Sausage Biscuit and Gravy Casserole Recipe
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Sausage Biscuit and Gravy Casserole Recipe
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This easy sausage biscuit and gravy casserole combines the comforting flavors of a classic Southern breakfast into one convenient dish. Perfect for lazy weekend mornings!
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Ingredients
- 1 can refrigerated biscuit dough 10 ounces
- 1 pound breakfast pork sausage
- 1 ½ cups cheddar cheese shredded
- 6 large eggs
- 2 ½ cups milk divided
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and ground black pepper to taste heavy on the black pepper
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Instructions
- Preheat your oven to 350 degrees F and spray a 9x13 inch baking dish with non-stick spray.
- Brown the sausage in a skillet until it's nice and crumbly. Drain the grease off.
- Cut the biscuits into quarters and place them all over the bottom of the baking dish. Spread the cooked sausage evenly over the biscuit pieces.
- Whisk your eggs with ½ cup of milk in a large bowl and pour over the casserole.
- Melt the butter in the same skillet you used for the sausage on medium heat. Whisk in the flour to make a roux and let it cook for 2-3 minutes.
- Next, whisk in the remaining 2 cups of milk and whisk until it thickens and just comes to a bubble.
- Add salt and pepper to the white gravy. For this recipe, I like to use more pepper than salt.
- Pour the gravy over the casserole and top with the cheese.
- Bake until the biscuits are cooked through, 30-40 minutes.
- Garnish with green onions.
Notes
- You can assemble this casserole the night before. Cover it tightly with plastic wrap and refrigerate. Take it out about 30 minutes before baking to let it come to room temperature, or add 5-10 minutes to the baking time if you bake it straight from the fridge.
- Fresh sausage is excellent, but you can also use precooked sausage to save time. Or precook it yourself a day or so before you plan to make the casserole.
- Whisk the gravy constantly to prevent lumps.
- Turkey sausage works fine too.
- If you double the recipe make it in two 9x13 inch baking pans instead of trying to cram it all in one dish.
- You can assemble this casserole the night before. Cover it tightly with plastic wrap and refrigerate. Take it out about 30 minutes before baking to let it come to room temperature, or add 5-10 minutes to the baking time if you bake it straight from the fridge.
- Fresh sausage is excellent, but you can also use precooked sausage to save time. Or precook it yourself a day or so before you plan to make the casserole.
- Whisk the gravy constantly to prevent lumps.
- Turkey sausage works fine too.
- If you double the recipe make it in two 9x13 inch baking pans instead of trying to cram it all in one dish.
Nutrition Information
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Calories
793kcal
(40%)
Carbohydrates
45g
(15%)
Protein
32g
(64%)
Fat
54g
(83%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
9g
Monounsaturated Fat
20g
Trans Fat
0.3g
Cholesterol
269mg
(90%)
Sodium
1522mg
(63%)
Potassium
599mg
(17%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
860IU
(17%)
Vitamin C
1mg
(1%)
Calcium
395mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Calories | 793kcal | 40% |
| Carbohydrates | 45g | 15% |
| Protein | 32g | 64% |
| Fat | 54g | 83% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 269mg | 90% |
| Sodium | 1522mg | 63% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 395mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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