Lazy weekend mornings call for a big, hearty breakfast. Sometimes you just need something warm and cheesy to start your day. This Biscuits and Gravy Casserole is the ultimate comfort food for your family. It brings all the classic flavors together in one simple pan.
Why This Recipe Is a Winner
This dish is perfect for a cozy winter morning. You get fluffy biscuits, savory sausage, and creamy eggs in every bite. It feeds a whole crowd without you standing over the stove. You will love how this Biscuits and Gravy Casserole fills your home with warmth. Your guests will definitely ask for seconds of this breakfast bake.
Simple Method
Making this meal is very easy for any cook. You start by cutting the dough into small pieces. The homemade gravy comes together quickly in a skillet. Everything layers together for simple shortcuts in the kitchen. Even if you are a beginner, you can master this dish.
Simple Ingredients for Biscuits and Gravy Casserole
This recipe uses pantry staples you likely already have. Fresh eggs and milk make the base light and fluffy.
- 16.3 ounces refrigerated biscuit dough
- 1 pound ground pork sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cut biscuit dough into 1-inch pieces and layer evenly in the baking dish.
- In a skillet, cook pork sausage over medium-high heat until browned; drain excess fat, reserving 2 tablespoons.
- Whisk flour into the sausage and fat for 1 minute; gradually add 2 1/2 cups milk and simmer until thickened.
- Season gravy with salt and pepper, then pour over the biscuit pieces.
- Whisk eggs with 1/2 cup milk and pour over the gravy layer.
- Top with shredded cheddar cheese.
- Bake for 35 minutes or until eggs are set and biscuits are golden brown.
Best Ways to Enjoy It
Serve this warm right out of the oven. It pairs beautifully with fresh fruit on the side. A hot cup of coffee makes it even better. This is great for a lazy weekend brunch. Set the table and enjoy a slow morning with your family.
Keep It Fresh
Keep any leftovers in the refrigerator. Make sure the dish is tightly covered with foil. Leftover Biscuits and Gravy Casserole keeps well in the fridge. It will stay fresh for up to three days. Reheat individual portions in the microwave for one minute.
Recipe Tips
- Cut the biscuits while they are still cold for easier handling.
- Whisk the flour well to avoid any lumps in your gravy.
- Use a spicy sausage if you want more flavor.
- Don’t skip browning the sausage completely before adding flour.
- Add some fresh chives on top for a pop of color.
- For a holiday crowd, double the recipe in two pans.
- Check the center with a knife to ensure eggs are set.
Ways to Switch It Up
- Try using ground turkey for a lighter breakfast option.
- Add chopped bell peppers for a spicy kick and extra crunch.
- Use gluten-free biscuits and flour to meet dietary needs.
- Swap cheddar for pepper jack cheese for more heat.
Quick Answers
Can I make it ahead?
Yes, you can make it ahead of time. Prepare the sausage gravy the night before to save time. Just assemble and bake when you are ready to eat.
How do I know when it is done?
The biscuits should be a deep golden brown. The egg mixture should not jiggle when you move the pan. A knife inserted in the middle should come out clean.
I hope this warm meal brings joy to your table. It is the perfect way to start a slow weekend. Enjoy every cheesy, savory bite with your loved ones.
— Alex
Ingredients
- 16.3 ounces refrigerated biscuit dough
- 1 pound ground pork sausage
- 1/4 cup all -purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon sal t
- 1/2 teaspoon black pepper
- 6 large egg s
- 1/2 cup mil k
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Cut biscuit dough into 1-inch pieces and layer evenly in the baking dish.
- In a skillet, cook pork sausage over medium-high heat until browned; drain excess fat, reserving 2 tablespoons.
- Whisk flour into the sausage and fat for 1 minute; gradually add 2 1/2 cups milk and simmer until thickened.
- Season gravy with salt and pepper, then pour over the biscuit pieces.
- Whisk eggs with 1/2 cup milk and pour over the gravy layer.
- Top with shredded cheddar cheese.
- Bake for 35 minutes or until eggs are set and biscuits are golden brown.
