Biscuit and Gravy Casserole
Biscuit and Gravy Casserole: This biscuit and gravy breakfast casserole is the perfect recipe for a Sunday brunch or holiday morning! This easy recipe uses fluffy biscuits, pork sausage, eggs, cheddar cheese, and a few other ingredients to create an easy breakfast everyone will enjoy.
Servings: 8 servings
Calories: 514kcal
Ingredients
- 1- 16.3 ounce can Pillsbury Grands original flaky layers biscuits
- 16 ounces pork sausage I used Jimmy Deans, but 1 pound of any sausage will work
- 6 eggs
- ¼ cup milk
- 1 ½ cups shredded cheddar cheese
- 4 tablespoons butter
- 4 tablespoons flour
- 3 ½ cups half and half cream
- ½ teaspoon salt (plus more to your liking)
- ¼ teaspoon black pepper (plus more to your liking)
Instructions
- Preheat the oven to 350°. Coat the 13x9 casserole dish with a nonstick spray.
- In a large skillet, break up the sausage into fine pieces. Cook until browned.
- While sausage is cooking, prepare your biscuit. Quarter each slice and spread them out in a casserole dish.
- Scoop the sausage out of the pan with a skimmer spoon and spread them evenly on top of the biscuit. DO NOT DRAIN THE FAT.
- In the same skillet with the remaining fat, melt the butter and mix the flour in to make a roux until it becomes paste-like. Add in the half and half, salt, and pepper. Mix thoroughly until the roux dissolves. Turn down the heat to medium-high. Stir occasionally until it thickens. Season with salt and pepper to taste.
- In the meantime, in a small bowl, combine eggs and milk. Whisk until mixed in. Then pour the egg batter evenly on top of the biscuit & sausage layer.
- Cover the sausage, biscuit, and egg layer with the shredded cheddar cheese.
- Pour the gravy mix evenly on top of the cheese.
- Bake for 45-55 minutes.
Video
Notes
TOP TIP: Don't discard the fat after you cook the sausage! By keeping the fat and using it as part of the roux you make for the gravy, you add a ton of extra flavor.
(But yes, if you really don't want to use the fat you can drain it and make you roux with the butter called for in the recipe. You'll be missing out though!)
STORAGE: Any leftover breakfast biscuit and gravy casserole can be store in the fridge in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 9g | Protein: 22g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 238mg | Sodium: 804mg | Potassium: 360mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 1mg
