Description
Biscuits and Gravy Breakfast Casserole brings Southern comfort straight to your breakfast table with layers of fluffy biscuits and hearty sausage gravy. Baked until golden and bubbling, this casserole delivers a classic morning meal that feeds a crowd without the fuss.
Ingredients
Scale
Protein:
- 1 lb breakfast sausage
- 6 large eggs
Starch:
- 1 (10.5 oz) can of biscuits
- 1 (26 oz) bag frozen hash browns
Dairy and Seasonings:
- 1.5 cups shredded cheddar cheese
- 3.5 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
Instructions
- Sizzle 1 lb of breakfast sausage in a skillet over medium heat until golden brown. Crumble the meat completely as it cooks. Transfer the cooked sausage to a separate plate.
- Melt 2 tbsp unsalted butter in the same skillet over medium-low heat. Sprinkle 2 tbsp all-purpose flour into the melted butter, stirring constantly for 2 minutes to create a smooth roux.
- Slowly pour 2 cups milk into the roux, whisking continuously until the mixture thickens. Add 1 tsp garlic powder, ½ tsp onion powder, salt, and pepper. Remove from heat and set aside.
- Preheat your oven to 350F. Coat a 9×13-inch baking dish with cooking spray. Spread 26 oz of thawed hash browns evenly across the bottom of the dish.
- Layer the cooked sausage over the hash browns. Cut 10.5 oz of biscuits into quarters and arrange them on top of the sausage.
- Sprinkle 1 ½ cups shredded cheddar cheese over the biscuit layer, ensuring even coverage.
- Whisk 6 large eggs with 1 ½ cups milk, 1 tsp salt, and ½ tsp black pepper in a separate bowl. Pour this egg mixture evenly across the casserole.
- Drizzle the prepared gravy over the entire casserole, making sure it covers all areas.
- Bake for 40-45 minutes at 350F until the top turns golden and the center is set. Let the casserole rest for 10 minutes before serving.
Notes
- Use freshly cooked sausage for the best flavor and texture, ensuring it’s fully browned and crumbled before layering in the casserole.
- When making the gravy, whisk constantly to prevent lumps and achieve a smooth, creamy consistency that coats the ingredients perfectly.
- For a gluten-free version, swap regular flour with cornstarch or a gluten-free flour blend, and use gluten-free biscuits and hash browns.
- Prepare this casserole the night before by assembling everything except the egg mixture and gravy, then add those just before baking for a convenient make-ahead breakfast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 23 g
- Cholesterol: 210 mg