Ingredients
For the Base
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1 can refrigerated biscuits (8–10 biscuits, or homemade if preferred)
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1 lb (450 g) breakfast sausage
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1 small onion, finely chopped (optional)
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2 tablespoons butter
For the Gravy
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3 tablespoons all-purpose flour
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2–3 cups milk
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Salt and black pepper to taste
Egg Mixture
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6 large eggs
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1/2 cup milk
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Optional toppings: shredded cheese, chopped green onions
Instructions
1. Prepare the Sausage Gravy
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Preheat oven to 350°F (175°C).
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In a skillet, cook sausage and onion until browned and cooked through. Drain excess fat if needed.
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Sprinkle flour over the sausage, stir, and cook 1–2 minutes.
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Gradually add milk, stirring constantly until gravy thickens. Season with salt and pepper.
2. Prepare the Biscuits
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Cut refrigerated biscuits into quarters or bite-sized pieces.
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Lightly grease a 9×13-inch baking dish.
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Spread half the biscuit pieces evenly in the dish.
3. Assemble the Casserole
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Layer half the sausage gravy over the biscuits.
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Repeat layers with remaining biscuits and gravy.
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In a bowl, whisk together eggs, milk, salt, and pepper.
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Pour the egg mixture evenly over the casserole.
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Optional: sprinkle shredded cheese on top.
4. Bake
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Cover with foil and bake for 25 minutes.
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Remove foil and bake 15–20 more minutes, until eggs are set and the top is golden brown.
5. Serve
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Let cool for 5 minutes before slicing.
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Garnish with chopped green onions or extra cheese if desired.
Tips
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Make it ahead: Assemble the night before, refrigerate overnight, and bake in the morning.
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Use homemade biscuits for a richer flavor.
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Add vegetables like bell peppers or mushrooms for extra nutrition.
💡 Key takeaway:
This casserole is a comforting, all-in-one breakfast combining biscuits, creamy sausage gravy, and baked eggs. It’s perfect for feeding a crowd or prepping ahead.
I can also make a “Quick Biscuits & Gravy Casserole Shortcut” showing how to prep it in under 20 minutes for busy mornings.
Do you want me to create that shortcut?