Description
A hearty and comforting Biscuits and Gravy Breakfast Casserole featuring sausage gravy, fluffy eggs, and tender biscuit pieces baked together with melted cheddar and Monterrey Jack cheeses for a delicious morning meal perfect for family gatherings or brunch.
Ingredients
Scale
Sausage Gravy
- 1 pound ground bulk pork sausage roll
- 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 black pepper
- Pinch dried thyme
- Pinch red pepper flakes
Eggs
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Biscuits and Cheese
- 1 package (16.3 oz., 8 count) biscuit dough (such as Pillsbury Grands)
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterrey Jack cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and spray a 9x13 inch baking dish with non-stick cooking spray to prepare for the casserole assembly.
- Par-Bake Biscuits: Cut each biscuit into 8 pieces and evenly space half of the chopped biscuits in the greased baking dish. Bake for 12 minutes, then remove from the oven.
- Prepare Egg Mixture: In a large bowl or liquid measuring cup, whisk together the 6 eggs, 1/2 cup milk, paprika, ground mustard, salt, and pepper until well combined. Set aside.
- Make Sausage Gravy: Cook the ground sausage in a large saucepan or braiser over medium-high heat until browned and crumbled. Reduce heat to medium, sprinkle in the flour, and cook while stirring for 3 minutes to cook out the raw flour taste.
- Thicken Gravy: Gradually stir in the milk while stirring constantly to avoid lumps. Add beef bouillon and all seasonings including garlic powder, parsley, onion powder, sage, salt, pepper, thyme, and red pepper flakes. Bring to a simmer over low heat, stirring often, until the gravy thickens, approximately 5 to 10 minutes. Taste and adjust seasoning if needed.
- Assemble Casserole: Pour the egg mixture evenly over the par-baked biscuits in the baking dish. Sprinkle half of the cheddar and Monterrey Jack cheeses evenly over the eggs. Pour 2 1/2 cups of the sausage gravy over the mixture, reserving the remaining gravy. Finally, add the remaining chopped biscuits evenly spaced on top.
- Bake: Bake the uncovered casserole at 350 degrees F for 50 minutes or until the eggs are set and biscuits are golden. Use an instant-read thermometer to ensure the internal temperature reaches 160 degrees F.
- Add Remaining Gravy and Cheese: Stir additional milk into the reserved gravy if it has thickened too much. Remove casserole from oven, pour the remaining gravy over the top, sprinkle on the remaining cheeses, and return to oven for 10 more minutes to melt the cheese.
- Rest and Garnish: Allow the casserole to rest for 10 minutes before serving. Garnish with fresh parsley if desired for a bright touch.
Notes
- Meal Prep: Prepare the casserole up to the point of adding the top biscuits. Refrigerate remaining biscuits, cheeses, and gravy separately. When ready, cover casserole with foil and bake 15 minutes before adding biscuits and continuing the recipe.
- Storage: Refrigerate covered casserole for up to 5 days. For longer storage, double wrap and freeze for up to 3 months. Thaw 24 hours before reheating.
- Reheating: Reheat the whole casserole covered with foil at 350 degrees F for 20 minutes or microwave individual portions until hot.
- Use an instant-read thermometer to ensure the casserole reaches a safe internal temperature of 160 degrees F.
- Adjust red pepper flakes to taste for desired heat level.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 230 mg
