Biscuits and Gravy
Breakfast Casserole

Ingredients

For the casserole

• 2 cans refrigerated biscuit dough (8-count each), cut into quarters

• 2 pounds breakfast sausage

• 10 eggs

• 2 cups milk

• 2 cups shredded cheddar cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• Optional: chopped green onions or cooked bacon pieces

For the gravy

• 1/2 cup sausage drippings (supplement with butter if needed)

• 1/2 cup flour

• 4 1/2 cups milk

• 1 to 1 1/2 teaspoons black pepper

• Salt to taste

Directions

1. Prep

• Heat oven to 350°F.

• Grease your deep lasagna pan well.

2. Cook the sausage

• Brown the sausage in a large skillet.

• Remove sausage with a slotted spoon and reserve.

• Keep the drippings in the pan for gravy.

3. Make the gravy

• Add flour to the drippings and cook 1-2 minutes.

• Slowly whisk in milk.

• Simmer until thick and creamy.

• Season generously with black pepper and salt.

The gravy should be slightly thinner than normal biscuits-and-gravy because it thickens while baking.

4. Assemble

Spread in layers:

1. Half the biscuit pieces

2. Half the sausage

3. Half the cheese

4. Repeat layers

5. Egg mixture

• Whisk eggs, 2 cups milk, garlic powder, onion powder, and pepper.

• Pour evenly over casserole.

6. Add gravy

• Pour gravy over the top.

• Gently press everything down a little so the biscuits absorb some liquid.

7. Bake

• Cover loosely with foil.

• Bake 35 minutes.

• Remove foil and bake another 20-30 minutes until golden and set in the center.

Because you’re using a deep pan, total bake time may be closer to 60 minutes.

8. Rest

Let sit 10-15 minutes before serving so it firms up.

Optional additions

• Sautéed onions or peppers

• Pepper jack instead of cheddar

• A little hot sauce in the egg mixture

• Fresh parsley or green onions on top

For an extra “classic diner” flavor, use sage breakfast sausage and be very generous with black pepper in the gravy.