Biscuits and Gravy Casserole
In a dish called Biscuits and Gravy Casserole, breakfast sausage, gravy, eggs, cheddar cheese, and another layer of biscuits are baked on top of a layer of refrigerator biscuits. For another satisfying breakfast, try my Loaded Breakfast Tater Tot Casserole!
Biscuits and Gravy Casserole
Ingredients
- 6 Tsp Butter, divided
- 12 Large eggs, whisked
- 1 Pound Ground breakfast sausage
- ¼ Cup All-purpose flour
- 2½ Cups Whole milk
- 1 Tsp Kosher salt
- ½ Tsp Pepper
- ¼ Tsp Garlic powder
- 16 Refrigerator biscuit
- 2 Cups Mild cheddar cheese, shredded
- Parsley, for garnish
Instructions
- Spray a 9 x 13-inch baking dish with nonstick cooking spray and preheat the oven to 375°F.
Eggs
- Heat 1 tablespoon of butter in a skillet over medium-low heat until it has just melted, stirring to cover the pan's surface. To allow the bottom of the eggs to cook, add the whisked eggs and leave them undisturbed for a few seconds. To reveal the skillet's bottom, drag a spatula down the center of the eggs. Then, let the raw egg run into the uncovered area. Keep doing this until the majority of the eggs are done.
- Take the eggs off the heat when they are no longer runny. (The eggs will be cooked through by the skillet's remaining heat.) Put aside.
Sausage
- Brown sausage in a medium pot over medium heat. Add the sausage to the eggs after scooping it out with a slotted spoon. Set aside the sausage drippings for the gravy.
Gravy
- Three tablespoons of butter should be added to the saucepan's drippings.
- Add flour and whisk to mix once melted. Cook until golden brown, 2 to 3 minutes.
- Add milk, garlic powder, salt, and pepper gradually while whisking. Cook, whisking often, until hot and thickened.
Assembly
- Stuff eight biscuits into the bottom of the 9 x 13-inch baking dish, closing the edges together and pressing them in. Add the remaining 8 biscuits, gravy, cheese, and the egg and sausage combination on top. Hand-flatten the top biscuits a little.
- Brush the biscuit tops with a tablespoon of melted butter. Bake for twenty-five minutes after covering with aluminum foil.
- After 25 minutes, take off the aluminum foil and continue baking for another 20 minutes, or until bubbling and golden brown.
- Brush the tops of the baked biscuits with the melted last tablespoon of butter.
- Garnish with parsley and serve.
Casserole with Gravy and Biscuits
This breakfast dish elevates my biscuits and gravy to a whole new level! Two layers of biscuits stuffed with scrambled eggs, sausage, gravy, and cheese make up this filling breakfast. It will undoubtedly keep you feeling content and full throughout the morning!
Ingredients for Gravy Casserole and Biscuits
Biscuits: This recipe calls for 16 refrigerator biscuits, such as Pillsbury Grands Buttermilk. The bottom layer comprises entire biscuits, and the upper layer includes more whole biscuits.
Eggs: This recipe calls for a dozen eggs. It indeed required a full dozen, but we tested it with fewer.
Sausage: Try to find ground breakfast sausage. Typically, breakfast sausage is heavily seasoned, adding a variety of flavors to the dish.
Cheese: I like mild cheddar cheese for this recipe. You can use your preferred type of cheese, though!
Add 1/4 teaspoon of cayenne pepper to the sausage to spice the casserole..
Sausage and Eggs
First, prepare the eggs for the Biscuits and Gravy Casserole. Mix a dozen in a bowl. A firm whisk is essential because you want to create air bubbles. In addition to combining the whites and yolks of your eggs to achieve a consistent hue in your dish, incorporating enough air into the mixture results in light and fluffy eggs.
In a big skillet, melt one tablespoon of butter over medium-low heat. Cook the whisked eggs in the skillet for a little while. After a few seconds, reveal the skillet’s bottom by dragging a spatula down the center of the eggs. Run the raw eggs to the center to allow them to cook. Keep cooking until most of the eggs are done. After taking the eggs off the stove, place them aside.
Bring out a medium saucepan to cook the morning sausage. Brown the sausage by cooking it over medium heat. When the internal temperature of the sausage hits 160°F, it is considered done. Mix the sausage with the scrambled eggs in the pan when it is done. Leave the drippings in the saucepan.
How to Pour the Gravy
Melt three tablespoons of butter in the saucepan you used to cook the sausage. Then, for a few minutes, mix in the flour. Add the milk, garlic powder, salt, and pepper and stir until slightly thickened and heated. Twelve to thirteen minutes are needed for this.
You’re All Set to Put Together!
Now that the gravy, sausage, and eggs are prepared, it’s time to layer, bake, and savor the casserole! Eight whole refrigerated biscuits should be layered in a 9 x 13-inch baking dish sprayed with nonstick spray. Using your hands, press the biscuits together to flatten them.
Next, spread the sausage mixture and scrambled eggs over the first layer of biscuits. After the gravy has been poured over the eggs and sausage, add the shredded cheese. Once more, press the remaining eight biscuits down a little on top of the cheese.
Melt a tablespoon of butter to brush the biscuits’ tops. Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and continue baking for another 20 minutes, or until bubbling and golden brown. Remove the Gravy Casserole and Biscuits from the oven. Top with the last tablespoon of butter and sprinkle with the parsley before serving.
This dish would be eight generous portions. However, you could certainly divide the casserole into additional portions if you would like. Additionally, this would be a tasty “brinner” (breakfast for dinner) recipe to remember.
Are You Able to Make It in Time?
Indeed! Make sure the dish is ready to bake. Cover with aluminum foil and refrigerate for up to 24 hours. Then, take it out of the refrigerator and put it straight into the oven. Ensure the inside is heated and the top is golden brown; you may need to extend the baking time.