Sausage Gravy and Biscuits Casserole
A comforting make-ahead breakfast casserole that layers refrigerated biscuits with savory breakfast sausage, melted cheddar, a rich egg custard, and peppered gravy. Bake until puffed and golden for an easy crowd-pleasing morning or holiday dish.
Equipment
- 13x9-inch baking dish
Ingredients
- 1 8-count package refrigerated Grands biscuit dough
- 1 pound bulk breakfast sausage
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup milk
- salt and pepper to taste
- 1 2 3/4-ounce package peppered gravy mix makes about 2 cups when prepared
Instructions
- Heat the oven to 350°F (175°C) and coat a 13x9-inch baking dish with nonstick spray.
- Cook the sausage in a large skillet over medium heat until browned and no longer pink, breaking it into crumbles as it cooks. Drain any excess fat and set the sausage aside.
- Cut each biscuit into four pieces. Arrange the pieces in a single, even layer across the bottom of the prepared baking dish.
- Spread the cooked sausage over the biscuit layer, then scatter the shredded cheddar evenly on top.
- Whisk the eggs and milk together in a bowl, season with salt and pepper, then pour the egg mixture evenly over the casserole layers.
- Prepare the peppered gravy according to the package directions. Once ready, pour the gravy over the entire casserole, covering it evenly.
- Bake in the preheated oven for 40 to 45 minutes, until the casserole is puffed and the top is golden brown. Allow to rest a few minutes before slicing and serving.