Description
A hearty Biscuits and Gravy Breakfast Casserole featuring homemade sausage gravy, fluffy eggs, and tender biscuits layered with sharp cheddar and Monterrey Jack cheeses. Perfect for a comforting morning meal or brunch gathering.
Ingredients
Scale
Sausage Gravy
- 1 pound ground bulk pork sausage roll
- 1/3 cup flour
- 3 1/2 cups milk
- 1 teaspoon beef bouillon (powder, crushed cube or base)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch dried thyme
- pinch red pepper flakes
Eggs
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Biscuits and Cheese
- 1 package (16.3 oz, 8-count) biscuit dough (Pillsbury Grands)
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterrey Jack cheese
- fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and spray a 9"x13" baking dish with non-stick cooking spray to prevent sticking.
- Par-Bake Biscuits: Cut each biscuit into 8 pieces. Place half of the chopped biscuits evenly in the prepared pan and bake for 12 minutes. Remove from oven and set aside.
- Prepare Egg Mixture: In a large bowl or liquid measuring cup, whisk together eggs, 1/2 cup milk, paprika, ground mustard, salt, and pepper until well combined. Set aside.
- Cook Sausage: In a large saucepan or braiser, cook and crumble the sausage over medium-high heat until browned. Reduce heat to medium and sprinkle flour over the sausage, stirring and cooking for 3 minutes to form a roux.
- Make Gravy: Reduce heat to low and slowly stir in the milk while mixing constantly to avoid lumps. Add beef bouillon and all the seasonings: garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes. Stir well.
- Thicken Gravy: Bring the mixture to a gentle simmer, stirring frequently for 5 to 10 minutes until the gravy thickens. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Remove from heat and set aside.
- Assemble Casserole: Pour the egg mixture over the par-baked biscuits in the baking dish. Sprinkle half of both cheeses evenly over the eggs (1/2 cup each cheddar and Monterrey Jack). Evenly pour 2 1/2 cups of the warm sausage gravy over the egg and cheese layers. Finally, add the remaining chopped biscuits evenly spaced on top.
- Bake: Bake uncovered at 350 degrees Fahrenheit for 40 to 50 minutes, or until the eggs have set and biscuits are golden brown. Use an instant-read thermometer to check doneness; the interior should reach 160 degrees Fahrenheit.
- Add Remaining Gravy and Cheese: If the reserved gravy has thickened too much, stir in additional milk to thin it before spooning it over the baked casserole. Top with remaining cheese and return to the oven to bake an additional 5 to 10 minutes until the cheese melts.
- Rest and Serve: Allow the casserole to rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- Meal prep by preparing the casserole up to adding the top biscuits. Refrigerate the reserved biscuits, cheese, and gravy separately. When ready to bake, cover, bake for 15 minutes, then add top biscuits and continue baking as directed.
- Store leftovers refrigerated up to 5 days, or freeze tightly wrapped for longer storage. Thaw at least 24 hours before reheating.
- Reheat covered in the oven at 350 degrees Fahrenheit for 20 minutes or in the microwave by individual servings.
- The internal temperature is the most reliable way to ensure the casserole is fully cooked; aim for 160 degrees Fahrenheit.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 210 mg
