Savory Biscuits & Gravy Breakfast Casserole made with crumbly sausage and homemade gravy, topped with flaky buttery biscuits – a hearty and filling breakfast that’s easy to make and SO tasty!
Biscuits and gravy! It’s what’s for breakfast.
For years I skirted around biscuits and gravy situations, it just didn’t sound very good to me for some reason, so I’d pass it up for a bowl of fresh fruit or a lemon poppyseed muffin. But eventually I came around and stole a few bites off of my husband’s plate.
Why did I resist the goodness of biscuits and gravy all these years??
Savory and comforting and hearty…. SO GOOD.
This casserole is a fun and easy peasy take on that biscuits and gravy classic you love so much. Two layers of flaky, buttery golden biscuits absorb the creamy sausage gravy – it’s heaven! And if you’re serving this up for a crowd, feel free to double the batch and put it in a larger casserole dish or baking pan!
Biscuits & Gravy Breakfast Casserole
Savory sausage and homemade gravy topped with flakey buttery biscuits - a hearty and filling breakfast that's easy to make and SO tasty!
- 1/2 pound breakfast pork sausage
- 3 tablespoons flour
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 1/2 cups milk (I used fat free half and half)
- 1 tube refrigerated large flaky biscuits
Grease a medium casserole dish (I used a 10-inch round casserole dish). Preheat oven to 400 degrees.
Cut biscuits into quarters. Layer half of the biscuit quarters in the bottom of your greased casserole dish. Bake for 10 minutes.
While biscuits are baking, prepare the sausage and gravy. In a large skillet brown the sausage over medium-high heat until fully cooked. Sprinkle with flour and stir for 3-5 minutes until sausage absorbs the flour. Add milk, salt and pepper, and stir until mixture comes to a boil. Taste, add salt or pepper as needed to taste. (Add a bit of milk to thin the gravy if it's too thick at this point - it should be runny and not too thick)
Pour sausage gravy over baked biscuits. Top with remaining raw biscuit quarters and bake for 20-25 minutes longer until top layer of biscuits are golden and flaky. Serve immediately.
*Recipe source: Lemon Sugar