BISCUITS AND GRAVY CASSEROLE

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 Biscuits and Gravy Casserole combines fluffy biscuits, breakfast sausage, eggs, Colby cheese, and white sausage gravy into one of the most scrumptious casseroles ever. This is one of my and hubby’s favorite meals. Even with homemade gravy, this casserole comes together quickly and easily, making it doable for even the novice cook.

I love to serve this casserole for brunch on holidays and long leisurely weekends. For an over-the-top meal, serve with Fruit Salad and Easy Frosty Strawberry Mimosas.

HOW TO MAKE BISCUITS AND GRAVY CASSEROLE

Start by browning the sausage in a large skillet. Add the crushed red pepper to the sausage and set aside for a few minutes. Then in a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for several minutes, whisking constantly. Slowly whisk in the milk, salt, onion powder, and black pepper. Simmer until thickened, whisking frequently. Add about 1/2 cup of the cooked sausage mixture to the gravy and stir to combine.

Next, spray a 9×13-inch baking dish with nonstick cooking spray. Then cut the biscuit dough into quarters and scatter them in a single layer in the bottom of the casserole dish. Now top the biscuits with browned sausage and sprinkle with half the shredded cheese. Then in a separate bowl, whisk the eggs with the cream. Pour the egg mixture over the cheese. Then top with the homemade gravy and the rest of the shredded cheese. Bake uncovered for about 30 minutes.

RECIPE NOTES AND HELPFUL TIPS

  • I like to use Pillsbury Grands biscuits, but refrigerated uncooked ones work.
  • The gravy can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
  • I add about 1/2 cup of the crumbled cooked sausage to the gravy to add flavor and make the casserole even more aesthetically pleasing.
  • Use any kind of bulk pork sausage. My family and I personally love the taste of Jimmy Dean All Natural.
  • If the gravy becomes too thick, add a couple of tablespoons of milk at a time to thin it out.
  • Feel free to switch up the cheese with cheddar, Monterey Jack, Colby Jack, or Gouda.
  • The casserole is done when it is puffed up, the eggs are set, and it is lightly browned on the top.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To freeze, cool the casserole completely. Cover well with several layers of plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Cover with aluminum foil and warm at 350 degrees for about 20 minutes.

CAN THIS CASSEROLE BE PREPARED IN ADVANCE?

Prepare this casserole up to 24 hours in advance. Cover tightly with plastic wrap and store in the refrigerator. 40 minutes before baking, remove the casserole from the refrigerator and let it come to room temperature. Remove the plastic wrap and bake according to the recipe directions.

INGREDIENTS

  • 1 lb. ground pork sausage (see notes)
  • ¼ teaspoon crushed red pepper
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon fresh ground black pepper
  • 1 (8 count) tube refrigerated biscuits like Grands
  • 6 large eggs
  • ¼ cup heavy cream 
  • 2 cups shredded Colby cheese or cheddar cheese

INSTRUCTIONS

  1. Preheat oven to 350 degrees.  Grease a 9×13-inch pan.
  2.  Brown the sausage. Add the crushed red pepper to the sausage in the last few minutes of cooking.  Once browned, set aside for a few minutes.
  3. In a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for several minutes, whisking constantly. Slowly whisk in the milk, salt, onion powder, and black pepper. Simmer until thickened, whisking frequently. Add 1/2 cup of cooked sausage mixture to the gravy and stir to combine.
  4. Cut the biscuits into quarters and scatter them in a single layer in the bottom of the casserole dish. Top the biscuits with browned sausage and half the cheese. In a separate bowl, whisk the eggs with the cream. Pour the egg mixture over the cheese. Top with the homemade gravy and the rest of the cheese. Bake uncovered for about 30-35 minutes or until the casserole is lightly browned and puffy, and the eggs are set.

NOTES

  • I like to use Pillsbury Grands biscuits, but refrigerated uncooked ones work.
  • The gravy can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
  • I add about 1/2 cup of the crumbled cooked sausage to the gravy to add flavor and make the casserole even more aesthetically pleasing.
  • Use any kind of bulk pork sausage. My family and I personally love the taste of Jimmy Dean All Natural.
  • If the gravy becomes too thick, add a couple of tablespoons of milk at a time to thin it out.
  • Feel free to switch up the cheese with cheddar, Monterey Jack, Colby Jack, or Gouda.
  • The casserole is done when it is puffed up, the eggs are set, and it is lightly browned on the top.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To freeze, cool the casserole completely. Cover well with several layers of plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Cover with aluminum foil and warm at 350 degrees for about 20 minutes.

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