Description
A hearty and comforting Biscuits and Gravy Breakfast Casserole combining flaky biscuit pieces, creamy sausage gravy, fluffy eggs, and melted cheddar and Monterrey Jack cheeses, perfect for a crowd or meal prep.
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)
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterrey Jack cheese
- fresh parsley for garnish (optional)
Instructions
- Preheat and Grease: Preheat your oven to 350 degrees F. Spray a 9"x13" baking dish with non-stick cooking spray to prepare for baking.
- Par-Bake Biscuits: Cut each biscuit into 8 pieces. Spread half of the chopped biscuits evenly in the greased baking dish. Bake for 12 minutes, then remove from the oven.
- Prepare Egg Mixture: In a large bowl or measuring cup, whisk together the eggs, 1/2 cup milk, paprika, ground mustard, salt, and pepper. Set aside.
- Make Sausage Gravy: In a large saucepan over medium-high heat, cook and crumble the sausage until browned. Reduce heat to medium and sprinkle flour over the sausage, cooking and stirring for 3 minutes.
- Thicken Gravy: Lower heat to low and gradually stir in the milk, stirring constantly. Add beef bouillon, garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes. Simmer and stir often for 5-10 minutes until the gravy thickens. Adjust seasoning if needed and set aside.
- Assemble Casserole: Pour the egg mixture over the par-baked biscuits in the baking dish. Sprinkle half of the sharp cheddar and Monterrey Jack cheeses evenly over the eggs. Pour 2 1/2 cups of sausage gravy evenly over the mixture. Top with the remaining chopped biscuits evenly spread over the casserole.
- Bake: Place uncovered casserole in the oven and bake at 350 degrees F for 50 minutes, or until eggs are set and biscuits turn golden. Confirm doneness by checking the internal temperature reaches 160°F using an instant-read thermometer.
- Add Remaining Gravy and Cheese: Stir milk into the reserved gravy as needed to thin it. Remove casserole from oven and spread remaining sausage gravy over the top. Sprinkle remaining cheeses on top, then bake an additional 5-10 minutes to melt the cheese.
- Rest and Garnish: Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Meal Prep: Prepare casserole up to adding top biscuits. Refrigerate remaining biscuits, cheese, and gravy separately. When ready, bake casserole covered for 15 minutes, then add top biscuits and continue baking.
- Storage: Cover tightly and refrigerate for up to 5 days. For longer storage, double wrap tightly and freeze for up to 3 months. Thaw at least 24 hours before reheating.
- Reheating: Reheat whole casserole covered at 350 degrees F for 20 minutes or microwave individual servings until hot.
- Use an instant-read thermometer to ensure the casserole reaches an internal temperature of 160°F for food safety.
- Adding a pinch of extra seasoning after gravy thickens allows you to control the flavor to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 150 mg
