Description
A hearty and comforting Biscuits and Gravy Casserole that combines savory pork sausage, creamy homemade gravy, fluffy biscuits, fluffy eggs, and melted cheddar cheese baked into a delicious layered casserole. Perfect for a filling breakfast or brunch for a crowd, this dish offers a delightful twist on classic biscuits and gravy with easy assembly and baked to golden perfection.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand preferred)
- 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 the tops of the biscuits (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and generously spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Sausage: Heat a 10-inch skillet over medium-high heat. Add the pork sausage, breaking it apart while cooking until fully browned and no pink remains, stirring frequently.
- Separate Sausage Portions: Reduce heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess grease. Leave the other half in the skillet along with any remaining fat.
- Make the Gravy: Add the 3 tablespoons of butter to the skillet with the remaining sausage and fat. Stir until melted. Whisk in the flour and cook for 1-2 minutes, whisking constantly to create a roux.
- Add Milk and Seasonings: Gradually whisk in the 2¾ cups whole milk, salt, and pepper. Continue whisking constantly until the gravy thickens and coats the back of a spoon. Remove from heat.
- Slice Biscuits: Cut each refrigerated biscuit into 6 pieces and set aside.
- Assemble First Layer: Arrange half of the biscuit pieces in a single, even layer on the bottom of the prepared baking dish. Sprinkle the reserved half of the cooked sausage over the biscuit pieces.
- Prepare Egg Mixture: In a medium bowl, whisk together the 6 eggs, â…“ cup milk, salt, pepper, and onion powder until the mixture is smooth with no streaks of egg whites visible.
- Add Egg and Cheese: Pour the egg mixture evenly over the sausage layer. Sprinkle 1 cup of the grated cheddar cheese on top of the egg layer.
- Add Gravy and Top Layers: Spoon the homemade sausage gravy over the cheese layer. Arrange the remaining biscuit pieces evenly over the gravy. Sprinkle the remaining 1 cup of cheddar cheese over the biscuit layer.
- Bake the Casserole: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the biscuit tops are golden brown and the eggs are puffed and set. A knife inserted in the center should come out with only a trace of gravy.
- Optional Butter Brush and Rest: If desired, brush the biscuit tops with melted butter immediately after baking for added richness. Allow the casserole to rest for 5 minutes before serving to set.
Notes
- You can use either regular pork sausage or milk sausage based on preference or availability.
- Make sure the gravy thickens sufficiently to coat the back of a spoon before assembling for best texture.
- Fresh cracked black pepper gives a better flavor profile than pre-ground pepper.
- Melted butter brushed on top adds a beautiful golden finish and richness but is optional.
- Serves 8 comfortably, great for brunch gatherings or family breakfasts.
- Leftovers can be refrigerated and gently reheated, though biscuit texture may soften over time.
