Biscuits and Gravy Casserole

 Biscuits and Gravy Casserole

Ingredients:

For the gravy:

1 lb breakfast sausage (pork or turkey)

1/4 cup all-purpose flour

2 1/2 cups whole milk (plus more as needed)

Salt and black pepper, to taste

Optional: 1/4 tsp garlic powder or onion powder for flavor boost

For the casserole:

1 can (16 oz) refrigerated biscuits (Grands-style work great)

6 large eggs

1/4 cup milk

1 cup shredded cheddar cheese (optional but delicious)

Salt and pepper, to taste

Butter or non-stick spray for greasing

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Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Cook the sausage: In a large skillet over medium heat, cook sausage until browned and crumbly. Do not drain.

3. Make the gravy:

Sprinkle flour over the sausage and stir to coat.

Cook for 1 minute to eliminate raw flour taste.

Slowly pour in the milk, stirring constantly until thickened (5–7 minutes).

Season with salt, pepper, and optional seasonings. Remove from heat.

4. Prepare the biscuit layer:

Cut each biscuit into 4 pieces.

Spread half of them in the bottom of the baking dish.

5. Add the layers:

Pour the sausage gravy evenly over the biscuit pieces.

Sprinkle with cheddar cheese if using.

Top with remaining biscuit pieces.

6. Make the egg mixture:

In a bowl, whisk eggs with 1/4 cup milk, salt, and pepper.

Pour evenly over the casserole.

7. Bake:

Bake uncovered for 35–40 minutes, until eggs are set and biscuits are golden brown.

Let rest for 5–10 minutes before serving.

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Pro Tips:

For extra richness, stir a splash of heavy cream into the gravy.

Add cooked, diced bacon or sautéed onions with the sausage for added flavor (no mushrooms, of course!).

Want it cheesier? Add a layer of cheese between the gravy and the top biscuit layer.

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Serving Suggestions:

Serve w

ith fresh fruit, a simple green salad, or a side of crispy hash browns. It also reheats well for leftovers!