Biscuits and Gravy Casserole is a layer of refrigerator biscuits that are topped and baked with eggs, breakfast sausage, gravy, cheddar cheese, and another layer of biscuits.
BISCUITS AND GRAVY CASSEROLE INGREDIENTS
Biscuits: You will need 16 refrigerator biscuits (like Pillsbury Grands Buttermilk biscuits) for this recipe. You are using whole biscuits for the bottom layer and another layer of whole biscuits on top.
Eggs: A dozen eggs are used in this recipe. We tested it with less, but it definitely needed a full dozen.
Sausage: Look for ground breakfast sausage. Breakfast sausage is usually seasoned quite a bit which will give the dish plenty of flavors.
Cheese: I prefer mild cheddar cheese in this dish. But, use your favorite kind of cheese!
If you want a little kick to the casserole, you can add a 1/4 teaspoon of cayenne pepper when you make the sausage.
EGGS AND SAUSAGE
The first thing to make for the Biscuits and Gravy Casserole is the eggs. To make the eggs, whisk a dozen eggs in a bowl. A good strong whisk is important since you will want to make some air bubbles. You want to combine the whites and yolks of your eggs so that your dish is a uniform color, but also, getting a good amount of air into the mix makes for light and fluffy eggs.
Melt a tablespoon of butter in a large skillet over medium-low heat. Add the whisked eggs to the skillet and let them cook a bit. After a few seconds, drag a spatula down the middle of the eggs to expose the bottom of the skillet. Let the uncooked eggs run to the center to cook. Continue until most of the eggs are cooked. Remove the eggs from the heat and set them aside.
To cook the breakfast sausage, get out a medium saucepan. Cook the sausage over medium heat until browned. Sausage is cooked when it reaches an internal temperature of 160°F. Once cooked, add the sausage to the pan of scrambled eggs and combine. Leave the drippings in the saucepan to make the gravy.
HOW TO MAKE THE GRAVY
Using the saucepan that you cooked the sausage, add three tablespoons of butter until it has melted. Next, whisk in the flour for a couple of minutes. Then, add the milk, salt, pepper, and garlic powder, stirring until it gets a little thicker and hot. This takes 12-13 minutes.
YOU’RE READY TO ASSEMBLE!
With the eggs, sausage, and gravy ready to go, it’s time to get the casserole layered, baked, and enjoyed! To a 9×13-inch baking dish sprayed with nonstick spray, add a layer of 8 whole refrigerator biscuits. Flatten the biscuits with your hands to get them pushed together.
Next, top the first layer of biscuits with the scrambled eggs and sausage mixture. Pour the gravy over the eggs and sausage and add the shredded cheese. Place the remaining eight whole biscuits on top of the cheese, again, pressing the biscuits down slightly.
Melt a tablespoon of butter to brush the tops of the biscuits. Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake an additional 20 minutes, or until golden brown and bubbly. Remove the Biscuits and Gravy Casserole from the oven. Before serving, brush the final tablespoon of butter over the top and garnish with parsley.
This dish would be eight really hearty servings. But, you could definitely split the casserole up into more servings, if desired. This would also be a delicious ‘brinner’ (breakfast for dinner) recipe to keep in mind.
- 6 tablespoons butter, divided
- 12 large eggs, whisked
- 1 pound ground breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 16 refrigerator biscuits
- 2 cups mild cheddar cheese, shredded
- parsley, for garnish
Preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray.
In a skillet over medium-low heat, heat 1 tablespoon butter until just melted, swirling to coat the pan’s surface. Add the whisked eggs and leave undisturbed for a few seconds to let the bottom of the eggs cook. Drag a spatula down the middle of the eggs to expose the bottom of the skillet and allow uncooked egg to run into the exposed surface. Continue in this matter until most of the eggs are cooked.
When the eggs no longer appear runny, remove from the heat. (The residual heat from the skillet will finish cooking the eggs.) Set aside.
In a medium saucepan over medium heat, brown sausage. Use a slotted spoon to scoop out the sausage and add it to the eggs. Reserve the drippings from the sausage for the gravy.
To the drippings in the saucepan, add 3 tablespoons butter.
When melted, add flour and whisk to combine. Cook 2-3 minutes until golden brown.
Slowly whisk in milk, salt, pepper, and garlic powder. Cook and stir until thickened and hot, whisking often.
To the bottom of the 9×13-inch baking dish, add 8 biscuits, pressing them into the bottom of the dish and sealing the edges together. Top with egg and sausage mixture, gravy, cheese, and the remaining 8 biscuits. Slightly flatten the top biscuits by hand.
Melt a tablespoon of butter, and brush it over the tops of the biscuits. Cover with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the aluminum foil and bake an additional 20 minutes, or until golden brown and bubbly.
Melt the final tablespoon of butter and brush over the tops of the baked biscuits.
Serve topped with parsley for garnish.