Biscuits and Gravy Casserole with Sausage and Cheddar

Biscuits and Gravy Casserole

Quartered biscuits form the base of this sliceable breakfast casserole, with eggs and cheddar beneath a topping of peppery sausage gravy. The biscuits go on the bottom so each portion has a tender biscuit-and-egg interior rather than separate biscuits sitting on top.

Spread the dough loosely in a 9-by-13-inch dish and thicken the gravy before spooning it over the cheese. The top may brown before the center finishes, so check the biscuits and eggs beneath the gravy before taking the casserole out of the oven.

Ingredients for Biscuits and Gravy Casserole

• Butter or nonstick cooking spray, for greasing the dish
• 1 lb pork breakfast sausage (about 450g)
• 1/4 cup all-purpose flour (30g)
• 2 1/2 cups whole milk, for the gravy
• 1 teaspoon freshly ground black pepper, divided
• 1 can refrigerated flaky biscuits (about 16.3 oz or 460g; typically 8 biscuits), quartered
• 6 large eggs
• 1/2 cup whole milk, for the eggs
• 1/4 teaspoon salt, plus more for the gravy only if needed
• 1 1/2 cups shredded sharp cheddar (about 170g)
• Up to 2 tablespoons butter, only if needed to supplement the sausage drippings

How to Make Biscuits and Gravy Casserole

1. Prepare the dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
2. Brown the sausage: Cook the sausage in a large skillet over medium heat for about 7 to 9 minutes, breaking it into crumbles, until browned and no longer pink. Transfer it to a bowl. Leave about 2 tablespoons of drippings in the skillet, pouring off any excess. If there is less than 2 tablespoons of fat, add enough butter to make up the difference.
3. Make the gravy: Stir the flour into the fat and cook briefly, until no dry flour remains. Gradually whisk in the 2 1/2 cups milk. Return the sausage to the skillet and add 3/4 teaspoon pepper. Reduce the heat to medium-low and simmer, stirring, for about 6 to 8 minutes. The gravy should coat a spoon and briefly leave a track when stirred, but still be easy to spoon. Taste before adding salt; the sausage may provide enough.
4. Build the biscuit base: Spread the biscuit quarters in a single, loosely spaced layer across the dish. Whisk the eggs with the remaining 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour evenly over the biscuits.
5. Add the cheese and gravy: Scatter the cheddar over the egg mixture. Spoon the sausage gravy unevenly across the top, leaving some cheese visible rather than forming a deep pool. If desired, reserve a few spoonfuls of gravy for serving.
6. Bake: Bake uncovered and start checking at 35 minutes. It will generally take about 35 to 45 minutes, but continue baking as needed until the center is set, a biscuit piece near the center has no sticky raw dough, and the gravy bubbles near the edges. If the top browns before the center cooks, tent it loosely with foil.
7. Rest and serve: Let the casserole rest for 10 minutes so it holds together when cut. Slice into 8 portions. Gently warm any reserved gravy and spoon a little over the edge of each serving.

How to Tell When the Center Is Done

A golden top does not mean the bottom biscuits are baked. Check beneath the topping near the middle: the eggs should be set rather than sloshy, and a biscuit piece should look cooked through, not sticky or raw. A pool of thin liquid when you cut a portion can also signal that the center needed more baking time.

Gravy Consistency and a Shortcut

The gravy needs to be thick enough to sit on top of the casserole, but loose enough to flow off a spoon. Whisking in the milk gradually helps prevent lumps; simmering the gravy before assembly keeps it from running into the biscuit layer.

Prepared country-style or sausage gravy can replace the homemade gravy. Brown the sausage separately, then combine it with prepared gravy that is thick and spoonable. Use enough to coat the top without submerging it, and taste before adding salt.

Make It the Night Before

Cover and refrigerate the assembled casserole overnight. Uncover it before baking. Starting from cold may extend the baking time, so check the center rather than relying on a fixed number of extra minutes. Tent loosely with foil if the top browns before the eggs and biscuits are cooked.

Storing and Reheating Leftovers

Refrigerate leftovers covered or in an airtight container for up to 3 days. Microwave individual portions until hot, or reheat larger portions in the oven until hot. The biscuits will be softer after storage.

Serve with fresh fruit on the side or hot sauce at the table. For another hearty baked meal, try this kielbasa sausage and potato casserole.

Nutrition

Approximate per serving, based on 8 servings: 530 calories, 24g protein, 32g fat, and 33g carbohydrates. Approximate per 100g of finished casserole: 215 calories, 10g protein, 13g fat, and 13g carbohydrates. Values vary with the biscuit and sausage brands, the amount of fat retained, and moisture lost during baking; optional butter is not included.