Biscuits and Gravy Casserole
A hearty, Southern-style breakfast casserole with layers of fluffy biscuit dough, savory sausage, melty cheese, and creamy gravy—perfect for weekend brunches or holiday mornings.
Equipment
- 9x13-inch Baking Dish
- Skillet
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 1 can refrigerated biscuit dough 10 oz, e.g., Pillsbury Grands!
- 1 lb bulk pork sausage
- 1½ cups shredded cheddar cheese divided
- 6 large eggs
- ½ cup milk
- to taste salt and ground black pepper
- 1½ cups cold water or more as needed for gravy
- 1 package pork gravy mix 1.5 oz packet
- cooking spray for greasing the baking dish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Cut biscuit dough into quarters and place in the bottom of the baking dish in a single layer.
- In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess grease and sprinkle sausage over the biscuits.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture evenly over the sausage and biscuits.
- Sprinkle 1 cup of cheddar cheese over the top. Reserve the remaining ½ cup for later.
- In a saucepan, prepare the pork gravy according to package directions using 1½ cups cold water. Pour the gravy over the casserole.
- Bake for 35–40 minutes, or until eggs are set and biscuits are golden. Sprinkle with remaining cheese and bake for another 5 minutes.
- Let rest for 5 minutes before slicing and serving warm.
Notes
To make ahead, assemble the casserole the night before (without baking) and refrigerate. Bake fresh in the morning. Pairs great with hot sauce or fresh fruit on the side.