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Biscuits and Gravy Breakfast Casserole

Biscuits and Gravy Breakfast Casserole

The ultimate savory solution for busy mornings, combining the comforting flavors of classic biscuits and gravy into an effortless, make-ahead breakfast delight. This recipe is a game-changer for anyone seeking a quick, delicious, and satisfying start to their day.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage (pork or turkey)
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk (whole milk recommended for creaminess)
  • salt and freshly ground black pepper to taste
  • 1 (16.3-ounce) can refrigerated biscuits (8 count), cut into quarters
  • 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
Optional toppings
  • chopped fresh chives
  • a drizzle of hot sauce
  • extra gravy

Equipment

  • 9x13 inch baking dish
  • Large skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with non-stick cooking spray or butter.
  2. In a large skillet over medium-high heat, cook the breakfast sausage until it is browned and crumbled. If using a fattier sausage, you may want to drain some of the excess grease. Add the finely chopped yellow onion to the skillet with the sausage and cook until softened, about 3-5 minutes.
    1 pound breakfast sausage (pork or turkey), 1/2 cup finely chopped yellow onion
  3. Sprinkle the all-purpose flour over the sausage and onion mixture. Stir continuously for about 1 minute, allowing the flour to cook slightly and coat the meat and onions. This step is crucial for thickening the gravy.
    1/4 cup all-purpose flour, 1 pound breakfast sausage (pork or turkey), 1/2 cup finely chopped yellow onion
  4. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk and cook over medium heat until the gravy thickens to your desired consistency. This typically takes about 5-7 minutes. Season generously with salt and freshly ground black pepper to taste. Remember that sausage can be salty, so taste before adding too much salt.
    2 1/2 cups milk (whole milk recommended for creaminess), salt and freshly ground black pepper to taste, 1 pound breakfast sausage (pork or turkey)
  5. Scatter the quartered biscuit pieces evenly over the bottom of the prepared baking dish.
    1 (16.3-ounce) can refrigerated biscuits (8 count), cut into quarters
  6. Pour the hot sausage and gravy mixture evenly over the biscuit pieces, ensuring they are mostly covered.
    1 pound breakfast sausage (pork or turkey), 2 1/2 cups milk (whole milk recommended for creaminess), 1 (16.3-ounce) can refrigerated biscuits (8 count), cut into quarters
  7. Sprinkle the shredded cheddar cheese over the top of the casserole.
    1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
  8. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
    1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
  9. Let the casserole rest for about 5 minutes after removing it from the oven. This allows the flavors to meld and makes it easier to serve. Serve hot, with optional toppings like fresh chives or a dash of your favorite hot sauce.
    chopped fresh chives, a drizzle of hot sauce

Notes

The total preparation time is approximately 15 minutes, with an active cooking time of around 35-40 minutes.