Description
A hearty and comforting breakfast casserole featuring layers of tender biscuit dough, savory sausage gravy, fluffy eggs, and melted cheddar and Monterey Jack cheeses. Perfect for feeding a crowd or meal prepping ahead for busy mornings.
Ingredients
Scale
Sausage Gravy
- 1 pound ground bulk pork sausage roll (like regular Jimmy Dean)
- 1/3 cup flour
- 3 1/2 cups milk
- 1 teaspoon beef bouillon (powder, crushed cube or base)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch dried thyme
- Pinch red pepper flakes
Egg Mixture
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Biscuits and Cheese
- 1 (16.3 oz) package/8 count biscuit dough (Pillsbury Grands recommended)
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with non-stick cooking spray to prevent sticking.
- Par-Bake Biscuits: Cut each biscuit into 8 pieces and evenly space half of the chopped biscuits in the prepared pan. Bake for 12 minutes, then remove from oven.
- Mix Eggs: In a large bowl or liquid measuring cup, whisk together eggs, 1/2 cup milk, paprika, ground mustard, salt, and pepper. Set aside.
- Cook Sausage: In a large saucepan or braiser over medium-high heat, cook and crumble the sausage until browned. Reduce heat to medium and sprinkle with flour, cooking and stirring for 3 minutes.
- Make Gravy: Lower heat to low and slowly stir in milk constantly. Add beef bouillon and seasonings including garlic powder, dried parsley, onion powder, ground sage, salt, pepper, dried thyme, and red pepper flakes. Stir well.
- Thicken Gravy: Bring mixture to a simmer and cook, stirring often, for 5-10 minutes until gravy thickens. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Set aside.
- Assemble Casserole: Pour egg mixture over the par-baked biscuit pieces in the pan. Sprinkle half of the cheddar and Monterey Jack cheeses evenly over the eggs. Pour 2 1/2 cups of the sausage gravy over the egg and cheese layers. Reserve remaining gravy. Top with remaining chopped biscuits evenly spaced.
- Bake Casserole: Bake uncovered at 350 degrees F for 50 minutes or until eggs are set and biscuits are golden. Use an instant-read thermometer to confirm the internal temperature reaches 160 degrees F.
- Add Remaining Toppings: Stir additional milk into the reserved gravy to thin if needed. Remove casserole from oven, pour remaining sausage gravy and sprinkle remaining cheeses on top. Return to oven and bake for 10 more minutes until cheese melts.
- Rest and Garnish: Let casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired for a fresh flavor and presentation.
Notes
- Meal prep by assembling casserole up to the point of adding the top biscuits, then refrigerate leftover biscuits, cheese, and gravy separately. When ready, cover casserole with foil and bake 15 minutes, then add top biscuits and continue baking as directed.
- Store leftovers covered in the refrigerator for up to 5 days. For longer storage, tightly double wrap and freeze up to 3 months. Thaw at least 24 hours before reheating.
- Reheat entire casserole covered in foil at 350 degrees F for 20 minutes or microwave individual portions until warm.
- Use an instant-read thermometer to accurately check doneness; internal temperature should be 160 degrees F.
- If gravy thickens too much after cooling, stir in additional milk to reach desired consistency before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
