Description
A hearty and comforting breakfast casserole featuring flaky biscuits, creamy sausage gravy, and melted cheese, perfect for feeding a crowd or meal prepping for busy mornings.
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
Egg Mixture
- 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 Monterrey Jack cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: 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 and evenly space half of the chopped biscuits in the greased pan. Bake for 12 minutes and then remove from the oven.
- Mix Eggs: 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: In a large saucepan or braiser over medium-high heat, cook and crumble the sausage until browned. Reduce heat to medium and sprinkle flour over sausage; cook for 3 minutes while stirring.
- Make Gravy Base: Reduce heat to low and gradually stir in the milk, continuing to stir constantly. Add beef bouillon and all seasonings including garlic powder, parsley, onion powder, sage, salt, pepper, thyme, and red pepper flakes.
- Thicken Gravy: Bring mixture to a simmer, stirring often until thickened, about 5 to 10 minutes. Taste and adjust seasonings as needed, then set aside.
- Assemble Casserole: Pour the egg mixture over the par-baked biscuits in the pan, then sprinkle half of each cheese evenly over the top. Pour 2 1/2 cups of the sausage gravy evenly over the egg mixture. Top with the remaining chopped biscuits evenly.
- Bake Casserole: Bake uncovered at 350 degrees F for 50 minutes or until the eggs are set and biscuits are golden. Check doneness with an instant-read thermometer; internal temperature should reach 160°F.
- Add Remaining Gravy and Cheese: Stir additional milk into the reserved gravy to thin if needed. Remove casserole from oven, spoon remaining sausage gravy over top, and sprinkle with the remaining cheeses. Return to oven and bake an additional 10 minutes to melt cheese.
- Rest and Garnish: Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Meal prep by preparing the casserole up to adding the top biscuits; refrigerate the remaining chopped biscuits, cheeses, and gravy separately, then add and bake when ready.
- Store refrigerated tightly covered for up to 5 days or freeze double wrapped for up to 3 months. Thaw 24 hours before reheating.
- Reheat covered with foil in the oven at 350 degrees F for 20 minutes or microwave individual servings until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
