Absolutely! A Sausage Biscuit and Gravy Casserole is the ultimate comfort food breakfast, perfect for feeding a crowd with minimal morning fuss. It takes all the components of the classic dish and bakes them into one easy, delicious, and satisfying pan.
Here’s a tried-and-true recipe that will become a weekend favorite.
Sausage Biscuit and Gravy Casserole
This recipe is designed to be assembled the night before, making your morning a breeze.
Yields: 8-10 servings
Prep Time: 20 minutes
Cook Time: 40-50 minutes
Chill Time: 30 minutes to overnight (optional but recommended)
Ingredients
· 1 lb (16 oz) breakfast sausage, mild or hot
· 1/4 cup all-purpose flour
· 2 ½ cups whole milk (or 2% for a slightly less rich result)
· 1/2 teaspoon salt
· 1/2 teaspoon black pepper
· 1/4 teaspoon garlic powder
· 1/8 teaspoon crushed red pepper flakes (optional)
· 1 (16.3 oz) can refrigerated large, flaky biscuits (8 count)
· 4 large eggs
· 1/2 cup milk or heavy cream (for the egg mixture)
· 1 cup shredded cheddar cheese (optional, but highly recommended)
Instructions
- Brown the Sausage:
· Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
· In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until it’s browned and cooked through. Do not drain the drippings. - Make the Gravy:
· Sprinkle the 1/4 cup of flour over the cooked sausage. Stir and cook for 1-2 minutes to cook out the raw flour taste.
· Gradually pour in the 2 ½ cups of milk while stirring constantly.
· Add the salt, black pepper, garlic powder, and red pepper flakes (if using). Bring the mixture to a simmer, stirring frequently, until it thickens significantly (about 3-5 minutes). It should be the consistency of a very thick gravy. Remove from heat. - Assemble the Casserole:
· Pour the sausage gravy mixture into the prepared baking dish and spread it evenly.
· If using, sprinkle the shredded cheddar cheese over the gravy layer.
· In a medium bowl, whisk together the 4 eggs and the 1/2 cup of milk/cream until well combined. Pour this evenly over the sausage and cheese layer.
· Take the raw biscuits and cut each one into 4-6 small, bite-sized pieces. Scatter these biscuit pieces evenly over the top of the casserole. - Chill (Optional but Recommended):
· At this point, you can cover the dish with plastic wrap and refrigerate it for 30 minutes or overnight. This allows the biscuits to soak up some of the liquid, resulting in a more cohesive and fluffy casserole. - Bake:
· Place the casserole in the preheated oven (if refrigerated overnight, you can put it directly in the cold oven). Bake for 40-50 minutes, or until the biscuit tops are golden brown and the center is set (no longer jiggly).
· If the biscuits are browning too quickly, you can tent the dish with foil for the last 10-15 minutes of baking. - Rest and Serve:
· Let the casserole stand for 5-10 minutes before serving. This allows the layers to set, making it easier to slice.
· Serve hot, with an extra crack of black pepper on top if desired.
Tips for Success
· Don’t Drain the Sausage: The drippings are essential for creating a flavorful gravy base. That’s your “fat” to mix with the flour.
· Gravy Thickness is Key: Your gravy should be quite thick in the skillet before you assemble. It will thin out slightly as the biscuits cook and release moisture, but a thick start prevents a runny casserole.
· The Chill Factor: The chilling step is highly recommended! It prevents the biscuits from sinking to the bottom and gives them a dumpling-like texture.
· Biscuit Choice: Standard “flaky” or “buttermilk” biscuits from a can work best. Avoid the “jumbo” or “extra-large” ones as they can be too doughy.
· Test for Doneness: The best way to check if it’s done is to insert a knife in the center. It should come out clean, and the center should not have a liquid jiggle.
Frequently Asked Questions (FAQ)
Q: Can I make this entirely the night before?
A: Yes! This is one of its best features. Assemble the entire casserole, cover it tightly, and refrigerate it overnight. In the morning, bake it straight from the fridge, adding 5-10 minutes to the baking time if needed.
Q: Why is my casserole runny?
A: This is usually because the gravy wasn’t thick enough before assembling, the casserole needed more baking time, or it wasn’t allowed to rest before serving. Ensure your gravy is very thick and bake until the center is fully set.
Q: Can I use frozen biscuits?
A: It’s not recommended. Frozen biscuits are much denser and won’t cook through properly in the same timeframe, often leaving you with a raw, doughy center.
Q: Can I add other ingredients?
A: Absolutely! Sautéed onions or mushrooms mixed in with the sausage are delicious. A dash of hot sauce in the egg mixture can add a nice kick.
Q: How do I store and reheat leftovers?
A: Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 60-90 seconds, or cover the whole dish with foil and reheat in a 350°F (175°C) oven for 15-20 minutes until warm.
Enjoy your incredible, all-in-one breakfast feast