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Sausage and Biscuits Breakfast Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 25 reviews
  • Author: Dina
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 15 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Description

This Biscuits and Gravy Breakfast Casserole combines fluffy biscuits, savory sausage gravy, and cheesy eggs baked to perfection. It’s a hearty, comforting meal perfect for a weekend brunch or special breakfast gathering, featuring layers of par-baked biscuits, seasoned sausage gravy, and a rich egg mixture with sharp cheddar and Monterrey Jack cheeses.

Ingredients

Scale

Sausage Gravy

  • 1 pound ground bulk pork sausage roll (like regular Jimmy Dean)
  • 1/3 cup flour
  • 3 1/2 cups milk
  • 1 teaspoon beef bouillon (powder, crushed cube or base)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch dried thyme
  • pinch red pepper flakes

Egg Mixture

  • 6 eggs
  • 1/2 cup milk
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Biscuits and Cheese

  • 1 (16.3 oz) package / 8 count biscuit dough (Pillsbury Grands recommended)
  • 1 cup freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded Monterrey Jack cheese
  • fresh parsley for garnish (optional)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350 degrees F. Spray a 9"x13" baking dish with non-stick cooking spray to prevent sticking.
  2. Par-bake biscuits: Cut each biscuit into 8 pieces. Evenly space half of the chopped biscuits in the greased baking dish. Bake for 12 minutes until slightly firm but not fully cooked, then remove from oven.
  3. Mix egg combination: In a large bowl or liquid measuring cup, whisk together the 6 eggs, 1/2 cup milk, paprika, ground mustard, salt, and pepper. Set aside.
  4. Cook sausage: In a large saucepan over medium-high heat, cook and crumble the ground sausage until browned. Reduce heat to medium, sprinkle in flour, and cook for 3 minutes while stirring frequently to cook out the flour taste.
  5. Add milk and seasonings to gravy: Lower heat to low and gradually stir in the milk, stirring constantly to avoid lumps. Stir in beef bouillon, garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes. Continue stirring.
  6. Thicken gravy: Bring the mixture to a simmer and cook 5-10 minutes until the gravy thickens, stirring often. Taste and adjust salt, pepper, or red pepper flakes as desired. Set aside.
  7. Assemble casserole: Pour the egg mixture evenly over the par-baked biscuits in the baking dish. Sprinkle half of both cheeses (1/2 cup each) over the top. Pour 2 1/2 cups of the sausage gravy evenly over the egg and biscuit layer. Reserve the remaining gravy. Top with the remaining chopped biscuits evenly spaced over the surface.
  8. Bake the casserole: Bake uncovered at 350 degrees F for 50 minutes or until the eggs are set and biscuits are golden brown. Use an instant-read thermometer to check doneness; internal temperature should reach 160°F. If needed, bake longer until fully cooked.
  9. Add remaining gravy and cheese: Stir additional milk into the reserved gravy to thin if it has thickened too much. Remove casserole from oven and spread the remaining sausage gravy and cheeses on top. Return to oven and bake an additional 10 minutes to melt the cheese.
  10. Rest and garnish: Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired before slicing and serving.

Notes

  • Meal prep: Prepare the casserole up to adding the top biscuits. Refrigerate remaining biscuits, cheese, and gravy separately. When ready, bake the casserole covered for 15 minutes, uncover, add top biscuits, and continue baking.
  • Storage: Refrigerate tightly covered for up to 5 days. For longer storage, double wrap in plastic and foil and freeze up to 3 months. Thaw 24 hours before reheating.
  • To reheat: Cover casserole with foil and bake at 350 degrees F for 20 minutes or microwave individual servings until heated through.
  • Use an instant-read thermometer to ensure eggs are fully cooked and casserole reaches 160°F internally.
  • Substitute milk with lactose-free or plant-based milk for lactose intolerance if desired, but this will alter flavor slightly.

Nutrition

  • Serving Size: 1 slice
  • Calories: 400 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 15 g
  • Cholesterol: 220 mg

Find it online: https://mealsbydina.com/sausage-and-biscuits-breakfast-casserole-recipe/