🥘 Ingredients
For the casserole:
- 1 (16 oz) can refrigerated biscuits (8 count, e.g. Pillsbury Grands)
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (optional)
For the gravy:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (or 2% for lighter)
- Salt & pepper to taste
- ½ teaspoon ground sage (optional, classic Southern flavor)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the sausage: In a skillet over medium heat, crumble and cook the sausage until browned. Drain excess grease.
- Prepare biscuits: Cut each biscuit into quarters. Layer half of the biscuit pieces in the greased baking dish.
- Layer sausage & cheese: Spread the cooked sausage evenly over the biscuits, then sprinkle with half of the shredded cheese.
- Make the egg mixture: In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and paprika. Pour evenly over the sausage and biscuits.
- Top with remaining biscuits: Place the rest of the biscuit pieces on top, followed by the remaining cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes, or until eggs are set and biscuits are golden brown.
- Make the gravy: While casserole bakes, melt butter in a saucepan over medium heat. Whisk in flour to form a roux (about 1 minute). Slowly whisk in milk until smooth and thickened (5–7 minutes). Season with salt, pepper, and sage if using.
- Serve: Once casserole is done, cut into squares and serve warm with a generous ladle of sausage gravy over the top.
✨ Tips:
- For a spicy kick, use hot breakfast sausage or add red pepper flakes.
- Can be prepped ahead: Assemble casserole the night before, refrigerate, and bake in the morning.