Description
Classic Southern-style Biscuits and Gravy Breakfast Casserole featuring savory sausage gravy, fluffy scrambled eggs, tender biscuits, and melted cheddar and Monterey Jack cheese, perfect for a hearty brunch or breakfast gathering.
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
EGGS
- 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 Monterey Jack cheese
- fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees F and spray a 9"x13" baking dish with non-stick cooking spray.
- Par-Bake Biscuits: Cut each biscuit into 8 pieces. Evenly spread half of the chopped biscuits in the greased baking dish. Bake for 12 minutes, then remove from the oven.
- Mix Egg Mixture: In a large bowl or liquid measuring cup, whisk together eggs, 1/2 cup milk, paprika, ground mustard, salt, and pepper. Set aside.
- Cook Sausage Gravy: In a large saucepan over medium-high heat, cook and crumble the sausage until browned. Reduce heat to medium, sprinkle flour over sausage, and cook for 3 minutes while stirring.
- Thicken Gravy: Lower heat to low and gradually stir in milk while stirring continuously. Add beef bouillon and seasonings (garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, red pepper flakes). Bring to a simmer and cook, stirring frequently, until thickened, about 5 to 10 minutes. Adjust salt, pepper, and red pepper flakes to taste. Set aside.
- Assemble Casserole: Pour the egg mixture evenly over the par-baked biscuits in the pan. Sprinkle half of both cheeses (1/2 cup each) evenly on top. Pour 2 1/2 cups of the sausage gravy evenly over the eggs and cheese. Then evenly scatter the remaining biscuit pieces on top.
- Bake Casserole: Bake uncovered at 350 degrees F for 50 minutes or until eggs are set and biscuits are golden brown. Use an instant-read thermometer to ensure internal temperature reaches 160°F for doneness.
- Add Remaining Gravy and Cheese: Stir additional milk into the reserved sausage gravy to thin if needed. Remove casserole from oven, spread the remaining gravy and cheeses on top, and return to oven for an additional 10 minutes to melt the cheese.
- Rest and Garnish: Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Meal Prep: You can prepare the casserole up to adding the top biscuits. Refrigerate remaining biscuits, cheeses, and gravy in airtight containers. When ready, bake the casserole covered for 15 minutes, add top biscuits, and continue baking.
- Storage: Refrigerate tightly covered for up to 5 days. For longer storage, double wrap and freeze for up to 3 months. Thaw at least 24 hours before reheating.
- Reheating: Reheat covered at 350 degrees F for 20 minutes or microwave individual servings until warm.
- Check doneness with an instant-read thermometer; eggs should reach 160°F.
- Optional garnishing with fresh parsley adds color and freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
