Description
A hearty and comforting Biscuits and Gravy Breakfast Casserole featuring layers of flaky biscuits baked with savory sausage gravy, perfect for a fulfilling breakfast or brunch that serves 8.
Ingredients
Scale
Biscuits
- 16 oz large, flaky biscuits
Sausage Gravy
- 1 pound ground breakfast sausage
- 4 Tablespoons flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 cups milk
- 2 Tablespoons melted butter, for brushing on top
Instructions
- Preheat and prepare biscuits: Preheat oven to 400° F. Open cans of biscuits and cut each biscuit into quarters. Set the quarters aside for layering.
- Prepare casserole dish and layer biscuits: Spray a 9 x 13 or 10 x 12-inch casserole dish with cooking spray. Layer half of the biscuit quarters evenly in the bottom of the prepared dish.
- Parbake biscuits: Bake the bottom layer of biscuit pieces for 10 minutes until slightly set but not fully cooked. Remove from the oven.
- Cook the sausage: In a medium to high heat skillet, brown the ground breakfast sausage until fully cooked and no longer pink. Drain excess fat if necessary. Reduce heat to medium.
- Make the gravy base: In a small bowl, combine the flour, salt, black pepper, and garlic powder. Sprinkle this flour mixture evenly over the cooked sausage. Stir thoroughly until the flour is fully absorbed by the sausage and well incorporated.
- Add milk and thicken gravy: Gradually add the 3 cups of milk to the sausage mixture, stirring constantly to combine. Continue stirring and bring the mixture to a gentle simmer. Reduce heat to low and simmer, stirring frequently, for about 5 minutes or until the gravy thickens to a creamy consistency.
- Assemble casserole layers: Pour the hot sausage gravy over the parbaked bottom biscuit layer evenly. Then add the remaining uncooked biscuit quarters evenly over the top of the gravy layer.
- Bake the assembled casserole: Place the casserole back into the oven and bake for 15-20 minutes, or until the top biscuit pieces are golden brown and fully cooked through.
- Finish with butter glaze: Optionally, brush 1-2 tablespoons of melted butter over the top of the biscuits once out of the oven to give a glossy and appetizing finish.
Notes
- For best results, use large, flaky biscuits as they hold up well in the casserole.
- You can use whole milk or 2% milk depending on your preference.
- The casserole can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- For a spicier version, add a pinch of cayenne pepper or substitute hot breakfast sausage.
