Biscuits and Gravy Casserole Recipe

Biscuits and Gravy Casserole Recipe

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings:

Calories: 561kcal

Author: Becky Hardin

Grab your fork and dig into this comforting biscuits and gravy breakfast casserole. This casserole is a great make ahead option and perfect for the holidays. Everyone will love this easy breakfast casserole!

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Ingredients

For the Gravy

16 ounces ground pork sausage
1 small yellow onion finely diced (about ⅓ cup)
3 Tablespoons all-purpose flour
2 ½ cups whole milk
1 teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon fine sea salt

For the Casserole

16.3 ounces refrigerated biscuits 1 standard can
6 large eggs
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 cup white cheddar cheese shredded

Instructions

Butter a 9x13 inch baking dish and set aside.
In a large skillet cook the pork sausage and diced onion over medium heat until the sausage has browned.
16 ounces ground pork sausage, 1 small yellow onion
Reduce the heat to medium-low and sprinkle the flour over the sausage. Stir to combine.
3 Tablespoons all-purpose flour
Slowly add in the 2 ½ cups (591 mL) whole milk, about ¼ cup at a time, stirring well after each addition.
2 ½ cups whole milk
When all of the milk has been added stir in the black pepper, garlic powder, and salt. Continue to cook, stirring occasionally, until warmed through and thickened, about 5 minutes. Remove the gravy from the heat.
1 teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon fine sea salt
Preheat the oven to 350° F. Cut the biscuits into pieces and spread them out in the prepared baking dish.
16.3 ounces refrigerated biscuits
In a large mixing bowl, whisk together the eggs, ½ cup (118 mL) milk, garlic powder, onion powder, salt, and black pepper until well-combined. Pour the mixture over the biscuit pieces.
6 large eggs, ½ cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon fine sea salt, ¼ teaspoon ground black pepper
Sprinkle the cheese evenly over the eggs and biscuits and pour the sausage gravy on top.
1 cup white cheddar cheese
Bake for 35-40 minutes or until the casserole is cooked through.

Video

Notes

Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
Make Ahead Instructions: Follow the recipe through step 8 (without baking). Cover and refrigerate overnight. When you are ready add 10-15 minutes to the bake time since the casserole will be cold.
Freezing Instructions: Follow the recipe as written and allow the baked casserole to cool completely. Either freeze in a freezer-safe covered container or wrap individual portions tightly in plastic wrap and place in a freezer-safe container. To re-heat, thaw the casserole in the refrigerator and bake at 350° F until warmed through. You can also re-heat in the microwave. The casserole will stay fresh in the freezer for up to 1 month.
Bake Time: Ovens can be finicky and no two are the same. Keep an eye on your casserole and if it is beginning to brown too much before it’s thoroughly cooked you can cover it with foil and continue baking.
Gravy: To make this casserole recipe easier feel free to substitute the homemade gravy portion with a packaged gravy mix. Cook the sausage and follow the instructions on the gravy packet.
Sausage: Use any flavor of sausage you prefer. If your flavor of sausage contains a good amount of salt/sodium you may want to omit the added salt in the recipe.
Whole Milk: I do not recommend substituting this ingredient since the higher fat content helps to make a creamy, thick gravy.
Refrigerated Biscuits: I used Pillsbury Grands Homestyle Original Biscuits. Any kind of refrigerated, frozen, or homemade biscuit will work fine. If you are using frozen biscuits be sure to thaw them completely before adding to the casserole.
Cheese: I prefer white cheddar but yellow/orange is fine to use. Whether you use mild, medium, or sharp cheddar is personal preference. You can substitute with other flavors of cheese if you prefer. Pepper jack would be a great option. I highly recommend buying block cheese and shredding it yourself. Pre-shredded cheese contains additives that prevent it from melting smoothly.

Nutrition