Breakfast Casserole
A cozy casserole combining flaky biscuits, breakfast sausage, fluffy eggs, melty cheese, and sausage gravy for an easy, comforting all-in-one breakfast.
Ingredients
Casserole Base
- 1 can refrigerated biscuits (8–10 biscuits) Quartered
- 1 pound breakfast sausage Bulk or links removed from casing
- 6 large eggs
- 1 cup milk Whole or 2% for best texture
- 1 cup shredded cheese Cheddar or your choice
- 1 packet sausage gravy mix Or equivalent homemade gravy
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch or similar baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned, breaking it into small pieces. Drain excess fat and set aside.
- Prepare the sausage gravy according to the packet directions, or use your homemade gravy. Keep warm.
- In a medium bowl, whisk together the 6 eggs and 1 cup milk. Season with salt and pepper.
Assembly
- Cut the refrigerated biscuits into quarters and spread them evenly across the greased baking dish. Press lightly so pieces are close but not mashed.
- Sprinkle the cooked sausage evenly over the biscuit layer.
- Pour the egg-and-milk mixture over the top, letting it soak down between biscuit pieces.
- Top with 1 cup shredded cheese.
- Spoon or pour the warm gravy evenly over everything — enough to cover but not drown (about 1 to 1½ cups depending on packet).
Baking
- Bake in the preheated oven for 30–35 minutes, until eggs are set and biscuits are golden. An inserted knife or toothpick should come out mostly clean and internal temperature of the casserole should reach 160°F.
- Let cool 5–10 minutes before slicing and serving.
Notes
For a make-ahead option, assemble in the dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if starting from cold.