warm, melty, and cheesy breakfast casserole tastes right out of a magazine
Savory Biscuits and Gravy Breakfast Casserole
There plenty of Southern recipes that get a lot of play- crawfish, grits, and good ole biscuits and gravy. We like comfort food in the south and nothing says “I ate too much” like slathering your biscuits with peppery gravy. The best part of this casserole is that it takes that southern breakfast and turns it right into a delicious, perfect casserole instead! Serving to your family on a holiday is a must, but this recipe is also wonderful for early morning office meetings and church potluck too. Serve along side some cheesy oven baked hash browns and crispy bacon too!
- 1 can, 7.5 oz, basic buttermilk biscuits (10 count per refrigerated can) -these were the cheap biscuits, nothing fluffy or flaky, just store brand home style biscuits. They are about 2 or 2-1/2 inches in diameter
- 1 pound ground sausage (with about 1/4th cup reserved for gravy)
- 1 1/2 cups cheese
- 1/2 cup cheese (this is in addition to cheese above)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup half and half (for gravy)
- 1/2 cup cream for egg mixture
- 1 teaspoon salt
- 1 teaspoon pepper (I did use a decent amount of pepper in this and I think it worked great. If you don’t want it that spicy/peppery, you can easily adjust)
- 4 eggs
PAN SIZE: I put this into a smaller 2-1/2 quart casserole dish. If you choose to use a 9×13 pan, I would suggest you double the recipe.
- This cheese, biscuits, and sausage casserole can be reheated in the microwave.
- How long can you keep this recipe? I never recommend keeping food longer than 2-3 days, tightly sealed, in fridge before tossing (especially where dairy is involved)
- Overnight Prep: You can make this country style biscuits and gravy casserole ahead of time and leave in the fridge overnight (sealed w/ foil) and finish cooking morning of. Anytime you prep a casserole ahead, you may need to adjust cooking time as the food is extra cold when entering the oven. Even better if you can move up closer to room temp before putting in oven.
Prepping Biscuits, Sausage and Eggs
Super simple layered breakfast casserole starts with tons of delicious breakfast sausage
Start by layering your biscuits, sausage, and cheese before adding your gravy
Making Gravy
Smooth flavorful gravy is all about the patience
Why do I have to let a casserole stand before serving?
Hearty, Savory, and amazing, just wait till you taste one bite of this casserole!
Other amazing breakfast casserole dishes:
I love making breakfast side dishes, so if you need more, you do not have to venture far!
- Apple Cinnamon Bread Pudding
- Apple Breakfast Bake
- Blueberry French Toast Casserole
- Cinnamon Roll French Toast Casserole
- Sausage Hashbrown Breakfast Casserole
Biscuits and Gravy Casserole with Country Sausage
Biscuits and Gravy Breakfast Casserole folds hearty sausage and delicious egg into savory biscuits and gravy, a tasty Southern Country style Breakfast Recipe that will keep you full all day! This is a perfect breakfast recipe to feed a crowd, so dig in and be satisfied!
Ingredients
- 1 tub, 7.5 oz, basic buttermilk biscuits (10 count per refrigerated can)
- 1 pound ground sausage (reserve 1/4th for gravy)
- 1 1/2 cups cheese
- 1/2 cup of shredded cheese (for top layer)
Egg Mixture
- 4 eggs
- 1/2 cup of whole whipping cream
Sausage Gravy
- 1 1/2 cups half and half
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup of cooked breakfast sausage
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 350 and grease a 2-1/2 quart baking dish with nonstick cooking spray. If you want to serve more than 6-8, you can use a 9x13 pan and double this recipe.
- Line country style (homestyle) biscuits in a single layer on the bottom. They don't have to touch each other, but if they do, that is fine.
- Heat breakfast sausage in a skillet until no longer pink.
- Sprinkle cooked sausage on top of biscuits in the casserole dish.
- Add 1 1/2 cups of layered cheddar cheese on top of sausage.
- In a mixing bowl, add eggs and 1/2 cup whipping cream and whisk well.
- Pour egg mixture on top of sausage and biscuit mixture.
- Using the same skillet that you did to cook the sausage, make the gravy.
- Add butter, flour, half and half, salt and pepper and whisk well, over medium low heat.
- Heat the gravy, whisking frequently, until bubbling, thick, and smooth about 5 minutes.
- Add reserved 1/4th cup of sausage.
- Pour gravy into casserole dish and sprinkle the final top layer with remaining cheese - its ok to use as much or as little as you want, I recommend 1/2 cup shredded cheese, more if you decide to use a bigger casserole dish.
- Bake biscuits and gravy breakfast casserole for 30-35 minutes or until bubbly and center is set. Start checking around 30 minutes if your oven is really hot.
- Let casserole stand 5 minutes before serving so the casserole is easy to cut and serve.
- Serves 6-8 (one biscuit area per person)
Notes
Other amazing breakfast casserole dishes:
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 458Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 154mgSodium: 1030mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 19g
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