Biscuits and Gravy Breakfast Casserole
Biscuits and Gravy Breakfast Casserole is a hearty, comforting morning dish that brings together fluffy biscuits, rich sausage gravy, and eggs baked into a warm, satisfying casserole. It’s like all…
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Biscuits and Gravy Breakfast Casserole is a hearty, comforting morning dish that brings together fluffy biscuits, rich sausage gravy, and eggs baked into a warm, satisfying casserole. It’s like all your favorite breakfast classic flavors rolled into one easy-to-make meal that fills the kitchen with the smell of breakfast heaven.
I love making this casserole when I want a no-fuss breakfast that can feed a crowd or provide leftovers for a couple of days. The best part is how the biscuits soak up the creamy, flavorful gravy, and the eggs add a soft, custardy texture that pulls everything together. I usually add a little extra black pepper for a gentle kick that wakes up your taste buds without overpowering the dish.
Serving this with a side of fresh fruit or a simple green salad makes for a balanced breakfast or brunch that everyone enjoys. It also pairs perfectly with a cup of strong coffee or fresh-squeezed orange juice to brighten the morning. Whenever I make this casserole, it feels like a special weekend treat that’s still easy enough to whip up on a regular day.
Key Ingredients & Substitutions
Breakfast sausage: This gives the dish its meaty, savory flavor. I like using pork sausage, but turkey sausage is a good lighter option. For a spicier twist, try Italian sausage or add a pinch of cayenne.
Milk: Whole milk makes the gravy creamy and rich. If you want a lighter version, 2% milk works fine. For dairy-free, use unsweetened almond or oat milk, but the texture may be a bit different.
Biscuits: Store-bought buttermilk biscuits save time and taste great. Homemade biscuits are even better if you have time—they stay fluffier. You could also try flaky crescent rolls as a swap in a pinch.
Cheddar cheese: Sharp cheddar adds a nice tang and melts beautifully. You can use mild cheddar or a mix of cheeses like Monterey Jack or mozzarella for a creamier melt.
Eggs: These help bind the layers and add soft texture. If you need an egg substitute, try a flax egg or commercial egg replacer, though texture will change a bit.
How Can You Make the Gravy Smooth and Thick Without Clumps?
Making gravy can be tricky if lumps form or it’s runny. Here’s how I do it:
- Cook the sausage well first and drain excess fat but leave a little for flavor and to make the roux.
- Sprinkle flour evenly over the sausage and stir constantly for a few minutes. This cooks out the raw flour taste and helps thicken the gravy.
- Add the milk slowly in small amounts, whisking constantly to avoid clumps.
- Keep the heat low once milk is added. Stir often as the gravy thickens over several minutes.
- If it gets too thick, stir in a splash more milk. If too thin, cook a bit longer to reduce it.
This slow and steady approach is key. It helped me every time to get a smooth, creamy gravy perfect for soaking into those biscuit pieces!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering the biscuits, gravy, and eggs evenly.
- Large skillet – ideal for cooking sausage and making the gravy all in one pan.
- Whisk – helps you stir the flour and milk smoothly to avoid lumps in the gravy.
- Mixing bowl – for beating the eggs before pouring them into the casserole.
- Knife and cutting board – to cut the biscuits into pieces for layering.
Flavor Variations & Add-Ins
- Swap breakfast sausage for crumbled bacon or diced ham to change up the meaty flavor.
- Add sautéed mushrooms or green bell peppers for extra veggies and texture.
- Stir in some hot sauce or cayenne pepper for a spicy kick.
- Top with pepper jack or Swiss cheese instead of cheddar for a different cheesy taste.
Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
For The Sausage Gravy and Base:
- 1 lb breakfast sausage (pork or turkey)
- 3 cups milk (whole milk preferred)
- 1/3 cup all-purpose flour
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon salt (or to taste)
For The Biscuit Layer:
- 2 cans (16.3 oz each) refrigerated buttermilk biscuits (or homemade biscuits)
For The Cheese and Eggs:
- 1 1/2 cups shredded sharp cheddar cheese
- 6 large eggs
- 1/4 cup chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40-45 minutes to bake, so plan for roughly one hour from start to finish. It’s perfect for a weekend breakfast or brunch when you have a little extra time to enjoy cooking and a meal that feeds several people.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to keep the casserole from sticking.
2. Cook the Sausage and Make the Gravy:
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon until it’s browned and fully cooked. Drain excess grease but leave about 2 tablespoons in the pan. Sprinkle the flour over the cooked sausage, stirring constantly to form a roux. Cook for 2-3 minutes until lightly browned. Slowly whisk in the milk, stirring constantly to create a smooth, thick gravy. Simmer on low heat for about 5 minutes until it thickens. Season with salt and black pepper, then remove from heat.
3. Layer the Casserole:
Cut each biscuit into quarters. Place half of the biscuit pieces evenly in the bottom of the prepared baking dish. Pour half of the sausage gravy over the biscuits, spreading it out evenly. Sprinkle 3/4 cup of shredded cheddar cheese over the gravy. In a medium bowl, whisk the eggs until smooth, then pour half over the cheese layer. Repeat these layers with the remaining biscuits, gravy, cheese, and eggs. Gently press the layers together so the biscuits soak up the gravy and eggs.
4. Bake and Serve:
Bake the casserole uncovered in your preheated oven for 40-45 minutes or until the biscuits turn golden brown and a knife inserted in the center comes out clean. Allow it to cool for a few minutes before garnishing with fresh parsley, if desired, and serving warm. Enjoy a delicious, comforting breakfast all in one dish!
Can I Use Frozen Biscuits for This Casserole?
Yes, you can! Just make sure to thaw frozen biscuits completely before cutting and layering them. This helps them absorb the gravy and bake evenly.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the gravy creamy and biscuits tender.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.
What Can I Substitute for Breakfast Sausage?
You can use cooked bacon, ham, or even ground turkey seasoned with your favorite spices. Just cook it thoroughly before making the gravy to keep the flavors balanced.
