Description
This Biscuits and Gravy Casserole is the ultimate country breakfast baked into one convenient dish. It combines fluffy biscuit pieces, savory sausage, cheesy eggs, and rich peppered gravy for a hearty meal that is guaranteed to satisfy a hungry crowd. With layers of comfort food staples baked to golden perfection, this casserole is perfect for holiday mornings or a relaxing weekend brunch.
Ingredients
- 1 (16.3 oz) package refrigerated biscuit dough (8 count, Pillsbury Grands recommended)
- 1 lb breakfast sausage, any flavor (mild, hot, or sage)
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded Cheddar or Colby Jack cheese
- 1 (2.75 oz) package peppered gravy mix (enough to make 2 cups)
- Salt and black pepper to taste
- Cooking spray
Instructions
Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray to prevent sticking.
Brown the Sausage
In a large skillet over medium-high heat, cook the sausage, breaking it apart with a spatula until it is fully browned and no pink remains. Drain the grease thoroughly.
Layer the Biscuits
Remove the biscuit dough from the can and cut each biscuit into 1-inch pieces (quarters usually work well). Scatter the biscuit pieces evenly across the bottom of the prepared baking dish.
Add Meat and Cheese
Spread the drained, cooked sausage evenly over the layer of biscuit pieces. Sprinkle the shredded cheese over the sausage.
Pour the Egg Mixture
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture evenly over the biscuits, sausage, and cheese.
Add the Gravy
Prepare the peppered gravy mix according to the package instructions (usually by whisking with water or milk in a saucepan and boiling). Pour the prepared hot gravy over the entire casserole.
Bake
Place the dish in the preheated oven and bake for 35 to 45 minutes. The casserole is ready when the biscuits are puffed and golden, and the eggs are fully set in the center.
Serve
Let the casserole cool for 5 minutes to set slightly, then serve warm.
Notes
Drain the Grease: It is crucial to drain the sausage fat very well before adding it to the casserole. Excess grease can prevent the bottom layer of biscuits from baking through properly.
Doneness Check: Ovens vary, so keep an eye on the dish around the 35-minute mark. If the top is browning too quickly but the eggs in the center are still runny, cover the dish loosely with aluminum foil for the remaining bake time.
Make Ahead: You can cook the sausage and cut the biscuits the night before. Store ingredients separately in the fridge and assemble the casserole just before baking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American (Southern)
Nutrition
- Serving Size: 1 Slice
- Calories: 480
- Sugar: 4g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 165mg
Keywords: biscuits and gravy casserole, breakfast casserole recipe, sausage and egg bake, brunch recipes for crowd, pillsbury biscuit breakfast, country gravy casserole, easy holiday breakfast