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Biscuits and Gravy Casserole

Hot biscuits and gravy casserole

5 from 14 reviews

The best Biscuits and Gravy casserole made with homemade gravy, creamy eggs, biscuits, and cheese. This is always a huge hit with friends and family.  Make up to 24 hours in advance for your next leisurely weekend brunch.

Ingredients

Scale
  • 1 lb. ground pork sausage (see notes)
  • ¼ teaspoon crushed red pepper
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon fresh ground black pepper
  • 1 (8 count) tube refrigerated biscuits like Grands
  • 6 large eggs
  • ¼ cup heavy cream 
  • 2 cups shredded Colby cheese

Instructions

  1. Preheat oven to 350 degrees.  Grease a 9×13 inch casserole dish.
  2.  Brown the sausage. Add the crushed red pepper to the sausage in the last few minutes of cooking.  Once browned set aside for a few minutes.
  3. In a heavy saucepan melt the butter over medium low heat. Whisk in the flour and cook for several minutes whisking constantly. Slowly whisk in the milk, salt, onion powder, and black pepper. Simmer until thickened; whisking frequently. Add 1/2 cup cooked sausage mixture to the gravy and stir to combine.
  4. Cut the biscuits into quarters and scatter them in a single layer in the bottom of the casserole dish. Top the biscuits with browned sausage and half the cheese. In a separate bowl whisk the eggs with the cream. Pour the egg mixture over the cheese. Top with the homemade gravy and the rest of the cheese. Bake uncovered for about 30-35 minutes or until the casserole is lightly browned, puffy, and the eggs are set.

Notes

  • I like to use Pillsbury Grands biscuits but any refrigerated uncooked biscuits work.
  • The gravy can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
  • I add about 1/2 cup of the crumbled cooked sausage to the gravy to add flavor and make the casserole even more aesthetically pleasing.
  • Use any kind of bulk pork sausage. My family and I personally love Jimmy Dean All Natural.
  • If the gravy becomes too thick simply add a couple of tablespoons of milk at a time to thin it out.
  • Feel free to switch up the cheese with cheddar, Monterey Jack, Colby Jack, or Gouda.
  • The casserole is done when it is puffed up, the eggs are set, and it is lightly browned on the top.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To freeze cool the casserole completely. Cover well with several layers of plastic wrap and freeze for up 3 months. Defrost in the refrigerator overnight. Cover with aluminum foil and warm at 350 degrees for about 20 minutes.  

Keywords: breakfast casserole with biscuits, sausage egg bake recipe, breakfast ideas with biscuits, breakfast casserole with gravy

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