Quick and Easy Biscuit and Gravy Breakfast Casserole
This delicious breakfast bake comes together quickly thanks to the ready-made biscuits and gravy from a mix, but if you have the time and want to make this recipe entirely from scratch, you can substitute your own gravy (about 2 cups) and homemade biscuit dough (enough for 8 large biscuits) for equally scrumptious results.
Equipment
- 1 9x13 Baking Pan
Ingredients
- 1 pound ground pork breakfast sausage
- 1 16 oz. can 8 count jumbo canned buttermilk biscuits
- 1 2.75 oz package country-style gravy mix prepared according to package directions
- 10 eggs
- 1 cup whole milk
- freshly ground black pepper
- 1 ½ cups sharp cheddar cheese shredded
Instructions
- Preheat oven to 375°. Generously grease a 9x13 casserole dish.
- Brown the sausage over medium-high heat in a medium skillet, stirring often, for about 8-10 minutes or until the meat is no longer pink. Drain the excess fat if needed (depending on the sausage brand you use).
- While the sausage is browning, open the can of biscuits and use a pair of kitchen shears to cut the biscuits into one-inch cubes. Place the cubes into the bottom of the prepared baking dish.
- When the meat is done cooking, sprinkle it over the cubed biscuit dough.
- Next, crack the eggs into a medium-sized bowl and whisk together until the yolks and whites are combined. Add the milk and a few turns of freshly ground black pepper and whisk everything together. Pour the egg and milk mixture over the cubed biscuits and meat.
- Pour the prepared gravy over everything, then sprinkle the shredded cheese on top.
- Bake for 45 minutes or until puffy and golden and the eggs are set (a knife inserted into the middle comes out clean). Remove from the oven and let it set for 5 minutes before serving.
Notes
- This breakfast casserole is a complete meal on its own, but I love to serve it with a heaping scoop of fruit salad and a steaming cup of strong coffee or tea. Mmmm!
- If making ahead, once the casserole is assembled, cover it well with plastic wrap and refrigerate overnight or up to 24 hours before baking. For best results, remove the pan from the fridge about 40 minutes before baking so it can come to room temperature before putting it in the oven.