Biscuits & Sausage Gravy Casserole (Printer-Friendly Version)
Layers of biscuits, sausage gravy, eggs, and cheese create a comforting breakfast favorite for any occasion.
# Required Ingredients:
→ Sausage Gravy
01 -
450 g breakfast sausage (pork or turkey)
02 -
30 g unsalted butter
03 -
30 g all-purpose flour
04 -
480 ml whole milk
05 -
3 g salt
06 -
2 g freshly ground black pepper
→ Egg Mixture
07 -
6 large eggs
08 -
120 ml whole milk
→ Base and Topping
09 -
1 can (about 420 g) refrigerated biscuit dough, cut into 2.5 cm pieces
10 -
120 g mild cheddar cheese, shredded
# Step-by-Step Instructions:
01 -
In a large skillet over medium-high heat, cook the breakfast sausage until fully browned with no pink remaining. Reduce heat to low, add butter, and stir until melted. Sprinkle flour over the mixture and stir continuously for 2 minutes to form a roux. Gradually pour in 480 ml milk, stirring constantly. Season with salt and pepper, then cook, stirring frequently, until the gravy thickens and simmers.
02 -
In a medium bowl, whisk together the eggs and 120 ml milk until homogenous. Set aside.
03 -
Grease a 23 x 33 cm baking dish. Spread the biscuit dough pieces evenly across the bottom. Pour the egg mixture over the biscuit base, ensuring even coverage. Spoon the sausage gravy over the egg layer, then sprinkle shredded cheddar cheese across the surface.
04 -
Preheat oven to 200°C. Place the baking dish on the center rack and bake for 30–40 minutes, until the eggs are set and the biscuits are golden brown. If the top browns too quickly, cover loosely with aluminum foil for the final minutes. Remove from oven and cool briefly before serving.
# Handy Cooking Tips:
01 -
For best results, assemble the casserole the night before and refrigerate. Bake just before serving for a fresh, hot breakfast.
02 -
Enhance flavor and nutrition by adding diced bell peppers, onions, or spinach to the sausage layer.
03 -
Switch the cheese to pepper jack for a spicier touch or mozzarella for creaminess.
04 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions for up to 2 months.
05 -
If using refrigerated casserole, bake slightly longer to ensure thorough heating.