Description
A hearty and comforting Biscuits and Gravy Casserole featuring savory pork sausage and rich, creamy gravy layered with fluffy buttermilk biscuits, eggs, and melted cheddar cheese. Perfect for a brunch or cozy breakfast, this casserole combines classic Southern flavors in an easy-to-make baked dish.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (e.g., Jimmy Dean brand)
- 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 biscuit tops (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Sausage: Add the pork breakfast sausage to a 10 inch skillet over medium-high heat. Stir and break apart the sausage until cooked completely through and browned.
- Separate Sausage: Lower the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess fat; keep the remaining half in the skillet.
- Make the Gravy: Add the butter to the remaining sausage and any excess oil in the skillet. Stir until butter is melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux.
- Add Milk and Season: 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 gravy from the heat.
- Prepare Biscuits: Slice each biscuit into 6 pieces.
- Assemble the First Layer: Arrange half of the biscuit pieces in a single layer in the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage evenly over the biscuit pieces.
- Mix Egg Mixture: In a medium bowl, whisk together the eggs, ⅓ cup whole milk, kosher salt, black pepper, and onion powder until smooth with no visible streaks.
- Add Egg and Cheese Layers: Pour the egg mixture over the sausage layer. Sprinkle 1 cup of grated cheddar cheese over the eggs.
- Add Gravy and Top Layer: 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 on top of the biscuits.
- Bake: Bake uncovered for 35 to 40 minutes until the top biscuits are golden brown and the eggs have puffed up. A knife inserted in the center should come out with a trace of gravy.
- Optional Butter Brush & Rest: If desired, brush the tops of the biscuits with melted butter. Allow the casserole to rest for 5 minutes before serving.
Notes
- For a richer gravy, use milk with higher fat content like whole milk or even half-and-half.
- Make sure to cook the sausage thoroughly to avoid undercooked meat in the casserole.
- Brushing biscuit tops with melted butter before baking will add a golden, glossy finish and extra flavor.
- You can substitute the cheddar cheese with another mild cheese like Monterey Jack or Colby if preferred.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
