This hearty Biscuits and Gravy Casserole combines two breakfast favorites into one irresistible dish that’ll make your morning extra special. Ready in just 55 minutes, this comforting creation delivers layers of buttery biscuits smothered in rich, creamy gravy – all baked to golden perfection. With 13g of protein per serving and simple prep time, it’s the ideal choice for weekend brunches or holiday gatherings when you want to impress without spending hours in the kitchen.
Sausage Gravy Ingredients
- Pork sausage: 1 pound, Jimmy Dean recommended for best flavor
- All-purpose flour: 2 tablespoons, for thickening the gravy
- Half and half: 2½ cups, creates rich, creamy texture
- Butter: 1 tablespoon, adds richness
Egg Mixture Ingredients
- Eggs: 6 large eggs, room temperature preferred
- Milk: ½ cup, for fluffiness
- Seasonings: Salt, pepper, paprika, oregano, and garlic powder
- Cheddar cheese: 1 cup shredded, for golden topping
Biscuit Ingredients
- All-purpose flour: 2½ cups, measured correctly
- Baking powder: 1 tablespoon + 1 teaspoon, ensures proper rise
- Salt: ¾ teaspoon, enhances flavor
- Shortening: ¼ cup, creates flaky texture
- Milk: 1 cup, any variety works well
Step-by-Step Instructions
- Prepare the Gravy: Brown sausage until golden, drain excess grease. Mix in flour, butter, and half & half. Simmer until thick and creamy.
- Create Biscuit Dough: Combine dry ingredients, cut in shortening until crumbly. Add milk to form soft dough. Shape into ¾-inch rectangle.
- Mix Egg Base: Whisk eggs, milk, and seasonings until well combined.
- Layer the Casserole: Arrange half the biscuit pieces in pan, pour egg mixture, add gravy layer, sprinkle cheese, top with remaining biscuits.
- Bake and Rest: Cook at 350°F for 35-45 minutes until golden. Let stand 10 minutes before serving.
Making Perfect Gravy
Getting your gravy just right is so much fun! Here’s a helpful tip: after browning the sausage, leave a little bit of the fat in the pan – it adds amazing flavor. When you add the flour, keep stirring to avoid any lumps. The gravy should be smooth and creamy, not too thick or thin. If it gets too thick, just add a splash more half & half until it’s just how you like it!
Easy Substitutions
Don’t worry if you don’t have every ingredient on hand! You can swap the half & half with whole milk or even a mix of heavy cream and milk. For the sausage, any breakfast sausage works great – spicy or mild, whatever you prefer. No shortening? Butter works just as well in the biscuits. And feel free to use any cheese you love – monterey jack or pepper jack add great flavor too!
Storage and Reheating
This casserole is fantastic for meal prep! Pop any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to eat, warm individual portions in the microwave for 1-2 minutes. To keep the biscuits from getting too soft when reheating, use the oven at 350°F for about 10-15 minutes. The gravy might thicken up a bit in the fridge – that’s totally normal!
Serving Ideas
This cozy breakfast casserole is amazing on its own, but you can make it even better! Try adding some fresh chopped parsley on top for color, or serve it with a side of crispy hash browns. A little hot sauce or maple syrup drizzled over your portion adds a tasty kick. It’s perfect for weekend brunches or holiday breakfasts when you have family over!
Biscuits and Gravy Casserole
Equipment
- 9×13 inch pan
- Large saucepan
- Mixing bowl
Ingredients
Sausage Gravy
- 1 pound pork sausage (I use jimmy dean)
- 2 Tablespoons all-purpose flour
- 2 1/2 cups half and half
- 1 Tablespoon butter
Eggs
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon EACH paprika, oregano, garlic powder
- 1 cup shredded cheddar cheese
Biscuits
- 2 1/2 cups all-purpose flour
- 1 Tablespoon baking powder + 1 teaspoon
- 3/4 teaspoon salt
- 1/4 cup shortening
- 1 cup milk any kind
Instructions
- Make Sausage Gravy: Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan. Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
- Make Biscuits: Stir flour baking powder and salt together. Add shortening and cut in with forks or a pastry blender until mixture is small crumbs. Stir in milk to form a dough. Pour dough onto a floured surface and shape into a rectangle about ¾ inch thick.
- Mix eggs, milk and spices in a mixing bowl.
- Assemble: Cut biscuit dough into ½ inch pieces and scatter half of the biscuit dough along the bottom of a 9×13 inch pan. Pour egg mixture over the biscuits. Spoon sausage gravy evenly on top, then sprinkle with cheese. Add remaining biscuit dough pieces on top.
- Bake at 350 degrees F for 35-45 minutes or until eggs have set and biscuits are golden. Allow to rest for 10 minutes before serving.
