Sausage Gravy and Biscuit Breakfast Casserole

• 1 lb bulk breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 tsp black pepper
• 1 tsp sage
• 8 frozen buttermilk biscuits, cut into quarters
• 2 cups shredded cheddar cheese
• 3 large eggs, beaten

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook sausage until browned and crumbly.
3. 3 Stir in flour, cooking for 1 minute.
4. 4 Gradually add milk, stirring constantly until thickened.
5. 5 Season with black pepper and sage.
6. 6 Layer half the biscuit pieces in a greased 9x13 inch baking dish.
7. 7 Top with half the sausage gravy and half the cheese.
8. 8 Repeat layers.
9. 9 Pour beaten eggs over the top.
10. 10 Bake uncovered for 45 minutes or until bubbly and biscuits are cooked through.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add diced bell peppers or onions to the sausage for extra veggies.
• Use jalapeño cheddar cheese for a kick.

Substitutions

• If breakfast sausage isn't available, use Italian sausage for a different flavor profile.
• For a gluten-free option, use gluten-free biscuits and flour.

Pairings

• Fresh orange juice
• Hashbrown casserole

Nutrition

Tips

• For a richer flavor, use whole milk instead of 2%.
• This casserole can be assembled ahead and refrigerated overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with fresh fruit salad for a refreshing contrast.
• A hot cup of coffee is the perfect partner.

FAQ