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Biscuits and Gravy Breakfast Casserole

This biscuits and gravy breakfast casserole combines the comfort of Southern flavors into an easy, oven-baked dish perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 pound breakfast sausage (mild or spicy), crumbled and cooked Use fresh whole meat for best flavor.
  • 8 large eggs Room temperature for even baking.
  • 2 cups whole milk Alternatively, use 1 1/2 cups milk + 1/2 cup half-and-half for extra richness.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried parsley Optional.
  • 2 cans (16.3 oz total) refrigerated buttermilk biscuits, torn into pieces Flakier canned biscuits work well; or use 6 cups cubed day-old biscuits or bread.
For the Gravy
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk Warmed slightly.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper Plus extra to taste.
  • Pinch of cayenne or a few dashes hot sauce Optional.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Cook the sausage in a skillet over medium heat until browned and no longer pink, about 6 to 8 minutes. Drain excess fat and set sausage aside.
Prepare biscuits or bread
  1. Tear the canned biscuits into bite-sized pieces or cube day-old biscuits. Scatter the pieces evenly in the prepared baking dish.
Make the gravy
  1. In the same skillet over medium heat, melt 3 tablespoons butter.
  2. Sprinkle in 1/4 cup flour and whisk constantly for 1 to 2 minutes until lightly golden and fragrant.
  3. Gradually whisk in 2 1/2 cups warm milk to avoid lumps. Continue whisking until the mixture thickens to a creamy gravy that coats the back of a spoon, about 4 to 6 minutes.
  4. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne if using. Taste and adjust seasoning.
Assemble the casserole
  1. Evenly distribute the cooked sausage over the biscuit pieces in the dish.
  2. Crack the eggs into a medium bowl; add 2 cups milk, 1 teaspoon salt, 1/2 teaspoon pepper, and dried parsley. Whisk until combined.
  3. Pour half of the gravy over the biscuit-sausage layer. Then pour the egg-milk mixture evenly over everything so biscuits absorb liquid.
Bake
  1. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes.
  2. Remove foil and bake an additional 15 to 20 minutes, or until the eggs are set in the center and the top is golden and slightly puffed.
  3. Visual cues: Center should not be runny; a toothpick in the middle should come out mostly clean with a few moist crumbs.
Rest and serve
  1. Let the casserole rest for 10 minutes before slicing.
  2. Spoon remaining gravy warm over slices if desired.

Notes

Use room temperature eggs and milk to ensure an even bake. Toast biscuit pieces lightly if they are very soft. Adjust gravy thickness with additional milk if needed. Can make ahead by refrigerating assembled casserole overnight.