Biscuits and Gravy Breakfast Casserole
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Biscuits and Gravy Breakfast Casserole
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This Biscuits and Gravy Casserole is the make-ahead-friendly, DELICIOUS, one pan version of your favorite hearty breakfast, perfect for holidays or entertaining! It’s made with time saving canned biscuits that are par-baked (no soggy casserole!), plenty of creamy, flavorful sausage gravy, and two cheeses for the ultimate recipe that will have everyone licking their plates. Bonus, it makes fantastic leftovers - my husband and I devoured the whole pan!
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Ingredients
SAUSAGE GRAVY
- 1 pound pork sausage like regular Jimmy Dean, ground, bulk, roll form
- 1/3 cup flour
- 3 1/2 cups milk
- 1 teaspoon beef bouillon (powder, crushed cube or base)
- 1 tsp EACH garlic powder
- 1 tsp EACH dried parsley
- 1/2 teaspoon onion powder
- 1/4 tsp EACH ground sage
- 1/4 tsp EACH salt
- 1/4 tsp EACH black pepper
- pinch dried thyme
- pinch red pepper flakes
EGGS
- 6 egg
- 1/2 cup milk
- 1/2 tsp EACH paprika
- 1/2 tsp EACH ground mustard
- 1/4 tsp EACH salt
- 1/4 tsp EACH black pepper
BISCUITS AND CHEESE:
- 1 .3 oz. pkg./8 count biscuit dough (I use Pillsbury Grands)
- 1 cup cheddar cheese freshly shredded, sharp
- 1 cup Monterey jack cheese freshly shredded
- parsley optional, fresh, for garnish
Instructions
- Prep: Preheat oven to 350 degrees F. Spray a 9"x13" baking dish with non-stick cooking spray.
- Par-Bake Biscuits: Cut each biscuit into 8 pieces. Evenly space HALF of the chopped biscuits in the greased pan. Bake for 12 minutes, then remove from the oven. Meanwhile:
- Egg Mixture: In large bowl or liquid measuring cup, whisk together all of the Egg Mixture ingredients; set aside.
- Make Sausage Gravy: In a large saucepan or braiser (pictured), cook and crumble the sausage over medium-high heat. Once browned, reduce heat to medium, sprinkle with flour, and cook for 3 minutes while stirring. Reduce heat to low and stir in the milk while stirring constantly. Stir in the beef bouillon and all seasonings.
- Thicken Gravy: Bring to a simmer, stirring often until it thickens, 5-10 minutes. Taste and season with additional salt (I add 1/4 teaspoon), pepper and/or red pepper flakes; set aside.
- Assemble: Pour Egg Mixture over the par-baked biscuits in the pan, then top with half of both cheeses (1/2 cup each cheese). Evenly pour 2 1/2 cups of the sausage gravy over the egg mixture (reserve rest for later). Add remaining chopped biscuits evenly spaced over top (see photos in post or watch video below).
- Bake: Bake, uncovered, at 350 degrees F for 40-50 minutes OR until eggs have set and biscuits are golden (there are several variables in this recipe, so be patient and bake more as needed). The most accurate way to check for doneness is with an instant read thermometer. The internal temperature should reach 160°F.
- Add Remaining Gravy: The gravy will have thickened off heat, so stir in additional milk as needed to thin. Remove the casserole from the oven and top with remaining sausage gravy and cheeses. Return to the oven and bake an additional 5-10 minutes to melt the cheese.
- Rest: Rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Meal prep: Prepare the breakfast casserole up to the point of adding the biscuits on top of the casserole. Refrigerate the remaining cut biscuits, cheeses and gravy in separate airtight containers. When ready to make, cover the casserole with foil, and bake for 15 minutes. Uncover, add the top biscuits and continue with the recipe.
- Storage: Tightly cover Sausage Gravy Casserole and refrigerate for up to 5 days. For longer storage, tightly double wrap baked casserole in plastic wrap, followed by foil. Freeze for up to months. Thaw at least 24 hours ahead of time before reheating.
- To reheat: Reheat the entire pan by covering with foil and baking at 350 degrees F for 20 minutes or until heated through or microwave individual servings until warmed through.
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