Description
A hearty and comforting Biscuits and Gravy Breakfast Casserole featuring savory sausage gravy, fluffy eggs, and golden baked biscuits layered with sharp cheddar and Monterey Jack cheeses. Perfect for a satisfying breakfast or brunch that can be prepped ahead and easily reheated.
Ingredients
Scale
Sausage Gravy
- 1 pound ground bulk pork sausage roll (like regular Jimmy Dean)
- 1/3 cup flour
- 3 1/2 cups milk
- 1 teaspoon beef bouillon (powder, crushed cube or base)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch dried thyme
- Pinch red pepper flakes
Egg Mixture
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Biscuits and Cheese
- 1 (16.3 oz.) package/8 count biscuit dough (Pillsbury Grands recommended)
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat and prepare pan: Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with non-stick cooking spray.
- Par-bake biscuits: Cut each biscuit into 8 pieces. Evenly space half of the chopped biscuits in the greased pan. Bake for 12 minutes, then remove from oven.
- Mix eggs: In a large bowl or liquid measuring cup, whisk together eggs, 1/2 cup milk, paprika, ground mustard, salt, and pepper; set aside.
- Cook sausage: In a large saucepan or braiser over medium-high heat, cook and crumble the sausage until browned. Reduce heat to medium.
- Make gravy: Sprinkle flour over sausage and cook for 3 minutes, stirring constantly. Reduce heat to low and slowly stir in milk while stirring continuously. Add beef bouillon and seasonings (garlic powder, parsley, onion powder, sage, salt, pepper, thyme, red pepper flakes).
- Thicken gravy: Bring to a simmer and cook, stirring often, until thickened, about 5 to 10 minutes. Taste and adjust seasoning as needed.
- Assemble casserole: Pour egg mixture over the par-baked biscuits in the pan. Sprinkle half of the sharp cheddar and Monterey Jack cheeses evenly over the eggs. Pour 2 1/2 cups of the sausage gravy evenly over the mixture. Top with remaining chopped biscuits spaced evenly.
- Bake casserole: Bake uncovered at 350 degrees F for 50 minutes or until eggs are set and biscuits are golden brown. Verify doneness with an instant-read thermometer; internal temperature should reach 160 degrees F.
- Add remaining gravy and cheese: Stir additional milk into reserved gravy to thin as needed. Remove casserole from oven and evenly top with remaining sausage gravy and cheeses. Return to oven and bake for an additional 10 minutes to melt cheese.
- Rest and serve: Let casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Meal prep by assembling casserole up to before adding top biscuits; refrigerate biscuits, cheeses, and gravy separately. Bake partially covered with foil then add biscuits before finishing bake.
- Store leftovers covered tightly in refrigerator up to 5 days. For long-term storage, double wrap and freeze up to 3 months; thaw 24 hours before reheating.
- Reheat covered with foil in oven at 350 degrees F for 20 minutes or microwave individual servings until warmed through.
- Use instant-read thermometer to ensure safe internal temperature of 160 degrees F.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
