Description
This Biscuits and Gravy Breakfast Casserole combines fluffy biscuit dough, creamy sausage gravy, and a savory egg mixture baked to perfection. It's a hearty and comforting breakfast dish perfect for family brunches or meal prep.
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
Egg Mixture
- 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 (16.3 oz) package 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 Oven and Prepare Pan. Preheat your oven to 350 degrees Fahrenheit and spray a 9x13 inch baking dish with non-stick cooking spray to prevent sticking.
- Par-Bake Biscuits. Cut each biscuit into 8 pieces and evenly space half of the chopped biscuits in the greased baking dish. Bake these biscuits for 12 minutes until lightly golden, then remove from the oven.
- Mix Eggs. In a large bowl or liquid measuring cup, whisk together the eggs, milk, paprika, ground mustard, salt, and pepper. Set aside.
- Cook Sausage and Make Gravy. In a large saucepan or braiser, cook and crumble the sausage over medium-high heat until browned. Reduce heat to medium, sprinkle flour over sausage and cook for 3 minutes while stirring to form a roux.
- Add Milk and Seasonings. Lower heat to low and gradually stir in milk, continuing to stir constantly. Add beef bouillon, garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes. Stir to combine.
- Thicken Gravy. Bring the mixture to a simmer over low heat, stirring often for 5 to 10 minutes until thickened to a creamy consistency. Adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Remove from heat and set aside.
- Assemble Casserole. Pour the egg mixture over the par-baked biscuits in the dish. Sprinkle half of both shredded cheddar and Monterrey Jack cheeses evenly over the eggs. Pour 2 1/2 cups of the sausage gravy evenly over the egg and cheese layers. Then, add the remaining chopped biscuits evenly spaced over the top.
- Bake Casserole. Bake the casserole uncovered at 350 degrees Fahrenheit for 50 minutes or until the eggs are set and the biscuits are golden. Use an instant-read thermometer to check doneness; the internal temperature should reach 160°F. Be patient and bake longer if needed.
- Add Remaining Gravy and Cheese. Stir the reserved sausage gravy, adding milk if needed to thin it out. Remove casserole from oven and top with the remaining sausage gravy and cheeses. Return to the oven and bake an additional 10 minutes to melt the cheese.
- Rest and Garnish. Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired for added color and flavor.
Notes
- Meal Prep: Prepare the casserole up to adding the top biscuits. Refrigerate remaining biscuits, cheeses, and gravy separately in airtight containers. When ready, cover casserole with foil and bake for 15 minutes, then add top biscuits and continue baking.
- Storage: Cover tightly and refrigerate leftovers for up to 5 days. For longer storage, double wrap in plastic wrap and foil and freeze for up to 3 months. Thaw at least 24 hours before reheating.
- Reheating: Reheat the casserole covered with foil at 350 degrees Fahrenheit for 20 minutes or microwave individual servings until warmed through.
- For extra flavor, freshly cracked black pepper can be added to the egg mixture before baking.
- If Pillsbury Grands biscuits are unavailable, use any pre-made biscuit dough or homemade biscuit dough as a substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 180 mg
