Biscuits and Gravy Casserole

This biscuits and gravy casserole is my solution for cozy holiday mornings and feeding a hungry crowd with no stress It combines everything you love about classic biscuits and gravy into one satisfying breakfast bake With layers of fluffy biscuits savory maple sausage creamy eggs melty cheese and that signature homemade gravy every bite tastes like a Southern brunch favorite

It tastes just as good on special occasions as it does for a regular Sunday morning The first time I served this casserole at our Easter brunch there was not a crumb left and now it is always requested

Ingredients

• Ground pork sausage: using maple flavor adds sweetness and depth to the dish Look for sausage with good marbling for juiciness
• Butter: makes the gravy luscious and helps the casserole brown beautifully Use unsalted butter for better control of saltiness
• All purpose flour: is the thickener for the gravy Make sure it is fresh for the smoothest sauce
• Milk: whole milk makes the creamiest gravy but any milk works just avoid low fat for richness
• Cajun seasoning: is my go to for a pop of flavor in the gravy Use a blend with smoked paprika and garlic powder for extra kick
• Salt and black pepper: heighten all the savory notes Always use freshly cracked pepper for best taste
• Flaky layers biscuits: create the fluffy base Choose large refrigerated biscuits like Pillsbury Grands
• Colby jack cheese: gets perfectly gooey and adds a mild creaminess Shred your own from a block for the best melt
• Large eggs: bind the casserole and add protein Opt for local eggs for bright yolks
• Half and half: makes the egg layer custardy and rich Use the real deal for the silkiest texture
• Maple syrup or pancake syrup: transforms each slice with a hint of sweetness Pure maple is most flavorful but any kind works

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit Grease a 9 by 13 inch baking dish generously with butter so nothing sticks

Brown the Sausage:

Cook the ground sausage over medium low heat breaking it into small pieces as it cooks Stir frequently to get even browning and render all that delicious fat Once fully cooked transfer the sausage to a plate reserving the drippings in the pan

Make the Gravy:

Melt butter directly into the sausage drippings Whisk in flour until completely smooth and let it bubble for one minute to cook out any raw flour taste Slowly stream in the milk while whisking constantly scraping up all those flavorful browned bits Continue whisking until the gravy thickens and becomes silky Stir in cajun seasoning salt and plenty of cracked pepper Taste and adjust the seasoning it should be boldly savory

Layer the Biscuits:

Press refrigerated biscuits into the bottom of the buttered dish Try to cover the entire bottom and overlap the pieces making sure there are no big gaps

Add Sausage and Cheese:

Scatter all the browned sausage evenly over the biscuits Top with shredded colby jack cheese

Mix and Pour the Eggs:

In a separate bowl whisk together the eggs half and half salt and pepper Until the mixture is very smooth and uniform Pour the eggs evenly over the casseroleings making sure all the biscuit and sausage pieces are reached

Pour Gravy On Top:

Ladle the warm gravy over every part of the casserole This helps tie all the layers together and infuses them with creamy savory flavor

Bake Until Golden:

Slide the casserole into your preheated oven Bake for 35 to 45 minutes Watch for the top to puff up and turn golden brown Gently press in the center to check for doneness it should feel set not jiggly

Rest and Serve:

Allow the casserole to rest for at least five minutes before slicing This helps everything firm up Slice into generous squares and serve warm with extra syrup drizzled over the top

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My favorite part is the gravy because it is always a little different each time depending on the seasoning and how rich the sausage is I still remember my grandpa dunking his biscuit corners right in the extra gravy when we made a similar dish growing up

Storage Tips

Store leftover casserole tightly covered in the fridge for up to four days For best results reheat portions in the oven or toaster oven to keep the biscuits fluffy This dish also freezes beautifully Cool the casserole completely and wrap tightly in foil before freezing Thaw overnight in the refrigerator and reheat covered

Ingredient Substitutions

If you cannot find maple sausage use regular breakfast sausage and add a pinch of brown sugar to mimic the sweetness For the cheese cheddar or Monterey Jack also works If you need a lighter option use reduced fat milk and half and half but expect a little less richness Vegetarian sausage crumbles also work well here

Serving Suggestions

For brunch buffets cut into smaller pieces and serve on a platter with fresh fruit and roasted potatoes For extra indulgence add a topping bar with hot sauce more shredded cheese and extra syrup If hosting a big group make a double batch and keep the second one warm in a low oven

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Cultural and Historical Context

Biscuits and gravy is a staple of Southern American breakfasts rooted in comfort and affordability Traditional recipes use sausage gravy poured over fresh biscuits This casserole version modernizes the classic by baking all elements together in one pan making it more convenient for sharing at family gatherings and holidays

Recipe FAQs

→ Can I prepare the casserole ahead of time?

Yes, assemble everything the night before, cover, and refrigerate. Bake when ready to serve for easy prep.

→ What type of sausage works best?

Maple-flavored pork sausage is recommended, but spicy or mild breakfast sausage will also work well.

→ Can this dish be made without cheese?

Absolutely, cheese adds richness but can be omitted for a lighter version or dietary preference.

→ How do I know when it's fully baked?

The top should be puffed and golden, and a knife inserted in the center should come out clean.

→ Is it possible to freeze leftovers?

Yes, cool completely, slice, wrap, and freeze. Reheat portions in the microwave or oven when ready to eat.

→ Can I add vegetables to the casserole?

Diced bell peppers, onions, or spinach can be folded in with the sausage for extra flavor and nutrition.