Biscuits And Gravy Breakfast Casserole
Introduction
A biscuits and gravy breakfast casserole takes classic Southern comfort and turns it into a crowd pleasing bake that works for busy mornings and slow weekend gatherings. The flavors are familiar and the texture is layered. Flaky biscuit pieces meet a rich savory gravy that soaks into every bite. The dish feeds a group without much fuss. Prep happens the night before or early in the morning. The oven does the rest and the kitchen fills with a fragrant aroma that feels like home. The recipe below explains ingredient choices and timing so the final casserole has a balanced sauce and soft tender biscuit pockets. Notes on customization show how to change the meat, the herbs, and the dairy to match your pantry and taste. Nutritional details help with portion planning and serving ideas sketch out sides and drinks that pair well. Read on to learn how to make a satisfying make ahead breakfast that holds up well for reheating and sharing.
Ingredients Needed
The table lists the common ingredients with approximate calorie counts. Quantities make about eight servings.
| Ingredient | Amount | Approx calories |
|---|---|---|
| Refrigerated biscuits or homemade biscuit dough | 12 pieces | 2400 |
| Ground pork sausage cooked and drained | 500 grams | 1250 |
| All purpose flour | 1 4 cup | 110 |
| Whole milk | 3 cups | 450 |
| Butter | 2 tablespoons | 200 |
| Salt | 1 1 2 teaspoons or to taste | 0 |
| Black pepper freshly ground | 1 2 teaspoon | 3 |
| Onion finely chopped | 1 medium | 44 |
| Garlic clove minced optional | 1 clove | 4 |
| Fresh chives chopped optional for garnish | 2 tablespoons | 2 |
| Shredded cheddar cheese optional | 1 cup | 440 |
| Egg beaten for wash optional | 1 | 70 |
Step-by-Step Cooking Instructions
Preheat the oven to one hundred eighty degrees Celsius or to a temperature that bakes biscuits through without burning the top. Grease a nine by thirteen inch baking dish with a small smear of butter or a light spray. If you use refrigerated biscuits tear or cut them into bite sized pieces and scatter them across the bottom of the dish in an even layer so the gravy can reach each piece.
Heat a skillet over medium heat and add the ground pork sausage. Break the meat into small pieces with a spatula so it cooks evenly. Add the chopped onion and cook until the onion is soft and the pork has lost its pink color. Drain any excess fat if the sausage is very greasy while leaving a little fat for flavor.
Melt butter in the same skillet over medium low heat. Sprinkle in the flour and stir constantly to make a smooth roux. Keep the heat gentle and cook the flour until it smells cooked but not toasted. Slowly add the milk in a steady stream while whisking to avoid lumps. Increase heat to medium and stir until the sauce thickens and coats the back of a spoon. Season with salt and a generous amount of black pepper. Add the cooked sausage and onion to the gravy and stir to combine.
Pour half of the gravy mixture over the biscuit pieces. Press gently with the back of a spoon so the biscuit pieces absorb some liquid. If you like cheese sprinkle half of the cheddar now. Pour the remaining gravy over the top and finish with a light scatter of cheese. For a glossy top brush the biscuits with the beaten egg if you used fresh biscuit dough.
Cover the baking dish with foil and bake for about thirty to forty minutes. Remove the foil for the last ten minutes to brown the top and make the cheese bubbly. A knife inserted into the center should come out with moist crumbs and not with runny egg. Let the casserole rest for five to ten minutes after baking so the gravy sets and slicing is cleaner.
Tips for Customizing the Recipe
Choose the sausage that matches your flavor preference. Mild breakfast sausage keeps the profile gentle and familiar. Spicy sausage brings extra heat and depth. For a leaner option use ground turkey or ground chicken and add a teaspoon of butter for richness.
Change the biscuit base to alter texture. Use large biscuits for a chunkier feel. Use smaller biscuit pieces to create more sauce pockets. For gluten free versions use a certified gluten free biscuit dough and a gluten free flour for the roux.
Make a herb forward gravy by stirring in chopped sage thyme or a small spoon of fresh chopped parsley. Add a splash of hot sauce for brightness or a pinch of cayenne for warmth. For a creamier sauce use half cream and half milk but reduce total milk slightly to avoid a runny finish.
Prepare ahead by assembling the casserole the night before and keeping it covered in the fridge. Bring it to room temperature for thirty minutes before baking. The overnight rest lets the flavors mingle and saves time in the morning.
Nutritional Information
A typical serving equals one eighth of the casserole. Calories vary with biscuit type and cheese. Expect calories around six hundred to seven hundred per serving with full fat biscuits and cheese. Protein is substantial because of the meat and milk. Fat comes from the butter, cheese and sausage. Carbohydrates are moderate and come mainly from the biscuits and the flour. Sodium can be high when using processed biscuits and salted sausage, so choose low sodium options and adjust added salt accordingly.
Adding more vegetables like diced bell peppers or spinach increases fiber and vitamins. Using lower fat milk lowers calories slightly while keeping protein when balanced with leaner sausage. Portion control and side choices help match the meal to your goals.
Serving Suggestions
Serve the casserole with a simple fruit bowl to add freshness and color to the plate. A green salad with a light lemon dressing washes through the richness. Offer hot sauce and extra black pepper at the table so guests can finish their own plates.
For a brunch spread include warm biscuits, butter, and preserves on the side. Brewed coffee or a bright citrus punch complements the savory notes. Leftovers reheat well in the oven or in portions in the microwave and make excellent sandwich fillings.
Conclusion
A biscuits and gravy breakfast casserole brings familiar comfort to a shared table and scales easily for a crowd without extra effort. The technique balances biscuit texture with a gravy that is creamy and seasoned. Small tweaks to sausage, herbs and dairy let you shape the meal for everyday breakfasts or for relaxed weekend gatherings. Keep an eye on internal temperature and let the casserole rest before slicing so every piece holds together with a silky rich sauce. Save notes on your favorite swap and the recipe will become a reliable morning favorite.