A hearty, comforting breakfast bake made with fluffy biscuits, creamy sausage gravy, eggs, and melted cheddar cheese. Perfect for holidays, weekend brunch, or feeding a hungry crowd.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Servings
8 servings
Calories
Approximately 400 kcal per serving
Ingredients
1 (16 oz) can refrigerated biscuits1 pound breakfast sausage (mild or hot)¼ cup all-purpose flour2 to 2½ cups whole milk6 large eggs1 to 1½ cups shredded cheddar cheese½ teaspoon black pepper (or to taste)Salt to taste½ teaspoon garlic powder (optional)
Instructions
1. Prepare the Sausage Gravy
In a large skillet over medium heat, cook the breakfast sausage until fully browned. Do not drain the grease. Sprinkle the flour over the sausage and stir well to coat. Gradually pour in the milk while stirring continuously. Simmer until the gravy thickens. Season with salt, pepper, and garlic powder if using. Remove from heat.
2. Prepare the Baking Dish
Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.
3. Layer the Biscuits
Cut the refrigerated biscuits into quarters. Spread them evenly in the bottom of the prepared baking dish.
4. Add the Gravy
Pour the prepared sausage gravy evenly over the biscuit pieces.
5. Add the Eggs
In a medium bowl, whisk the eggs until well combined. Pour the eggs evenly over the gravy layer.
6. Add Cheese
Sprinkle shredded cheddar cheese evenly over the top.
7. Bake
Bake uncovered for 35–45 minutes, or until the center is set and the top is golden brown.
8. Rest and Serve
Let the casserole rest for 5–10 minutes before slicing and serving.
Notes
For a spicier version, use hot breakfast sausage or add red pepper flakes.To make ahead, assemble the casserole, cover tightly, and refrigerate overnight. Add 5–10 extra minutes to bake time if starting cold.Store leftovers in an airtight container in the refrigerator for up to 4 days.
Equipment
Large skillet9x13-inch baking dishMixing bowlWhisk