Sit Down, Let Me Tell You About This Biscuits and Gravy Casserole
Alright, so picture this: it’s a Saturday morning, my kids are fighting over who gets the last biscuit (spoiler: it’s always the dog), and I’m still half awake, clutching my coffee like it’s a life raft. That’s when I pull out my secret weapon—this biscuits and gravy breakfast casserole. The first time I made it, I totally misread the recipe and accidentally used twice as much sausage. Best mistake ever, honestly. Now it’s kind of how I do it (and nobody complains!).
Sometimes I think this casserole is the culinary version of a big hug—familiar, warm, and everybody feels better afterward. Plus, you only dirty one pan if you play your cards right, and let me tell you, I am not in the mood for a sink full of dishes before noon.
Why I Keep Coming Back to This Recipe
I make this when I’m feeling lazy but also want people to think I put in effort (it’s the best kind of trickery). My family goes absolutely nuts for it, especially when I add a pinch of red pepper flakes—it’s like a magical “wake up!” moment. This is also what I bring to potlucks when I want to be invited back. It reheats pretty well, too, though I tend to think it tastes even better the next day. Actually, sometimes I make it at night, and then pretend it was for breakfast—who’s keeping track?
Okay, real talk: I tried making this with homemade biscuits once. Disaster. Store-bought is just easier (and no one ever noticed). Oh, and if you’re not a fan of sausage, swap in cooked bacon or even mushrooms. I mean, do what makes you happy. Food should not be stressful.
What You’ll Need (But Feel Free to Improvise)
- 1 can (16 oz) refrigerated biscuit dough (Grands or whatever’s on sale; sometimes I use the smaller “flaky” ones for more crunchy bits)
- 1 pound breakfast sausage (I love spicy, my grandmother always insisted on Jimmy Dean but honestly, I grab whatever’s handy)
- 2 cups milk (whole is richer, but 2% works fine—I’ve even used oat milk when my cousin was visiting… it survived)
- 4 large eggs (I sometimes throw in an extra if I need to use one up… or if they’re small, who’s measuring?)
- 1/4 cup all-purpose flour (plain old stuff, nothing fancy)
- 1 cup shredded cheddar cheese (sharp is best, but again—use whatever, I’ve mixed in mozzarella before)
- Salt and pepper to taste (I’m generous, but you do you)
- Optional: red pepper flakes, fresh chives for topping, a pinch of smoked paprika if you’re feeling zesty
How I Actually Make It (Not Always By The Book)
- Preheat your oven to 350°F (or 175°C). If you forget, like I do half the time, just stick it in once it’s hot and add a couple minutes, it’s not the end of the world.
- Grease a 9×13-inch baking dish. Butter, spray, or even a bit of bacon fat if you have it left over (adds flavor!).
- Chop the biscuits into quarters. Scatter ‘em in the dish, no need to be precise. This is where I always eat a raw biscuit bite. Old habit, probably not recommended?
- Brown your sausage in a skillet over medium heat. Break it up good. If there’s a lot of grease, I drain most of it, but leave a little for flavor. Sometimes I toss in a handful of chopped onions, but I forget more often than not.
- Scatter the browned sausage over the biscuit pieces in the dish. Try not to eat too much at this step, but I never succeed.
- Now, make the “gravy”: In the same pan (less dishes!), sprinkle in the flour, stir constantly for a minute till it looks like a weird paste—it always does, don’t worry. Slowly whisk in the milk (or pour and stir vigorously, whatever works), scraping up all the sausage bits. Bring to a bubble and stir until it thickens. This is usually where I get impatient, but just give it time, you’ll see the magic.
- Season with salt, pepper, and if you like, a pinch of those red pepper flakes. Pour this glorious gravy over the sausage and biscuits in the dish. Try to cover everything, but it’ll even out as it bakes, promise.
- Beat the eggs in a bowl and pour evenly over the whole mess. Top with shredded cheese and any other bits you fancy (I tried jalapeños once—pretty fire).
- Bake uncovered for about 30–35 minutes, or until golden and a knife in the middle comes out mostly clean (I never wait for “fully clean” because I like it a little gooey in the center).
- Let it sit for five-ish minutes. Or just dig in and burn your tongue like I do every time.
Random Notes I’ve Discovered the Hard Way
- If you use extra-large biscuits, the bottom can stay a bit doughy—on second thought, maybe cut them smaller or bake a tad longer.
- Cutting the casserole when it’s piping hot makes it fall apart, but honestly, who cares if it’s a little messy?
- Once I forgot the eggs entirely. It still worked, but was more like a sausage-biscuit lasagna (not the worst thing?).
- If you have leftover gravy, drizzle it on top before serving. Or just eat it with a spoon, I won’t judge.
Things I’ve Tried (Some Winners, Some Not So Much)
- Swapped the sausage for crumbled bacon—delicious, but a bit more work. Also, smoked turkey sausage works in a pinch.
- Added sautéed mushrooms and spinach for a “healthier” vibe. My kids didn’t buy it, but I liked it.
- Tried making it with almond milk—uh, wouldn’t recommend. It just tasted kinda… off? Maybe it’s me.
Do You Really Need Special Equipment?
I usually use a standard baking dish, but if you only have a deep skillet or those foil pans from the grocery, go for it! I once made a half batch in a cast iron pan at a campsite. No complaints. Mixing bowls? I’ve used a big mug before when I was too lazy to wash a bowl.
How I (Pretend to) Store the Leftovers
Technically, you should cover and refrigerate leftovers for up to three days. But honestly, in my house, it never lasts more than a day; I usually catch people sneaking bites straight from the fridge. You can microwave it to reheat, but covered in the oven at 300°F makes it taste a bit fresher. If you actually manage to freeze any, thaw overnight and reheat gently.
This Is How I Serve It (But Make It Your Own)
We usually eat it as is, but sometimes I go all out and serve with a side of fruit or a little hot sauce. My uncle swears by a drizzle of maple syrup (I thought he was nuts, but it’s good!). For holidays, I’ll stick a jar of homemade jam on the table, because—why not?
Hard-Earned Pro Tips (Aka: Learn from My Mistakes)
- Don’t rush the gravy. I once tried to multitask and ended up with lumpy, sad sauce. Just stir, and it’ll come together.
- Let it rest after baking. If you cut in right away, it’s more of a delicious mess (which, honestly, isn’t so bad).
- Don’t overbake, or it gets dry. Check around 30 minutes and trust your gut; the edges should be golden but not crunchy.
Real-Life Questions People Ask Me
Can I make this ahead? Oh, definitely. I’ve prepped it the night before, stuck it in the fridge, and baked it in the morning. I just add about five extra minutes to the bake time; it works fine.
Does it work with different meats? Yep—bacon, turkey sausage, heck, I’ve even tried leftover rotisserie chicken. The texture changes, but it’s all tasty.
Is it freezer friendly? Kind of. I’ve frozen it in portions after baking, but not before—raw biscuit dough gets weird. Thaw overnight and reheat.
Can I add veggies? Absolutely, though I recommend sautéing them first so they’re not watery. Bell peppers, mushrooms, spinach—go wild.
Where do you get your recipe inspiration? Honestly, I spend way too much time scrolling through Southern Living and The Pioneer Woman for ideas. Sometimes I just use what’s in my fridge and cross my fingers.
Do I have to use cheese? Not really. I skip it when I’m out, and nobody seems to mind. But in my opinion, cheese just makes breakfast better.
Quick Digression (Bear With Me)
One time, I tried to write a song about breakfast casseroles. It didn’t go over well—let’s just say I’m better with a spatula than a guitar. But if you ever feel inspired to serenade your brunch guests, I say go for it. Food is love, music is love; it all fits, right?
If you give this biscuits and gravy breakfast casserole a try, let me know how it goes—or, if you have a trick that works even better, I’m all ears (and stomach). Happy breakfasting!
Ingredients
- 1 (16 oz) can refrigerated biscuit dough
- 1 pound breakfast sausage
- 2 cups milk
- 1/4 cup all-purpose flour
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter (optional, for greasing pan)
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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2Cut biscuit dough into 1-inch pieces and evenly layer them in the bottom of the prepared baking dish.
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3In a large skillet over medium heat, cook the sausage until browned and crumbled. Sprinkle flour over the sausage and stir to coat. Gradually add milk, stirring constantly, and cook until thickened to form a gravy. Season with salt and pepper.
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4Pour the sausage gravy evenly over the biscuit pieces in the baking dish.
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5In a medium bowl, whisk together eggs and pour over the sausage gravy. Sprinkle shredded cheddar cheese on top.
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6Bake for 35-40 minutes, or until the eggs are set and the top is golden brown. Let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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