Biscuits and Gravy Bake

We can argue whether or not breakfast is the most important meal of the day. However, if done right, I honestly think it’s the most delicious meal of the day! One of the tasty options available to us is this Biscuits and Gravy Bake.

I’ll warn you in advance that there is nothing healthy about this casserole. It is high in calories and saturated fat. Additionally, you’ll probably have trouble limiting how much of it you eat! Nevertheless, it’s worth it. It is yummy and epitomizes comfort food. If you like biscuits and gravy, then you don’t want to miss this one!

Ingredients

(Adapted from this recipe.)

For the casserole

• 1 (10 oz.) can refrigerated biscuits
• 1 pound breakfast sausage
• 1 ½ cups shredded cheddar cheese, divided
• 6 eggs
• ½ cup milk

For the gravy

• 2 tablespoons butter
• ¼ cup flour
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• A dash of cayenne pepper
• 3 cups whole milk

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Assemble the casserole

Cut the biscuits into quarters and use these to line the bottom of the prepared baking dish.

Heat a large skillet over medium-high heat. Cook and stir the sausage in the hot skillet until browned and crumbly, 5-7 minutes. Remove the sausage from the skillet and scatter it over the biscuits in the baking dish. Do not discard the grease; set it aside.

Top the sausage and biscuits with 1 cup of the shredded cheese. Whisk together the eggs and milk. Pour over the cheese, sausage, and biscuits.

Make the gravy

Add the butter to the skillet that contains the sausage drippings. Place over medium heat. Once the butter and fat are foaming, sprinkle with the flour, salt, pepper, and cayenne. Cook, whisking constantly, until the mixture has turned golden brown, about 4-6 minutes.

While continuing to whisk the mixture, slowly add in the milk. Bring to a simmer and let cook, whisking occasionally, until the gravy has thickened, about 1-2 minutes.

Top the casserole with the gravy

Pour the gravy over the top of the casserole. Sprinkle with the remaining ½ cup of cheddar cheese. Bake in the preheated oven until the egg is fluffy and the cheese is bubbling, about 30 minutes.

Notes

I wasn’t sure how I felt about the addition of egg to the classic flavors of sausage gravy and biscuits. It turns out that I can’t really taste the eggs in this casserole—they really just hold it all together. The cheese isn’t overwhelming either. In fact, you could probably omit the cheese and the casserole would still be great.

The recipe I adapted to make this bake calls for a package of pork gravy mix instead of homemade gravy. I balked at this, partly because I think homemade gravy tastes better and partly because gravy is one of the easiest things in the world to make (especially when you have a pan of drippings sitting in front of you). You can certainly use a mix if you’d prefer, but the homemade gravy is flavorful and easy to make. If you don’t have whole milk on hand to make it (I rarely do), you can simply mix some half and half or cream into 1% or 2% milk and use this.

This bake is great for breakfast, but it’s hearty enough that it also works as breakfast for dinner. Give it a try and let me know what you think!

Shared at the following:

Modest Monday, Encouraging Hearts and Home, Weekend Potluck, Busy Monday, Over the Moon, Tuesdays with a Twist, Whisk It Wednesday, and Homemaking Linkup.