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An easy sunday brunch breakfast casserole with sausage gravy and biscuits.

Breakfast Casserole with Biscuits

Breakfast Casserole with Biscuits and gravy is our all-time favorite breakfast casserole recipe, made with frozen biscuits, eggs, cheese, and served with a cream sausage gravy.
Servings: 12 servings
Chef Alli
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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Ingredients
 

Biscuit Casserole

  • 1 lb. mild sausage
  • 10 eggs, beaten
  • 1 1/2 cups milk
  • 3/4 cup whipping cream
  • 1 tsp. each kosher salt and black pepper
  • 10 frozen buttermilk biscuits, thawed
  • 1 1/2 cups shredded cheddar cheese

Gravy

  • sausage drippings, from frying the sausage
  • 1/2 cup butter, oil, or margarine
  • 1/2 cup all-purpose flour
  • 12 oz. can evaporated milk
  • 2-3 cups milk
  • 1 Tbs. fresh, minced sage (or substitute 1/2 tsp. dried sage)
  • red pepper flakes, to taste
  • cooked, crumbled bacon, for garnishing

Instructions
 

Assembling the Breakfast Casserole

  • Preheat oven to 375 degrees F. Coat a 9 x 13 baking dish with non-stick spray.
  • Meanwhile, brown sausage in a large, heavy skillet over medium heat, crumbling into chunks and cooking until no longer pink. Removed cooked sausage from skillet, setting it aside to drain on paper towels, reserving the drippings in skillet to make gravy.
  • In a large mixing bowl, whisk eggs with milk, cream, salt and pepper.
  • Layer 10 biscuit halves across the bottom of the prepared 9 x 13 baking dish; sprinkle half of the cooked sausage over the biscuit bottoms, then top the sausage with half of the cheese. Repeat once more with the remaining biscuit tops and the other half of the sausage.
  • Pour the prepared egg mixture over the layers of biscuits and sausage in the baking dish, then transfer the pan to the center rack of the preheated oven; bake for 30 minutes.
  • Remove casserole from the oven and sprinkle the remaining cheese over the top; bake casserole an additional 10-15 minutes, or until a knife inserted into the center of the casserole comes out clean and the center is no longer jiggly.
  • Let casserole stand for 10 minutes before cutting into squares. Serve topped with gravy, garnished with crumbled bacon. 

Making the Cream Gravy

  • Place a large skillet over medium heat, add the butter or margarine to your pan drippings; add the flour, stirring constantly until this mixture turns from white in color to more of a tan color (this tells you your flour is fully cooked); remove the skillet from the heat. (very important!)
  • Remove the skillet from the heat! Now slowly add the evaporated milk, a little at a time, whisking constantly, never adding more until what you've added is fully incorporated. Now whisk in the regular milk in the same way, only adding milk as you need it. 
  • Return the skillet of gravy to the burner over medium heat. Add the sage, then season the gravy to taste with salt, pepper, and red pepper flakes, as desired, whisking the gravy until it's creamy and simmering. 

Notes

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Nutrition

Calories: 479kcalCarbohydrates: 22gProtein: 16gFat: 36gSaturated Fat: 15gCholesterol: 81mgSodium: 733mgPotassium: 359mgFiber: 1gSugar: 7gVitamin A: 929IUVitamin C: 1mgCalcium: 287mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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