Description
This Biscuits & Gravy Breakfast Casserole brings together five comforting layers of tender biscuit dough, savory sausage, creamy gravy, fluffy eggs, and melted cheese for a hearty and delicious start to your day. Perfect for a weekend brunch or a satisfying breakfast that serves a crowd.
Ingredients
Scale
Biscuits Layer
- 1 can refrigerated biscuit dough
Sausage Gravy Layer
- 1 pound sausage
- 1/4 cup flour
- 2 cups milk
- Salt and pepper to taste
Egg and Cheese Layer
- 4 large eggs
- 1 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Sausage: In a skillet over medium heat, cook the sausage until it is thoroughly browned and cooked through.
- Drain Fat: Remove the cooked sausage from the skillet and drain any excess fat to reduce greasiness.
- Make Gravy: Using the same skillet, whisk in the flour and cook it for about one minute to form a roux, ensuring it does not burn.
- Add Milk: Slowly pour in the milk while stirring constantly; continue to cook and stir until the mixture thickens to a creamy gravy consistency.
- Prepare Biscuit Base: Cut the refrigerated biscuit dough into quarters and evenly layer these pieces in the bottom of a baking dish.
- Add Sausage Layer: Evenly pour the cooked sausage over the biscuit pieces in the baking dish.
- Mix Eggs and Season: Whisk together the eggs along with salt and pepper, then pour this egg mixture evenly over the sausage and biscuits.
- Top With Gravy and Cheese: Pour the prepared sausage gravy over the egg mixture and then sprinkle the shredded cheese on top for a melty finish.
- Bake the Casserole: Place the dish in the preheated oven and bake for 30-35 minutes until the top is golden brown and the casserole is set.
Notes
- Ensure the sausage is thoroughly cooked to avoid any food safety issues.
- Use a non-stick skillet or well-seasoned pan to prevent sticking while making the gravy.
- Feel free to add your favorite cheese such as cheddar, mozzarella, or pepper jack for variation.
- Let the casserole rest for 5 minutes after baking for easier slicing and serving.
- This casserole can be assembled the night before and refrigerated; bake it fresh in the morning for convenience.
