- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
For the Biscuit Layer:
- 1 can (16.3 oz) refrigerated flaky biscuits (or homemade biscuits, cut into small pieces)
- Optional: 1/4 cup melted butter for brushing
Optional Toppings:
- Fresh parsley, chopped
- Extra shredded cheese
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish or similar-sized casserole dish for easy cleanup.
2. Make the Sausage Gravy
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked through, breaking it apart with a spatula.
- Remove excess grease from the skillet, leaving about 3 tablespoons of fat (or add butter if needed).
- Stir in the flour and cook for 1–2 minutes, whisking constantly, until smooth and bubbly (this is your roux).
- Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the gravy thickens enough to coat the back of a spoon (about 5–7 minutes).
- Season with salt, black pepper, and optional cayenne pepper or hot sauce. Remove from heat and set aside.
3. Prepare the Egg Layer
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Heat a nonstick skillet over medium-low heat and scramble the eggs until soft and slightly runny (they will finish cooking in the oven). Stir in the shredded cheddar cheese until melted and evenly distributed.
- Spread the scrambled eggs evenly over the bottom of the prepared baking dish.
4. Assemble the Casserole
- Spoon the sausage gravy evenly over the scrambled egg layer.
- Cut the refrigerated biscuits into quarters or small pieces and scatter them evenly over the gravy layer.
- Optional: Brush the biscuit pieces with melted butter for extra crispiness.
5. Bake
- Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown, puffed, and cooked through.
- Optional: Broil for 1–2 minutes at the end for an extra crispy topping (watch closely to avoid burning).
6. Rest and Serve
- Remove the casserole from the oven and let it cool for 5–10 minutes before serving.
- Optional: Garnish with freshly chopped parsley or extra shredded cheese for added freshness.
- Serve warm and enjoy every bite of this hearty, flavorful breakfast casserole!
- Pair with fresh fruit, orange juice, or coffee for a complete morning meal.
Tips for Success
- Use Fresh Ingredients: High-quality sausage and sharp cheddar cheese make a noticeable difference in flavor.
- Switch Proteins: Substitute breakfast sausage with bacon, ham, or turkey sausage for variety.
- Add Veggies: Stir in diced bell peppers, onions, or spinach into the egg layer for added nutrition.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Why This Recipe Works
This Biscuits and Gravy with Sausage and Egg Breakfast Casserole combines the savory richness of sausage gravy, the creaminess of scrambled eggs, and the buttery flakiness of biscuits into one indulgent dish. The result is a breakfast that’s both satisfying and indulgent, with layers of flavor that feel luxurious yet approachable. Whether served as a main course or a centerpiece for brunch, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something hearty and comforting, looking for a way to elevate breakfast casseroles, or simply want to enjoy a crowd-pleasing morning feast, this Biscuits and Gravy with Sausage and Egg Breakfast Casserole is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this casserole might just inspire others to try it too! 🍳✨