Sausage and Gravy Breakfast Casserole
Sausage and Gravy Breakfast Casserole
Ingredients
For the Sausage Gravy
- 1 tablespoon olive oil
- 1 pound ground breakfast sausage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
For the Egg Mixture
- 7 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole Assembly
- 2 tablespoons butter, softened, for greasing
- 4 cups shredded hash browns
- 1 can refrigerated biscuits, (8 count)
- 2 cups cheddar cheese, freshly shredded
- as needed hot sauce, for serving
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add the ground breakfast sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess grease from the sausage. Stir in the garlic powder, salt, and black pepper.
⏱️ 2 min
- 3
Sprinkle the all-purpose flour over the cooked sausage. Stir continuously for 1 minute to coat the sausage and cook out the raw flour taste, creating a roux.
⏱️ 1 min
- 4
Gradually pour in the 2 cups of milk, about 1/2 cup at a time, stirring constantly after each addition. Allow the gravy to thicken to a creamy consistency. Remove from heat and set aside.
⏱️ 5 min
- 5
In a large bowl, whisk together the eggs, 1/3 cup milk, salt, and black pepper until well combined.
⏱️ 3 min
- 6
Generously butter a 9x13 inch casserole dish.
⏱️ 2 min
- 7
Spread the shredded hash browns evenly across the bottom of the buttered casserole dish.
⏱️ 1 min
- 8
Open the can of refrigerated biscuits. Using kitchen shears, cut each biscuit into quarters and scatter them over the hash brown layer.
⏱️ 3 min
- 9
Pour the whisked egg mixture evenly over the biscuit and hash brown layer.
⏱️ 1 min
- 10
Sprinkle about half of the freshly shredded cheddar cheese over the egg and biscuit layer.
⏱️ 1 min
- 11
Pour and spread the prepared sausage gravy evenly over the cheese layer.
⏱️ 2 min
- 12
Sprinkle the remaining shredded cheddar cheese on top of the gravy.
⏱️ 1 min
- 13
Cover the casserole dish tightly with plastic wrap and refrigerate overnight (or for at least 8 hours).
⏱️ 480 min
- 14
The next morning, preheat your oven to 350°F. Remove the casserole from the refrigerator and uncover.
⏱️ 15 min•🌡️ 350
- 15
Bake for 40 to 50 minutes, or until the casserole is golden brown and bubbly, and the eggs are set.
⏱️ 50 min•🌡️ 350
- 16
Serve warm, with hot sauce on the side if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage and Gravy Breakfast Casserole
Ingredients
For the Sausage Gravy
- 1 tablespoon olive oil
- 1 pound ground breakfast sausage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
For the Egg Mixture
- 7 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole Assembly
- 2 tablespoons butter, softened, for greasing
- 4 cups shredded hash browns
- 1 can refrigerated biscuits, (8 count)
- 2 cups cheddar cheese, freshly shredded
- as needed hot sauce, for serving
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add the ground breakfast sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess grease from the sausage. Stir in the garlic powder, salt, and black pepper.
⏱️ 2 min - 3
Sprinkle the all-purpose flour over the cooked sausage. Stir continuously for 1 minute to coat the sausage and cook out the raw flour taste, creating a roux.
⏱️ 1 min - 4
Gradually pour in the 2 cups of milk, about 1/2 cup at a time, stirring constantly after each addition. Allow the gravy to thicken to a creamy consistency. Remove from heat and set aside.
⏱️ 5 min - 5
In a large bowl, whisk together the eggs, 1/3 cup milk, salt, and black pepper until well combined.
⏱️ 3 min - 6
Generously butter a 9x13 inch casserole dish.
⏱️ 2 min - 7
Spread the shredded hash browns evenly across the bottom of the buttered casserole dish.
⏱️ 1 min - 8
Open the can of refrigerated biscuits. Using kitchen shears, cut each biscuit into quarters and scatter them over the hash brown layer.
⏱️ 3 min - 9
Pour the whisked egg mixture evenly over the biscuit and hash brown layer.
⏱️ 1 min - 10
Sprinkle about half of the freshly shredded cheddar cheese over the egg and biscuit layer.
⏱️ 1 min - 11
Pour and spread the prepared sausage gravy evenly over the cheese layer.
⏱️ 2 min - 12
Sprinkle the remaining shredded cheddar cheese on top of the gravy.
⏱️ 1 min - 13
Cover the casserole dish tightly with plastic wrap and refrigerate overnight (or for at least 8 hours).
⏱️ 480 min - 14
The next morning, preheat your oven to 350°F. Remove the casserole from the refrigerator and uncover.
⏱️ 15 min•🌡️ 350 - 15
Bake for 40 to 50 minutes, or until the casserole is golden brown and bubbly, and the eggs are set.
⏱️ 50 min•🌡️ 350 - 16
Serve warm, with hot sauce on the side if desired.
⏱️ 5 min