Description
Make this hearty Biscuits and Gravy Breakfast Bake. A comforting, savory casserole perfect for family breakfasts or brunches!
Ingredients
Scale
- For the Biscuits:
- 1 can (16.3 oz) refrigerated biscuit dough (or homemade biscuit dough)
- 1 tablespoon unsalted butter (for greasing the pan)
- For the Sausage Gravy:
- 1 lb breakfast sausage (pork, turkey, or plant-based)
- 1/4 cup all-purpose flour
- 2 ½ cups whole milk (or a non-dairy alternative)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper (or more to taste)
- 1/4 teaspoon red pepper flakes (optional for spice)
- 1 tablespoon unsalted butter (for cooking)
- For the Bake:
- 4 large eggs, beaten
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the biscuits: Open the refrigerated biscuit dough and separate the biscuits. Cut each biscuit into quarters and set them aside.
- Cook the sausage: In a large skillet, cook the sausage over medium heat until browned and crumbled. Remove the sausage from the pan and set it aside. In the same skillet, melt the butter, then add the flour. Stir to form a roux and cook for 1-2 minutes until golden.
- Make the gravy: Gradually whisk in the milk, and cook the mixture, stirring frequently, until it thickens, about 5-7 minutes. Add the garlic powder, onion powder, black pepper, and optional red pepper flakes. Stir in the cooked sausage and remove from heat.
- Assemble the bake: In the prepared baking dish, arrange the biscuit pieces in a single layer. Pour the sausage gravy evenly over the biscuits. Pour the beaten eggs over the gravy and top with shredded cheese, if using.
- Bake the casserole: Bake for 30-35 minutes, or until the top is golden brown and the gravy is bubbling. Let the casserole cool for a few minutes before serving.