spray or butter. Set aside.
2. Cook the Sausage:
In a large skillet over medium-high heat, crumble the bulk pork sausage and cook, stirring occasionally, until it is fully browned (about 5-7 minutes). Use a slotted spoon to transfer the cooked sausage to a bowl, leaving the rendered fat (drippings) in the skillet. If you have more than a few tablespoons of drippings, you can carefully pour off and reserve the excess, leaving about 2-3 tablespoons in the pan.
3. Make the Gravy:
Reduce the heat to medium-low. Sprinkle the \bm{\frac{1}{4}} cup of all-purpose flour over the sausage drippings in the skillet. Whisk constantly for 1-2 minutes to cook the flour, creating a roux. This will prevent a raw flour taste in the final gravy.
Gradually and slowly pour in the 3 cups of milk, whisking continuously to prevent lumps.
Increase the heat to medium and bring the mixture to a simmer. Cook, stirring often, until the gravy thickens to your desired consistency (about 5-8 minutes).
Remove the skillet from the heat. Stir in the 1 teaspoon of kosher salt, \bm{\frac{1}{2}} teaspoon of black pepper, ground sage, and red pepper flakes (if using). Add about \bm{\frac{1}{2}} cup of the cooked sausage crumbles back into the gravy and stir to combine. Taste and adjust seasonings if necessary.
4. Prepare the Biscuit and Egg Base:
Open the can of refrigerated biscuits and cut each biscuit into quarters. Scatter the biscuit pieces in an even layer across the bottom of the prepared \bm{9 \times 13}-inch baking dish.
In a separate medium bowl, whisk together the 6 large eggs, \bm{\frac{1}{2}} cup milk, \bm{\frac{1}{2}} teaspoon salt, and \bm{\frac{1}{4}} teaspoon pepper until well blended and no streaks of egg white remain. Pour the egg mixture evenly over the biscuit pieces in the dish.
5. Assemble the Casserole Layers:
Sprinkle 1 cup of the shredded Cheddar or Colby-Jack cheese over the egg and biscuit layer.
Spread the remaining cooked sausage crumbles (the portion not mixed into the gravy) evenly over the cheese.
Pour the prepared sausage gravy gently over the top of the sausage and cheese layers, distributing it as evenly as possible.
6. The Final Topping and Baking:
Finally, sprinkle the remaining 2 cups of shredded cheese over the top of the casserole. The image suggests a generous amount of cheese on top, so feel free to be liberal here!
Bake the casserole in the preheated oven for 35 to 45 minutes, or until the biscuits are cooked through, the eggs are set, the gravy is bubbly, and the cheese topping is golden brown and melted. The cooking time can vary depending on your oven and the thickness of the casserole. If the top begins to brown too quickly, you can loosely cover the dish with aluminum foil for the remaining bake time.
7. Rest and Serve:
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the eggs and gravy to set a bit, making it easier to portion. Garnish with chopped fresh parsley for a touch of color before serving.
Enjoy your warm, cheesy, and hearty Sausage Gravy and Biscuit Casserole!
Chef’s Notes & Variations:
• Cheese: You can substitute Cheddar or Colby-Jack with Pepper Jack for a bit of spice, or Monterey Jack for a milder flavor.
• Make-Ahead: To save time, you can prepare the sausage and gravy the night before and refrigerate it. Assemble the rest of the casserole in the morning before baking. If baking from cold, you may need to add 5-10 minutes to the baking time.
• Vegetables: For a more complete dish, sauté \bm{\frac{1}{2}} cup of diced onion and \bm{\frac{1}{2}} cup of diced bell pepper with the sausage before cooking the gravy.
• Homemade Biscuits: If you prefer, you can use your favorite homemade biscuit recipe. Simply cut the dough into quarters and use as directed above.
• Gravy Consistency: If your gravy seems too thick after simmering, whisk in a few tablespoons of milk until it reaches your preferred pourable consistency. If it’s too thin, whisk a teaspoon of cornstarch into a tablespoon of cold milk to create a slurry, then stir this into the simmering gravy until it thickens.