Biscuits & Gravy Casserole
Biscuits & Gravy Casserole
Ingredients
For the Sausage Gravy
- 1 pound breakfast sausage, such as Jimmy Dean brand
- 1/4 cup all-purpose flour
- 2 cups milk, whole milk recommended
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole Base
- 1 can refrigerated biscuit dough, 16.3 ounce, 8 count, such as Pillsbury Grands! Flaky Layers
- 6 large eggs
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- 1
Brown the breakfast sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Cook until no pink remains, about 5-7 minutes. Drain off any excess grease.
⏱️ 7 min
- 2
Reduce heat to medium. Sprinkle the flour over the cooked sausage and stir well to combine. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 1 min
- 3
Gradually whisk in the 2 cups of milk until smooth. Bring the mixture to a simmer, stirring occasionally, until the gravy thickens, about 5-7 minutes. Season with salt and black pepper. Remove from heat and set aside.
⏱️ 7 min
- 4
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 5
Open the can of refrigerated biscuits. Cut each biscuit into 4-6 pieces. Arrange the biscuit pieces in an even layer at the bottom of the prepared baking dish.
⏱️ 5 min
- 6
In a medium bowl, whisk together the eggs and 1/4 cup milk until well combined.
⏱️ 2 min
- 7
Pour the egg mixture evenly over the biscuit pieces in the baking dish.
⏱️ 1 min
- 8
Pour the prepared sausage gravy evenly over the egg and biscuit layers.
⏱️ 2 min
- 9
Sprinkle 1 cup of shredded cheddar cheese over the top of the casserole.
⏱️ 1 min
- 10
Cover the baking dish tightly with aluminum foil. Refrigerate overnight (or for at least 8 hours).
⏱️ 5 min
- 11
The next morning, preheat oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
⏱️ 15 min•🌡️ 375
- 12
Bake the covered casserole for 30 minutes.
⏱️ 30 min•🌡️ 375
- 13
Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and continue baking for another 15 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 375
- 14
Let the casserole rest for 5-10 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Biscuits & Gravy Casserole
Ingredients
For the Sausage Gravy
- 1 pound breakfast sausage, such as Jimmy Dean brand
- 1/4 cup all-purpose flour
- 2 cups milk, whole milk recommended
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole Base
- 1 can refrigerated biscuit dough, 16.3 ounce, 8 count, such as Pillsbury Grands! Flaky Layers
- 6 large eggs
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- 1
Brown the breakfast sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Cook until no pink remains, about 5-7 minutes. Drain off any excess grease.
⏱️ 7 min - 2
Reduce heat to medium. Sprinkle the flour over the cooked sausage and stir well to combine. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 1 min - 3
Gradually whisk in the 2 cups of milk until smooth. Bring the mixture to a simmer, stirring occasionally, until the gravy thickens, about 5-7 minutes. Season with salt and black pepper. Remove from heat and set aside.
⏱️ 7 min - 4
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 5
Open the can of refrigerated biscuits. Cut each biscuit into 4-6 pieces. Arrange the biscuit pieces in an even layer at the bottom of the prepared baking dish.
⏱️ 5 min - 6
In a medium bowl, whisk together the eggs and 1/4 cup milk until well combined.
⏱️ 2 min - 7
Pour the egg mixture evenly over the biscuit pieces in the baking dish.
⏱️ 1 min - 8
Pour the prepared sausage gravy evenly over the egg and biscuit layers.
⏱️ 2 min - 9
Sprinkle 1 cup of shredded cheddar cheese over the top of the casserole.
⏱️ 1 min - 10
Cover the baking dish tightly with aluminum foil. Refrigerate overnight (or for at least 8 hours).
⏱️ 5 min - 11
The next morning, preheat oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
⏱️ 15 min•🌡️ 375 - 12
Bake the covered casserole for 30 minutes.
⏱️ 30 min•🌡️ 375 - 13
Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and continue baking for another 15 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 375 - 14
Let the casserole rest for 5-10 minutes before serving.
⏱️ 5 min