Sausage Gravy Breakfast Casserole Recipe

Ingredients

• 454 g (1 pound)bulk pork sausage
• 40 g (⅓ cup)plain flour
• 830 ml (3½ cups)milk
• 1 teaspoonbeef bouillon powder, crushed cube or paste
• 1 teaspoongarlic powder
• 1 teaspoondried parsley
• ½ teaspoononion powder
• ¼ teaspoonground sage
• ¼ teaspoonsalt
• ¼ teaspoonblack pepper
• A pinchdried thyme
• A pinchred pepper flakes
• 6eggs
• 120 ml (½ cup)milk
• ½ teaspoonpaprika
• ½ teaspoonground mustard
• ¼ teaspoonsalt
• ¼ teaspoonblack pepper
• 1 packet, 462 g (16.3 oz; 8 biscuits)refrigerated biscuit dough
• About 110 g (1 cup), freshly shreddedmature Cheddar cheese
• About 110 g (1 cup), freshly shreddedMonterey Jack cheese
• To taste, optionalfresh parsley, for garnish

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Grease a 23 × 33 cm (9 × 13-inch) baking dish with non-stick cooking spray.

2. 2

   Part-bake biscuits

   Cut each biscuit into eight pieces and arrange half of them evenly in the prepared dish. Bake for 12 minutes, then take the dish out of the oven.

3. 3

   Whisk the eggs

   In a large bowl or measuring jug, whisk the eggs with 120 ml (½ cup) milk, the paprika, ground mustard, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.

4. 4

   Brown the sausage

   Cook and crumble the sausage in a large saucepan or braiser over medium-high heat until browned. Turn the heat down to medium, sprinkle in the flour and cook for 3 minutes, stirring continuously.

5. 5

   Thicken the gravy

   Lower the heat and gradually stir in the 830 ml (3½ cups) milk, keeping the mixture moving to avoid lumps. Add the bouillon, garlic powder, dried parsley, onion powder, sage, ¼ teaspoon salt, ¼ teaspoon pepper, thyme and red pepper flakes. Bring to a simmer, stirring often, and cook for 5–10 minutes until thickened. Taste and add extra salt, pepper or red pepper flakes if desired; set aside.

6. 6

   Layer the casserole

   Pour the egg mixture over the part-baked biscuits. Scatter over half of each cheese, using 55 g (½ cup) of each, then pour 2½ cups of the sausage gravy evenly over the top. Arrange the remaining biscuit pieces across the casserole.

7. 7

   Bake until set

   Bake uncovered at 175°C (350°F) for 45 minutes, until the eggs are set and the biscuits are golden. Check the centre with an instant-read thermometer; it should reach 71°C (160°F). If needed, continue baking for up to 50 minutes.

8. 8

   Finish with toppings

   If the reserved gravy has thickened too much, stir in additional milk to loosen it. Take the casserole out of the oven, spread the remaining gravy over the top and scatter over the remaining cheese. Return it to the oven for 5–10 minutes to melt the cheese.

9. 9

   Rest and garnish

   Leave the casserole to rest for 10 minutes before serving. Garnish with fresh parsley if desired.

What is a biscuits and gravy casserole?

Biscuits and gravy is a classic American breakfast pairing: soft, savoury biscuits served with a creamy sausage gravy. This casserole adapts that combination for a crowd by layering biscuits with eggs, cheese and gravy in one baking dish.

Here, part-baking the bottom biscuits gives them a head start, while the egg mixture and cheeses make the layers more substantial. The remaining gravy goes on after the main bake, so its flavour stays prominent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 15g protein, 25g carbs, 30g fat.

The biscuit dough and flour provide much of the carbohydrate, while the sausage, cheese, eggs and milk contribute fat and protein. Pair a portion with fresh fruit or vegetables for a more balanced plate.

Building a smooth sausage gravy

The flour: Once the sausage is browned, cook the flour with it for the full 3 minutes, stirring all the while. This helps it blend into the fat before the milk is added.

The milk: Add it gradually over low heat and stir continuously at first. A slow pour and steady stirring help prevent lumps from forming around the flour and sausage.

The seasoning: Bouillon, garlic, herbs and spices season the gravy. Taste it after thickening, keeping in mind that the sausage and cheeses also bring savoury flavour.

Why part-bake the biscuits?

The bottom layer gets 12 minutes in the oven before the wet ingredients go in. That short head start helps the biscuit pieces hold their shape under the eggs and gravy.

Spread the pieces evenly rather than leaving a large bare patch in the dish. Keep the second half for the top layer, as directed, so the casserole has biscuits throughout.

Layering for an even bake

Eggs first: Pour the whisked mixture across the part-baked biscuits, aiming to distribute it evenly. This lets the egg set around the pieces rather than in one dense pool.

Cheese and gravy: Add half the cheese, followed by 2½ cups of gravy, before placing the remaining biscuits. Save the rest of the gravy and cheese for the final topping.

Top layer: Space the biscuit pieces across the surface so they bake alongside the egg mixture. The finishing gravy and cheese are added only after the main baking time.

How to tell when it is done

The casserole bakes uncovered at 175°C (350°F) for 45 minutes, with up to 50 minutes allowed if needed. Look for set eggs and golden biscuits, and check the centre with an instant-read thermometer for 71°C (160°F).

After adding the reserved gravy and cheese, bake another 5–10 minutes to melt the topping. Rest the dish for 10 minutes before cutting so the layers can settle.

Serving this breakfast bake

The casserole is rich and filling, so serve it with something fresh, such as fruit or a simple green salad. A crisp, lightly dressed side gives a contrast to the creamy gravy and melted cheese.

For brunch, cut the rested casserole into portions at the table. Keep any extra gravy warm and serve it alongside if you would like more on each slice.

Recipe notes & tips

• Shred the cheeses fresh if possible so they are ready to scatter evenly between the layers.
• Cut the biscuits into similar-sized pieces so they bake at a similar rate.
• Keep stirring as you add the milk to the flour-coated sausage to help the gravy stay smooth.
• Reserve the specified 2½ cups of gravy for the casserole before setting the rest aside for the topping.
• Let the casserole rest for the full 10 minutes before slicing.

Variations

• Add heat: Increase the red pepper flakes in the gravy to suit your taste.
• Change the cheese: Use another good-melting cheese in place of some or all of the Cheddar or Monterey Jack.
• Add fresh herbs: Scatter chopped chives over the finished casserole along with the parsley.
• Make it milder: Leave out the red pepper flakes.
• Serve with greens: Add a simply dressed green salad alongside each portion.

Common mistakes to avoid

• Adding milk too quickly: Pour it in gradually while stirring to help prevent lumps.
• Skipping the flour cook: Stir it with the browned sausage for 3 minutes before adding milk.
• Using all the gravy at once: Set aside the portion needed for the topping before assembling the casserole.
• Guessing at doneness: Check that the centre reaches 71°C (160°F) and the eggs are set.
• Cutting straight away: Rest the casserole for 10 minutes so the layers settle before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat individual portions in the microwave or warm covered in the oven until heated through; the biscuits will soften as they sit.

Frequently asked questions