Description
Sausage Gravy Casserole with Biscuits is a comforting breakfast casserole combining savory bulk breakfast sausage cooked in creamy gravy poured over cut-up biscuits and an egg mixture, topped with cheddar cheese, then baked to golden perfection. This hearty dish is perfect for feeding a crowd and can be prepared ahead for convenience.
Ingredients
Scale
Sausage Gravy
- 1 pound bulk breakfast sausage (hot or mild)
- 1/3 cup flour
- 4 cups whole milk
- 1/2 teaspoon seasoning salt
- 1 1/2 – 2 teaspoons freshly ground black pepper
Egg Mixture
- 6 eggs
- 1/2 cup milk
- 3/4 teaspoon seasoning salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- Pepper to taste
Casserole Assembly
- 1 can Pillsbury Grands Biscuits
- 1 cup shredded cheddar cheese
Instructions
- Brown the sausage: In a large skillet, brown the sausage over medium-high heat, breaking it up into small pieces with a wooden spoon until fully cooked and no longer pink.
- Add flour to sausage: Reduce the heat to medium-low. Sprinkle half of the flour over the cooked sausage and stir until absorbed. Gradually add the rest of the flour, stirring continuously. Cook for an additional minute to remove raw flour taste.
- Pour in milk to form gravy: Increase heat to medium. Add the milk in increments of 1 cup, stirring well each time to thicken the mixture gradually.
- Simmer gravy: After adding all the milk, continue stirring and cooking the gravy for 10-12 minutes until it reaches a thickened consistency.
- Season gravy: Add 1/2 teaspoon seasoning salt and 1 1/2 to 2 teaspoons freshly ground black pepper. Stir to combine.
- Prepare egg mixture: In a large bowl or stand mixer, whisk together the eggs. Add 1/2 cup milk, 3/4 teaspoon seasoning salt, dry mustard, paprika, 1/2 teaspoon salt, and pepper to taste. Whisk until well combined.
- Prepare casserole dish and biscuits: Grease a 9×13 inch casserole dish. Open the can of biscuits and separate them. Using scissors, cut each biscuit into 4 pieces.
- Arrange biscuits: Drop the quartered biscuit pieces evenly into the greased casserole dish.
- Add egg mixture: Pour the seasoned egg mixture evenly over the biscuit pieces in the dish.
- Sprinkle cheese: Evenly sprinkle 1 cup shredded cheddar cheese over the egg and biscuits.
- Add gravy: Pour the prepared sausage gravy over the cheese layer and gently spread it out evenly.
- Optional refrigeration: At this point, cover the casserole tightly if you want to refrigerate overnight for convenience.
- Bake fresh casserole: If baking right away, preheat the oven to 350°F and bake for 38-45 minutes until biscuits are golden and sauce is bubbly.
- Bake refrigerated casserole: If from the fridge, cover with aluminum foil and place into a cold oven. Turn oven on to 350°F and bake covered for 30 minutes.
- Finish baking refrigerated casserole: Remove the foil and bake for an additional 15-30 minutes until the top is browned and sauce is bubbling (45-60 minutes total baking time).
Notes
- You can use hot or mild breakfast sausage depending on your spice preference.
- Cutting biscuits into quarters helps them cook evenly with the egg and gravy.
- Refrigerate assembled casserole overnight to save time on busy mornings.
- Adjust seasoning salt and pepper to taste as recipe includes seasoning salt and black pepper in multiple steps.
- Using whole milk in the gravy yields a creamy and rich texture.
- Use scissors for easy biscuit cutting without crumbling.
- If baking from refrigerated, no preheating needed; start in cold oven for even cooking.
