Biscuits and Gravy Casserole
A comforting one-dish meal that combines flaky biscuits, savory sausage, a custardy egg layer, and creamy sausage gravy, perfect for brunch or dinner.
Ingredients
Base Ingredients
- 10 oz buttermilk biscuits Refrigerated biscuit dough, one standard can
- 1 lb breakfast sausage Pork or turkey
Custard Mixture
- 6 large eggs
- ½ cup whole milk Substitute with 2% or unsweetened plant milk
- 1 tsp salt
- 1 tsp black pepper
Cheese and Gravy
- 2 cups shredded cheese, divided Cheddar or a cheddar/Monterey blend
- 2 cups water For gravy mix
- 1 packet (2.75 oz) sausage gravy mix
Instructions
Preparation
- Preheat oven to 350°F. Grease a 9×13-inch baking pan (butter or nonstick spray).
- Press the biscuit dough evenly across the bottom of the greased pan to form a single layer crust.
- In a skillet over medium-high heat, brown the breakfast sausage, breaking it into small pieces until no pink remains. Drain any excess grease and spread the cooked sausage in an even layer over the pressed biscuit dough.
- In a bowl, whisk the eggs, milk, salt, and black pepper until smooth. Pour the egg mixture evenly over the sausage layer.
- Sprinkle 1 cup of the shredded cheese over the egg mixture.
- Prepare the gravy: combine the gravy mix with water and cook according to packet directions until thickened. Remove from heat and let the gravy cool slightly.
- Pour the slightly cooled gravy evenly over the casserole. Top with the remaining shredded cheese.
Baking
- Bake at 350°F for 35 minutes, until the eggs are set and the top is golden.
- Remove from oven and let rest for 10 minutes before cutting into squares and serving.
Notes
Best served warm with chopped chives or green onions. For a Southern brunch, pair with sautéed collard greens or baked beans. Store in refrigerator for 3-4 days or freeze for up to 3 months.