Experience a breakfast masterpiece with our Biscuits and Gravy Casserole, a culinary creation that elevates the classic dish to new heights. Featuring layers of refrigerated biscuits embracing scrambled eggs, savory sausage, rich gravy, and melted cheddar cheese, this hearty ensemble guarantees a morning indulgence that satisfies and sustains.
Biscuits and Gravy Casserole Ingredients
Whole Biscuits: A delightful total of 16 refrigerated biscuits (such as Pillsbury Grands Buttermilk biscuits) forms the foundation of this recipe, with eight on the bottom layer and eight on top.
Eggs: A generous dozen eggs lends its richness to this casserole, ensuring a scrumptious egg layer that complements the other ingredients.
Sausage: Ground breakfast sausage, seasoned to perfection, infuses the dish with robust flavors.
Cheese: Opt for mild cheddar cheese to enhance the overall taste, although you are free to experiment with your preferred cheese variety.
Optional Kick: For those seeking an extra punch, consider adding 1/4 teaspoon of cayenne pepper to the sausage during preparation.
Eggs and Sausage Mastery
Embark on your casserole journey by whisking a dozen eggs, ensuring a uniform color by combining whites and yolks. Scramble the eggs in a skillet with melted butter over medium-low heat, creating a luscious foundation. Allow the uncooked eggs to run to the center, ensuring an even cook. Once done, set aside the scrambled eggs.
In a separate saucepan, brown the breakfast sausage over medium heat until reaching an internal temperature of 160°F (71°C). Combine the cooked sausage with the scrambled eggs, preserving the flavorful drippings for the impending gravy.
Mastering the Gravy Symphony
Utilizing the sausage-infused saucepan, melt three tablespoons of butter before whisking in flour for a golden brown consistency. Introduce milk, salt, pepper, and garlic powder to the mix, stirring until achieving a thick and hot gravy texture over the course of 12-13 minutes.
Assembling the Culinary Artistry
With eggs, sausage, and gravy harmoniously prepared, it’s time to layer, bake, and savor the casserole. In a 9×13-inch baking dish, lined with nonstick spray, arrange a bottom layer of eight whole refrigerator biscuits, pressing them together.
Top the initial biscuit layer with the scrambled eggs and sausage concoction, drenching it in the savory gravy and a generous sprinkling of shredded cheese. Crown the masterpiece with the remaining eight whole biscuits, gently pressing them down.
Melt a tablespoon of butter to brush over the biscuit tops. Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. After this duration, uncover and bake for an additional 20 minutes, or until achieving a golden brown, bubbly perfection. Before serving, apply a final buttery brush and garnish with parsley.
This generous casserole serves eight, offering hearty portions to satisfy even the heartiest appetites. However, feel free to adapt the serving size to your preference, making it an ideal contender for a delightful ‘brinner’ (breakfast for dinner) experience.
Can You Prepare It in Advance?
Absolutely! Craft the casserole up to the point of baking, cover it with aluminum foil, and refrigerate for up to 24 hours. The convenience of baking directly from the refrigerator remains an option, but ensure thorough baking until achieving a golden brown top and a hot interior.
- 6 tablespoons (85 g) butter, divided
- 12 large eggs, whisked
- 1 pound (454 g) ground breakfast sausage
- ¼ cup (31 g) all-purpose flour
- 2½ cups (612 ml) whole milk
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 16 refrigerator biscuits
- 2 cups (227 g) mild cheddar cheese, shredded
- Parsley, for garnish
- Preheat the oven to 375°F (190°C) and spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
- In a skillet over medium-low heat, melt 1 tablespoon (14 g) butter until just melted, swirling to coat the pan’s surface.
- Add the whisked eggs and leave undisturbed for a few seconds to let the bottom of the eggs cook. Drag a spatula down the middle of the eggs to expose the bottom of the skillet and allow uncooked egg to run into the exposed surface.
- Continue in this matter until most of the eggs are cooked.
- When the eggs no longer appear runny, remove from the heat. (The residual heat from the skillet will finish cooking the eggs.) Set aside.
- In a medium saucepan over medium heat, brown sausage. Use a slotted spoon to scoop out the sausage and add it to the eggs. Reserve the drippings from the sausage for the gravy.
- To the drippings in the saucepan, add 3 tablespoons (43 g) butter.
- When melted, add flour and whisk to combine. Cook 2-3 minutes until golden brown.
- Slowly whisk in milk, salt, pepper, and garlic powder. Cook and stir until thickened and hot, whisking often.
- To the bottom of the 9×13-inch baking dish, add 8 biscuits, pressing them into the bottom of the dish and sealing the edges together. Top with egg and sausage mixture, gravy, cheese, and the remaining 8 biscuits. Slightly flatten the top biscuits by hand.
- Melt a tablespoon of butter, and brush it over the tops of the biscuits. Cover with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the aluminum foil and bake an additional 20 minutes, or until golden brown and bubbly.
- Melt the final tablespoon of butter and brush over the tops of the baked biscuits.
- Serve topped with parsley for garnish.