Biscuit, Sausage, and Gravy Breakfast Casserole

5 from 3 votes

Biscuit, Sausage, and Gravy Breakfast Casserole

Today, I’ve got a special treat for you—something that’s perfect for those lazy weekend mornings or when you’ve got a house full of hungry guests.

Prep Time30

Cook Time35

Resting Time5

Total Time1 10

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole, sausage biscuits and gravy

Servings:

Ingredients

1 package Biscuits Pillsbury, 8 count
1/2 lb Bacon
6 Eggs
1 lb Italian Sausage
1 cup Cheddar Cheese shredded
1/2 cup Milk for eggs
1 Onion diced
1 Bell Pepper diced
Salt and Pepper to taste
2 tbsp Butter or Bacon Fat
2 tbsp Flour
2 cups Half & Half or heavy cream or whole milk
2 tbsp All-Purpose Seasoning
1/2 tsp Red Pepper Flakes
Salt and Pepper to taste

Instructions

Preheat your oven to 350°F (175°C).
Dice your onion and bell pepper and set them aside.
Shred your cheddar cheese if it’s not pre-shredded and set it aside.
Open the biscuit package and cut each biscuit into quarters. Set these aside too.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Once cooled, crumble the bacon.
In the same skillet, using the bacon fat, cook the Italian sausage over medium heat. Break it up into crumbles with a meat masher or wooden spoon. Cook until browned and cooked through. Check that the pork sausage reaches 160°F.
Add the diced onion and bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
Season with a little salt and pepper to taste. Remove the skillet from the heat and set it aside.
Spray the bottom of a 9×13 inch casserole dish with non-stick spray. Spread the biscuit quarters evenly in the bottom of the dish. Pour the sausage, onion, and bell pepper mixture over the biscuits. Sprinkle the crumbled bacon evenly over the sausage mixture. Sprinkle the shredded cheddar cheese evenly over the top.
In a medium bowl, whisk together the eggs, 1/2 cup of milk, and a pinch of salt and pepper. Pour the egg mixture evenly over the casserole. Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. The center of the assembled casserole should reach 165°F; continue baking as needed.
While the casserole bakes, prepare the gravy.
In a medium saucepan, melt the butter or bacon fat over medium heat.
Whisk in the flour to make a roux, cooking for 1-2 minutes until lightly browned. Gradually whisk in the half & half (or heavy cream or whole milk) until smooth. Continue to cook, whisking constantly, until the gravy thickens, about 5-7 minutes. Season the gravy with all-purpose seasoning, red pepper flakes, and salt and pepper to taste.
Once the casserole is done baking, remove it from the oven and let it rest for 5 minutes. Serve slices topped with the homemade gravy.

Notes

Cook the bacon and sausage before layering, and sauté the onion and pepper until softened so they do not release excess moisture into the biscuits.
Spread the biscuit pieces evenly rather than stacking them, and bake until the egg mixture is set and the center reaches 165°F; allow a short rest before cutting.
Whole milk is a listed lighter alternative to half-and-half for the gravy. Add all-purpose seasoning gradually and taste before adding extra salt.

Estimated nutrition: Per one-eighth recipe, Pillsbury Grands Original 8 count reference, raw Italian pork sausage, butter and half-and-half choices. All bacon fat conservatively retained; McCormick Garlic Herb Black Pepper Sea Salt all-purpose seasoning reference. Extra salt and dish spray excluded; biscuit fiber unavailable, so total fiber withheld. Unlisted trace seasoning nutrients are treated as negligible.

Nutrition