Here’s a delicious Biscuits and Gravy with Sausage and Egg Breakfast Casserole recipe—comforting, hearty, and perfect for brunch, holidays, or feeding a crowd.
🧾 Ingredients
For the Casserole Base:
- 1 can (16 oz) refrigerated buttermilk biscuits, cut into quarters
- 1 lb breakfast sausage (pork or turkey), crumbled
- 6 large eggs
- 1 cup milk
- 1/2 cup shredded cheddar cheese (optional, for a cheesy kick)
- Salt & pepper, to taste
For the Gravy:
- 3 tbsp all-purpose flour
- 3 tbsp butter or sausage grease
- 2 to 2 1/2 cups milk
- Salt & pepper, to taste
- Optional: pinch of cayenne or sausage seasoning for extra flavor
🍳 Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the Sausage:
- In a skillet over medium heat, cook the sausage until browned and crumbled.
- Drain the grease (reserving 3 tbsp for the gravy), and set sausage aside.
3. Make the Gravy:
- In the same skillet, melt 3 tbsp of butter or use the reserved sausage grease.
- Whisk in 3 tbsp of flour and cook for 1-2 minutes until golden and bubbling.
- Gradually whisk in 2 cups of milk. Stir constantly until it thickens (5–7 minutes).
- Season with salt, pepper, and optional cayenne.
- Add more milk if it’s too thick. Remove from heat.
4. Assemble the Casserole:
- Spread the biscuit pieces evenly in the prepared baking dish.
- Layer the cooked sausage on top of the biscuits.
- Pour about 3/4 of the gravy over the sausage layer.
- In a separate bowl, whisk together the eggs, 1 cup milk, cheese (if using), and a pinch of salt & pepper.
- Pour the egg mixture over the layers in the baking dish.
5. Bake:
- Bake uncovered at 350°F (175°C) for 35–40 minutes, or until the eggs are set and the top is golden.
- If the top is browning too quickly, cover with foil during the last 10 minutes.
6. Serve:
- Warm the remaining gravy and spoon it over individual servings.