Biscuits And Gravy Casserole Recipe

This savory casserole combines tender biscuits, flavorful breakfast sausage, melted cheddar cheese, and a silky egg mixture. Each bite bursts with rich, warming elements perfect for a relaxed brunch. The comforting blend delivers a satisfying experience filled with zest and heartiness that transforms a simple meal into an indulgent treat.

I’m excited to share my take on this Biscuits and Gravy Casserole. This dish brings together a mix of hearty ingredients that make it a real standout for breakfast or brunch.

I start with a package of refrigerated biscuits and a pound of savory breakfast sausage that gives the dish a bold flavor. I mix in 10 large eggs and 2 cups of shredded cheddar cheese to amp up the protein and creamy texture.

Then there’s the mix of 2 cups of whole milk and 1/4 cup of all-purpose flour, seasoned with salt and pepper to taste, which forms a rich, velvety gravy reminiscent of those great Bob Evans sausage recipes I love. The flavors are very balanced and you can really taste the care in each bite just like you might find in those classic breakfast casseroles.

This recipe is all about comfort and a little bit of that nostalgic, hearty vibe.

Why I Like this Recipe

I like this recipe because it fills me up and makes me feel all warm and cozy when I bite into it. The crunchy biscuit edges mixed with that smooth, cheesy, eggy goodness just brings out the best kinda flavor that always reminds me of home.

I really enjoy how quick and simple it is to throw together. Even if I’m in a rush, I can put everything in a dish and it cooks up into a hearty, satisfying meal that almost seems to take care of itself.

Another thing I like is that every bite has got a bit of everything. The savory sausage, tender eggs, and melted cheddar all work together to tackle my hunger in the most delicious way.

Sometimes, I even make it on weekends when I want something filling that also feels like a treat, and it never lets me down.

Ingredients

• Biscuits: The refrigerated biscuits deliver carbs and some fats, making the casserole satisfying and hearty.
• Sausage: The breakfast sausage add a protein boost making flavor robust and a bit savory.
• Eggs: Eggs provides protein and fat which helps bind the dish and gives extra creaminess.
• Cheddar cheese: The cheddar melts nicely adding protein and flavor, a little salty and tangy taste.
• Whole milk: Whole milk adds creaminess and a smooth texture with carbohydrate and fat content.
• All-purpose flour: All-purpose flour mixes in to thicken the gravy and gives body to the dish.
• Salt and pepper: Salt and pepper enhance every flavor; they are essential spices for cooking.

Ingredient Quantities

• 1 package (about 8 biscuits) refrigerated biscuits
• 1 lb breakfast sausage
• 10 large eggs
• 2 cups shredded cheddar cheese
• 2 cups whole milk
• 1/4 cup all-purpose flour
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9×13 casserole dish.

2. Arrange the refrigerated biscuits evenly in the dish, cutting them into halves or quarters if they’re too big.

3. In a large skillet over medium heat, crumble and cook the breakfast sausage until it’s fully browned and no longer pink. Drain any extra grease.

4. In a separate bowl, whisk together the eggs, whole milk, all-purpose flour, salt, and pepper until the mix is smooth.

5. Sprinkle the shredded cheddar cheese over the biscuit layer in the dish.

6. Evenly distribute the cooked breakfast sausage over the cheese and biscuits.

7. Pour the egg mixture gently over the sausage, biscuits, and cheese ensuring everything gets a bit of that liquid mix.

8. Let the casserole rest for a few minutes so the biscuits can soak up some of the egg and milk.

9. Bake in the preheated oven for about 25-30 minutes, or until the eggs are set and the top is slightly golden.

10. Remove from the oven and let cool for a few minutes before serving so the casserole sets up and is easier to cut. Enjoy the hearty, satisfyin meal!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 casserole dish (lightly greased)
3. Large skillet (for browning the sausage)
4. Mixing bowl (for whisking eggs, milk, flour, salt, and pepper)
5. Whisk (to blend the egg mixture smoothly)
6. Knife (to cut the biscuits if they’re too big)
7. Measuring cups and spoons (for the milk, flour, salt, and pepper)
8. Spatula (for stirring the sausage and to help spread ingredients evenly)
9. Oven mitts (to safely remove the dish from the oven)

FAQ

Biscuits And Gravy Casserole Recipe Substitutions and Variations

• You can swap the refrigerated biscuits out for homemade biscuits or even crescent rolls if you want a different texture.
• If you dont have breakfast sausage on hand, try using turkey sausage or chicken sausage; they work good in the casserole.
• Instead of cheddar cheese you might experiment with pepper jack or Colby cheese for a little twist in flavor.
• Whole milk can be substituted with 2% milk or even heavy cream if you want it a bit richer; non-dairy options like almond milk work too.
• If you’re out of all-purpose flour, a gluten free flour blend can be used as a replacement with similar results.

Pro Tips

1. Make sure the sausage is drained really well after cookin, or else the extra oil can make the whole dish super greasy which kinda ruins the flavor.
2. Try to evenly spread out the biscuits so they soak up more of the egg and milk mix, it helps get a more consistent texture throughout.
3. Check the casserole a couple minutes before the timer goes off; overcooked eggs lose that creamy feel so it’s best to catch it a bit earlier if you like it moist.
4. Let the dish sit for a few minutes after you pull it out of the oven; this step is really important because it makes it much easier to cut neat pieces and enjoy every bite.