Biscuits And Gravy Casserole

Biscuits and gravy casserole is the ultimate comfort food!

It’s packed with savory sausage, creamy gravy, eggs, cheese, and fluffy biscuits. The first time I made this casserole, I felt like I was back in my grandma’s kitchen.

The best part? You can assemble it the night before and put it in the fridge. So all you have to do is pop it in the oven and let the magic happen.

Trust me, this biscuits and gravy casserole is a game-changer.

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Why You’ll Love This Biscuits and Gravy Casserole

Crave-Worthy Comfort Food: It combines the classic flavors of biscuits and gravy into one satisfying dish. It’s perfect for cozy weekend mornings. Easy Prep: Assemble the casserole the night before, refrigerate, and bake it in the morning. It’s totally stress-free! Freezer-Friendly: Bake an extra casserole to freeze for later. That way, you always have a delicious meal on hand. Leftovers Galore: Enjoy delicious leftovers for days (if there are any)! This casserole reheats beautifully.

Ingredients

This casserole comes together with a list of simple ingredients:

• Pork Breakfast Sausage: The savory star of the show. Choose a high-quality, flavorful sausage.
• All-Purpose Flour: It transforms the sausage drippings into a luscious gravy.
• Whole Milk: It adds richness and creaminess to the gravy. Whole milk is best, but 2% can work in a pinch.
• Refrigerated Biscuit Dough: I use Pillsbury Grands. There’s no need to make them from scratch!
• Large Eggs: The binding ingredient that holds everything together.
• Milk: A splash of milk helps create a light, custardy texture in the egg mixture.
• Shredded Cheddar Cheese: A melty, gooey addition to take the casserole to the next level.
• Seasonings: Throw in salt, black pepper, paprika, and garlic powder for flavor.

How to Make Biscuits and Gravy Casserole

With just a few easy steps, you can have this casserole prepped and ready.

1. PREP: Set the oven to 350°F and grease a 9×13-inch baking dish. 2. GRAVY: Cook the sausage in a skillet, breaking it apart. Remove the meat when browned, then cook the flour in the fat. Whisk in the milk, salt, and pepper, and cook until thick. Stir the sausage back into the skillet to coat, then remove about 1/2 cup for serving. 3. EGGS: Whisk eggs, 1/2 cup milk, 1/2 cup cheese, salt, paprika, garlic powder, and black pepper. 4. CASSEROLE: Spread half of the gravy in the baking dish. Cut the biscuits into quarters and spread half over the gravy. Sprinkle half of the cheese on top. Pour the egg mix over the biscuits, then repeat the layers – gravy, biscuits, and cheese. 5. BAKE: Bake uncovered for 35-45 minutes until set and golden brown. Let stand for 10 minutes. 6. SERVE: Heat the remaining gravy and serve the casserole hot. Enjoy.

Tips for the Best Biscuits and Gravy Casserole

Follow these easy tips for the very best casserole:

• Par-bake the biscuits. Cut the biscuits into pieces then par-bake half of them in the casserole dish for 12 minutes on their own. This will keep the middle layer from getting soggy. Layer as instructed, with the unbaked biscuits on top. They’ll bake perfectly in the oven.

• Give ‘em space. Space out the biscuits and don’t let them touch for even cooking.

• Quality is key. Use a high-quality, flavorful breakfast sausage for the best results in the gravy.

• Make a skinnier gravy. If the gravy becomes too thick, stir in additional milk as needed.

• Give it a rest. After baking, let the casserole rest for 10 minutes before serving. This will allow the flavors to meld and the gravy to thicken.

• DIY breakfast sausage. Mix 1 pound plain pork sausage with 1.5 teaspoon ground sage, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon oregano, 1/2 teaspoon onion powder.

How to Store

Leftover biscuit casserole is wonderful for next-day lunches and beyond. Here’s how to store it:

To Store: Tightly cover the cooled casserole and store in the refrigerator for up to 3-5 days. Keep in an air-tight container to maintain freshness. To Freeze: Wrap the cooled casserole tightly with plastic wrap and foil. Or transfer to an air-tight container. Freeze for up to 2-3 months, then thaw overnight in the refrigerator before reheating. To Reheat: Cover the casserole dish with foil and reheat in a 325°F oven for about 20-30 minutes, until heated through. Individual portions can be reheated in the microwave in 30-second intervals.

More Hearty Casseroles To Try

Easter Breakfast Casserole Chicken Stuffing Casserole Chicken Bacon Ranch Casserole Chili Dog Casserole

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Biscuits and Gravy Casserole

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Biscuits and gravy casserole is the ultimate comfort food! It’s loaded with eggs, sausage, gravy, cheese, biscuits, and tons of goodness!

Ingredients

• For the Gravy
• 1 lb bulk pork breakfast sausage
• 1/3 cup all-purpose flour
• 3-4 cups whole milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• For the Casserole
• 1 (8 count) can refrigerated biscuit dough (such as Pillsbury Grands)
• 6 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese, divided

Instructions

• Preheat the oven to 350°F and grease a 9×13-inch baking dish.
• Make the Gravy: In a large skillet, cook the sausage over medium heat, breaking it apart with a wooden spoon. When browned, remove the meat from the pan with a slotted spoon.
• Sprinkle the flour over the remaining beef fat and stir for 1-2 minutes (add 1 tablespoon of butter if needed). Slowly whisk in 3 cups of milk, followed by the salt and pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add more milk, if needed, then stir the sausage into the gravy until well coated. Reserve 1/2 cup for serving.
• Make the Casserole : Spread half of the gravy in the baking dish. Cut each biscuit into 1/2-1 inch pieces and spread half evenly over the gravy. Sprinkle half of the cheese over the top.
• In a bowl, whisk the eggs, 1/2 cup milk, 1/2 cup cheese, salt, paprika, garlic powder and black pepper. Pour the egg mixture over the biscuits in the dish.
• Dollop/spread the remaining gravy over the egg mixture. Top with the rest of the biscuits and finish with the remaining 1 cup of cheese.
• Bake uncovered for 35-45 minutes, until the eggs are set, the biscuits are cooked, and the top is golden brown. Let stand for 10 minutes.
• While the casserole cools, heat the remaining gravy, stirring well. Serve the casserole with extra gravy on top and garnish with chopped parsley if desired. Enjoy!

Notes

• Use a high-quality, flavorful breakfast sausage for the best results.

• Freshly shred the cheddar cheese for optimal melting and flavor.

• The casserole can be assembled the night before, then covered and refrigerated. Add an extra 10-15 minutes of baking time.

• Leftover casserole reheats well in the microwave.

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