Best Biscuits and Gravy Casserole Recipe


Caitlin Bensel

Nothing says “Good morning!” like this biscuits and gravy casserole! Made with time-saving canned biscuits, homemade gravy, and plenty of eggs and cheese, it’s an easy-to-make, quick-to-bake breakfast casserole that’s perfect for any brunch, special holiday (it’s never too early to plan for Christmas !), or weekend with friends.

How do you make biscuits and gravy casserole?

This easy recipe is inspired by the delicious flavor of Ree Drummond’s Biscuits and Gravy, with a few easy shortcuts. Start by cooking sausage and setting it aside, using the drippings to make gravy. Then, layer eggs, cheese, and cooked sausage in a casserole dish, followed by canned biscuits, sausage gravy, more cheese… and bake until toasty and delicious!

Can you use frozen biscuits for this recipe?

Considering the relatively short cook time for this recipe, refrigerated canned biscuits are best here. Canned biscuits come in several different package sizes; any size will work for this recipe, just cut them to fit or use less or more as needed. Canned biscuits keep in the fridge for long time if unopened, so err on the side of caution and buy one more can than you think you need.

Can biscuits and gravy casserole be made ahead?

Yes! To make this casserole the night before, prepare it through Step 3, then cover and refrigerate it overnight. Plan to bake it for an additional 20 minutes, covering it with foil halfway through to prevent over-browning. To reheat the gravy, heat it over medium low heat, and whisk in a splash or two of milk to loosen it to a pourable consistency.

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Yields:

8 – 10


servings

Prep Time:

0

hours

25

mins

Total Time:

1

hour

0

mins

For the Sausage Gravy:

1 lb.

breakfast sausage, such as Jimmy Dean

1/3 c.

all purpose flour

1 tsp.

ground black pepper

For the Casserole:

2 c.

shredded cheddar cheese, divided

1/4 tsp.

ground black pepper

2


12 oz. cans of refrigerated biscuits

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  1. For the Sausage Gravy: Add the sausage to a large skillet over medium heat. Cook, stirring occasionally, until the sausage is browned and crumbly, 8 to 10 minutes. Using a slotted spoon, remove the sausage to a plate; leave drips in pan. Add butter; reduce the heat to medium-low to let melt. Sprinkle the flour over the sausage drippings, stirring to combine. Let cook for 2 minutes, stirring occasionally, until the flour is lightly toasted.
  2. While stirring, pour into the milk. Increase the heat to medium-high, stirring occasionally. Once the mixture boils and thickens, reduce the heat to medium-low. Add the seasoned salt and black pepper; let simmer for 8 to 10 minutes, stirring occasionally, until thickened. Set aside.
  3. For the Casserole: Preheat the oven to 350°. Whisk the eggs, milk, 1/2 cup cheese, salt, and pepper in a medium bowl; pour into a 13-by-9-inch baking dish. Reserve 1/2 cup of the sausage, and sprinkle the remainder over the eggs. Arrange the biscuits in the baking dish in an even layer. Drizzle half of the gravy over the biscuits; sprinkle with the remaining 1 1/2 cups cheese and the reserved 1/2 cup sausage.
  4. Bake until the biscuits are cooked through and the top is toasted, 30 to 35 minutes. Reheat the remaining gravy. Drizzle some over the casserole and serve any remaining gravy on the side.

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