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Preheat your oven to 375°F. Lightly coat a 9x13 inch baking dish with cooking spray.

In a large skillet over medium-high heat, cook the ground sausage, breaking it apart with a spoon, until it is fully browned and no pink remains. Drain any excess grease, reserving about 1/4 cup of the sausage grease in the skillet for the gravy. Set the cooked sausage aside.

While the sausage cooks, open the can of buttermilk biscuits. Using kitchen shears or a sharp knife, cut each biscuit into 6-8 bite-sized pieces.

Spread the biscuit pieces evenly in the bottom of the prepared baking dish. Sprinkle the cooked and drained ground sausage over the biscuits, followed by the shredded cheddar cheese.

In a medium bowl, whisk together the eggs and 1/2 cup milk until well combined and slightly frothy. Pour this egg mixture evenly over the casserole ingredients in the baking dish, ensuring the biscuits and sausage are well coated.

Bake in the preheated oven for 35 to 40 minutes, or until the eggs are set, the biscuits are golden brown, and the casserole is bubbly. A knife inserted into the center should come out clean.

While the casserole bakes, prepare the gravy. Heat the reserved 1/4 cup sausage grease in the same skillet over medium heat. Whisk in the 1/2 cup all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until a light roux forms. Gradually whisk in the 2 cups milk, salt, and black pepper. Bring the mixture to a simmer, stirring frequently, until the gravy thickens to your desired consistency.

Once the casserole is done, remove it from the oven and let it rest for 5 minutes. Serve warm, spooning generous amounts of the hot sausage gravy over each serving.

Preheat your oven to 375°F. Lightly coat a 9x13 inch baking dish with cooking spray.

In a large skillet over medium-high heat, cook the ground sausage, breaking it apart with a spoon, until it is fully browned and no pink remains. Drain any excess grease, reserving about 1/4 cup of the sausage grease in the skillet for the gravy. Set the cooked sausage aside.

While the sausage cooks, open the can of buttermilk biscuits. Using kitchen shears or a sharp knife, cut each biscuit into 6-8 bite-sized pieces.

Spread the biscuit pieces evenly in the bottom of the prepared baking dish. Sprinkle the cooked and drained ground sausage over the biscuits, followed by the shredded cheddar cheese.

In a medium bowl, whisk together the eggs and 1/2 cup milk until well combined and slightly frothy. Pour this egg mixture evenly over the casserole ingredients in the baking dish, ensuring the biscuits and sausage are well coated.

Bake in the preheated oven for 35 to 40 minutes, or until the eggs are set, the biscuits are golden brown, and the casserole is bubbly. A knife inserted into the center should come out clean.

While the casserole bakes, prepare the gravy. Heat the reserved 1/4 cup sausage grease in the same skillet over medium heat. Whisk in the 1/2 cup all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until a light roux forms. Gradually whisk in the 2 cups milk, salt, and black pepper. Bring the mixture to a simmer, stirring frequently, until the gravy thickens to your desired consistency.

Once the casserole is done, remove it from the oven and let it rest for 5 minutes. Serve warm, spooning generous amounts of the hot sausage gravy over each serving.